Tangy, Citrusy, Green Pickled Tomatoes

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Published: 9/12/2022

Updated: 10/19/2023

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Unearth a new way to use green tomatoes as we delve into the tangy, citrusy world of homemade pickled green tomatoes!

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Type of Cuisine:

Mediterranean

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Prep Time: 20 minutes.

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How Many Servings?

4-6 servings

Table of Contents

As tomato season wraps up, my garden overflowed with red cherry and yellow plum tomatoes, leading me to explore how to pickle green tomatoes. The harvest was so bountiful that I shared it with family and neighbors, roasting some and freezing others to brighten the tomato-less winter days. But the star of the season? Green tomatoes. I experimented with these tangy treasures, even venturing to create my first fried green tomatoes.

A handful of these green gems stayed hidden under the leafy branches, yet to be harvested. Rather than wait for them to ripen, I eagerly plucked them off, making room for the impending fall crop. Suddenly, I found myself with a plethora of green tomatoes of all shapes and sizes. The answer to this abundance? Pickling.

Preparing these green tomatoes for their pickling journey, I felt the urge to jazz up the flavor. As the brine bubbled away, I raided the fridge and pantry, emerging with fresh ginger, zesty oranges ready for juicing, the earthy allure of turmeric, and sweet dried apricots.

The result? A taste sensation! After a three-day marinade, the green tomatoes were a symphony of tangy, earthy, and citrusy notes, an explosion of flavor in each bite. If you have a penchant for pickled delights, check out my recipes for pickled banana peppers and Middle Eastern-inspired pickled jalapeno peppers!

Health Benefits of Homemade Green Tomatoes Pickled

Certainly! Not only are tomatoes inherently nutritious, but transforming them into pickled enhances their health benefits. The process prompts fermentation, infusing these green tomatoes with an abundance of enzymes. This boost is a boon for your digestion and overall gut health. You’re doing your body a favor with every bite of these pickled green tomatoes!

Spicing up the Brine for Your Green Tomatoes

A traditional brine is a tried-and-true method with dill and peppercorns, but there’s room for creativity when flavoring your green tomatoes. In my recipe, I brought in an exotic touch with ginger, oranges, and dried apricots, lending a hint of nuttiness and sweetness to the mix. But the beauty of it? You can make it your own! Introduce your favorite spices or a dash of bourbon or molasses for a unique twist. Your green tomatoes are a blank canvas waiting for your culinary artistry.

Versatile and Delicious

Think of pickled green tomatoes as culinary chameleons – they’re versatile enough to brighten up any meal! Enjoy them straight from the jar as a tangy, quick snack, or let them shine as a flavorful topping.

Fancy a burger or a chicken sandwich? Layer on some pickled green tomatoes for a mouthwatering twist. Are you looking to amp up your salads? Toss these green goodies for an acidic punch that balances out the other ingredients beautifully.

But don’t limit them to the realm of food; these pickled delights can mix up your beverage game, too! Add some pickled green tomatoes to your cocktails for an intriguing sour note. For martini lovers, these tomatoes bring a delightful tartness that complements the classic cocktail perfectly.

How to Make Tangy, Citrusy, Green Pickled Tomatoes
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Preparation

1.
Tangy, Citrusy, Green Pickled Tomatoes
Begin by preparing your brine. In a large pot, combine the water and vinegar. Bring the mixture to a boil.
Add the sugar, salt, and ground turmeric to the boiling mixture. Whisk thoroughly until everything dissolves.
Introduce the thinly sliced ginger to the pot, turn off the heat, and steep the mixture for an hour.
Mark as complete
2.
Tangy, Citrusy, Green Pickled Tomatoes
As your brine cools, prepare the green tomatoes. Poke a few holes in them using a wooden toothpick. This will allow the brine to penetrate the tomatoes and infuse them with flavor.
Mark as complete
3.
Tangy, Citrusy, Green Pickled Tomatoes
In a jar, arrange the grape leaves at the bottom. Layer on two slices of oranges, five pieces of dried apricot, and, if desired, slices of chili pepper.
Add the poked green tomatoes to the jar. Pour in the cooled brine until the tomatoes are completely covered.
Mark as complete
4.
Tangy, Citrusy, Green Pickled Tomatoes
Top off the jar with the remaining orange slices, dried apricots, and grape leaves
Mark as complete
5.
Tangy, Citrusy, Green Pickled Tomatoes
Let the jar sit for about 30 minutes. This allows the brine to settle. If necessary, add more brine to ensure everything remains submerged.
Mark as complete
6.
A jar brimming with pickled green tomatoes next to a small plate.
Securely close the jar and store it in the refrigerator. Your pickled green tomatoes will be ready to enjoy in a couple of days!
Mark as complete

Ingredients:

1X 2X 3X
Adjust Servings
20 oz small green tomatoes (plum or cherry)
10 dried apricot
4 slices 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
Begin by preparing your brine. In a large pot, combine the water and vinegar. Bring the mixture to a boil. Add the sugar, salt, and ground turmeric to the boiling mixture. Whisk thoroughly until everything dissolves. Introduce the thinly sliced ginger to the pot, turn off the heat, and steep the mixture for an hour.
2
As your brine cools, prepare the green tomatoes. Poke a few holes in them using a wooden toothpick. This will allow the brine to penetrate the tomatoes and infuse them with flavor.
3
In a jar, arrange the grape leaves at the bottom. Layer on two slices of oranges, five pieces of dried apricot, and, if desired, slices of chili pepper. Add the poked green tomatoes to the jar. Pour in the cooled brine until the tomatoes are completely covered.
4
Top off the jar with the remaining orange slices, dried apricots, and grape leaves
5
Let the jar sit for about 30 minutes. This allows the brine to settle. If necessary, add more brine to ensure everything remains submerged.
6
Securely close the jar and store it in the refrigerator. Your pickled green tomatoes will be ready to enjoy in a couple of days!

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.
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