This post may contain affiliate links. Read my disclosure policy. This pickled tomatoes recipe came straight from our relatives in Ukraine. My parents just returned from a trip to Ukraine where they learned how to make these stuffed green tomatoes; authentic to the core. There are always plenty of unripe tomatoes at the first Fall frost. If your frost has already hit, I hope you’ve picked those green tomatoes because this is a great way to use them up! If not, Pin this recipe for next year. You have to try these with mashed potatoes or pan-fried potatoes for the full Ukrainian effect. 🙂
Ingredients for Marinated Tomatoes:
3 lbs (about 15) medium tomatoes 1/2 gallon (2 qts) water 3 Tbsp non-iodized Salt 3 jalapenos 1 head of garlic, pressed Dill flowers 1/2 bunch parsley
How to Make Stuffed Pickled Green Tomatoes:
Dissolve 3 Tbsp salt in 1/2 gallon of water. Peel and press 1 whole head of garlic. Next ,seed and mince 3 jalapeños. Use a food processor for speediness. Combine garlic and jalapeños in a small bowl.
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.
Stuff each tomato with about 1/2 tsp of the jalapeño/garlic mixture.
Layer stuffed tomatoes with dill flowers and parsley stems in a jar. Place the tomatoes upright. Pour the salted water over the tomatoes, cover with lid (but not super tight) and let stand at room temp for 2-3 days (longer for larger tomatoes), then refrigerate or leave in a cold garage up to 2 weeks. The water will become slightly murkier as it stands in the brine; this is normal. My mom kept them at room temp for 2 weeks and they were still great. They get saltier with time. I prefer a cold tomato.
So, what have you done with your green tomatoes?
