How to make pickled green tomatoes without vinegar

Brighten up your pantry with a classic family recipe for pickled green tomatoes. If you have an abundance of unripe tomatoes, this simple and delicious recipe will help you make canned pickled tomatoes that are sure to tantalize your taste buds!

Pickled green tomatoes

Late September and early October is the perfect time to make pickled green tomatoes. When the weather cools down some of your garden tomatoes can’t ripe anymore staying green until you either pick them up to male pickles or throw them away (such a waste!!).

But fall is not the only season when you can make pickled green tomatoes. You can find green tomatoes in grocery stores all year round now, so you can enjoy pickled tomatoes any time. Or you can grow your own indoors or in your garden if you have the space! With this quick pickles recipe for you’ll have your pickled tomatoes ready to enjoy in no time!

What are pickled green tomatoes?

Pickled green tomatoes are unripe, typically tart tomatoes that have been pickled in vinegar or brine and spices. The acidic nature of the vinegar or the brine helps to preserve the tomatoes and gives them a unique flavor. Pickling locks in the tomato’s color and freshness for up to 1 yeat when stored properly, in airtight jars kept in a cool, dry place.

What does a pickled tomato taste like?

My pickled green tomatoes taste salty, tangy, and slightly spicy and I find them ideal alongside steaks or pork, in potato or bean dishes. Saltier and more intense than pickled cucumbers, pickled tomatoes taste even more delicious if you sneak some ripe tomatoes in between the green ones.

If you’ve never been tempted to make your own pickled green tomatoes at home now is the best time to start; even if you don’t have a garden you can find some green tomatoes in the farmers’ market. Just make sure you pick healthy, firm tomatoes, preferably small to medium in size so they’ll remain crispy during the pickling process. Also don’t forget to sterilize your jars properly using either one of these methods.

What are the benefits of eating pickled foods?

Pickling is one of the oldest methods of preserving food, and pickled green tomatoes are a great addition to any meal. Not only do they taste delicious, but pickling can also increase the nutritional value of foods by adding beneficial bacteria and enzymes that aid in digestion. Pickles are a good source of fiber and are naturally low in calories, fat, and sugar making them a great snack option for those looking to cut down on their calorie intake. In addition, pickling can help increase the shelf life of foods and reduce food waste.

This recipe is full of flavor, however, I would suggest consuming it in moderation due to the high sodium content.

Should green tomatoes be firm?

Yes, firm tomatoes are best for pickling. Soft tomatoes can get mushy during the pickling process and won’t have the same crunchy texture. If you’re using homegrown tomatoes, make sure to pick them when they’re still green and firm.

Why are my pickled tomatoes mushy?

If your pickled tomatoes are coming out mushy, chances are you didn’t seal the jar properly. If the lid isn’t airtight, air and bacteria can enter and cause the pickles to become mushy. Make sure you check the lids of your jars before storing so that your pickled tomatoes stay crunchy and delicious!

Can I pickle cherry tomatoes?

Yes, you can pickle cherry tomatoes (as well as plum tomatoes and roma tomatoes). The process is the same as pickling green tomatoes, but since they are much smaller in size it will take less time to pickle them. Cherry tomatoes also have a sweeter flavor than larger green tomatoes so you may want to adjust the amount of sugar and salt used in your recipe accordingly.

What do you need to pickle green tomatoes?

For my pickled green tomatoes recipe you’re going to need firm green tomatoes, carrots (optional but I love them pickled), cauliflower (optional as preferred: I am not crazy about it so I didn’t use any), pickling salt, dill stems (preferably dry; I used fresh as I didn’t have dry), bay leaves, garlic cloves, black peppercorns and mustard seeds (optional). Sprinkle some red pepper flakes if you want to add some spiciness to your pickles or garnish when served.

How to pickle tomatoes without vinegar?

Before working on your pickle recipe, wash green tomatoes well and discard the ones that are damaged in any ways or they’ll ruin the whole jar of tomatoes.

