Quick Pickled Green Tomatoes

July 15, 2025

This pickled green tomatoes recipe makes tangy, crunchy refrigerator pickles with no canning equipment! They’re ready in just 24 hours and make the perfect condiment for burgers, salads, and more.

When my garden is full of unripe green tomatoes at the end of the season, I’ve discovered the best way to use them: pickled green tomatoes! It’s hard to describe just how next-level the flavor is. These pickles are tangy, salty, a little sweet, and the perfect condiment. If you’re a pickle lover like I am, you’ll adore these on tacos, toast, burgers, and more.

I’ve been making this recipe for years, and it’s become a reader favorite with lots of five-star reviews. The best part? There’s no canning equipment required, and they’re ready to eat in just 24 hours!

5 star reviews

“This recipe is perfection! I was so excited when I opened the jar and tasted my first one. Thanks for a great recipe!” -Jamie

“Just made the pickled green tomatoes and they are awesome!” – Daniel

Why green tomatoes are perfect for pickling

This pickled green tomatoes recipe is meant for unripe red tomatoes that are green in color: the ones left in your garden when temperatures start to cool. These aren’t the specialty varieties bred to be green when ripe (like Green Zebra tomatoes), but the standard red tomatoes that simply haven’t had time to ripen yet. They have a tart, zingy flavor and a robust texture that makes for perfect pickles.

Pro Tip: Look for green tomatoes that are firm to the touch with no soft spots. I typically use medium-sized tomatoes, but this recipe works with any size—even green cherry tomatoes.

My quick pickling method

These pickled green tomatoes are quick pickles, any blend of vegetables that have been pickled in a mixture of vinegar, salt, sugar, and water, and are stored in the refrigerator. The great part about them? There’s no canning required! No special canning equipment is needed, which makes the entire process quick and simple.

These pickled green tomatoes last for 1 month in the refrigerator. Keep in mind, they’re not shelf stable like traditional canned pickles. This isn’t a problem for us, since we eat them so quickly!

How to make pickled green tomatoes

These pickled green tomatoes are easy to make and require only 20 minutes of hands on time—absolutely worth it for the flavor you’ll achieve! Here’s what to do (or go to the recipe):

Wash a wide-mouth 1-quart mason jar and and lid in hot soapy water. Rinse and air dry; this is important to make sure that there’s no bacteria in the jar.
Slice the green tomatoes into wedges (here’s how to cut tomatoes), then pack them tightly into the jar.
In a small saucepan, combine garlic cloves, vinegar, water, dill, peppercorns, turmeric, sugar, and salt. Bring to a low boil, stirring occasionally to dissolve the sugar and salt.
Once dissolved, pour the brine into the jar. Gently tap the jar on the counter to release any air bubbles, then screw on the lid and cool to room temperature. Refrigerate at least 24 hours before eating.

Pickled green tomatoes in jar with green tomatoes next to the jar

Ways to serve pickled green tomatoes

After Alex and I made these pickled green tomatoes, he took the jar out of the refrigerator and handed it to me. I cautiously took a bite. Yum! I shouted. (They were that good!) This pickle recipe is exactly what we needed to turn a garden full of green tomatoes into something extra special. Here’s a few ideas for how to use them:

Straight from the jar: Honestly, this is how I eat most of them! They make an excellent snack on their own, especially if you’re a pickle lover like me.
Toast topping: Make a green tomato toast. They pair especially well with cream cheese or goat cheese spreads.
Burger and sandwich topping: I add them to my favorite veggie burgers and salmon burgers for an extra tangy crunch. They’re also fantastic on any sandwich where you’d normally use pickles.
Bowl meals: I love adding chopped pickled green tomatoes to Mediterranean bowls, farro bowls or tofu bowls. They add brightness and acidity that really makes the other flavors pop.
Potato salad upgrade: Dice them up and fold them into your potato salad for a tangy twist.
Salad dressing enhancement: I mince them finely and fold them into homemade ranch dressing or use them to make an authentic Thousand Island dressing.
Hummus mix-in: Chop them finely and stir them into your favorite hummus recipe for a tangy, pickle-flavored dip that’s great with vegetables or pita chips.

Dietary notes

This pickled green tomatoes recipe is vegetarian, gluten-free, plant-based, dairy-free, and vegan.