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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?

Pickled Stuffed Green Tomatoes

Prep Time: 15 minutes
Total Time: 15 minutes
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: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $ varies depending on if your tomatoes are homegrown
Servings: 8 -10

Ingredients

  • 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

  1. Dissolve 3 Tbsp salt in 1/2 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 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.
  4. Stuff each tomato with about 1/2 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.

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • 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

  • 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

  • November 2, 2013

    wow,I love it! my mom used to pickle green tomatoes.But never saw this version.really want to try it. Reply

    • Natasha
      natashaskitchen
      November 2, 2013

      This is the first year we are doing something with green tomatoes, glad to find some use for them :). Reply

  • November 1, 2013

    yyyhhh! I LOVE green tomatoes, this recipe looks fabulous! will have to try it on the ones I saved from our garden! Reply

    • Natasha
      natashaskitchen
      November 1, 2013

      Don’t let those tomatoes go to waste! 🙂 Reply

  • Kathryn
    November 1, 2013

    My grandfather made the best green tomatoes in the world!…the old Russian never wrote down the recipe, so it is lost. The super market versions just don’t make it. I’m anxious to try your recipe…can i make them “unstuffed” and still get the same effect?
    Reply

    • Natasha
      natashaskitchen
      November 1, 2013

      I haven’t tried them unstuffed, but I know that if you don’t slice them, it will take much longer for them to “pickle”. Reply

    • oksana
      November 5, 2013

      You can make them without the stuffing. just quarter them and for the spicy taste add sliced jalapenos to the bottom of the jar 🙂 Reply

  • October 31, 2013

    Hi Natasha,
    I cant even imagine what this tastes like. Will have to try it. We usually keep our tomatoes in a dark spot or wrapped in newspaper. They will ripen like that. Not as good as vine ripened but better then store bought. Reply

    • Natasha
      natashaskitchen
      October 31, 2013

      My mom still has some that are ripening in her garage, and yes, they definitely taste better than any store-bought ones. Reply

  • October 31, 2013

    Stuffed?! Cooool! Today I really wished I lived in Boise.;) Reminds me of stuffed pickled eggplants. Reply

    • Natasha
      natashaskitchen
      October 31, 2013

      Never tried stuffed pickled eggplants before, but that sounds really good! Reply

  • Vera
    October 31, 2013

    I wish this was posted a month ago, when I still had green tomatoes in the green house 🙂 Reply

    • Natasha
      natashaskitchen
      October 31, 2013

      Sorry, I didn’t get to post it sooner. I know it may be late for you and others, but remember it for next year! Reply

  • Anna
    October 31, 2013

    Hi Natasha! Thank you for posting the recipe. I want to ask why you mentioned using Non-iodized salt. Will iodized kind not work for this recipe? Reply

    • Natasha
      natashaskitchen
      October 31, 2013

      Iodized salt is generally not recommended for pickling recipes. I haven’t tested it with iodized salt. Reply

      • Anna
        October 31, 2013

        Oh, OK. I forgot to tell you that I have posted the recipe for my quinoa patties on my blog (eat with taste) Reply

        • Natasha
          natashaskitchen
          October 31, 2013

          Wow I just check them out and printed the recipe. Those seriously look delicious!!! Reply

  • Miriam
    October 31, 2013

    Interesting! Reply

  • Alla
    October 30, 2013

    I love these. I will be back when I am ready to make them. Thanks for posting the recipe. Reply

    • Natasha
      natashaskitchen
      October 30, 2013

      You’re welcome Allza 🙂 Reply

  • Inna
    October 30, 2013

    I really like your jar. Where did you buy it from. It would be good for sauerkraut, and some other salads that require pickling. I will share this recipe with mom she was just wondering what to do with her green tomatoes. Reply

    • Natasha
      natashaskitchen
      October 30, 2013

      Thanks Inna 🙂 I purchased it at TJ max awhile back. Just keep an out out for one! 🙂 Reply

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