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pickled green tomatoes

our tomato plants are loaded up with green tomatoes.  i know that in a few weeks i am going to have more than enough red tomatoes so i decided to pickle some green ones.

recipe follows


4-5 pounds of green tomatoes (you can use more or less, this recipe makes a lot of pickling juice)

2 quarts distilled white vinegar

1 quart water

3/4 cup kosher salt

10 garlic cloves, peeled

4 bay leaves

hot peppers


fresh herbs, optional


-heat up vinegar, water, salt, garlic, and bay leaves to a boil for 10 minutes

-cut up larger tomatoes into smaller wedges, cherry tomatoes can be whole

-put tomatoes and fresh herbs into sterilized jars

-put 5 peppercorns into each jar

-slice a hole into each hot pepper

-remove bay leaves and garlic from pickling liquid.  you can leave them if you would like but sometimes the acid turns the garlic a shade of blue

-our liquid into jars leaving about 1/4 inch space from the top

-seal jars with new lids

-process jars in a hot water bath for 20 minutes or refrigerate

-if processing, let the pickles rest on  a shelf for a month or so before eating