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Green Tomato Pickles

Use up those end-of-season green tomatoes by turning them into delicious pickles
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green tomato pickles with green tomato at side of dish.

Green Tomato Pickles are the perfect addition to a sandwich, burger, charcuterie board or ploughman’s platter. This recipe is also a great way to use up and enjoy those end-of-season unripened tomatoes.

green tomatoes pickled

Recipe for Green Tomato Pickles

This Green Tomato Pickles Recipe is adapted from this one I found in Nana Ling‘s prized CWA Cookery Book.

copy of cover and clipping from cookery book containing green tomato pickles recipe.

What are green tomatoes?

To start with, you’ll need green tomatoes.

Green tomatoes are just unripened ordinary tomatoes, and will be firmer to touch and quite tart to taste.

You can pick tomatoes before they are ripe, but most commonly they are harvested at the end of season when the weather turns cooler and the tomatoes won’t ripen on the vine.

This pickled green tomato recipe uses 1kg of green tomatoes and you can multiply quantities depending on how many green tomatoes you have.

If you’re also looking for ripe tomato recipes, you can find them in the Tomatoes Collection. The relish and sauce recipes are particularly popular and you can adapt the Tomato Chutney Recipe to use with green tomatoes.

green tomatoes, chopped.

Ingredients for Green Tomato Pickles

The full ingredient list for green tomato pickles includes:

  • green tomatoes
  • onions
  • salt
  • water
  • malt or cider vinegar
  • sugar
  • flour
  • mustard powder
  • turmeric
  • curry powder
  • allspice
  • whole cloves.
ingredients for green tomato pickles.

How to make Green Tomato Pickles

This recipe is made over two days:

1. Day 1 – Soak vegetables overnight in brine

You start by making a brine by mixing the salt and water in a large saucepan and heating until the salt dissolves.

The tomatoes and onions are then cut into pieces about 2-3cm x 2-3cm and placed into the saucepan with the brine, covered and and left overnight.

2. Day 2 – Pickling day

The next day, place the saucepan on the stove and heat until almost boiling. Take off the heat and strain off the brine, retaining about a cup of it to mix with the dry ingredients.

Sift the flour and spices together and then make a runny paste by adding some of the retained brine.

Place the vinegar and sugar in a large saucepan and, when hot, add the flour and spice mix slowly, stirring to combine.

Add the chopped tomatoes and onion.

Bring to almost boiling point and take off heat immediately before boiling.

Pour into sterilised jars and seal immediately.

Once cool, place into fridge.

two jars of green tomatoes pickled.

How to store and use Green Tomato Pickles

Okay, so how long you let your pickles develop before eating them is simply a matter of taste.

Some people crack them open after a day or two while others prefer to wait at least a couple of weeks.

The pickles will last months in the fridge.

green tomato pickles with green tomato at side of dish.

Green Tomato Pickles

Use up those end-of-season green tomatoes by turning them into delicious pickles
5 from 1 vote
Print Pin Rate
Course: Condiment
Cuisine: Australian
Keyword: green tomato pickles
Prep Time: 20 minutes
Cook Time: 10 minutes
Resting time: 12 hours
Total Time: 12 hours 30 minutes
Servings: 30 servings
Calories: 42kcal

Equipment

  • sterilised jars

Ingredients

  • 1 kg green tomatoes
  • 3 medium onions
  • 1/2 cup salt
  • 6 cups water
  • 3 cups malt or cider vinegar
  • 3/4 cup sugar
  • 1/3 cup flour
  • 1/2 teaspoon mustard powder
  • 1 teaspoon turmeric
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon allspice
  • 3 whole cloves

Instructions

  • Make a brine by mixing salt and water in a large saucepan and heating until the salt dissolves. Take off heat and set aside.
  • Cut up tomatoes and onions (into pieces about 2-3cm x 2-3cm). Place into saucepan with brine, cover and and leave overnight.
  • The next day, place the saucepan on the stove and heat until almost boiling. Take off the heat and strain off brine, retaining about a cup of it to mix with the dry ingredients.
  • Sift flour and spices together and then make a runny paste by adding some of the retained brine.
  • Place vinegar and sugar in a large saucepan and, when hot, add the flour and spice paste slowly, stirring to combine.
  • Add the vegetables. Bring to almost boiling point and take off heat immediately before boiling.
  • Pour into sterilised jars and seal immediately.
  • Once cool, place into fridge.

Nutrition

Calories: 42kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 1894mg | Potassium: 89mg | Fiber: 1g | Sugar: 7g | Vitamin A: 215IU | Vitamin C: 9mg | Calcium: 12mg | Iron: 0.3mg
Recipe Rating




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