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!
2poundsgreen tomatoesabout 4 large tomatoes, quartered or sliced
1teaspoonpeppercorns
1teaspooncumin seed
1teaspooncelery seed
1teaspoondill seed
1/2teaspoondried red chili flakesadds minimal spice, skip them if you don't want any spice
2clovesgarlicminced
3cupswater
1cupwhite vinegar
1tablespoonsea 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.