Pickled Green Tomatoes

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Ever wanted to know how to make pickled green tomatoes? This pickled green tomato recipe will show! You’ll want to use these flavor bombs on everything.

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These pickled tomatoes are a perfect combination of sweet, spicy, and acidic and only take a bit of chopping, boiling, throwing together in a mason jar. Because these are refrigerator pickles, they are not shelf-stable, so they are only good for about 1 month in the fridge. Frankly, I doubt that will be an issue since they’re so delicious, you’ll want to use them on everything!

How to Make Pickled Green Tomatoes

This recipe is so easy to prepare and go great on anything. Simply boil some ingredients and pour it over the green tomatoes in a mason jar. For a little heat in this pickled green tomato recipe, I add sliced jalapeño to the jar. Let it hang out in the fridge until cool and then start throwing these little flavor bombs on anything!

If you can’t find the big green tomatoes, you can use baby ones too and it will be just as delicious.

In this recipe, I prepare the tomatoes similar to pickled red onions – with vinegar, water, and sugar, but I amp up the flavor with mustard seeds and pink peppercorns. Just like pickled red onions, you can use these tomatoes on tacos, rice bowls, or chop them up and use them on burgers or chicken sandwiches. You’re going to love their versatility.

If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!

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Pickled Green Tomatoes

Ever wanted to know how to make pickled green tomatoes? This pickled green tomato recipe will show! You'll want to use these flavor bombs on everything.
3.84 from 53 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 1 mason jar
Calories: 364kcal


  • Saucepan
  • Mason jar


  • 2 large green tomatoes cored and quartered
  • 1 jalapeño trimmed and thinly sliced into rounds (optional)
  • 1 tablespoon yellow mustard seeds
  • 1 tablespoon pink or black peppercorns
  • 1 cup water
  • ½ cup distilled white vinegar
  • ¼ cup white sugar more or less depending on preference
  • 1 teaspoon salt


  • Pack the green tomatoes into a wide-mouth mason jar and place the sliced jalapeño on top.
  • Heat a small saucepan over medium heat and add the mustard seeds. Cook for 1 minute or so until they begin to toast and pop. Add the peppercorns and cook for 30 seconds more.
  • Carefully pour in the water, vinegar, sugar, and salt and bring to a boil. Boil for 3-4 minutes until the sugar is completely dissolved. Turn off the heat.
  • Carefully pour the hot liquid into the jar and ensure that the tomatoes are completely immersed. If necessary, top off the jar with a bit of warm water.
  • Cover and transfer to the fridge to chill for at least one hour before serving.
  • Enjoy the pickled green tomatoes on top of salads, rice bowls, or tacos. If kept in an air-tight mason jar, pickled green tomatoes will last for about a month in the fridge.


Calories: 364kcal | Carbohydrates: 75g | Protein: 6g | Fat: 4g | Sodium: 2374mg | Fiber: 4g | Sugar: 70g | Vitamin C: 58mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!

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