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.
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Servings: 1 mason jar
Calories: 364kcal
Equipment
- Saucepan
- Mason jar
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 364kcal | Carbohydrates: 75g | Protein: 6g | Fat: 4g | Sodium: 2374mg | Fiber: 4g | Sugar: 70g | Vitamin C: 58mg
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