Pickled Green Tomatoes

Course: Appetizer, Preserves, Side Dish

Cuisine: North American

Prep Time: 10

Cook Time: 5

Resting Time: 1

Total Time: 1 15

Servings: servings

Calories: 17kcal

Author: Lord Byron's Kitchen

At the end of growing season, just before the first frost, harvest the last of those unripened cherry tomatoes and make a batch of Pickled Green Tomatoes! It's a shame to let them go to waste when you can make something so delicious in just a few minutes!

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Ingredients

2 pints green cherry or grape tomatoes (4 cups)
1 clove garlic, peeled and quartered
1 cup white vinegar
1 cup water
1 teaspoon pickling salt
2 teaspoons peppercorns
2 tablespoons sugar
1/2 teaspoon dried red chili flakes, optional

Instructions

Add the vinegar, water, pickling salt, peppercorns, sugar, and dried red chili flakes, if using, to a sauce pan. Bring to a boil. Once boiling, turn off the heat and set it aside to cool. Add the quartered garlic clove into the brine now.
Wash the tomatoes well under cold running water and transfer them to a bowl. Next, wash a quart-sized mason jar in warm soapy water. Be sure to rinse all of the soap residue off of the jar, seal, and lid. Set that aside.
Using a toothpick or a skewer, you will need to puncture and penetrate the entire tomato. Be careful! It’s easy to slip and you could end up puncturing your hand!
Push the toothpick or the skewer all the way through the tomato from the stem end to the bottom. After each tomato is fully prepared, add them to the clean mason jar.
Once the brine has cooled completely, remove and discard the pieces of garlic.
Pour the brine into the jar with the tomatoes.
Place a lid on the jar and allow the jar to rest on your counter for one hour.
Finally, refrigerate for a minimum of two days before eating. Pickled Green Tomatoes will keep safely in your fridge for 4-6 weeks.

Notes

One serving is equal to 4-6 tomatoes.

Nutrition