Pickled Green Tomatoes Two Ways - The Rustic Elk

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Preserve the last of your summer harvest with these tangy, crisp, and wildly underrated pickled green tomatoes. Whether you make a quick fridge version or water-bath can them for winter, this is the best way to save your unripe tomatoes from frost and turn them into something unforgettable.

Green tomatoes, still clinging to the vine as the season winds down, have a habit of piling up right when everything else is winding down. Sure, you could fry them. You could try to ripen them on the windowsill. But hear me out...

Pickling them might be the best thing you do all year.

These tart, crunchy green tomato pickles are bright, punchy, and deeply satisfying. Whether you want to quick-pickle a small batch for the fridge or can them for long-term storage, this guide walks you through both methods... no fluff, no waste, just real food preserved with purpose.

Why You'll Love These Green Tomato Pickles

Tart, tangy, and crisp. Perfect for burgers, beans & cornbread, or straight from the jar.

Versatile recipe. Make a dill or bread & butter version.

Quick or canned. Refrigerate or water bath can.

Great way to use up green tomatoes before frost hits.

No waste! Uses unripe tomatoes you’d otherwise toss.

The Best Tomatoes for Pickling

This recipe is designed for firm, unripe red tomatoes. Not heirloom varieties that are green when ripe (like Green Zebras).

• Smaller tomatoes like Romas or cherry tomatoes work best: slice in half or pierce with a fork.
• Larger tomatoes like beefsteaks can work if unripe and firm: slice into wedges or chunks.

🍅 Tip: Skip soft or juicy tomatoes, they’ll get mushy.

Ingredients

This makes about 6–7 pints for canning (or halve it for refrigerator pickles).

Base Ingredients

• 5 lbs green tomatoes, halved or wedged
• 1 cup onion, sliced (optional, but tasty)
• 3 cups distilled white vinegar (or apple cider vinegar, 5% acidity)
• 3 cups water
• ⅓ cup pickling salt

For Garlic Dill Pickles:

• Fresh dill or dill seed
• Garlic cloves
• Yellow mustard seed
• Black peppercorns
• Pickling spice

For Bread & Butter Pickles:

• Yellow mustard seed
• Celery seed
• Ground turmeric
• Allspice berries
• Whole cloves
• Red pepper flakes

🧂 Optional: Pickle Crisp (for canned version only, helps maintain crunch).

Quick Pickled Green Tomatoes (Refrigerator Version)

This method is fast and no canner required.

Wash and prep jars. Wash glass jars and lids in hot, soapy water or run them through the dishwasher.

Make your brine. In a saucepan, combine vinegar, water, salt, sugar, and your chosen spices. Bring to a boil, then remove from heat.

Pack the Jars. Layer tomatoes, onion, garlic (if using), and any whole spices tightly into jars.

Add Brine. Pour hot brine over tomatoes, covering them completely. Let cool. Seal with lids and refrigerate.

Let them sit 24-72 hours before enjoying... the longer, the better.

🧊 Keeps up to 1 month in the fridge.

Water Bath Canned Pickled Green Tomatoes

Prep jars and canner. Wash jars, lids, and rings. Fill your water bath canner with a rack and enough water to cover jars by 1–2 inches. Preheat jars in simmering water (180ºF).

Make your hot brine. Combine vinegar, water, salt, sugar, and your chosen spice blend in a pot. Bring to a boil, stirring to dissolve.

Pack hot jars. Add tomatoes, onions, and any extras like garlic or dill. Pour hot brine over, leaving ½ inch headspace. Remove air bubbles. Wipe rims, add lids and rings (finger tight).

Process in boiling water bath. Place jars in boiling water canner. Process pints for 15 minutes, adjusting for altitude. Turn off heat and let sit 5 minutes before removing jars.

Cool & store: wait 12–24 hours to check seals. Store sealed jars up to 18 months.

How to Use Pickled Green Tomatoes

• On burgers, hot dogs, or venison sandwiches
• With fried fish (especially bluegill!)
• On charcuterie boards
• Alongside beans and cornbread
• Or right from the jar while standing in your kitchen, barefoot.

There’s something soul-satisfying about turning the end of season’s leftovers into something bold and bright. These pickled green tomatoes are a little unruly, a little unexpected — and completely worth your time.

So when those green tomatoes come in by the bowlful, you’ll know just what to do.

More Pickles You'll Love:

• Pickled Brussels Sprouts (Frog Balls)
• Easy Honey Pickled Carrots
• The Best Pickled Green Beans Recipe (Dilly Beans)

🫙 Every good pantry starts with one jar.You don’t need a wall of shelves or perfect gear... just simple steps, steady guidance, and a recipe you can trust.

