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Chef Ava

Homemade Spicy Pickled Green Tomatoes

Crisp, tangy, garlicky refrigerator pickled green tomatoes with fresh jalapeños, onion, and red pepper flakes for a pleasantly fiery homemade pickle.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 2 quart jars
Course: Appetizer, Condiment, Side Dish
Cuisine: American
Calories: 25
Ingredients Equipment Method Notes

Ingredients
  

  • 30–40 small green tomatoes
  • 1/2 onion, thinly sliced
  • 2 jalapeño peppers, sliced into rounds
  • distilled white vinegar, enough to fill 2 quart jars
  • 1/2 tsp red pepper flakes
  • 1/2 tsp minced garlic

Equipment

  • 2 quart-size jars
  • Jar lids and rings
  • large pot
  • Separate pot
  • Damp paper towel

Method
 

  1. Wash the green tomatoes thoroughly and cut them into bite-sized pieces.
  2. Pack the tomatoes into two clean quart-size jars, leaving enough room for the remaining ingredients.
  3. Divide the sliced onion, jalapeño rounds, red pepper flakes, and minced garlic evenly between the two jars.
  4. Wipe the rims of the jars clean with a damp paper towel.
  5. Place the jar lids and rings in a pot of water and boil for 5 minutes.
  6. Meanwhile, pour enough distilled white vinegar into a separate pot to fill both jars. Bring the vinegar to a boil.
  7. Carefully pour the hot vinegar into the prepared jars, leaving about 1/4 inch of space at the top.
  8. Secure each jar with a lid and ring and allow the jars to cool on the counter.
  9. Once cooled, refrigerate the jars. For the best flavor, allow the tomatoes to pickle for at least 1 week before eating.
  10. Keep refrigerated and enjoy as a tangy, spicy side with sandwiches, burgers, or your favorite homemade meal.

Notes

These are refrigerator pickles and are not shelf-stable canned preserves. Keep the jars refrigerated at all times. For the best flavor, allow the tomatoes to pickle for at least 1 week before eating. Use firm, small green tomatoes and clean utensils when removing pickles from the jars.