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Pickled Green Tomatoes
These green cherry tomatoes are pickled with vinegar, garlic, dill and red pepper for a tasty bite size refrigerator pickle.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Servings:
8
Ingredients
1
pint
green tomatoes
1/3
clove
garlic
2
sprigs dill
1/2
cup
white vinegar
1/2
cup
water
1/2
Tablespoon
kosher salt
1/2
Tablespoon
sugar
1
teaspoon
peppercorns
1
pinch
crushed red pepper
optional
Instructions
Wash the tomatoes and use a toothpick to poke a small whole in the top of each tomato. Then put them in a pint jar.
1 pint green tomatoes
Slice the garlic thinly and add the garlic and a few sprigs of dill to the jar.
1/3 clove garlic,
2 sprigs dill
Combine the vinegar, water, salt, sugar, peppercorns and crushed red pepper in a small saucepan.
1/2 cup white vinegar,
1/2 cup water,
1/2 Tablespoon kosher salt,
1/2 Tablespoon sugar,
1 teaspoon peppercorns,
1 pinch crushed red pepper
Bring to a boil and stir until the sugar and salt have dissolved. Then pour into the pint jar, covering the green tomatoes.
Cover tightly with a lid and let sit on the counter until cooled to room temperature. Then refrigerate.
Pickles can be eaten as soon as the next day and will be good for about 3 weeks.
Notes
This recipe is not suitable for canning.
Nutrition
Calories:
21
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
0.1
g
|
Saturated Fat:
0.02
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
0.02
g
|
Sodium:
445
mg
|
Potassium:
131
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
406
IU
|
Vitamin C:
14
mg
|
Calcium:
13
mg
|
Iron:
0.4
mg
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