Abundance of Green Tomatoes and a Great Recipe to Use Them

green tomatoes

I’ve been putting up all the last of my fall crops: Asian pears, pumpkins, concord grapes, raspberries, aaaaaand lots of green tomatoes. Time to get preserving.

I’m not a fried green tomato fan, so I went looking for a recipe for something different. I found Beryl’s Mom’s recipe for pickled tomatoes. It’s a keeper.

Since I’ve got a mix of cherry, Roma, and an heirloom variety that I’ve been growing from seed for so long that I no longer remember the name. I just used them all for this recipe.

The taste is very similar to pickled pepperoncini peppers—a little spicey, a little tart, a little sweet, and crunchy. Delicious with cheese and crackers or as a salad topping.

Preserved Green Tomatoes


mandoline slicer (or a sharp knife if you don’t have one), large bowl. canning jars


pickled green tomatoes

  • 3 lbs green tomatoes
  • coarse sea salt
  • white wine vinegar
  • 3 cloves garlic finely chopped
  • 2 Tbsp fennel seeds
  • 2 Tbsp dried oregano
  • 2 Tbsp balsamic vinegar
  • 6 small hot chili peppers
  • a good olive oil

There’s a lot of room to make this recipe your own,. I left out the fennel seeds, and oregano, and used chile flakes instead of chili peppers, and it’s still delicious.


  1. Wash tomatoes, but don’t dry them. Slice thinly, collecting all the juice in a bowl as sliced.
  2. Arrange the sliced tomatoes in the same bowl in layers, sprinkling each layer with sea salt.
  3. Place another bowl or plate directly on top of the tomatoes and weigh it down. Leave to marinate for 5 hours.
  4. Drain thoroughly.
  5. Add white wine vinegar to cover the tomatoes and leave again for another 4 hours, then drain again.
  6. Layer tomatoes in jars sprinkling each layer with some garlic, fennel seeds, oregano, and a few drops of the balsamic. Distribute the chili peppers here and there throughout the jars.
  7. Pour olive oil over the tomatoes, shaking the jar to remove any air pockets.
  8. Cover tightly and store in a cool place. These tomatoes can be eaten after 5 days, but it will last for 5 months.

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