Pickled Green Tomatoes with Apricots & Ginger

Reviews
Get
FREE
Recipes!
Get My Favorite Recipe

Discover a bold new way to enjoy green tomatoes with this sweet, tangy, citrus-spiced pickled green tomatoes recipe!

As tomato season came to a close, my garden was overflowing—cherry reds, yellow plums, and tucked beneath the vines, a hidden treasure: green tomatoes. While I roasted and froze the ripe ones to savor later, the green ones sparked a new craving: pickling.

Inspired by Mediterranean flavors, I simmered a golden brine with ginger, oranges, turmeric, and sweet dried apricots. The result? A tangy, earthy, and citrusy pickle that’s vibrant in every bite.

If you’re as obsessed with pickles as I am, don’t miss my Pickled Jalapeños and Quick Pickled Red Onions— both bring their own bold, zesty twist!

Ingredients You’ll Need

Tangy, Citrusy, Green Pickled Tomatoes

Here’s what you’ll need to make these sweet, tangy, and spiced pickled green tomatoes:

  • Small green tomatoes – Plum or cherry types work great for their firm texture and bite

  • Dried apricots – Add natural sweetness and a chewy contrast

  • Orange slices – Bring citrusy brightness to the brine

  • Fresh ginger – Thinly sliced for warm, zesty flavor

  • Ground turmeric – Adds earthiness and a golden hue

  • Grape leaves – Help keep the tomatoes crisp

  • Red chili pepper (optional) – For a subtle kick of heat

For the brine:

  • Distilled vinegar & water – The pickling base

  • Sugar & salt – Essential for flavor and preservation

  • Turmeric & ginger – The heart of your Mediterranean twist

Health Benefits of Pickled Green Tomatoes

Green tomatoes are naturally rich in vitamins C and K, antioxidants, and fiber, but when you pickle them, you give your gut an extra gift. The pickling process introduces enzymes and beneficial acids that can support digestion and boost gut health. So with every tangy bite, you’re nourishing your body too!

Flavoring Your Brine

Classic pickles often rely on dill and peppercorns, but green tomatoes are the perfect canvas for something more vibrant. In this recipe, I infused the brine with ginger, dried apricots, and fresh orange juice, creating a blend that’s sweet, citrusy, and just a little earthy.

Want to make it your own? Try adding:

  • A splash of bourbon or molasses

  • Star anise or coriander seeds

  • Even a hint of clove or cinnamon for a warm twist

Let your pantry guide the flavor!

How to Use Pickled Green Tomatoes

These pickles are as versatile as they are tasty. Here are some fun ways to enjoy them:

  • On burgers & chicken sandwiches – Adds a bright, tangy kick

  • Tossed into salads – Perfect to balance rich dressings or roasted veggies

  • As a snack – Right from the jar for a quick flavor burst

  • With charcuterie or mezze boards – Compliments cheese, olives, and hummus

  • In cocktails – Add to a martini or Bloody Mary for a surprising tart twist!

How to Make Pickled Green Tomatoes with Apricots & Ginger

Step-by-Step Instructions

1.

Make the Flavorful Brine

Start by preparing the brine. In a large pot, combine the water and vinegar, and bring it to a boil. Once boiling, add the sugar, salt, and ground turmeric, whisking until fully dissolved.

Turn off the heat, then add the thinly sliced ginger. Let the mixture steep for about an hour to allow the flavors to infuse.
Mark as complete
2.

Prep the Green Tomatoes

While the brine cools, get your green tomatoes ready. Using a wooden toothpick, gently poke a few holes in each tomato. This helps the brine soak in fully, infusing every bite with flavor.

Mark as complete
3.

Layer the Jar

Place the grape leaves at the bottom of a clean glass jar. Add two orange slices, five dried apricots, and a few chili pepper slices if you’re using them.
Gently pack in the prepared green tomatoes, then pour the cooled brine over the top, making sure all the tomatoes are fully submerged.
Top off the jar with the remaining orange slices, dried apricots, and grape leaves. This helps seal in flavor and keep the tomatoes nicely packed under the brine.

Mark as complete
4.

Finish with Flavor

Add the remaining orange slices, dried apricots, and grape leaves on top. This adds a final burst of citrus and helps keep everything packed and flavorful.

Mark as complete
5.

Let It Settle

Let the jar sit at room temperature for about 30 minutes. This gives the brine time to settle and allows any trapped air bubbles to rise. If needed, top off with a bit more brine to make sure everything stays fully submerged.
Mark as complete
6.

