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Pickled Green Tomatoes


1 pound green slicing tomatoes

For Brine:

1 cup white distilled vinegar (5% acidity)

1 cup water

1 tablespoon kosher salt

Basic pickling spice mix

1 teaspoon yellow mustard seeds

1 teaspoon celery seeds

1 teaspoon coriander seeds

1/2 teaspoon black peppercorns

1/2 teaspoon whole allspice


  1. Cut tomatoes into 1/2 inch wedges.
  2. In a small saucepan, bring all of the brine ingredients to a boil and stir until the salt is dissolved.
  3. Remove the brine from heat.
  4. Fill a hot, clean quart jar with the pickling spice mix of your choice.
  5. Pack the jar tightly with the tomatoes.
  6. Pour the hot brine over the tomatoes, covering them completely and leaving 1/2 inch headspace.
  7. Stick a chopstick or “bubbling” tool into the jar and move it around to release any trapped air bubbles.
  8. Wipe the rim clean, seal with a lid and band, and process in a boiling water bath for 15 minutes (adjusting the time for altitude as needed). Store the jar in a cool, dark place. The green tomatoes will be perfectly pickled in about two weeks.