Pickled Green Tomatoes are a simple and flavorful way to preserve green tomatoes—perfect as a tangy, slightly sweet side dish.
Green tomatoes might not be the first thing you think of for preserving, but this recipe always surprises.
This salad turns them into something juicy, slightly sweet, and full of flavor. It’s one of those jars that disappears first—at least in my house.
It works well as a side, but also as an addition to burgers, hot dogs, or simple dinners. If you have green tomatoes, it’s definitely worth trying.
How to choose the best ingredients for Green Tomato Salad in Jars
Green tomatoes: green unripe tomatoes are only suitable for this salad. However, do not be afraid of all the properties that make green tomatoes. Inedible is eliminated by heat treatment, i.e., pasteurization. This salad is healthy and delicious. No matter what variety you use, sometimes I just mix tomato varieties, and everything is tasty.
Vinegar: I have the recipe for distilled vinegar because that's what my grandmother used to do. However, you can only use wine vinegar by changing the proportions (replace one glass of vinegar with one glass of water)
Sugar: the sugar you use depends only on you; it can be from sugar beet, or it can also be cane.
Top Tip for Success
If you're going to make this recipe, make sure to follow this top tip!
- If you run out of marinade, top up the jars with warm, boiled water—it works well and keeps the balance
- Use firm, unripe green tomatoes. Softer or slightly red ones won’t hold their shape and can become too soft in jars
- Slice tomatoes evenly, so they pickle at the same rate
- Let the vegetables sit in the marinade for a while before jarring—they absorb more flavor
- Don’t overpack the jars—leave a little space so the liquid can circulate
- Make sure all vegetables are fully covered with marinade
- Add spices evenly to each jar so the flavor is consistent
- Let the jars rest for at least 1–2 weeks before opening—the taste improves with time
Other Ideas for Making Preserves
Cucumber with Carrot Salad in Jars
Cucumbers with Pepper Salad for Jars
Green Tomato Salad in Jars
Ingredients
Method
- Wash the tomatoes, cut them into medium-thick slices (about 0.5 cm), cover with salt, and set aside for 12 hours
- Cut the onions into feathers, pour hot water, set aside for 2-3 minutes, and drain the water. The onions will get rid of their spicy taste and be more tender in the salad.
- After 12 hours, pour out the tomato water, add the onions, and mix
- Prepare a marinade of vinegar and sugar and water. Everything needs to be boiled in a pot
- Prepare jars and caps in advance (wash them well and steam them)
- Put the jars at the bottom of the previously brewed jars:1 teaspoon of mustard seedsa piece of bay leaf (about ½)2 peppercorns1 allspice
- Put the onion mixture into the jars and pour over the pickle.
- The edges of the jars are carefully wiped to clean, and we do the same in the lids (it is important that the jars close and the preserves do not break)
- Close the jars prepared in this way and pasteurize for about 15 minutes.
- The edges of the jars are carefully wiped to clean, and we do the same in the lids (it is important that the jars close and the preserves do not break).
- Close the jars prepared in this way and pasteurize for about 15 minutes.
- After pasteurization, remove the jars, tighten them again and place them on the tabletop with a cloth-lined lid up for a minimum of 12 hours.
- The salad reaches its full flavor about 4 weeks after pasteurization.
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