Pickled Green Tomatoes

Chopped green tomatoes, ready for pickling (photo by Dominica Borg)

The first frost strikes just as the tomatoes are most prolific. That means lots of green tomatoes. You can only fry so many before they spoil. Jams and jellies are delicious possibilities. But pickled green tomatoes are even fresher.

This recipe is based on one shared with me by David Fisher, who found it online and added more pepper. We found it took slightly less fluid to fill 1 quart jar, and adjusted accordingly.

I’m a big fan of coriander seeds, so I add those and a touch more dill. If you like spice, red pepper flakes aren’t out of the question. David claims the turmeric is key. Although very subtle in terms of flavor, it seems to help with the overall freshness.

Pickled green tomatoes

This recipe has enough acid for you to keep it in the refrigerator for up to three months. It’s ready to eat the day after making it, and only gets better as the tomatoes absorb all the other flavors.

4 cups 1/4″ diced green tomatoes, lightly packed
3 small garlic cloves
¾ cup white vinegar
¾ cup water
1 ½ tsp. dried dill
½-¾ Tbsp. black peppercorns
½-3/4 Tbsp. coriander, whole
½ tsp. turmeric
1 Tbsp. sugar
2 Tbsp. salt

1. Chop tomatoes in ¼-inch cubes. Place half in quart canning jar.
2. To make the pickling fluid, in a small saucepan, add water, vinegar, and seasonings, and slowly mixture bring to a boil.
3. Pour pickling fluid into jar. Remove about half the peppercorns, garlic, and coriander from the jar.
4. Add the rest of the cubed tomatoes into the jar, up to the base of the jar’s lip.
5. Pour in the remainder of the pickling mixture (which should still be steamy at boiling temperature) and promptly put on the lid.