Pickled Green Tomatoes

Pickled Green Tomatoes

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1 1/2 cup water
1 cup cider vinegar
2 bay leaves
1 tbsp coriander
1 tsp dried chili flakes
1 tbsp kosher salt
1 tbsp honey
2 garlic cloves, minced
1/2 cinnamon stick
roughly 1 lb green tomatoes, washed, stems removed and cut into wedges (we cut ours into sixths, but depending on the size of your tomatoes you could cut into quarters or eighths)


Combine all ingredients, except cinnamon sticks and tomatoes, bring to a light boil/strong simmer in a small saucepan, stirring until salt is dissolved.  Meanwhile, place tomatoes and cinnamon in mason jars.  We had just over a pound of tomatoes and used enough of them to fill 2 mason jars.  Add hot brine to mason jars, until tomatoes are completely covered.

Allow brine to cool, then cap the mason jars and transfer the jars to a refrigerator.  Wait a few days to allow the flavors to develop.