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green tomatoes
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Quick Pickled Green Tomatoes

These quick pickled green tomatoes are so easy and so flavorful. No need to mess around with canning. Healthy and tasty using Himalayan pink salt. Great as an appetizer, salad topper, or just a snack.
Course: Appetizer, Side Dish, Snack
Cuisine: American
Servings: 4 people
Calories: 54kcal
Author: Emily Meyer | Eat or Drink

Ingredients

Instructions

  • 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.

Notes

Picking a Jar
I used a large mason jar. If you don't want to buy a new jar just save the glass jars from pasta sauces and clean them out.
How to Eat
These quick pickled green tomatoes would go great on top of salads, on a cheese and cracker platter as an appetizer, sliced and mixed in with a pasta salad, or just alone as a snack.

Nutrition

Calories: 54kcal | Carbohydrates: 12g | Sodium: 1755mg | Potassium: 102mg | Sugar: 10g | Vitamin A: 225IU | Vitamin C: 7.2mg | Calcium: 14mg | Iron: 0.7mg