Spicy Pickled Green Tomatoes

4.20 from 10 votes

Spicy Pickled Green Tomatoes with hot peppers and garlic are a great way to preserve garden tomatoes at the end of the growing season. They can be made as spicy or not as you like, and are great served with sandwiches or as a snack.

Prep Time1 10

Refrigeration Time3

Total Time3 1 10

Course: Snack

Cuisine: American

Keyword: easy green tomato pickles, green tomato pickles

Servings: per jar at 3 pieces a serving (approximately)

Calories: 20kcal

Equipment

quart size pickle jars

Ingredients

For the brine (makes enough brine for 5 quart jars plus extra)

2 quarts water
1 quart vinegar
3 tablespoons pickling spice (wrap in cheesecloth for easy removal)
2 tablespoons granulated sugar
2 tablespoons pickling salt

For each 1 quart jar

1 ¼ pounds sliced green tomatoes
2 teaspoons crushed red pepper (or fresh hot peppers)
1 teaspoon dried dill weed (or 1 tablespoon fresh dill)
1 teaspoon dill seed (can use 2 teaspoons dill weed instead)
3 cloves garlic , halved or quartered
3 cherry tree leaves (optional)

Instructions

In a large pot, bring the water and vinegar with the pickling spice wrapped in cheesecloth to a boil. Reduce the heat, add sugar and salt. Simmer for 30 minutes, then allow to cool to room temperature.
Meanwhile, add the red pepper, dill, dill seed, garlic, and cherry tree leaves to each quart jar. Fill to packed with sliced tomatoes.
When the brine has cooled, carefully pour it into each filled jar to the top. Close the lids tightly, and turn upside down a few times to mix the seasoning in.
Refrigerate for three days before opening. Consume within three months.

Notes

Nutritional calculations include brine and are approximate.

Nutrition