Pickled Green Tomatoes

Pickled green tomatoes. Sounds weird? But it’s delicious!

Presently I’m really happy when my tomatoes don’t get ripe here in Denmark. So I can take the sweetness of summer with me into the dark months.

Pickled green tomatoes pair well with e.g. cheese and meat dishes.

Pickled Green Tomatoes

Recipe: Pickled green tomatoes

Amount: approx. 1.0 liters of pickled green tomatoes, jar size: s. Notes.


1 kg brown sugar, see Notes
1 vanilla pod, cut into small pieces
300 ml cider vinegar (5%)
1.6 liters of water
1 kg small green tomatoes, see Notes


  • Firstly slice open the vanilla pot. Cut it into small pieces. Don’t scratch it out. Then mix the sugar with the vanilla pieces.
  • Secondly heat the vinegar and water in a big pot. Add the sugar mixture. Cook all for about 5 minutes.
  • Meanwhile, make 2 -3 holes in the tomatoes with a large needle or similar. I had bad experiences with a fork. The holes were too big and therefore destroyed the small tomatoes.
  • Then add the tomatoes to the pot and simmer for about 5 minutes. Don’t stir. The tomatoes float on the stock and therefore will not burn.
  • Take the pot off the stove and refrigerate all for 12-24 hours. Don’t forget to cover the pot.
  • 12-24 hors later: Heat the green tomatoes for another 5 minutes. Then distribute the tomatoes in sterile jars. (see Notes)
  • Boil the stock for another 10-15 minutes. Fill the jars completely with liquid and cover the tomatoes. Close tightly with a lid without delay.
    If necessary, clean the jars of sticky residues when they are COLD.
    CAUTION while filling the jars: The stock is hot and sticky. Do not burn yourself.
  • Store the pickled green tomatoes in a cool place. It takes 4-6 more weeks until the tomatoes can be eaten.


Hygiene is the top priority while canning.

Chosen your own jar size. I prefer 212 ml jars for 2 people. That’s plenty for a dish and you don’t have to discard rotten tomatoes weeks later.

Forget about cheap jars. Exploding jars are not funny. Especially if they are filled and hot . Invest in good jars with twist-off lids.

Sterilize jars by heating them up to 160°C (320°F) in the oven. Boil the lids in a water bath. Also rubber rings.

If you like cinnamon, you can add 3 cinnamon sticks to the stock.

The recipe works with white sugar too.

Unripe yellow or red tomatoes add a splash of color to the jar.

Print Friendly, PDF & Email