Are These The World's Best Pickled Green Tomatoes?

Unripe tomatoes are never a problem as long as you have this pickled green tomatoes recipe.

September 1, 2017
green tomatoes perfect for pickling
PHOTOGRAPH BY STEPHANIE FREY/GETTY

If you've been growing tomatoes in your garden, you're probably facing a common dilemma right around now: fall's coming (and with it, tomato-zapping frosts), and your plants are still loaded with green tomatoes. While there are plenty of ways to speed up tomatoes' ripening on or off the vine, in my opinion, when life gives you green tomatoes in abundance, you really should make pickled green tomatoes. (Although, okay, you could be forgiven for frying them.)

Renee Erickson, a Seattle-based chef and the culinary force behind the Seattle pickle and preserves company Boat Street Pickles, agrees—and she shared her recipe for pickled green tomatoes, which includes fresh tarragon leaves. She uses beefsteak tomatoes for her pickles, but any tomato, as long as it's green, will do.

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Here's a recipe for easy refrigerator pickles—no pressure canning required!

Try using pickled green tomatoes in place of store bought relishes, as a zesty condiment for hamburgers, as a relish alongside roast chicken (here's the easiest roast chicken you'll ever make), or for serving with crackers, cheese, and charcuterie as a snack (or snack dinner).

If you like, you can make your pickled green tomatoes spicy—throw in a diced jalapeño pepper or chile flakes along with the tarragon.

Related: How To Make Pickles

Pickled Green Tomatoes

1 ½ quarts white wine vinegar
1 ½ cups sugar
½ teaspoon sea salt
4 cloves garlic, sliced thin
2 pounds green beefsteak tomatoes, sliced into wedges ½- to ¾-inch thick
½ cup fresh tarragon leaves, stems removed

 

1. In a stainless-steel saucepan, combine the vinegar, sugar, salt, and garlic. Bring to a boil. When the sugar has dissolved, add the tomatoes. Simmer over low heat for 10 minutes, or until the tomatoes are tender but not mushy.

2. Strain the tomatoes, reserving the liquid in one container and tomatoes in another. Add the tarragon to the liquid. Refrigerate both until cool, then combine. Spoon into lidded glass containers and refrigerate for up to 3 months.