Pickled Green Tomatoes

What are pickled green tomatoes?

Pickled green tomatoes are unripe tomatoes preserved in a seasoned vinegar brine. They are firm, tangy, and crisp — very different in texture and flavor from ripe pickled tomatoes. The most common US uses are as a burger or sandwich topping, a relish alongside pork or fried chicken, or a direct snack from the jar.

Green tomatoes become available in quantity when a frost warning arrives before all tomatoes ripen on the vine. Every US gardener who grows tomatoes will eventually face this situation. A hard frost (below 28°F) kills the plants and ruins any fruit left on the vine. Picking everything green and processing it into pickles is one of the best solutions.

Two methods cover most home preservation needs:

1. Refrigerator pickles — quick, no special equipment, ready in 24–48 hours, keep 3–4 weeks
2. Water-bath canning — shelf-stable for 12–18 months, requires mason jars and a canner

Both methods use the same brine ratio: 1 part 5% acidity vinegar to 1 part water, with salt and flavorings.

For information on green tomatoes beyond pickling — including how to ripen them indoors before frost — see our green tomatoes guide, which covers all uses for end-of-season tomatoes.

Choosing the right green tomatoes

Use fully green, firm tomatoes. Tomatoes that are starting to turn white, yellow, or pale pink are beginning to ripen — they will soften during pickling and will not hold texture well.

What to look for:

• Skin fully green with no color change at the blossom end
• Firm to the touch with no soft spots
• Medium size (2–3 inches diameter) for easiest slicing and canning
• No cracks or insect damage

Any tomato variety works for pickling. Roma-type tomatoes (like Roma or San Marzano) have less liquid and hold their texture especially well in brine. Large slicing types like Beefsteak and Better Boy also work well sliced. Cherry tomatoes can be pickled whole — they are ready in about 24 hours and have a pleasant pop when eaten.

For varieties known for good texture and thick walls — characteristics that also produce a good pickle — see our best tomatoes for canning guide, which covers thick-walled varieties that hold up well in both canning and pickling applications.

Quick refrigerator pickled green tomatoes

This method requires no canning equipment. The pickles are ready in 24–48 hours and keep 3–4 weeks in the refrigerator. It is the best method for small batches and immediate use.

Ingredients (makes two 1-quart jars)

• 2 pounds green tomatoes, sliced ¼-inch thick or quartered
• 2 cups white distilled vinegar (5% acidity)
• 2 cups water
• 2 tablespoons pickling salt or kosher salt (not iodized table salt)
• 4 cloves garlic, sliced
• 2 teaspoons dill seed or 4 sprigs fresh dill
• 1 teaspoon black peppercorns
• 1 teaspoon red pepper flakes (optional)
• 1 teaspoon mustard seed (optional)

Instructions

1. Wash and slice or quarter the green tomatoes. Remove the stem end.
2. Pack tomatoes tightly into two clean 1-quart mason jars, adding garlic and dill between layers.
3. Combine vinegar, water, and salt in a saucepan. Bring to a boil, stirring until salt dissolves.
4. Pour hot brine over tomatoes, leaving ½ inch of headspace. Add peppercorns and any optional spices.
5. Let jars cool to room temperature, then seal and refrigerate.
6. Sliced tomatoes are ready in 24 hours. Quartered tomatoes need 48 hours.

Do not use iodized table salt. Iodine interferes with the fermentation process and can cause off-flavors and darker brine. Use pickling salt or non-iodized kosher salt.

Water-bath canning for pickled green tomatoes

Water-bath canning produces shelf-stable pickled green tomatoes that last 12–18 months at room temperature. Use a USDA-tested recipe — do not adjust the vinegar-to-water ratio or substitute lower-acidity vinegar.

The USDA National Center for Home Food Preservation (nchfp.uga.edu) publishes tested recipes for pickled green tomatoes. Their guidelines are the US standard for safe home canning. The critical safety requirement: use 5% acidity vinegar and maintain the 1:1 vinegar-to-water ratio. Reducing vinegar content raises pH and reduces safety.

Equipment needed

• Water-bath canner or large stockpot with a rack
• Mason jars (pint or quart) with new lids and bands
• Jar lifter and canning funnel

Basic canning method (yields 7 pints)

• 6 pounds green tomatoes, sliced or quartered
• 3 cups white distilled vinegar (5% acidity)
• 3 cups water
• ¼ cup pickling salt
• Garlic, dill, and spices per jar (same as refrigerator recipe)

Steps:

1. Sterilize jars in boiling water for 10 minutes. Keep hot until ready to fill.
2. Prepare brine: combine vinegar, water, and salt; bring to a boil.
3. Pack hot jars with tomatoes and spices, leaving ½ inch headspace.
4. Ladle hot brine over tomatoes, maintaining ½ inch headspace.
5. Remove air bubbles. Wipe jar rims with a damp cloth.
6. Apply new lids and bands; fingertip-tight only.
7. Process in a boiling water-bath canner:
   • Pint jars: 15 minutes at altitudes 0–1,000 feet; 20 minutes at 1,001–6,000 feet
   • Quart jars: 20 minutes at altitudes 0–1,000 feet; 25 minutes at 1,001–6,000 feet
8. Remove jars; cool 12–24 hours undisturbed. Check seals — lids should not flex when pressed.

Adjust processing time for altitude. Boiling point drops at higher elevations, requiring longer processing to achieve the same heat penetration. Use the altitude-adjusted times above.

Flavoring variations for pickled green tomatoes

The base brine (vinegar, water, salt) is neutral enough to carry different flavor profiles:

For the bread and butter variation, add ½ cup sugar to the brine per quart of liquid. The brine must still contain the minimum 1:1 vinegar-to-water ratio — add sugar in addition to, not instead of, vinegar.

How to use pickled green tomatoes

Pickled green tomatoes are more versatile than most US gardeners expect. They replace pickled cucumbers in most sandwich applications and are stronger in flavor — a smaller amount goes further.

Common uses:

• Burgers and sandwiches: sliced pickled green tomatoes are a direct substitute for dill pickles
• Chopped relish: dice pickled green tomatoes and use as a relish on hot dogs, brats, or grilled chicken
• Charcuterie boards: the acidity cuts through fatty meats and cheeses
• Salads: add bite and tang to grain bowls, pasta salads, or potato salads
• Fried green tomato base: drain and pat dry, then bread and fry as you would fresh green tomatoes — pickling adds flavor complexity

Harvesting green tomatoes for pickling

Pick all green tomatoes when a frost below 28°F is forecast. Partially ripe tomatoes will ripen indoors on a counter. Fully green tomatoes will not ripen well after picking but are ready to pickle.

Signs a hard frost is coming:

• Overnight low forecast below 30°F for your US growing zone
• Leaves on basil (the most frost-sensitive garden plant) show first damage

When in doubt, pick everything. A light frost (28–32°F) may not kill the plants but will damage any fruit that gets touched. A hard frost (below 28°F) kills the plants and ruins all fruit.

To check the best timing for your location, the how to grow tomatoes guide covers tomato cold tolerance and end-of-season harvest for all US growing zones.

Common pickling problems and fixes

For more on tomato harvesting and end-of-season strategies beyond pickling, our how to harvest tomatoes guide and green tomatoes guide both cover handling options when a frost warning arrives.