Southern Quick-Pickled Green Tomatoes
Crisp, tangy green tomato pickles ready in under an hour. A Southern pantry staple that pairs with everything from pulled pork to cornbread.
- Total time
- 50 min
- Servings
- 4
- Calories
- 45
- Protein
- 1g
Ingredients
- 2 lbs green tomatoes
- 1.5 cups white vinegar
- ½ cup water
- 2 tbsp sugar
- 1 tbsp salt
- ½ tsp red pepper flakes
- 3 whole garlic cloves, smashed
Instructions
- 1
Slice green tomatoes into 1/4-inch-thick rounds. Pat dry with paper towels.
- 2
Layer tomato slices in a clean quart-sized mason jar, sprinkling salt between layers.
- 3
Bring vinegar, water, sugar, and red pepper flakes to a boil in a small saucepan.
- 4
Add smashed garlic cloves to the jar with tomatoes. Pour hot brine over, filling to 1/2 inch from rim.
- 5
Cover jar loosely and let cool to room temperature, ~30 minutes.
- 6
Cover tightly and refrigerate. Pickles are ready to eat in 24 hours; store up to 3 weeks.
Tools you’ll need
- quart-sized mason jar
- small saucepan
- paper towels
- knife
- cutting board
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