Green Tomato Pickles (with Canning Video)

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These green tomato pickles are a great, different way to use some of your garden harvest.

These green tomato pickles are a great, different way to use some of your garden harvest.

These pickles start with a simple brine, and the recipe is adjustable for any quantity of tomatoes you are canning.

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To Make These Pickled Green Tomatoes You Will Need:

  • green tomatoes
  • canning/pickling salt
  • mixing bowl
  • white vinegar
  • cinnamon sticks
  • black peppercorns
  • minced garlic
  • mustard seeds
  • hot chili peppers (optional)
  • cheese cloth or muslin spice bag
  • onion
  • pickle crisp
  • kosher salt
  • canning tools
  • pint jars
  • hot water bath canner (or steam canner)
  • damp cloth
  • colander

Watch Me Make These Green Tomato Pickles in the Video Below:

How to Make Green Tomato Pickles

To begin, combine vinegar, cinnamon sticks, peppercorns, mustard seeds and chili peppers in a pot.

brine ingredients in pot

Bring the brine to a boil, reduce the heat and simmer for 4 minutes.

Remove it from the heat, and allow to cool.

Use several layers of cheesecloth to strain the solids from the brine.

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Alternatively, you can put the solids into a muslin spice bag if you wish.

Discard the solids and keep the liquid.

This brine can be made the day before you can, simple refrigerate overnight. Or you can make it the day you are going to do the canning. (Day 2 of this recipe.)

Core and cut the tomatoes into 1/2 inch slices, cut the slices in half. For smaller, cherry sized tomatoes, simply remove the stems, and cut them in half or quarters.

tomatoes on a cutting board

Place the tomatoes in a mixing bowl. Liberally sprinkle them with canning salt and stir them to coat.

salting tomatoes

Let the tomatoes sit overnight.

The next day, prepare your canning tools, canner and supplies. Inspect and heat your pint canning jars.

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Drain the liquid from the tomatoes with a colander. Thoroughly rinse and drain the tomatoes again.

tomatoes in a bowl

Measure the quantity of your brine. You will have lost some liquid when simmering the spices. Add an equal amount of water, combining them in a large pot. Bring the brine up to a boil, then reduce the heat to keep it hot.

Peel, quarter and slice an onion.

In each jar, add 1 tablespoon of the onion, 1 teaspoon kosher salt, 1 teaspoon minced garlic and 1/8 teaspoon pickle crisp.

ingredients in a jar

Add in your drained tomatoes, to 1/4 inch of headspace.

Ladle in your brine.

Use a bubble wand to remove any air pockets.

Add additional brine to return the headspace to 1/4 inch if needed.

Wipe the jar rims with a damp cloth dipped in white vinegar.

Add the lid and ring. Place the jar in your canner.

Repeat the steps with all of the jars & tomatoes.

Process your jars for 15 minutes.

Allow the jar to cool in a draft-free location overnight. (12-24 hours.)

Pickled Green Tomatoes

Remove the rings, test the seals on your lids, and label the jars.

Allow the jars to sit in the pantry for 3-4 weeks for the flavor to develop.

These green tomato pickles are best served chilled.

Enjoy!

These Green Tomato Pickles are a great, different way to use some of your garden harvest.

Did You Make This Recipe? I would love for you to rate it in the recipe card! I would love to hear your thoughts!

Yield: about 8 pints

Green Tomato Pickles

Green Tomato Pickles

These Green Tomato Pickles are a great, different way to use some of your garden harvest.

Prep Time 35 minutes
Processing Time 15 minutes
Additional Time 12 hours
Total Time 12 hours 50 minutes

Ingredients

  • about 8 lb green tomatoes
  • canning/pickling salt
  • 8 c white vinegar
  • 2 cinnamon sticks
  • 3 Tb black peppercorns
  • 3 tsp minced garlic (additional for canning)
  • 1 tsp mustard seeds
  • 2 hot chili peppers (optional)
  • 8 c water
  • 1 onion
  • pickle crisp
  • kosher salt

Instructions

  1. To begin, combine the vinegar, cinnamon sticks, peppercorns, mustard seeds and chili peppers in a pot.
  2. Bring the brine to a boil, reduce the heat and simmer for 4 minutes.
  3. Remove it from the heat, and allow to cool.
  4. Use several layers of cheesecloth to strain the solids from the brine.
  5. Alternatively, you can put the solids into a muslin spice bag if you wish.
  6. Discard the solids and keep the liquid.
  7. This brine can be made the day before you can, simple refrigerate overnight. Or you can make it the day you are going to do the canning. (Day 2 of this recipe.)
  8. Core and cut the tomatoes into 1/2 inch slices, cut the slices in half. For smaller, cherry sized tomatoes, simply remove the stems, and cut them in half or quarters.
  9. Place the tomatoes in a mixing bowl. Liberally sprinkle them with canning salt and stir them to coat.
  10. Let the tomatoes sit overnight.
  11. The next day, prepare your canning tools, canner and supplies. Inspect and heat your pint canning jars.
  12. Drain the liquid from the tomatoes with a colander. Thoroughly rinse and drain the tomatoes again.
  13. Measure the quantity of your brine. You will have lost some liquid when simmering the spices. Add an equal amount of water, combining them in a large pot. Bring the brine up to a boil, then reduce the heat to keep it hot.
  14. Peel, quarter and slice an onion.
  15. In each jar, add 1 tablespoon of the onion, 1 teaspoon kosher salt, 1 teaspoon minced garlic and 1/8 teaspoon pickle crisp.
  16. Add in your drained tomatoes, to 1/4 inch of headspace.
  17. Ladle in your brine.
  18. Use a bubble wand to remove any air pockets.
  19. Add additional brine to return the headspace to 1/4 inch if needed.
  20. Wipe the jar rims with a damp cloth dipped in white vinegar.
  21. Add the lid and ring. Place the jar in your canner.
  22. Repeat the steps with all of the jars & tomatoes.
  23. Process your jars for 15 minutes.
  24. Allow the jar to cool in a draft-free location overnight. (12-24 hours.)
  25. Remove the rings, test the seals on your lids, and label the jars.
  26. Allow the jars to sit in the pantry for 3-4 weeks for the flavor to develop.
  27. These green tomato pickles are best served chilled.
  28. Enjoy!

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2 thoughts on “Green Tomato Pickles (with Canning Video)”

    • If you are canning ripe tomatoes, I would just use a regular tomato canning recipe. This one is mainly for green tomatoes. I don’t think it would work for ripe ones. I have used “non-red” tomatoes successfully for pretty much any tomato recipe I have canned.

      Reply

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