Name: Easy and Quick Pickled Green Tomatoes
Prep time: 15 min
Total time: 12 min
Ingredients: 500 g green cherry tomatoes; 5 garlic cloves (sliced); 20 black peppercorns (evenly divided between the 5 jars); 2 tsp mustard seeds (evenly divided between the 5 jars); 2 tsp fennel seeds (evenly divided between the 5 jars); 2 tsp cumin seeds (evenly divided between the 5 jars); 300 ml apple cider vinegar (evenly divided between the 5 jars); 300 ml water; 1 tbsp sugar; 1 tbsp salt

Table of Contents

I don’t know, if you followed my tomato corner adventures on Instagram, but I successfully planted vast amounts of cherry tomatoes in buckets, this summer. I didn’t even count how many (I probably should have), maybe around 30 pots and buckets and as a result we had a huge amount of cherry tomatoes ready to be picked over the last two months. One seed (or tomato) even made it’s way to the nearby gutter and was growing from there! They did require a fair amount of water this summer, as we had a very dry and hot summer.

Now that it’s not that warm anymore (yesterday, the 4th of October was 22C though, totally bonkers.), I decided to clear them out as there isn’t enough sunlight and warmth to ripen the tomatoes. Earlier, in September, I picked some if the green tomatoes to make this Easy and Quick Pickled Green Tomatoes recipe, so the rest of them will go into a chutney or something, I haven’t decided yet.

As I mentioned a few time, food waste of any kind is something I cannot stand. That’s why I volunteer at a food share organisation and that’s why I always try to salvage anything from marked down figs from Tesco or crabapples from my garden.

I thought, I’d share this Easy and Quick Pickled Green Tomatoes recipe, because it’s very simple indeed and you’ll have a fridge pickles ready in 15 minutes. Fridge pickles? What is fridge pickles?

What are fridge pickles

The are not traditional pickles, they do not though the fermentation process or a hot-water bath canning process for shelf-stability. Simply, the fresh vegetables are packed into a jar, and submerged in a warm brine made of vinegar, water, salt, and sugar. So this is what I did.

How to use green tomatoes

Green tomatoes are unripe tomatoes that are usually firm and acidic. They tend to have a slightly tart flavor compared to their ripe counterparts, which makes them ideal for pickling.

What is the best way to preserve green tomatoes

One of the best methods for preserving them is by making pickled green tomatoes or green tomato chutney. Another way is freezing. Simply wash and chop the green tomatoes, spread them on a baking sheet to freeze individually, and transfer them to airtight bags for long-term storage. You can also consider frying or baking green tomatoes, then freezing the prepared portions for quick meals later.

How to serve pickled green tomatoes

Serve them alongside grilled cheese or meats, include them in sandwiches, or throw a few into salads for added crunch. They can also be enjoyed as a snack straight from the jar, which is what I often do.

How to make pickled green tomatoes

Before diving into the process, let’s gather all the necessary ingredients.

Here’s what you’ll need:

Green tomatoes: about 500 grams for 5 of the 250ml jars, washed and cut the way you want it. because I used small cherry tomatoes, I didn’t cut them at all
Salt: 1 tablespoon, which is essential for the brining process
Vinegar: about 300mil, you can also use apple cider vinegar for a different flavor profile, I did this
Water: same amount as the vinegar
Sugar: 1 tablespoon, it’s kind of optional, depending on your sweetness preference
Pickling spices: a mixture of mustard seeds, fennel seeds and cumin seeds is what I used, but you can use dill, coriander seeds, bay leaves and more
Garlic: about 5 cloves, peeled and sliced
Equipment: canning jars with lids: make sure they are sterilized and a saucepan for preparing the brine

Step-by-Step Guide

1. Prepare the tomatoes

Start by washing your green tomatoes thoroughly. Depending on how you wish to use them, slice them into quarters, halves, or even thicker slices. Or in case of cherry tomatoes, not at all. Larger chunks can create a heartier texture, while smaller slices fit well in sandwiches or salads.

2. Make the brine

In your large saucepan, combine water, white vinegar, sugar (if using), and salt. Heat the mixture over high heat until it starts to simmer. Make sure to stir occasionally to dissolve the sugar and salt completely. Once it has come to a simmer, remove the pan from the heat allow the brine to infuse for about 10 minutes.

3. Pack the jars

While the brine cools slightly, it’s time to pack your tomatoes. Place the prepared green tomatoes into the sterilized jars, packing them tightly but not to the point of crushing them. Leave some headspace at the top. Add your spices on the top.

4. Pour the brine

Once the brine has cooled down a bit, ladle it over the packed tomatoes in the jars, ensuring that the tomatoes are fully submerged. Again, leave about half an inch of headspace, as this will help with the sealing process.

5. Seal the jars

Wipe the rims of the jars with a clean cloth to remove any residue that may prevent proper sealing. Place the lids on top.

6. Cool and store

Allow them to cool completely, which may take a few hours. You will hear the satisfying “pop” sound as the jars seal. Once they are cool, place them into the fridge for up to 6 months.