Crunchy pickled green tomatoes recipe that keeps the green tomatoes crisp! Use your unripe green tomatoes to make tangy, crunchy green tomato pickles! No canning is needed, just throw them in the refrigerator for 2 days! Eat them straight out of the jar or add to burgers, grilled cheese and pastrami sandwiches!
Crunchy Pickled Green Tomatoes
Pickled green tomatoes are a great way to use up end of the season unripe tomatoes! These ones are so crunchy and crisp, just like my Half Sour Pickles, Pickled Cherry Tomatoes and Pickled Sugar Snap Peas!
I love pickled recipes that are refrigerator friendly, so no canning is needed for these, just throw the jars in the refrigerator for a couple days and come back to crunchy pickled green tomatoes!
This recipe makes 2 quarts or 4 pint jars. Double or triple (or more) the recipe if you want to make more.
Looking for more green tomato recipes? Also try my Green Tomato Sauce for spaghetti, Green Tomato Soup and Green Tomato Pie.
Pickled Tomato Ingredients
- green tomatoes, 2 pounds, it’s up to you if you want to quarter them or cut them into slices
- peppercorns
- cumin seed
- celery seed
- dill seed
- dried red chili flakes, adds minimal spice, skip them if you don’t want any spice
- minced garlic
- water
- vinegar
- sea salt
What can I use pickled green tomatoes for?
- Eat them right out of the jar for a snack!
- Add them to cheeseburgers, grilled cheese and pastrami sandwiches.
- Add to salads for a tangy crunch.
- Chop and use on bruschetta, or on cheese and crackers.
How to Make Crunchy Pickled Green Tomatoes
Add green tomatoes into jars. Sometimes I quarter them. Sometimes I slice them. Think about how you’re going to use them most.
Add peppercorns, cumin seed, celery seed, dill seed, dried red chili flakes and minced garlic into a small bowl, stirring to mix.
Divide the spices equally into how many jars you’re using and place on top of the green tomatoes.
In a small saucepan, heat up water and vinegar. Add salt and mix to dissolve.
Pour salt water mixture into the jars.
Optional but recommended, if you are looking for crunchy pickled green tomatoes, I add 1/4 teaspoon Ball pickle crisp granules into each jar too, I use it all for my pickling!
Place lids on the jar and give them each a shake. Allow to rest on the counter for 1 hour.
Place in the refrigerator and let sit there for at least 2 days before eating. Open it up and enjoy your pickled green tomatoes!
How long can they be stored in the refrigerator?
Pickled green tomatoes can be stored in the refrigerator for up to 1 month.
How to Can Pickled Green Tomatoes
Put the jars in a canning pot (with lids and rings on), cover them with water, bring it to a boil, and cook on high for 10 minutes. Use tongs to take out the jars and let them cool overnight on the counter. When stored in a cool dark pantry, they can last for up to 1 year.
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Pickled Green Tomatoes (So crunchy!)
PrintIngredients
- 2 pounds green tomatoes about 4 large tomatoes, quartered or sliced
- 1 teaspoon peppercorns
- 1 teaspoon cumin seed
- 1 teaspoon celery seed
- 1 teaspoon dill seed
- 1/2 teaspoon dried red chili flakes adds minimal spice, skip them if you don't want any spice
- 2 cloves garlic minced
- 3 cups water
- 1 cup white vinegar
- 1 tablespoon sea salt
Instructions
- Add green tomatoes into jars. This recipe makes 2 quarts or 4 pint jars. It's up to if you if you want them chopped into quarters or sliced.
- Add peppercorns, cumin seed, celery seed, dill seed, red chili flakes and minced garlic into a bowl and then divide equally into the jars on top of the tomatoes.
- In a small saucepan, bring water and vinegar to a boil. Add sea salt and stir until it’s dissolved. Pour this mixture carefully into the jars. (Optional, but if are you looking for crunchy pickled green tomatoes, add 1/4 teaspoon Ball Pickle Crisp Granules into the jar now)
- Place lids on the jar, give the jar a shake and let rest on your counter for one hour.
- Put jars in the refrigerator. Let them sit in the refrigerator for at least 2 days before eating. Pickled Green Tomatoes can safely be stored in the refrigerator for 1 month.
Janice Belcher says
Can I use cumin powder instead of cumin seed and if so how much. TY!
Pamela Reed says
Disclaimer: I don’t, but I don’t see why you couldn’t! I would go with 3/4 teaspoon cumin powder since it’s more concentrated in flavor. Also wanted to note that the powder will probably cause your brine not to be as clear. Hope this helps, enjoy them pickled tomatoes!