📝 About This Recipe
A quintessential Southern staple, these pickled green tomatoes capture the crisp, tangy essence of the garden just before the first frost. These vibrant slices are steeped in a robust brine of apple cider vinegar, toasted mustard seeds, and a hint of red pepper heat, offering a satisfying crunch that balances richness in any meal. Whether you are salvaging the end of a harvest or seeking the perfect tangy condiment, these pickles are a masterclass in the art of preservation.
🥗 Ingredients
The Produce
- 2.5 pounds Green Tomatoes (firm, unripened, sliced into 1/4 inch rounds or wedges)
- 1 medium Sweet Onion (thinly sliced into half-moons)
- 8 pieces Garlic Cloves (peeled and lightly smashed)
- 4 large pieces Fresh Dill Sprigs (one per jar)
The Pickling Brine
- 3 cups Apple Cider Vinegar (5% acidity for safe preservation)
- 3 cups Filtered Water
- 1/4 cup Pickling Salt (non-iodized to keep brine clear)
- 1/4 cup Granulated Sugar (to balance the acidity)
Aromatic Spices
- 2 teaspoons Mustard Seeds (yellow or brown)
- 1 teaspoon Coriander Seeds (whole)
- 1 teaspoon Black Peppercorns (whole)
- 1/2 teaspoon Red Pepper Flakes (adjust for desired heat)
- 1/2 teaspoon Celery Seeds
- 4 pieces Bay Leaves (dried)
👨🍳 Instructions
-
1
Begin by thoroughly washing your green tomatoes and removing any stems or bruised spots. Slice them into 1/4-inch thick rounds or uniform wedges depending on your preference.
-
2
Prepare your canning jars by washing four pint-sized jars and lids in hot, soapy water. Keep the jars warm in a low oven or a pot of simmering water to prevent cracking when the hot brine is added.
-
3
In a large stainless steel or non-reactive saucepan, combine the apple cider vinegar, filtered water, pickling salt, and sugar.
-
4
Bring the brine mixture to a rolling boil over medium-high heat, stirring occasionally to ensure the salt and sugar are completely dissolved.
-
5
While the brine heats, place the spices into the bottom of each warm jar: 2 garlic cloves, 1 bay leaf, 1/2 tsp mustard seeds, 1/4 tsp coriander, 1/4 tsp peppercorns, and a pinch of red pepper flakes and celery seeds.
-
6
Tightly pack the sliced green tomatoes and sweet onions into the jars, layering them for an attractive presentation. Leave about 1/2 inch of headspace at the top of each jar.
-
7
Tuck one fresh dill sprig into the side of each jar, pressing it against the glass so it stays submerged.
-
8
Carefully pour the boiling brine into each jar using a funnel, covering the tomatoes completely while maintaining that 1/2 inch of headspace.
-
9
Gently run a clean plastic spatula or bubble remover tool down the inside walls of the jars to release any trapped air bubbles.
-
10
Wipe the rims of the jars with a clean, damp cloth to ensure a perfect seal. Place the lids on and screw the bands until they are fingertip tight.
-
11
For refrigerator pickles, let the jars cool to room temperature on the counter before refrigerating. For long-term storage, process in a boiling water bath for 10 minutes.
-
12
Allow the pickles to cure in the refrigerator for at least 3 to 5 days before opening; this allows the flavors to penetrate the dense green tomatoes fully.
💡 Chef's Tips
Choose tomatoes that are rock-hard and completely green; any softening or pink blush means they will turn out mushy. Always use pickling salt rather than table salt, as the anti-caking agents in table salt will make your brine cloudy. If you prefer a sweeter pickle, you can double the sugar amount to 1/2 cup without affecting the safety of the recipe. For an extra-crunchy texture, you can soak the tomato slices in an ice-water bath for 1 hour before packing them into jars. Don't skip the garlic smashing—it releases the essential oils that flavor the entire jar.
🍽️ Serving Suggestions
Serve alongside classic Southern fried catfish or smoked brisket to cut through the richness. Dice them up and use them as a zesty relish on top of hot dogs or grilled sausages. Include them on a charcuterie board with sharp cheddar cheese and spicy salami. Pair with a crisp Pilsner or a dry hard cider to complement the vinegar tang. Use the leftover pickling brine in a Bloody Mary for an extra layer of savory depth.