How to Make Pickled Green Tomatoes— 4 Different Ways!

Everyone thinks of fried green tomatoes when they think of end-of-season unripe tomatoes, but what about pickled green tomatoes?

The immature fruits are a bonus harvest at the end of summer, because it’s the only time you’ll have enough of these delicious tomatoes for pickles.

Here are four variations on the classic pickling recipe.

Ingredients 1 pound green slicing tomatoes (or 1 1/2 pounds green cherry tomatoes) For the Brine 1 cup white distilled vinegar (5% acidity) 1 cup water 1 tablespoon kosher salt

Basic Pickling Spice Mix 1 teaspoon yellow mustard seeds 1 teaspoon celery seeds 1 teaspoon coriander seeds 1/2 teaspoon black peppercorns 1/2 teaspoon whole allspice

Cut larger (slicing) tomatoes into 1/2-inch wedges, and cut smaller (cherry or grape) tomatoes in half.

In a small saucepan, bring all of the brine ingredients to a boil and stir until the salt is dissolved. Remove the brine from heat.

Fill a hot, clean quart jar with the pickling spice mix of your choice. Pack the jar tightly with the tomatoes.

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