Green-Tomato Pickles

Most supermarkets sell pickled tomatoes, but those can’t compare to these supereasy homemade ones. Slicing the tomatoes thinly allows them to really soak up the wonderfully tangy brine.

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  • Servings: Makes about 2 cups

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  • 3 small, green (unripe) tomatoes (12 ounces), cored
  • 1 medium white onion
  • 1 cup water
  • 1 cup white wine vinegar
  • 3 garlic cloves, mashed to a paste
  • 1 teaspoon whole black peppercorns
  • 2 teaspoons kosher salt
  • 1 teaspoon sugar

How to make this recipe

  1. Using a mandoline, very thinly slice the green tomatoes and white onion. Layer the slices in a heatproof 4-cup measuring cup. In a small saucepan, combine the water with the vinegar, garlic, peppercorns, salt and sugar and bring to a boil. Pour the hot brine over the tomatoes and onion and let cool to room temperature, about 1 hour. Cover and refrigerate for 1 hour, then drain and serve.

Make Ahead

The drained pickles can be refrigerated for up to 2 weeks.

Contributed By Photo © Line Klein Published September 2010

482911 recipes/green-tomato-pickles 2013-12-06T23:29:28+00:00 Matt Lee, Ted Lee summer|pickling|southern-soul-food|sauces-and-condiments|side-dishes|basic-easy|healthy|make-ahead september-2010, recipes,green-tomato-pickles 482911

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