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Pickled Green Tomatoes Recipe


Pickled Green Tomatoes Recipe

This pickled green tomato recipe is perfect on a BTL!

Photo (c) John Mitzewich
Green tomatoes make a great pickled vegetable, and can be used as a garnish for all kinds of sandwiches. This recipe is adapted from one by Iron Chef Michael Symon, which he made during the 2009 Food & Wine Classic in Aspen, to serve with a pork belly BTL.

This pickled green tomato recipe featured a sweet, sour, and mildly spicy brine that pairs perfectly with the firm, tart tomatoes.

Makes 1 Quart Jar Pickled Green Tomatoes

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes


  • 1/2 tsp red pepper flakes
  • 1 bay leaf
  • 1 tbsp coriander seeds
  • 1 cinnamon sticks
  • 6 whole cloves
  • 1 tablespoon whole black peppercorns
  • 2 whole cloves garlic
  • 2 cups cider vinegar, plus 1/2 cup water
  • 2 tbsp honey
  • 1 tablespoon kosher salt
  • 1 pound green tomatoes, quartered, or enough to fill the jar almost to the top
  • 1 quart-size canning jar with lid, washed thoroughly, rinsed, dried


Combine the pepper flakes, bay leaf, coriander, cinnamon stick, cloves, peppercorns, garlic, vinegar, honey, salt, and water in a saucepan. Bring to a boil for 3 minutes. Remove from the heat and reserve.

Slice the tomatoes into quarters and pack into the clean jar. Pour the warm liquid over the tomatoes stopping 1/2 inch from the top. Slide a clean spoon around the inside of each jar to remove any air bubbles. Make sure the tomatoes are pushed below the pickling liquid.

Screw the lid on firmly and refrigerate. The pickled green tomatoes will be ready to enjoy in about 3 months.

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