These Quick Pickled Green Tomatoes are gluten free, dairy free, soy free, egg free, nut free, and vegan.
Quick Pickled Green Tomatoes are so easy to make. It’s a great way to use those beautiful green tomatoes that you’ll find at your farmer’s market this spring and summer. If pickling freaks you out, this is the perfect fuzz-free recipe for you. If you are anything like me, the idea of canning things causes panic. I really want to try it someday, but for some reason I avoid it. Lucky for us we can keep avoiding canning with this quick pickled green tomatoes recipe. No canning, no fuzz, no long wait.
What Kind of Tomatoes to Pickle
Let me clear the air real quick. These tomatoes aren’t completely green. I know. They are yellow/orange. I could not decide how I wanted to use my green tomatos and as I waited, time kept moving, and the tomatoes kept ripening. But, whether your tomatoes are bright green or a deeper orange, you can still make these quick pickled green tomatoes. Color does not matter quite as much as how ripe they are. If they are still tough then you can use them. If you really want you could probably even do it with a ripe red tomato, it just might get a little bit mushy during the pickling process.
Let me know in the comments what type of tomatoes you chose to use and how they turned out!
If you are new to the health food scene, Himalayan salt (also known as pink salt) is a much more natural and pure salt. This may seem weird, but common table salt has actually been treated with dyes and refined so much that it loses the minerals that our body needs. Where as Himalayan salt is generally very pure and still contains over 84 minerals and trace elements that our body needs.
- Improves respitory problems
- Balances body’s PH
- Natural digestive aid
- Air purifier
- Better sleep inducer
To find out more of the benefits of Himalayan salt check out the great article by Dr. Axe.
I understand that Himalayan salt is more expensive and to be honest I don’t use it all the time. But for a recipe like this that is very heavy in salt, I highly suggest using it. If you keep a bag of Himalayan salt around for an occasional recipe here and there, you definitely won’t break the bank.
You can purchase Himalayan salt at a great price on Amazon.
If you’ve tried these Quick Pickled Green Tomatoes or any other recipe on the blog then don’t forget to scroll down to the comments section to rate the recipe ☆☆☆☆☆ and let me know your questions, thoughts, and opinions. I love hearing from you! If you think your friends would love this recipe too, don’t forget to hit the share buttons below.
Quick Pickled Green Tomatoes
- Remove stem from your green tomatoes and slice into 1-inch wide pieces.
- Put green tomatoes and all other ingredients except for water into a jar that you can close tight with a lid.
- Once all other ingredients are added, pour in filtered water until tomatoes are completely covered. Adjust the amount of water based on the size of your jar. You need enough water to cover the tomatoes.
- Cover your jar with plastic wrap first then tightly screw on your lid. Cover with another piece of plastic wrap and put a rubber band around to ensure no air can get in. It might seem a bit excessive but I find this method works best. It also ensures liquid won't spill out.
- Shake VERY well for several minutes to combine all ingredients and dissolve the salt in water.
- Refrigerate for 3 days before testing. The longer you refrigerate the sourer they get. If you taste them and want them to sit longer just cover again before putting them back in the fridge.