Green Tomato Pickles – Easy Pickled Green Tomato Recipe for Canning

5 from 2 reviews

Pickled green tomatoes are a great way to use up unripe tomatoes, or simply mix up your tomato harvest with the crisp texture of green tomatoes.


  • 5 pounds small, firm green tomatoes
  • 1/4 cup canning salt
  • 3 1/2 cups vinegar
  • 3 1/2 cups water
  • garlic cloves, 6 or 7
  • fresh dill heads, 6-7;  or 1/4 cup dill seeds
  • bay leaves, 6 or 7


Prepare jars and two piece canning lids. Wash tomatoes, drain. Core tomatoes; cut into halves or quarters.

Combine salt, vinegar and water in a large sauce pot. Bring to a boil.

Pack tomato chunks into hot jars, leaving 1/4 inch headspace. Add 1 clove garlic, 1 head of dill (or 2 teaspoons dill seeds) and 1 bay leaf to each jar.

Ladle hot liquid over tomatoes, leaving 1/4 inch head space. Remove air bubbles. Wipe jar rims and screw on lids finger tights.

Process 15 minutes in a boiling water bath canner. Yields about 6 pints.


Note: Nutrition information includes salt in the brine, most of which is not eaten unless you like to drink pickle juice.

Keywords: pickle, pickled green tomatoes