Pickled Stuffed Green Tomatoes

There’s something incredibly nostalgic about making Pickled Stuffed Green Tomatoes. Growing up in a household where every summer meant a bountiful garden, we always had an abundance of green tomatoes that never quite ripened before the chilly air set in. Instead of letting them go to waste, my family had a tradition of pickling them, transforming those tart little gems into a delightful treat. I can still recall the sound of my mom chopping up fresh herbs and the way the kitchen would fill with the zesty aroma of vinegar and spices. These pickles became a staple at our summer barbecues, adding a zesty crunch to our plates. If you’re looking for an easy way to preserve the taste of summer, these Pickled Stuffed Green Tomatoes are just the ticket!

What You Need for Pickled Stuffed Green Tomatoes

When preparing Pickled Stuffed Green Tomatoes, the quality of your ingredients can make all the difference. The key players in this dish are fresh, firm green tomatoes, which provide the perfect texture and tartness. Pairing them with the right spices and herbs not only enhances the flavor but also contributes to the vibrant colors you’ll see in the jar. Each ingredient plays its role harmoniously, creating a satisfying and memorable pickle.

• 3 lbs of about 15 medium tomatoes: Choose firm, unblemished green tomatoes for the best results.
• 1/2 gallon (2 qts) of water: This will serve as the brine base.
• 3 Tbsp of salt: Essential for flavor and preservation.
• 3 jalapeños: For that spicy kick—adjust based on your heat preference.
• 1 head of garlic, pressed: Adds a rich depth of flavor.
• 6-8 dill flowers: Infuse a fresh herbal aroma into the pickles.
• 1/3 bunch of parsley: A touch of freshness and color.

How to Assemble Pickled Stuffed Green Tomatoes

Making Pickled Stuffed Green Tomatoes is not only a rewarding experience but also a delightful way to preserve the taste of summer. Follow these simple steps to create your own batch of pickles. You’ll enjoy the process as much as the end result!

1. First, dissolve 3 Tbsp of salt in 1/2 gallon of water in a large container. Stir until the salt is completely dissolved. This salty brine is crucial for the pickling process and will enhance the flavor of your tomatoes.

2. Next, take 1 whole head of garlic and peel it. Press the garlic cloves to release their essential oils. The aroma of fresh garlic makes a significant difference in flavor.

3. Now, seed and mince 3 jalapeños. If you prefer a milder pickle, you can remove the seeds and membranes entirely. A food processor can help speed up this process.

4. In a small bowl, combine the minced jalapeños with the pressed garlic. Mix well to create a flavorful stuffing for your tomatoes.

5. Take your medium tomatoes and slice them about three-quarters of the way through, ensuring they remain attached at the stem. This will create a pocket for stuffing.

6. Stuff each tomato with about 1/2 tsp of the jalapeño and garlic mixture. Be generous; you want each bite to be packed with flavor.

7. Layer the stuffed tomatoes in a clean jar, adding dill flowers and parsley stems between the layers. This adds not only flavor but also a beautiful presentation.

8. Once all the tomatoes are layered in the jar, pour the salted water over them until they are fully submerged. Make sure to leave some space at the top to prevent overflow.

9. Cover the jar with a lid and let it sit at room temperature for two days if you’re using smaller tomatoes. For larger ones, you might want to extend this to three days. The pickles will start to develop their flavor as they ferment.

10. After the initial fermentation, you can refrigerate your Pickled Stuffed Green Tomatoes or store them in a cool, dark garage for up to two weeks. The longer they sit, the more flavorful they become. Enjoy them cold or as a zesty addition to your meals!

Change It Up

If you want to experiment with your Pickled Stuffed Green Tomatoes, there are plenty of variations to try. Here are some tips to help you customize your recipe:

• Add different peppers: Try using serrano or habanero peppers for a different heat level.
• Incorporate spices: Adding mustard seeds or coriander can give your pickles a unique twist.
• Try different vinegars: Experiment with apple cider vinegar or rice vinegar for varied flavors.
• Make it a salad: Use the pickled tomatoes in a salad for a zesty crunch.
• Serve as a garnish: These pickled beauties make a stunning garnish for cocktails or on cheese boards.