• Clean carrots and garlic then cut carrots into rings (your choice of thickness).
• Boil 1 gallon of water and add the salt. Mix to dissolve. Remove the pot from the stove and leave it aside.
• Place a layer of dill stems to the bottom of the jars. Place the cauliflower (if you use any) with green tomatoes and sliced carrots.
• Add garlic cloves, mustard seeds and peppercorns in between tomatoes.
• Add bay leaf and the remaining dill.
• Pour the hot water mixture over vegetables.
• Cover the jars with the lids.
• Place the jars in a large pot and fill with warm water up to the rim of the jars.
• Bring to a rolling boil, turn the heat off and leave to cool. This is to make sure the lids are properly sealed and no air will find it way inside the jars, ruining your batch of pickled green tomatoes.

How long do pickled tomatoes last?

Store the jars with pickles in a dry, cool, dark place for about 2 months before serving. Opened jar of pickles are shelf stable up to 1 month if stored in the refrigerator. Pickled green tomatoes can last up to a year if they are stored correctly in tightly sealed jars and placed somewhere cool and dry.

What to eat with pickled tomatoes?

Pickled green tomatoes are an ideal addition to steaks, pork dishes, sausages, burgers or scrambled eggs, polenta with cheese, potato stews with smoked sausage etc. You can serve these pickles any time you’d like, as a side or even in appetizers and salads. You can also use the pickling liquid in other recipes like bread recipes or appetizer recipes.

Pickled green tomatoes are a delicious and easy way to preserve an abundance of unripe tomatoes. Not only is the process simple and straightforward, but you can also adjust the recipe according to your tastes by adding spices such as garlic or mustard seeds. These tasty treats are sure to tantalize your taste buds and provide a flavorful addition to a variety of dishes. Enjoy!

Pin to save for later

Print the recipe card

Print Recipe Pin Recipe Rate this Recipe

5 from 1 vote

1x2x3x

Pickled Green Tomatoes without vinegar

Brighten up your pantry with a classic family recipe for pickled green tomatoes that are sure to tantalize your taste buds!

Prep Time45 minutes mins

Cook Time0 minutes mins

Resting time60 days d

Total Time60 days d 45 minutes mins

Course: Appetizer, Side Dish

Cuisine: European

Keyword: pickled green tomatoes, pickled tomatoes

Servings: 3 jars

Author: Petro Neagu

Cook ModePrevent your screen from going into sleep mode

Ingredients

• 5 lbs green tomatoes
• 2 carrots optional but I love them pickled
• cauliflower optional as preferred: I am not crazy about it so I didn't use any
• 4 tablespoons pickling salt
• 1 or 2 dill stem preferably dry; I used fresh as I didn't have dry
• 4 dry bay leaves
• 8 garlic cloves
• 1 tablespoon peppercorns
• 1 tablespoon mustard seeds optional

Equipment

• jars
• lids
• stove

Instructions

• Sterilize jars.
• Wash green tomatoes. Discard the ones damaged in any ways or they'll ruin the whole jar of tomatoes.
• Clean carrots and garlic. Cut carrots into rings (your choice of thickness).
• Boil 1 gallon of water and add the salt.
• Remove the hot water from the stove and leave it aside.
• Place a layer of dill stems to the bottom of the jars.
• Place the cauliflower (if you use any) with green tomatoes and sliced carrots.
• Add garlic cloves, mustard seeds and peppercorns in between tomatoes.
• Add bay leaf and the remaining dill.
• Pour the hot water mixture over vegetables. Cover the jars with the lids.
• Place the jars in a large pot and fill the pot with warm water up to the rim of the jars.
• Bring to a rolling boil and leave to cool.
• Store the jars with pickles in a dry, cool, dark place for about 2 months before serving.

Notes

Pickled green tomatoes are an ideal addition to stakes, pork dishes, sausages or scrambled eggs, polenta with cheese, potato stews with smoked sausage etc.

Tried this recipe?Mention @easy_peasy_creative_ideas or tag #easy_peasy_creative_ideas!

Most Popular recipes:

• Spiced herb roasted sweet potato wedges
• French cream puffs
• Buttermilk fried chicken
• 6 Ingredients taco soup