A clear glass jar with pickled stuffed green tomatoes

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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-3

Pickled 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-tomatoes

Pickled Green Tomatoes-2-2

Green Marinated Tomatoes

So, what have you done with your green tomatoes?

Natasha's Kitchen Cookbook

Pickled Stuffed Green Tomatoes

5 from 3 votes
Author: Natasha of NatashasKitchen.com
A clear glass jar with pickled stuffed green tomatoes
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.
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients 

Servings: 8 -10
  • 3 lbs about 15 medium tomatoes
  • 1/2 gallon 2 qts water
  • 3 Tbsp Salt
  • 3 jalapenos
  • 1 head of garlic, pressed
  • 6-8 Dill flowers
  • 1/3 bunch parsley

Instructions

  • 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 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.
Course: Side Dish
Cuisine: Russian, Ukrainian
Keyword: Pickled Stuffed Green Tomatoes
Skill Level: Easy
Cost to Make: $

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • beejay
    November 14, 2021

    I used to make a Polish recipe for green tomatoes pickled like dill pickles. I will try this, as it sounds delicious! At the end of the growing season we’d go out and pull up all the veggie plants and put them in the basement for temporary storage until we could pickle or otherwise preserve them. I miss that seasonality, but I’m not up to doing that anymore. I appreciate this recipe. Thank you.

    Reply

    • Natasha's Kitchen
      November 14, 2021

      You’re welcome! I hope you love the result and please update us on how it turns out.

      Reply

  • Lina
    November 1, 2021

    Hi Natasha, would this be ready to ear 3 days after it’s made?

    Reply

    • Natasha
      November 1, 2021

      Hi Lina, yes they would be enjoyable but I think they taste better after they are chilled.

      Reply

  • Lina
    November 1, 2021

    Natasha hey, thanks for another cool recipe! Say if I made these on Sunday night, can they be enjoyed Wednesday evening. (In 3 days)? Thanks!

    Reply

    • Natasha's Kitchen
      November 1, 2021

      Hi Lina, you may do that in room temp for 2-3 days (longer for larger tomatoes), then refrigerate or leave in a cold garage for up to 2 weeks

      Reply

  • Joseph
    September 27, 2019

    Hello Natasha , it get so hot here in Texas tomatos were gone about 6 weeks ago ,,,so Im gonna try tomatillo you adding a jalapeño gave me the idea. How about pickled eggs ??

    Reply

    • Natashas Kitchen
      September 27, 2019

      I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

  • jessica
    October 31, 2018

    I have a few questions: do you cut them into smaller pieces before serving and are they spicy? Thanks

    Reply

    • Natashas Kitchen
      October 31, 2018

      You can choose to bite into them. Or cut them up!

      Reply

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