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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.
3.8 from 30 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
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