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With 15 minutes of prep and no cooking required, Pickled Green Tomatoes are the easiest way to preserve underripe tomatoes for snacking, sandwiches, or grain bowls.
If you’ve ever stared at a bowl of hard, unripe tomatoes and wondered what to do with them, these quick Pickled Green Tomatoes are your answer. They’re crisp, punchy, and ready in about 6 hours; you don’t even have to boil the brine. I usually make a pint or two at the end of tomato season, when the garden or market is full of fruit that won’t have time to ripen.
Table of Contents
Recipe at a Glance
- Hands-on time: 15 minutes
- Total time: 6 hours (brine time)
- Yield: 1 pint jar (about 8 ¼-cup servings)
- Equipment: 1 clean pint jar with lid
- Bonus: No cooking, no canning, no special gear
Ingredients for Pickled Green Tomatoes
- Green Tomatoes: Use firm, underripe red tomatoes (not heirlooms bred to stay green). They should feel dense and be mostly green with just a hint of pink.
- Apple Cider Vinegar: Adds gentle tang and a fruity note. I prefer raw, unfiltered vinegar for its mellow acidity.
- Garlic: Use a fresh clove with tight skin. I slice mine in half to help it infuse more quickly.
- Fresh Dill: Chopped dill gives that classic pickle flavor. Flat, feathery sprigs are most fragrant.
- Crushed Red Pepper Flakes: For mild heat, start with ¼ teaspoon. I like to use more if I’m pairing them with creamy dishes like egg salad sandwiches or grain bowls.
- Kosher Salt & Sugar: Salt seasons and draws moisture. A small pinch of sugar rounds everything out.
Why This Quick Pickle Recipe Works
- No stove or canning: Just slice, shake, and refrigerate.
- Fast results: Ready in about 6 hours, even better the next day.
- Brine balances sweet, salty, and tangy: Keeps the tomatoes bright and crisp.
- Liquid self-levels: No need to worry if the brine doesn’t cover them at first; salt draws out enough liquid to fix that within hours.
- Tested ratio: I’ve made this small-batch brine many times, and the flavor always holds up.
How to Make Pickled Green Tomatoes
Slice, pack, add brine and shake
Cut the tomatoes into thin slices and layer them into a clean pint jar. Pack them snugly so they stay submerged once the liquid draws out. Pour the brine ingredients over the tomatoes. Seal the jar and give it a good shake to distribute everything evenly.
Chill and let them pickle
Refrigerate for at least 6 hours, shaking once or twice. As they sit, the tomatoes will release liquid and take on their tangy, crisp bite.
Pro Tips
- Make a small batch or scale up: I usually make a pint or two at a time and adjust the seasoning based on how I plan to use them.
- Slice for speed: Cut tomatoes into smaller pieces if you want them to pickle faster.
- Flavor, not overpower: I slice the garlic in half to add just enough flavor without overwhelming the jar.
- Use pink-ish tomatoes too: If your green tomatoes are starting to blush, they still work—they’ll just soften a little quicker.
Recipe Variations
- Turn up the heat: Add sliced jalapeño, red chile, or a few black peppercorns for a spicier version.
- Switch up the vinegar: Use rice vinegar or white wine vinegar for a gentler flavor, or plain white vinegar for a sharper bite.
- Go heavy on the aromatics: Add extra garlic cloves, or toss in some thinly sliced shallot or onion.
- Try different herbs: Swap the dill for thyme, tarragon, or a bay leaf to change the flavor profile.
- Layer in whole spices: Add mustard seeds, dill seeds, or celery seeds for more depth and crunch.
If you’re working through a garden haul, try these Fried Green Tomatoes next. They’re crisp, savory, and easy to pan-fry.
Make-Ahead and Storage
- Store for later: Keep pickled green tomatoes in the refrigerator for up to 1 month.
- Reuse the brine: I reuse it once—if it stays clean—to pickle more green tomatoes or even a few sliced carrots.
- Check before snacking: If they ever smell off or feel mushy, it’s time to toss them.
FAQ
No. Ripe tomatoes are too soft and break down in the brine. Stick with firm, underripe (still green) tomatoes.
No. This is a refrigerator pickle, not designed for canning.
Bright, sour, a little garlicky, and still crisp. If you’ve ever had a pickled green tomato on a deli sandwich, it’s that vibe.
Yes. You can use green cherry tomatoes, but halve them so they absorb the brine.
How to Serve
- On grilled cheese or deli sandwiches
- Stirred into grain bowls
- In place of pickles on burgers or sliders
- Tossed into salads
- Charcuterie boards
These pickled tomatoes are ready fast, keep well, and add a bright, tangy crunch to just about anything. I always make a batch when I have underripe tomatoes to use up; no cooking, no canning, just quick refrigerator pickles that disappear fast.
More Delicious Quick Pickle Recipes
Quick Pickled Green Tomatoes
Video
Ingredients
- 2 cups thinly sliced green tomatoes about 1 pound
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 1/2 teaspoons kosher salt
- 1 teaspoon sugar
- 1/4 teaspoon crushed red pepper flakes or more
- 1 large garlic clove peeled and halved
- 2 tablespoons chopped fresh dill
Instructions
- Add green tomato slices to a clean 1-pint jar.
- Add vinegar, water, salt, sugar, red pepper flakes, garlic and dill. Close the lid and shake to distribute ingredients. (Liquid will not cover green tomato slices. But don't worry, in a couple of hours the salt will draw liquid from the tomatoes.)
- Place the jar in the refrigerator and remember to shake it once or twice in the next few hours. In about 6 hours, you'll have delicious, crispy pickled green tomatoes.
Notes
- If using larger tomatoes, cut into small wedges to fit the jar.
- These stay crisp in the fridge for up to 1 month.
- I reuse the brine once—just strain and reuse within 2 weeks.
- A few red streaks on tomatoes are fine; just avoid fully ripe ones.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