The Everyday Canning Guide is my free starter guide, packed with basics that feel doable: clear methods, beginner tips, and the tools you’ll reach for again and again.

👉 Grab the guide »

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📖 Recipe

Prep Time: 15 minutes Processing Time: 15 minutes Total Time: 30 minutes

These tart, crunchy pickled green tomatoes are the perfect end-of-season preserve. Make a small batch of refrigerator pickles or water bath can them to enjoy all winter. Choose from two brines... classic garlic dill or old-fashioned bread & butter. Tangy, salty, and wildly good.

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Ingredients

Base Ingredients:

• 5 Pounds Green Tomatoes
• 1 Cup Onion Slices (optional)
• 3 Cups Distilled White Vinegar
• 3 Cups Water
• ⅓ Cup Pickling Salt
• Pickle Crisp, divided, optional for canning

For Garlic Dill Pickles

• 3 ½ tablespoon Dill Seeds (or add one sprig to each jar when packing)
• 6 Garlic Cloves, peeled, crushed
• 2 teaspoon Black Peppercorn
• ½ Cup Granulated Sugar
• 2 teaspoon Pickling Spice
• 2 teaspoon Mustard Seed

For Bread & Butter Pickles

• 1 ¾ Cup Granulated Sugar
• 1 ½ tablespoon Celery Seeds
• 3 tablespoon Yellow Mustard Seed
• 1 teaspoon Turmeric Powder
• ½ teaspoon Allspice Berries
• ½ teaspoon Whole Cloves

Optional for Canning Version

• Pickle Crisp (⅛ teaspoon per pint jar)

Instructions

For Refrigerator Pickles

1. Wash your jars and lids. Hot soapy water or a spin through the dishwasher. No need to sterilize for fridge pickles.
2. Make your brine. In a saucepan, combine vinegar, water, salt, sugar, and your chosen spices. Bring to a boil, then remove from heat.
3. Prep the veggies. Cut tomatoes into wedges or chunks. Slice onion. Peel garlic, if using.
4. Pack the jars. Tuck tomatoes, onion, and garlic (if using) into clean jars, packing tightly but not crushing.
5. Add hot brine. Pour over the veggies, leaving about ½ inch headspace. Let cool completely, then lid and refrigerate.
6. Wait 1–3 days. Flavor deepens with time. Eat within 1 month for best texture and taste.

For Water Bath Canning:

1. Prep your jars and canner. Wash jars and lids. Heat jars in simmering water (180°F). Fill canner with water and heat.
2. Make the brine. Combine vinegar, water, sugar, salt, and spices in a pot. Bring to a boil and keep hot.
3. Pack the jars. Fill hot jars with tomatoes, onion, and garlic/spices. Add optional Pickle Crisp.
4. Add brine. Cover contents with hot brine, leaving ½ inch headspace. Remove bubbles and wipe rims. Apply lids and rings finger-tight.
5. Process in water bath. Place jars in boiling water canner. Process pints for 15 minutes (adjust for altitude below). Let jars rest 5 minutes in the water, then remove.
6. Cool and store. Let sit 12–24 hours. Remove rings, check seals, and store in a cool, dark place.

Notes

Green tomato tips: Use firm, unripe red tomatoes (not heirloom green-when-ripe types). Cherry tomatoes work great — just halve or pierce them with a fork.

Pickle Crisp: Totally optional, but helpful if you want extra crunch in the canned version.

Brine flavor: Bread & butter is sweet-spiced and warm. Garlic dill is punchy, sharp, and classic. Make both and see which you like best.

Storage: Fridge version lasts 1 month. Canned version keeps at least 12-18 months if stored in a cool, dark pantry.

Altitude Adjustments for Canning:

• 0–1,000 ft: 15 minutes
• 1,001–3,000 ft: 20 minutes
• 3,001–6,000 ft: 20 minutes
• 6,001–8,000 ft: 25 minutes
• 8,001–10,000 ft: 30 minutes

Nutrition Information:

Yield:

80

Serving Size:

¼ Cup Amount Per Serving: Calories: 38Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 29mgCarbohydrates: 8gFiber: 1gSugar: 7gProtein: 1g

Nutrition information is automatically calculated and is not guaranteed to be accurate. I’m not a nutritionist... just a home cook sharing what works in my kitchen. Please use your preferred calculator if you need exact values for dietary needs or medical conditions.