Description

These Savory Southern-Style Pickled Green Tomatoes offer a tangy and slightly spicy twist on a classic Southern favorite. Perfectly sliced and soaked in a flavorful brine of vinegar, sugar, sea salt, and aromatic seeds, these pickles add a delightful crunch and zest to sandwiches, salads, or snacks. Ready in just over 24 hours and with minimal cooking, they bring a burst of freshness and tradition to your table.

Ingredients

Scale

Pickled Green Tomatoes

12 medium green tomatoes, sliced into 1/4-inch thick rounds

Brine

1 cup white vinegar
1 cup water
1/2 cup sugar
2 tablespoons sea salt
1 tablespoon celery seed
1 tablespoon mustard seed
1/2 teaspoon red pepper flakes (optional)

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Instructions

Prepare Tomatoes: Wash the green tomatoes thoroughly and slice them into 1/4-inch thick rounds, ensuring even slices for consistent pickling.
Make Brine: In a large pot, combine white vinegar, water, sugar, sea salt, celery seed, mustard seed, and red pepper flakes. Bring the mixture to a rolling boil over medium heat to dissolve the sugar and salt, and to infuse the spices.
Combine Tomatoes and Brine: Remove the pot from heat and carefully pour the hot brine over the sliced tomatoes in a large heatproof container or bowl. Stir gently to ensure all slices are evenly coated with the brine.
Cool Brine with Tomatoes: Allow the tomatoes to cool completely in the brine at room temperature, which helps the flavors meld together.
Store Properly: For longer-term preservation, transfer the pickled tomatoes into sterilized canning jars and process them according to safe canning guidelines. Otherwise, keep them in airtight containers for shorter use.
Refrigerate and Marinate: Place the pickles in the refrigerator and let them marinate for at least 24 hours before serving, allowing the flavors to deepen fully.

Notes

For a spicier kick, increase the amount of red pepper flakes according to your preference.
Use firm, unblemished green tomatoes for the best texture in your pickles.
If canning, ensure jars and lids are properly sterilized to avoid spoilage.
Pickled green tomatoes can be enjoyed on sandwiches, as a side with meats, or diced into salads.
Store refrigerated pickles for up to 2 weeks for optimal freshness.