Pickled Stuffed Green Tomatoes

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

Pickled Green Tomatoes

How to Make Stuffed Pickled Green Tomatoes:

1. 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.

2. 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.

Pickled Green Tomatoes-2

3. Stuff each tomato with about 1/2 tsp of the jalapeño/garlic mixture.

Pickled Green Tomatoes-3Pickled Green Tomatoes-7

4. 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.

marinated-green-tomatoesPickled Green Tomatoes-2-2Green Marinated Tomatoes

So, what have you done with your green tomatoes?

Pickled Stuffed Green Tomatoes

Prep time:
Total time:
This pickled tomatoes recipe came straight from our relatives in Ukraine; 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! You have to try these with mashed or pan-fried potatoes for the full Ukrainian effect. 🙂 Let these marinate at room temp for 2 days for smaller tomatoes (3 days for larger tomatoes), then refrigerate or keep in a cold garage up to 2 weeks.
Author:
Skill Level: Easy
Cost To Make: $ varies depending on if your tomatoes are homegrown
Serving: 8-10

Ingredients

  • 3 lbs (about 15) medium tomatoes
  • ½ gallon (2 qts) water
  • 3 Tbsp Salt
  • 3 jalapenos
  • 1 head of garlic, pressed
  • 6-8 Dill flowers
  • ⅓ bunch parsley

Instructions

  1. Dissolve 3 Tbsp salt in ½ gallon of water.
  2. 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.
  3. Slice your tomatoes about ¾ 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.
  4. Stuff each tomato with about ½ tsp of the jalapeño/garlic mixture.
  5. 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 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. My mom kept them at room temp for 2 weeks and they were still great. I prefer a cold tomato.

Read comments/reviewsAdd comment/review

  • Mina
    September 28, 2017

    Hi Natasha. How would this work with red tomatoes? What if i have green cherry tomatoes and i kept them whole (they are small)? and just added the jalapeño/garlic mixture to the jar?
    Thanks! Reply

    • Natasha
      natashaskitchen
      September 29, 2017

      Hi Mina, I’ don’t think the marinade will penetrate a whole tomato well. All of the cherry tomato recipes I have come across in the past have been with halved cherry tomatoes. Reply

  • Beth Yodis
    October 12, 2016

    Mmmmmm, these are always my favorite! Yours look amazing! Reply

    • Natasha
      natashaskitchen
      October 12, 2016

      Thank you Beth! 🙂 Reply

  • Maria
    April 4, 2016

    Is there a reason I’d have to use non-Iodized salt? Can I just use Iodized anyway? Reply

  • amanda
    December 8, 2015

    No green tomatoes this year, but I was just gifted 5 lbs of tomatillos, and Im curious about how you think they would fare in this preparation? Reply

    • Natasha
      natashaskitchen
      December 8, 2015

      Hi Amanda, to be honest, I’ve never tried this with tomatillos so I’m not sure. They are related to tomatoes but I just haven’t tested it to say if it would work. If you test it out, let me me know how it goes. Reply

  • Sarah Z.
    January 23, 2014

    One more question Natasha, Do I dissolve the salt in normal temperature water or does it need to be hot? Can I use non-iodized sea salt?
    Thanks! Reply

    • Natasha
      natashaskitchen
      January 23, 2014

      Yes, non-iodized salt is best (no iodine). Just normal temp water (cold or room temp). It doesn’t matter. Reply

  • Sarah Z.
    January 23, 2014

    Hi Natasha,
    Can I use regular dill instead of the dill flowers? They don’t sell them anywhere. I bought some green tomatoes and looking forward to making this recipe.
    Thank you! Reply

    • Natasha
      natashaskitchen
      January 23, 2014

      You can use the dill with the stems. No problem 😉 Reply

  • Sveta
    November 17, 2013

    Oh, Natasha! God bless you for posting green tomato recipes! I absolutely love green tomatoes! Going to make both! Thanks Reply

    • Natasha
      natashaskitchen
      November 17, 2013

      I hope you love the recipes! Reply

  • oksana
    November 5, 2013

    my mom makes these every year. except she stuffs them with a carrot, garlic and black pepper mixture 🙂 they are so delicious!!!! Reply

    • Natasha
      natashaskitchen
      November 5, 2013

      I will have to try your mom’s version next year :). Reply

  • Tanya
    November 4, 2013

    What temperature was the salt water when you poured it? Do you know if dill flowers are neccessary? Could I use regular dill? Could I substitute bay leaves for parsley? Thanks. Reply

    • Natasha
      natashaskitchen
      November 4, 2013

      I’d use stems of dill if you can get them. I haven’t tried with bay leaves so I’m not sure if they would work as well. Reply

  • November 3, 2013

    This is a very intriguing recipe and it sounds AMAZING! Can’t wait til tomato season arrives in Florida, coming up very soon. I’ll have to stock up on some green tomatoes and try this out. Reply

    • Natasha
      natashaskitchen
      November 4, 2013

      Our tomato season just ended, I have one more green tomato recipe coming up, so check back soon :). Reply

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