I reached a point last week where I just got tired of looking at tomato plants, tired of pruning, harvesting, and battling septoria — just kind of over tomatoes this year. I left my favorite variieties growing, but I ripped out plenty of plants so i could make room for our fall crops.
Since I hate wasting food (and doubly hate wasting food that we put all of this effort into growing!) I harvested as many of the green tomatoes as I could. Several have ripened over the last week, and we’ve been eating them. The rest….I needed to figure out how to deal with.
As I’ve mentioned before on this blog, I love pickles. I just do. And I knew I’d heard of green tomato pickles before, so I looked it up and made a few batches. The good news: they’re delicious, and it is SO EASY.
What You Need:
(for 3 quarts of green tomato pickles)
8 pounds of green tomatoes
4 cups of white vinegar
4 cups of water
4 tbsp. of kosher salt
whole black peppercorns
red pepper flakes
Jars — either 3 quart-sized jars or 6 pint-sized jars, as well we lids and rings (or any old jar you can find, if you’re going to make refrigerator pickles)
Hot water canner (if you’re planning on storing your pickles long term)
Prepping Your Tomatoes
(Note: If you’re planning to process your pickles in a hot water canner, you should fill the canner with water, add your jars, and turn the water on to sterilize and warm your jars. Just leave the jars in the water until you’re ready to use them. Place the lids and rings in another pan with simmering – not boiling- water until you’re ready to use them.)
**One of the sites I found when I searched for green tomato pickles online was Garden Betty — who wrote a great post on the topic. I adapted the spices and quantities to work for me, but she has some great ideas for other spice blends.
Gather and wash 8 pounds of green tomatoes. After tasting the ones I made, I prefer cherry tomatoes because they seemed to stay firmer after processing, but any tomato will work.
Remove the jars from the boiling water canner with your jar tongs. Set them on a towel on your counter (so they don’t crack when they come into contact with the cool surface) and add the following to each jar:
- 1 tsp. dill seeds
- 1 tsp. black peppercorns
- 2 cloves of garlic, peeled
- 1/4 tsp (or more if you want them spicier) of red pepper flakes
Put your jars in your hot water canner, and cover with a lid. Once the water comes up to a boil, start your timer — you’ll be processing your pickles for fifteen minutes.
Once time is up, remove your jars — carefully — and place them on a towel on your counter. They’ll have to sit there for several hours to cool.
You can also forget about the boiling water processing if you just want to make a few jars of pickles to be eaten within the next month or so. Prep your tomatoes, add your spices, tomatoes, and boiling brine to the jars, and place in the refrigerator. They’ll be ready to eat in about a week.
What to Do with Pickled Green Tomatoes
You can snack on them, of course. Or slice/dice them up to top a hamburger or hot dog. I also diced some of mine up and added them to chicken salad that I was making for sandwiches — really good.
Which is Better? Processed or Refrigerator?
I made mine both ways so I could see which version tasted better. At this point, I prefer the refrigerator method because they are crisper than the ones I processed in the boiling water bath. However, if you added something like “Pickle Crisp” to the jars, processed green tomato pickles would probably be much more crisp.
I hope you try these! They’re easy to make, and it’s always great when we can avoid wasting food from our gardens.