This pickled green tomatoes recipe is a great way to use up the green tomatoes that are hanging around at the end of tomato season. You know, the ones that are not getting ripe because the weather is cooling down.
Pick any tomatoes with color showing to try and ripen indoors. Then go ahead and pull some green tomatoes to make your green tomato pickle recipe. Be sure the tomatoes you use for pickling are fully green. You don’t want any color showing.
For this recipe, you will need unripe, truly green tomatoes. Make sure you’re not using a variety of tomato that appears green when ripe, as some heirloom varieties do.
I made pickled green tomatoes out of tomatoes from my pear tomato plant. I like the way they look in the jar.
Garlic and dill make this a great green tomato pickle recipe. My oldest son likes to eat the pickled garlic.
This recipe can be processed safely in a Water Bath Canner.
Yield is about 6 pints.
How to Make Pickled Green Tomatoes
Gather Your Canning supplies for Pickled Green Tomatoes:
- water bath canner
- canning jars (pint size)
- canning lids and rings
- jar lifter and canning funnel
- large pot
- large spoons
- sharp knife
- crinkle cutter is optional
- towels and dish cloths
- 5 pounds green tomatoes
- 3 1/2 cups vinegar
- 3 1/2 cups water
- 1/4 cup canning salt
- 6 garlic cloves (one per jar)
- Dill seeds (2 tsp. per jar) or fresh dill heads (1 head per jar)
Please note: My source for this recipe is the Ball Blue Book.
Start by preparing jars and getting water in your canner heating. (See Water Bath Canning for full directions.)
Wash tomatoes. Cut into the desired size. In the case of my small pear tomatoes, I simply cut them in half. Full-size tomatoes can be cut in half or quarters, or smaller if you have very large tomatoes.
Combine vinegar, water, and salt in a large pot. Bring to a boil and keep hot while you pack the jars. This recipe calls for pint-size jars. Don’t use quart size. If you want to go smaller you can. Use 8 oz jars but you’ll still need to process for the same time as pint-size.
Place garlic clove and dill in each jar.
Pack tomato pieces into jars and cover with the vinegar solution, leaving 1/4-inch headspace.
Process them according to water bath canning instructions.
You can eat these pickled green tomatoes right away if you like. But the flavor won’t be there right away. If you let your jars sit for 4-5 weeks before opening, this allows the flavors to fully develop.
Wipe rims clean and process according to water bath canning directions.
Process them according to the instructions below. Be sure and adjust this time according to the altitude chart below.
Altitude Adjustments for Boiling Water Bath Canner
Altitude in Feet – processing time
0-1000 ft – 15 minutes
1001-3000 ft – 20 minutes
3001-6000 ft – 25 minutes
6001-8000 ft – 30 minutes
8001-10000 ft – 35 minutes
For more information on why this is important, see this altitude adjustments page.
Pinnable Recipe Card
Pickled Green Tomatoes
- 5 pounds green tomatoes
- 3 ½ cups vinegar
- 3 ½ cups water
- ¼ cup canning salt
- 6 garlic cloves
- Dill seeds or dill heads (2 tsp. seeds per jar or 1 head per jar)
- Start by preparing jars and getting water in the canner heating.You want the canner hot, but not boiling, when the jars are ready to be processed. See full water bath canning instructions here.
- Wash tomatoes and cut into desired sizes.
- Combine vinegar, water, and salt in a large pot. Bring to a boil.
- Place garlic clove and dill into each jar,
- Pack tomato pieces into pint jars.
- Cover with vinegar solution, leaving 1/4” headspace.
- Remove air bubbles, wipe the rim clean, and place on seal and ring. Place jar in the warm canner. Proceed to fill all jars. Process according to the chart below.
Adapted from: Ball Blue Book Guide to Preserving
Last Updated: 7/15/2021
What do you eat with pickled green tomatoes? How do you use them?
You just eat them as a condiment, just like pickles. Or if you can, chop them up and add them to sandwich spread. We mix tuna, finely chopped pickles, and some miracle whip, grated cheese, a little salt and pepper and serve it on toast. You can also chop them and add to an egg casserole or omelette.
Water bath canning is where most newbies begin on their food preservation journey – with good reason! Water bath canning is fun and easy.
Pickling…not just for cucumbers!
This pickled egg recipe isn’t a canning recipe, but rather an easy refrigerator pickled egg using vinegar plus dill, beets, or spices!
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Page last updated: 5/12/2021