Seal & Store

Close the jar tightly and place it in the refrigerator. Let the pickled green tomatoes sit for at least 2 days to develop their full flavor — though they get even better after a few more! Store them in the fridge and enjoy within 2 to 3 weeks.

Mark as complete

Ingredients:

1X 2X 3X
Adjust Servings
20 oz small green tomatoes (plum or cherry)
10 dried apricot
4 slices fresh oranges
6 grape leaves
1 red chili pepper (optional)
For the brine:
2 cups water
2 cups distilled vinegar 5%
8 tablespoons sugar
5 teaspoons salt
1 teaspoon ground turmeric
½ inch fresh ginger (sliced thin)

Preparation

1
Make the Flavorful Brine
Start by preparing the brine. In a large pot, combine the water and vinegar, and bring it to a boil. Once boiling, add the sugar, salt, and ground turmeric, whisking until fully dissolved. Turn off the heat, then add the thinly sliced ginger. Let the mixture steep for about an hour to allow the flavors to infuse.
2
Prep the Green Tomatoes
While the brine cools, get your green tomatoes ready. Using a wooden toothpick, gently poke a few holes in each tomato. This helps the brine soak in fully, infusing every bite with flavor.
3
Layer the Jar
Place the grape leaves at the bottom of a clean glass jar. Add two orange slices, five dried apricots, and a few chili pepper slices if you’re using them. Gently pack in the prepared green tomatoes, then pour the cooled brine over the top, making sure all the tomatoes are fully submerged. Top off the jar with the remaining orange slices, dried apricots, and grape leaves. This helps seal in flavor and keep the tomatoes nicely packed under the brine.
4
Finish with Flavor
Add the remaining orange slices, dried apricots, and grape leaves on top. This adds a final burst of citrus and helps keep everything packed and flavorful.
5
Let It Settle
Let the jar sit at room temperature for about 30 minutes. This gives the brine time to settle and allows any trapped air bubbles to rise. If needed, top off with a bit more brine to make sure everything stays fully submerged.
6
Seal & Store
Close the jar tightly and place it in the refrigerator. Let the pickled green tomatoes sit for at least 2 days to develop their full flavor — though they get even better after a few more! Store them in the fridge and enjoy within 2 to 3 weeks.

Recipe Tips & Suggestions

Selecting Green Tomatoes:

The key to successful pickling is to use firm, unripe green tomatoes. These hold up well to the pickling process and don't turn mushy over time. Check the tomatoes for any spots or blemishes - they should be avoided as they can affect the quality of your pickled tomatoes. Remember, the harder the tomato, the better it will retain its texture once pickled.

Using Grape Leaves:

Grape leaves are a secret ingredient often used in pickling. They contain tannins, which help to keep pickled vegetables crispy and crunchy. When arranging your jar, make sure to layer some at the bottom and top, fully covering your tomatoes. If you can't find grape leaves, there are other alternatives that you can use. Oak leaves, horseradish leaves, or cherry leaves also contain tannins and can be used to keep your pickled tomatoes crunchy. A black tea bag can also do the trick in a pinch, as tea is rich in tannins. Simply place a tea bag at the bottom of the jar, but remember to remove it before consuming your pickles.

How Long Can You Keep Homemade Pickled Tomatoes?

Like all homemade pickled vegetables, pickled tomatoes can last up to 2 months in the refrigerator. Keep them in a sterile jar, and make sure the lid is tightly closed whenever you store them in the refrigerator. The vinegar will preserve the tomatoes, keeping bacteria from contaminating the pickled tomatoes. Although you can keep the pickled tomatoes for up to 2 months, they will lose their crunchiness over time.
rana
By Rana

Thanks for visiting my Mediterranean food blog and welcome to my virtual kitchen! Here, you’ll find mouth-watering, wholesome, and nutritious Mediterranean recipes that will change the way you view cooking.

Never Miss a Recipe

Subscribe to my newsletter for authentic Mediterranean recipes, essential cooking tips, and the latest food news, all delivered directly to your inbox for FREE. Let’s create memorable dishes together!

    You will not receive any spam
    I would love to hear your experience!

    I hope you enjoy making and eating these pickled green tomatoes as much as I did! Share your experiences in the comments below.”

    Leave a Reply

    Your email address will not be published. Required fields are marked *