Crafting your own pickled green tomatoes is a straightforward, yet incredibly satisfying, endeavor. This method keeps their natural crunch and tanginess intact, resulting in a versatile condiment that pairs wonderfully with various dishes. But there’s more to it than just taste. These homemade delights are brimming with beneficial probiotics, which can work wonders for your digestion. So, while the process is simple, the rewards are abundant. Embrace the ease of making this classic preserve and enjoy the zesty tang it brings to your culinary creations.

Easy Pickled Green Tomatoes

Darcey Olson
This crunchy, tangy condiment pairs wonderfully with various dishes.
Prep Time 8 minutes
Cook Time 2 minutes
Resting Time 1 hour
Total Time 1 hour 10 minutes
Course Ingredient
Servings 1 jar


  • 1 wide-mouth 1-quart mason jar


  • 3-4 large green tomatoes (Note 1)
  • 1/2 small white onion, sliced
  • 2 cloves cloves, smashed
  • 1 cup distilled white vinegar (Note 2)
  • 1 cup water
  • 1 tsp dried dill
  • 2 Tbsp kosher salt
  • 1/2 Tbsp black peppercorn
  • 1 Tbsp sugar
  • 1/4 tsp red pepper flakes


  • Sterilize a wide-mouth 1-quart mason jar. See the below notes for sterilization tips. (Note 3)
  • Cut the tomatoes into small wedges (or your desired thickness) and transfer to a the large mason jar (or 2 smaller Mason jars) along with the onion slices. Stuff in as many as you can.
  • Add the vinegar, water, salt, sugar, dill, black peppercorn and red pepper flakes to a small non-reactive saucepan and heat over medium heat until the sugar and salt are dissolved (approx. 2-3 minutes). Stir occasionally.
  • Remove the pan from the heat and let slightly cool before ladling the brine over the tomato wedges. Leave about 1/2"-1" of space at the top of the jar.
  • Add the smashed garlic cloves and push down slightly so they're in the brine.
  • Use a butter knife or chopstick to tap on the bottom of the glass to remove hidden air pockets.
  • Once the jars are cooled to room temperature, cover with the matching metal lids. Refrigerate for a minimum of 1 hour before serving.


Note 1 - You want unripe red tomatoes, not tomatoes bred to be green. 
Note 2 - Use any type of vinegar you prefer. We prefer distilled white vinegar, but apple cider vinegar or red wine vinegar also work.
Note 3 - Sterilize the Glass Jars Is A Must
Oven - preheat the oven to 325º F. Wash the jars and lids in hot soapy water. Rinse and transfer the jars to a cookie sheet (not the rubber ring) and bake for 10 minutes, until the jars are dry. 
Stovetop - Boil a large pot of water, add the glass jars (should be 100% under the water) and boil for 10 minutes.
This recipe is originally from the Foodie and Wine blog.

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