Refrigerator Pickled Green Tomatoes.

Sliced green tomatoes with pickling spices in a glass jar.

5 from 4 votes

Refrigerator Pickled Green Tomatoes.

Crisp, garlicky pickled green tomatoes in a classic dill brine. Ready to eat in 24 hours from the refrigerator, or water bath can them to enjoy all winter.

Prep Time30

Cook Time10

Refrigeration time before eating1

Course: condiment

Cuisine: American

Servings: Pints

Calories: 142kcal

Author: Dorothy Stainbrook

Equipment

Ingredients

5 Pounds green tomatoes Halved, quartered or sliced
3 ½ Cups white vinegar
3 ½ Cups water
¼ Cup Pickling or canning salt
1 Tablespoon sugar
6-7 garlic cloves
6-7 bay leaves
¼ Cup celery seed
¼ Cup dried dillweed or dill seeds
1-3 Teaspoons dried red pepper flakes
2 Tablespoons black peppercorns
¼ Cup mustard seeds
¼ Cup coriander seeds or allspice optional
⅛ teaspoon pickle crisp (calcium chloride) per pint jar optional

Instructions

Thoroughly rinse the tomatoes and then slice or cube them, depending on the size of the jar and the size of the tomato (large tomatoes won’t fit neatly into small mouth canning jars).
A wide-mouth 1-quart mason jar is best if you have it, but cube the tomatoes if all you have is a small-mouth jar.
5 Pounds green tomatoes
In a large stainless steel saucepan, combine the vinegar, water, salt, and sugar Bring to a boil over high heat stirring to dissolve salt and sugar. Remove from heat.
3 1/2 Cups white vinegar, 3 1/2 Cups water, 1/4 Cup Pickling or canning salt, 1 Tablespoon sugar
Pack tomatoes into hot jars to within 1/2 inch to 3/4 inch of top of jar. Add 1 clove garlic and 1 bay leaf to each jar. Divide the rest of the spices into 7 portions and add one portion to each jar (the recipe makes 6-8 pint jars).
So this would be a little dill seed, celery seed, a pinch of red pepper flakes, a pinch of black peppercorns and a bit of mustard seeds added to each jar.
Ladle hot pickling liquid into jar to cover tomatoes leaving 1/2 inch headspace.
Remove air bubbles by lightly letting jar drop on counter,and adjust headspace, if needed, by adding hot pickling liquid.
Wipe rim and tightly screw on lid. Allow to cool to room temperature, then store in the refrigerator for at least 24 hours before eating.
Keeps up to 1 month refrigerated.
6-7 garlic cloves, 6-7 bay leaves, 1/4 Cup celery seed, 1/4 Cup dried dillweed or dill seeds, 1-3 Teaspoons dried red pepper flakes, 2 Tablespoons black peppercorns, 1/4 Cup mustard seeds, 1/4 Cup coriander seeds or allspice
To can instead of refrigerating: Screw the bands on fingertip tight and place the jars in a boiling water bath canner with water covering the lids by 1 to 2 inches. Process pints for [X] minutes, adjusting for altitude. Let the jars cool undisturbed for 24 hours, check the seals, and wait about 4 weeks before opening.

Notes

**Note that the nutrition facts are for a whole pint**

Nutrition