Green Tomato Pickles

Green Tomato Pickles

These are an easy, refrigerator pickle with a serious kick. They’re ready to eat in a day and will keep a month – or so I’m told….


  • 4 cups green tomato wedges
  • 4 garlic cloves, cut in half or thirds lengthwise
  • 1 cup (8oz, 250ml) white vinegar
  • 1 cup (8oz, 250ml) water
  • 1 tsp dill weed
  • 1 tsp dill seed
  • 2 tsp black peppercorns
  • 1 tbs sugar
  • 2 tbs sea salt


  • Put the tomato wedges into a clean 1 qt canning (bottling) jar or 2 smaller ones, packing well.
  • Bring all of the rest of the ingredients to a boil, stirring occasionally, until sugar and salt have dissolved.
  • Pour brine over tomato wedges. Top off with water if needed. 
  • Put the lids on the jars and let cool to room temperature.
  • Refrigerate.


I had a few wedges and a bit of brine left which I just put in a bowl in the fridge. 

Keywords: green tomatoes, pickles

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