Quick Pickled Green Tomatoes
These quick refrigerator pickled green tomatoes are salty, tangy, crunchy, and combine simple herbs and spices with a foolproof method to turn unripe tomatoes into a moreish condiment!
Servings: 1 24 ounce mason jar
Calories: 307kcal
Ingredients
- 1 ½ cups white vinegar
- 1 ½ cups of water
- 1 tablespoon salt
- 2 pounds of green tomatoes, thinly sliced
- 1 teaspoon of cumin seeds
- 1 teaspoon of whole peppercorns
- 2 tablespoons of fresh dill
- 2 tablespoons of fresh chives
- 2 garlic cloves, minced
Instructions
- Over medium high heat, in a saucepan, bring the vinegar and water to a boil. Then turn off the heat and set aside.
- Add the green tomatoes, cumin seeds, peppercorns, fresh dill, chives, and garlic into one or two mason jars.
- Add the vinegar mixture to the mason jar. Do not fill with liquid to the rim. Put the lid on and allow it to cool for 30 minutes.
- Put the jar in the refrigerator for at least 3 hours before enjoying it.
- Store in the refrigerator.
Notes
- Pack the jars well: By making sure it’s packed in tightly, the ingredients are less likely to float up out of the liquid.
- Experiment with flavors: There are plenty of herbs and seasonings (plus sugar) you can play around with for sweet pickled green tomatoes, spicy pickled green tomatoes, and aromatic in-betweens, so have fun experimenting. Make a note of what you use in each new batch to re-create your favorite combinations.
- Reuse the pickling liquid: It’s perfectly safe to reuse the liquid from pickling green tomatoes. Just strain it, re-boil the liquid and use it once more.
Nutrition
Calories: 307kcal | Carbohydrates: 52g | Protein: 12g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7126mg | Potassium: 2002mg | Fiber: 12g | Sugar: 37g | Vitamin A: 6197IU | Vitamin C: 218mg | Calcium: 212mg | Iron: 7mg
