⋆ This page may contain affiliate links, meaning I receive commissions for purchases made through those links, at no cost to you. Thank you for your support!
5-minute super easy and quick pickled green tomatoes.
Are your tomato plants still covered in unripe fruit? Cool! I have then a great idea for you. I can guarantee you that these sweet, spicy and tangy pickled green tomatoes will be your new favourite snack. They are crunchy and soft at the same time, they are delicious with crackers or vegan cheese, make a surprisingly cool topping for salads and pastas, and most importantly they go super great with beer and wine. Plus the recipe is ridiculously simple and easy with only a few basic ingredients and less than 5 minutes of cooking.
Since the last 1-2 months we didn’t get a lots of sunshine here in Northern Germany, I was left with a fairly good amount of unripe cherry tomatoes. I’ve tried a few methods to ripen them in dark places, as some of you’ve suggested me on Instagram, but unfortunately nothing helped. Okay, it’s actually not that unfortunate, because green tomatoes are pretty awesome too.
I’ve made a delicious salsa of them, a classic ‘fried’ green tomato salad, and an Aloo Gobi style dish with potatoes and cauliflower, but the best of all the green tomato creations was definitely this quick pickled one! Not just because it’s super simple and quick to make, but also because it makes everything better. Seriously. Though to be honest we didn’t get the chance to try these tomatoes incorporated in too many dishes, since we mainly ate them straight out of the jar…
For this recipes I used my trusty little quick pickling method, now with a bit more spices and most importantly with some chili pepper for a pleasant heat. However, as always, be creative with the recipe and try it with your personal favourite spice mix, you can’t really go wrong with this. I haven’t tried to preserve these, because the amount of green tomatoes I had was just enough to satisfy us for a week or two, so please let me know if you try some preserving technics and how they’ve turned out! So exciting!
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
PrintQuick Pickled Green Tomatoes
- Total Time: 10 mins
- Yield: 1 jar 1x
Ingredients
- 2 cups of green cherry tomatoes, halved or quartered
- 1 cup of apple cider vinegar
- 1 cup of water
- 4 tbsp maple syrup
- 0,5 tsp garlic powder
- 3 tbsp of your favourite spices (I used mustard and coriander seeds, allspice, dill, chili, juniper berries and bay leaves)
- salt, pepper
Instructions
- Add vinegar, water, maple, spices, salt and pepper to a sauce pan and bring to a boil. Cook for 2-3 minutes, until salt dissolves.
- Add halved green tomatoes to the sauce pan too. Cook them together for 2-3 more minutes then transfer to a glass jar. Make sure the liquid covers the tomatoes. Set aside for at least an hour before serving.
- Tomatoes will keep for 3-4 weeks in the fridge. Drain them before serving. Enjoy!
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Snack
- Cuisine: Vegan
O I know I would love these! Perfect for snacking or topping!
My new favourite salad topping 😉
It sounds like a fun recipe. Have never thought of pickling green tomatoes..
It’s kinda new to me too, since before I have never had my own green tomatoes…but now I’m totally in love with these 😉
I LOOOOOOOVE anything pickled and these look so good! Thank you for the recipe. I’m going to give it a try.
I am totally in love with pickled stuffs too! Let me know if you try these 😉
I love pickled green tomatoes, my grandma in Romania used to make them every year in these huge jars she had. I would have taken a green tomato over chocolate any time (weird, I know, but I was never much into chocolate). I buy them in the Russian store nowadays, but it would be great to make my own. Maybe next year, it might be to late now to go asking around for green tomatoes that I can pickle… 🙂
It’s so interesting! Pickled green tomatoes are really popular in Hungary too, but I never eat them as a child, since they only sold a spicy version which I didn’t eat that time….oh, and I wish I had a Russian store near me too, I really miss some of those home flavours 🙂
BTW I’d choose these over chocolate any time too! I’m not that much of a chocolate girl 😀
I just love pickle, great share Evi……
Your photographs are beautiful!!! 🙂
Thank you so much 🙂
Das Rezept ist wirklich seeeeeehr lecker! Danke. Danke. Danke.
Ich freue mich so sehr, dass dir das Rezept geschmeckt hat 🙂
How much salt do you use? They look delicious!
Thanks, Hillary! The amount of salt here is totally up to you, if you like the saltiness of the brine, you’ll like the saltiness of the tomatoes too 😉
I personally use about 1/4-1/2 tsp of salt, but I know that some people like to use a bit more salt.
These look really good. Do these need to be stored in the fridge or would I be able to can them and keep them in our basement shelves for now?
Hi Amy,
I have never done it myself, but I’m pretty sure you could also can these with the proper method. Just make sure the jars are extra clean (probably boiled first), and that the brine is very hot. This might help: https://www.motherearthnews.com/real-food/canning/home-canning
just made and ate some. Very happy. Couldn’t have been easier to make and my family loved them. Can’t wait to chop a few up later this weekend and try them on scrambled eggs.
I’m so happy you like the recipe, Nina 🙂
I did this last year (2018). Oh my heart! My husband fell in love with it. He never had any pickled green tomatoes ever. This year my husband planted an extra cheery tomato bush just because he wants more green pickled tomato. and he wants me to make him that exact same recipe I did last year. I thought I had this recipe saved but I was wrong so I spent the last hour looking in the internet and reading and searching. I remember the ingredients but not the procedure and the quantity of ingredients. The other ones that I’ve read just isn’t the right ones and when I found this I KNEW INSTANTLY THIS WAS IT!!! I’LL TELL Y’ALL THAT THIS RECIPE IS PROVEN AND TESTED. I COULDNT THANK YOU ENOUGH Ms. MORE POWER! AND OH I MADE SURE I SAVED THIS SITE TOO.HA3X
Hey Nessa,
Oh wow, what a compliment ❤️ I’m so so so happy you like the recipe (and found it again)!
Kisses to you and your husband! 🙂
Tried this recipe and must say, I love it! I grew up canning, so I jumped right on in.
The first batch I made had more ripened tomatoes, orange, yellow and purple,so its going to be more of a muffaletta spread.
My friend is bringing more today, with plenty of green tomatoes!
Can’t wait to try!
P.S. you should try some chow-chow!
I use my grandmothers recipe with green tomatoes, and it is wonderful!
Let me know if you would like it!
Hey Kim, I’m so glad you liked the recipe! I haven’t tried it with ripened tomatoes yet, but sounds good, definitely gonna make it next time! 😉
And thanks for the tip! Never heard of chow-chow, but just looked it up and it sounds amazing 😍
Oh I’ve never heard about pickled green tomatoes! Today I’ve tried them for the first time and it seems that I have a new favorite recipe. These natural home-made products are definitely better than the ones full of chemical. Thank you for posting this!
I’m so happy to hear that, Joshua!
And 100% agree, homemade things are the best 😉