Southern Spiced Green Tomato Pickles
Crisp, tart green tomato slices preserved in a spiced vinegar brine with mustard seeds and jalapeño. A classic Southern condiment ready in under an hour.
- Total time
- 50 min
- Servings
- 4
- Calories
- 62
- Protein
- 1g
Ingredients
- 2 lbs green tomatoes, cored
- 1.5 cups distilled white vinegar
- ½ cup water
- 3 tbsp sugar
- 1.5 tbsp yellow mustard seeds
- 1 whole fresh jalapeño, sliced into thin rings
- 1 tbsp salt
Instructions
- 1
Slice green tomatoes into 1/4-inch-thick rounds. Arrange on paper towels and sprinkle lightly with salt to draw out moisture.
- 2
Combine vinegar, water, sugar, mustard seeds, jalapeño slices, and salt in a pot. Bring to a rolling boil over medium-high heat.
- 3
Reduce heat to medium and simmer the brine for 5 minutes until sugar dissolves completely and spices are fragrant.
- 4
Pat tomato slices dry with paper towels, then carefully slide them into the hot brine, stirring gently to submerge.
- 5
Return to a gentle simmer and cook for 8–10 minutes until tomatoes soften slightly but edges still hold firm texture.
- 6
Remove from heat and cool to room temperature, about 20 minutes. Transfer to a jar, cover, and refrigerate until ready to serve.
Tools you’ll need
- cutting board
- sharp knife
- paper towels
- medium saucepan
- wooden spoon
- glass jar or container with lid
- thermometer (optional)
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