Remember those times when you’re standing in your garden, looking at a sea of vibrant green tomatoes, realizing the season’s end is near, and you’re not quite sure what to do with them all? It’s a familiar feeling for many, a little pang of “I don’t want to waste these!” Don’t let those beauties end up unused! Transform them into a tangy, crunchy delight with this old fashioned pickled green tomatoes recipe, inspired by the spirit of The Pioneer Woman herself.
Pickled green tomatoes might sound a little unusual if you’re used to the red ripe variety, but trust me, they are an absolute gem. They offer a unique flavor and texture that can brighten up any meal. I always think of them as the perfect way to capture a bit of summer’s harvest and enjoy it throughout the year. This recipe isn’t necessarily Ree Drummond’s exact recipe, but it definitely channels her approach: simple, approachable, and utterly delicious. It’s all about using what you have and turning it into something special.
This recipe combines the timeless flavors of traditional pickling with readily available ingredients. The result is crisp, tangy pickled green tomatoes that are simply divine on sandwiches, tossed into salads, or even enjoyed straight from the jar (go ahead, I won’t judge!). You’ll discover that it’s easy to put together, utilizes common pantry staples, and delivers that comforting taste of home that just feels right – exactly how a Pioneer Woman recipe should!
The Magic of Pickled Green Tomatoes: A Flavorful Solution
There are so many great reasons to pickle those green tomatoes. First and foremost, it’s a fantastic way to prevent food waste. Think about it: you’re taking something that might otherwise be discarded and turning it into a culinary masterpiece. It’s a win-win! The growing season can be unpredictable, and sometimes those tomatoes just don’t get their chance to ripen. Pickling ensures that those efforts don’t go to waste.
Beyond the practical benefits, pickled green tomatoes offer a truly unique flavor profile. They are tangy and slightly sweet, with a satisfying crunch that sets them apart from regular pickled cucumbers or other vegetables. They bring a lively acidity and a subtle herbal note that perfectly complements richer flavors. It is a completely different flavor experience, a vibrant spark of taste that brightens any dish.
The versatility of pickled green tomatoes is another reason to fall in love with them. You can use them in so many different ways! Pile them onto sandwiches and burgers for a zesty crunch. Chop them up and toss them into salads for a burst of flavor. Serve them as a relish alongside grilled meats or as a simple appetizer with crackers and cheese. The possibilities are endless.
And, let’s not forget the nostalgia factor. There is something so comforting about old fashioned recipes, ones that connect us to generations past. Pickling green tomatoes feels like a link to simpler times, to resourceful cooks who knew how to make the most of every ingredient. That’s the essence of what The Pioneer Woman embodies – a celebration of home cooking, family traditions, and good food.
Gathering Your Ingredients: Simple and Straightforward
Here’s what you’ll need to get started on your pickling adventure. Remember, the key to any good recipe is quality ingredients. This recipe also allows for flexibility in the spices you choose, so customize to your preference!
First, you’ll need green tomatoes. Look for tomatoes that are firm and free of blemishes. Smaller to medium-sized tomatoes work best, as they’re easier to slice and pack into jars.
The pickling liquid is a combination of vinegar, sugar, salt, and water. You can use either white vinegar or apple cider vinegar for this recipe, depending on your preference. White vinegar will give you a cleaner, more pronounced tang, while apple cider vinegar will add a slightly fruity and complex flavor.
Sugar is essential for balancing the acidity of the vinegar and creating a well-rounded flavor. White granulated sugar is the most common choice, but you can also experiment with brown sugar for a slightly richer flavor.
Salt is crucial for preservation and flavor. Use pickling salt or kosher salt, as they don’t contain iodine, which can darken the pickles.
Now, for the spices! These are what give your pickled green tomatoes their unique character. Here are some basics:
- Mustard Seeds: They give a mild, nutty flavor.
- Celery Seeds: These add a subtle savory note.
- Black Peppercorns: A classic pickling spice that gives a gentle warmth.
- Red Pepper Flakes: Add a pinch for a touch of heat.
- Optional Extras: Consider adding garlic cloves (halved or sliced), dill seeds, or bay leaves for even more flavor depth.