What to Serve Alongside Pickled Stuffed Green Tomatoes

Serving Pickled Stuffed Green Tomatoes is as enjoyable as making them! They add a burst of flavor to many dishes. Here are some ideas for what to serve alongside them:

• Grilled meats: These pickles pair excellently with grilled chicken, steak, or even fish, adding a tangy contrast to the richness of the meat.
• Sandwiches: Include them in your favorite sandwiches or burgers to give a crunchy, tangy kick.
• Cheese platters: They make a great addition to cheese boards, offering a nice contrast to creamy cheeses.
• Picnic spreads: Perfect for outdoor gatherings, they add a refreshing touch to any picnic spread.
• As a snack: Serve them straight from the jar as a quick, flavorful snack that’s sure to please.
• Spring rolls: Use them as a filling for spring rolls for an exciting twist on traditional flavors.
• With rice dishes: They can elevate simple rice dishes, adding a piquant element that enhances the meal.

FAQ

Conclusion

The charm of Pickled Stuffed Green Tomatoes lies in their unique flavor and the memories they bring back. They’re not just a recipe; they’re a piece of culinary tradition that connects us to our roots. I encourage you to try this recipe and experience the joy of pickling your tomatoes. You won’t regret it, and I’m sure they’ll become a favorite in your home as they have in mine.

Pickled Stuffed Green Tomatoes

Turn those unripe green tomatoes into a zesty delight with this Pickled Stuffed Green Tomatoes recipe. Perfect for snacking or as a side dish, these pickles are easy to make and bursting with flavor. Enjoy a taste of summer all year round!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 8 servings

Course: Side Dishes

Cuisine: American

Calories: 30

Ingredients Equipment Method Notes

Ingredients

  

• 3 lbs tomatoes about 15 medium
• 1/2 gallon water 2 qts
• 3 Tbsp Salt
• 3 jalapeños
• 1 head of garlic pressed
• 6-8 Dill flowers
• 1/3 bunch parsley

Equipment

• Food Processor
• Chef's Knife
• Peeler
• Mixing Bowl

Method

 

1. Dissolve 3 Tbsp salt in 1/2 gallon water.
2. Peel and press 1 whole head of garlic.
3. Seed and mince 3 jalapeños. Use a food processor for speediness.
4. Combine garlic and jalapeños in a small bowl.
5. Slice your tomatoes about 3/4 of the way through so your cut is parallel to the base and the stem. Don't cut them all the way through. You want both halves to be attached.
6. Stuff each tomato with about 1/2 tsp of the jalapeño/garlic mixture.
7. Layer stuffed tomatoes with dill flowers and parsley stems in a jar. Place the tomatoes upright.
8. Pour the salted water over the tomatoes, cover with lid and let stand at room temp for 2 days for smaller tomatoes (3 days for larger tomatoes), then refrigerate or leave in a cold garage up to 2 weeks.
9. My mom kept them at room temp for 2 weeks and they were still great. I prefer a cold tomato.

Notes

• Storage: Store leftovers in the refrigerator in a sealed jar to keep them fresh.
• Freezing: It’s not recommended to freeze pickled tomatoes, as the texture will change.
• Serving Suggestions: Enjoy them with grilled meats or as a flavorful addition to sandwiches.
• Flavor Development: The longer the tomatoes sit in the brine, the more flavorful they become.
• Adjusting Heat: Feel free to modify the amount of jalapeño based on your heat preference.

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Meet Sadie Mitchell

The Mood Catcher I’m our lead photographer, but my camera is just another tool in the kitchen, right next to my knife and whisk! I am obsessed with capturing the feeling of a meal the steam rising off a bowl or the golden light on a loaf of bread. I cook and style every shoot with the team, ensuring that the photo tells you exactly how cozy and delicious the food will taste.