This article was adapted from Kenny Friedman’s recipe (which we collaborated on) at the Kosher Epicurian Society website. It’s a wonderful resource for Kosher cooking, dining, reviews, wine, and much more, with recipes and content being added regularly! You can find Kenny on Instagram @kosherwinetastings.
Note: This is a “quick pickle” or “fridge pickle” recipe, which means it doesn’t require canning but therefore should be stored in the fridge.
Pickled green tomatoes have a rich history rooted in Eastern European culinary traditions. Jewish immigrants brought these recipes to the United States, where they eventually made their way even into Southern cuisine! The practice of pickling vegetables, including green tomatoes, was essential for preserving produce through long winters. While fermenting green tomatoes (fermented following the exact same recipes used for sour garlic dill pickles) was common, the vinegar-pickled variety also gained popularity for their tangy flavor and ease/speed of preparation.
Many of us familiar with the classic Jewish deli spread look forward to the plate of assorted pickles atop the table. Everyone has their favorite, whether it be the half- and full-sour pickle, lesser-known options like pickled carrots and beets, and of course today’s centerpiece: pickled green tomatoes. This super-crunchy, salty, tangy, briny treat is the perfect partner to the rich, fatty cured and smoked meats, and sweet, piquant coleslaw they’re often served with!
So let’s do this!
Yield: 1 half-gallon jar
Equipment:
- Half-gallon jar
- Measuring cups and spoons
- Knife & cutting board
- Medium saucepan and wooden stirring spoon
Ingredients:
- 5-6 medium to large green tomatoes, enough to fill a half-gallon jar
- 8-12 garlic cloves, halved
- 2 cups white vinegar
- 2 cups filtered water
- 2 TBSP Kosher or additive-free salt
- 2 tsp black peppercorns
- 2 tsp mustard seeds
- Optional: 1 tsp pickling spice
- Optional: ~8-10 fronds dill (or other aromatics, to taste)
- Optional: 1/4 tsp calcium chloride (aka Pickle Crisp granules)
Instructions:
1. Preparation:
- Slice the tomatoes as you like. Cutting into eighths or 1/3″ rounds works well.
- Add the garlic and then tomatoes into the half-gallon jar. Add any optional aromatics (such as fresh dill).
2. Making the Brine:
- Add the white vinegar, filtered water, kosher salt, all hard spices, and (optional) calcium chloride to a medium saucepan.
- Heat over high until the salt fully dissolves, stirring a few times. Allow the brine to cool slightly/.
3. Pickling:
- Pour the brine over the tomatoes in the jar. Allow to rest a few minutes, then apply the lid firmly. Let the jar come to room temp.
4. Storage:
- Store the jar in your refrigerator for at least a week before enjoying. These pickles will stay good for a couple months (or longer) in the fridge; however, they will start to soften over time. Adding calcium chloride will help extent their crispness.