The Pickling Process: Step by Step
Let’s break down how to transform those green tomatoes into a delicious, tangy treat. This recipe can be done using traditional water bath canning for long-term storage, or you can make refrigerator pickles for enjoying sooner.
First, wash and slice the tomatoes. The thickness of the slices is up to you, but I recommend about ¼-inch thick. This ensures that they pickle properly and retain a nice crunch. Some people like to soak the sliced tomatoes in salted water for an hour or two to draw out any bitterness. This step is optional, but it can definitely make a difference in the final flavor.
Next, prepare the brine. In a large pot, combine the vinegar, water, sugar, salt, and spices. Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt are dissolved. Once boiling, reduce the heat to a simmer and let it cook for a few minutes to allow the flavors to meld.
While the brine is simmering, prepare your jars. If you’re planning to can the pickles, you’ll need to sterilize the jars and lids. You can do this by boiling them in water for ten minutes, or by running them through a sterilization cycle in your dishwasher.
Now, pack the jars with the sliced green tomatoes and spices. Arrange the tomato slices neatly in the jars, leaving about ½-inch of headspace at the top. You can add a garlic clove or a bay leaf to each jar for extra flavor.
Carefully pour the hot brine over the tomatoes, making sure to cover them completely. Leave that ½-inch of headspace at the top of the jar. This is important for proper sealing during the canning process.
Water Bath Canning or Refrigerator Pickles
Now, you have a choice: Water Bath Canning or Refrigerator Pickles.
Water Bath Canning
(For Long-Term Storage)
If you want to preserve your pickled green tomatoes for longer than a few weeks, water bath canning is the way to go.
Place the filled jars in a canning pot filled with enough water to cover the jars by at least an inch. Bring the water to a rolling boil and process the jars for the appropriate amount of time, depending on the jar size and your altitude. (Generally, pint jars need about 10-15 minutes of processing). It’s important to consult canning guidelines for exact processing times based on your situation.
Once the processing time is up, carefully remove the jars from the canning pot and place them on a towel-lined surface to cool. As the jars cool, you should hear a “pop” sound, which indicates that they have sealed properly. After several hours, check the seals by pressing down on the center of the lid. If the lid doesn’t flex, it’s sealed.
Refrigerator Pickles
(For Quick Enjoyment)
If you don’t want to go through the canning process, you can make refrigerator pickles instead. Simply let the filled jars cool completely, then store them in the refrigerator. Refrigerator pickles will be ready to eat in about 24-48 hours and will last for several weeks.
Tips and Tricks: From My Kitchen to Yours
Here are a few tips to help you achieve pickling perfection:
- Choose firm, unblemished green tomatoes for the best results.
- Don’t be afraid to adjust the sugar or spices to suit your personal taste.
- Experiment with different spice combinations to create your signature flavor.
- Make sure your jars are properly sterilized to prevent spoilage.
- Leave enough headspace in the jars for proper sealing.
- If you’re canning, follow the processing times carefully. If you are at high altitude, consult processing adjustments recommended for your altitude.
- Don’t be afraid to experiment a little! That’s half the fun of cooking!
- Sometimes the best recipes are the ones you adapt to what you have on hand!
Serving Suggestions: How to Enjoy Your Pickled Green Tomatoes
Once your pickled green tomatoes are ready, it’s time to enjoy them!
- Add them to sandwiches and burgers for a tangy crunch.
- Toss them into salads for a burst of flavor.
- Serve them as a relish alongside grilled meats or fish.
- Enjoy them as a simple appetizer with crackers and cheese.
- Pair them with sharp cheddar cheese for a classic combination.
Storage Information: Keeping Your Pickles Fresh
Canned pickled green tomatoes should be stored in a cool, dark place. They will last for at least a year, and often longer. Refrigerator pickles should be stored in the refrigerator and will last for several weeks.
Final Thoughts: From Garden to Jar to Table
This old fashioned pickled green tomatoes recipe is a fantastic way to make the most of your garden harvest and enjoy a taste of summer all year round. It’s easy to make, adaptable to your personal preferences, and utterly delicious. This recipe will create something truly delicious!
So, gather your ingredients, grab your jars, and get ready to pickle! I hope you enjoy these tangy treats as much as I do. Happy pickling, friends! I hope these green tomato pickles bring a little bit of sunshine to your kitchen, no matter what the season.
