Quick Pickled Green Tomatoes
These quick refrigerator pickles are a great way to use underripe tomatoes at the end of the season. No stove or canning required.
Servings: 8 1/4 cup servings
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.
Video
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
Calories: 16kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 445mg | Potassium: 106mg | Fiber: 1g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 11mg | Calcium: 9mg | Iron: 0.3mg
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