Pickled green tomatoes are a tasty way to use up your end-of-season green tomatoes. Made quick pickle style, these are ready in no time! This recipe makes one quart jar of green tomato pickles.
Cut each green tomato into wedges. Green cherry tomatoes can be left whole but it’s best to poke a hole through the skin using a skewer or toothpick so that the brine can get into the tomato.
Meanwhile, bring the vinegar, water, pickling salt, and sugar to a boil, stirring occasionally to combine.
Put the garlic cloves, mustard seeds, and peppercorns into a quart jar. Pack the jar full of the prepared green tomatoes, then add the dill flowers or sprigs (if you are using dill seeds they can be added with the garlic).
Pour the hot vinegar brine mixture over the green tomatoes, covering them completely. You can top off the jar with more white vinegar if necessary.
Cap the jar and let it come to room temperature, then refrigerate. It’s best to wait 2-3 days before eating so that the flavors can develop. The pickles will last in the refrigerator for several months.
Notes
When referring to green tomatoes in this recipe, it means unripe tomatoes rather than green variety tomatoes which stay green when they are ripe.