Pickled Green Tomatoes

Southerns love to pickle anything out of the garden and I am no exception. This was a quick pickle recipe I threw together last week and I loved it so much, I am sharing it with you!

Quick pickles require no preservation method (pressure canning or water bath), they simply go in the fridge to marinate for 24-48 hours and they are best eaten within 30 days.

You can use any type of green tomatoes, I used large ones, small ones and tiny green cherry tomatoes.

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Pickled Green Tomatoes

Author: Christy Young Goza Courses: Other, Preserving, Sides, Starters

Description

Tangy, sour, sweet, salty- all the things! These would be prefect with a burger, on a sandwich or with a bowl of pinto beans or on a charcuterie tray. The possibilities are endless!

Ingredients

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Servings

• 4-6 cups green tomatoes, sliced or diced
• 1 cup water
• 1 cup vinegar
• 1 tsp dill, dried (fresh dill will also work)
• ¹⁄₂ tbsp black peppercorns
• ¹⁄₂ tsp turmeric
• 2 tbsp sugar
• 2 tbsp kosher salt
• 3 cloves garlic, smashed

Instructions

2. Place green tomatoes into a quart container.
3. Place remaining ingredients into a pot and simmer on the stove until the sugar is dissolved.
4. Pour into the container, over the tomatoes. Tomatoes should be covered. If there is not enough liquid, simply add enough water to cover.
5. Cover and refrigerate for 24 hours before serving.

Keywords: green tomatoes, pickles, quick pickles

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