Spicy Green Tomato Pickles Recipe – No Canning Required

If you’re someone who loves a little heat and tang, Spicy Green Tomato Pickles might just become your new favorite snack or condiment. This easy, refrigerator pickle recipe is perfect for those small green tomatoes still hanging on the vine when the weather turns colder.

The great part? You don’t need to worry about canning them using a water bath or pressure canner. Instead, this is a refrigerator pickle recipe that doesn’t require any canning equipment at all.

In fact, with just a few ingredients, a quart jar, and a bit of patience, you’ll have a batch of flavorful tomato pickles ready to enjoy.

Why Make Spicy Green Tomato Pickles?

As the growing season winds down and you’re racing against the first frost, you might find yourself with a garden full of green tomatoes that haven’t quite ripened. Your first instinct may go to making Fried Green Tomatoes.

However, if you are stuck with a lot of small green tomatoes, there is a better option. Instead of letting them go to waste, making spicy green tomato pickles is a great way to enjoy them.

Green tomatoes have a firm texture that holds up well in brine, making them ideal for pickling. Plus, with the added kick from jalapeños or your pepper of choice, these pickles will add a zesty bite to your favorite sandwiches, charcuterie boards, or as a quick snack straight from the jar.

No Canning Required

One of the best things about this recipe is that there’s no need for special equipment or a complicated canning process. These are refrigerator pickles, which means after preparing them, you simply let them marinate in the fridge.

The acidity from the vinegar acts as a natural preservative, so you don’t need to worry about spoilage. Just be sure to give them at least a week to develop that perfect balance of flavors.

The longer they sit, the spicier and more flavorful they become.

What You’ll Need

To make a quart jar of Spicy Green Tomato Pickles, here’s what you’ll need:

Ingredients:

• 3 1/2 cups green tomatoes, cut into bite-sized chunks
• 4 cloves garlic, halved
• 2 jalapeño peppers, halved

For the Brine:

• 1.5 cups water
• 1.5 cups 5% white distilled vinegar
• 2 teaspoons canning salt

Instructions

1. Prepare Your Tomatoes: Start by washing your green tomatoes thoroughly. Be sure to remove any flawed or bruised areas and, of course, the stems. Then cut them into 4-8 wedges. If you’re using cherry tomatoes, it’s a good idea to slice them in half for better brine penetration.
2. Pack the Jar: Layer the garlic halves, jalapeño peppers, and green tomato chunks into your clean quart jar. You want to leave about one inch of headspace at the top of the jar. This extra room ensures that the tomatoes will be fully submerged in the brine, which is crucial for even pickling.
3. Make the Brine: In a medium saucepan, combine the water, vinegar, and canning salt. Heat the mixture until it’s warm and the salt has fully dissolved. You don’t need it to boil; you just want the brine to come together.
4. Add the Brine to the Jar: Carefully pour the warm brine over your packed jar of tomatoes, garlic, and jalapeños. Make sure the tomatoes are fully submerged.
5. Seal the Jar: Wipe the rim of your jar with a damp cloth to remove any brine that might have splashed. Place the lid on and screw it on tightly. Allow the jar to cool to room temperature before placing it in the refrigerator.
6. Wait for Flavor: Here’s the hard part—waiting! Let your pickles sit in the fridge for at least a week before digging in. The longer they marinate, the spicier and more flavorful they’ll become.

A Few Simple Tips

• Cherry Tomatoes: If you’re working with cherry tomatoes, it’s best to slice them in half before pickling. This helps the brine fully penetrate the fruit, ensuring each bite is full of flavor.
• Adjust the Spice Level: Jalapeños add a nice level of heat, but if you’re a fan of extra spice, you can easily swap them out for hotter peppers like serranos or habaneros. On the other hand, if you prefer a milder pickle, feel free to reduce the amount of jalapeños or use milder peppers like banana peppers.
• Change Up the Spices: This basic recipe gives you the freedom to customize. Consider adding a few teaspoons of whole peppercorns, mustard seeds, dill, or even coriander for a more complex flavor. The spices you choose can really change the character of your pickles, so feel free to experiment.

How to Use Spicy Green Tomato Pickles

Now that you’ve got your jar of spicy pickles, you might be wondering how to use them. Here are some ideas to get you started:

• As a Snack: Honestly, these pickles are delicious straight from the jar. Their tangy, spicy flavor makes them a satisfying snack on their own.
• On Sandwiches and Burgers: These pickles are perfect for adding a zesty crunch to sandwiches, burgers, or wraps.
• In Salads: Chop up a few pieces and add them to a creamy salad for a little extra zing. They work particularly well in potato salad or a tangy coleslaw.
• With Charcuterie: Pair these pickles with a spread of cured meats, cheeses, and crackers for a delicious appetizer.
• Bloody Mary: These tomato pickles are a great condiment to serve with your morning Bloody Mary drink.

Spicy Green Tomato Pickles are not only a tasty snack, but they’re also a fantastic way to make use of those stubborn, unripened tomatoes. With a simple brine, a few spices, and the heat from jalapeños, you’ll have a jar of pickles that can last for weeks in your fridge.

So next time you find yourself with an abundance of green tomatoes before the frost hits, give this recipe a try. You might just discover your new favorite way to enjoy the last bits of your tomato harvest!

Spicy Green Tomato Pickles Recipe

* Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to read the entire article for helpful tips and tricks when making this recipe.

INGREDIENTS

• 3.5 cups green tomatoes, cut into bite-sized chunks 
• 4 cloves garlic, halved 
• 2 jalapeño peppers, halved

Brine 

• 1.5 cups water 
• 1.5 cups 5% white distilled vinegar 
• 2 tsp. canning salt 

INSTRUCTIONS

Peel the garlic and then slice each one in half. Add them to the bottom of a quart size mason jar or container.

Wash the peppers and cut them in half. For spicy tomatoes leave the ribs and seeds intact. For a milder flavor, remove the seeds and ribs. Place the pepper halves in the container with the garlic.

Wash tomatoes, remove any damaged areas and remove the stem. Cut the tomatoes so they are in bite size wedges and transfer them to a quart jar, leaving 1 inch headspace. Set aside.

Prepare the brine by placing the water, vinegar and salt in a medium saucepan. Heat over medium heat and stir until the salt is completely dissolved.

Carefully ladle the warm brine over the tomatoes until they are submerged completely. Wipe the rim of the jar clean and then place a lid on the jar and screw on the band.

Allow the jar to cool to room temperature and then transfer to the refrigerator.  Let the tomatoes to pickle for at least one week before enjoying.

ENJOY!

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