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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
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.
3. Stuff each tomato with about 1/2 tsp of the jalapeño/garlic mixture.
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.
So, what have you done with your green tomatoes?
Pickled Stuffed Green Tomatoes
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
- 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.
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!
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.
Mmmmmm, these are always my favorite! Yours look amazing!
Thank you Beth! 🙂
Is there a reason I’d have to use non-Iodized salt? Can I just use Iodized anyway?
the iodine can affect the quality of pickled food because there are additives. Here is a good resource with more info. http://extension.psu.edu/food/preservation/faq/canning-and-pickling-salt. It seems it’s “safe” to do but not recommended.
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?
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.
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!
Yes, non-iodized salt is best (no iodine). Just normal temp water (cold or room temp). It doesn’t matter.
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!
You can use the dill with the stems. No problem 😉
Oh, Natasha! God bless you for posting green tomato recipes! I absolutely love green tomatoes! Going to make both! Thanks
I hope you love the recipes!
my mom makes these every year. except she stuffs them with a carrot, garlic and black pepper mixture 🙂 they are so delicious!!!!
I will have to try your mom’s version next year :).
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.
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.
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.
Our tomato season just ended, I have one more green tomato recipe coming up, so check back soon :).
wow,I love it! my mom used to pickle green tomatoes.But never saw this version.really want to try it.
This is the first year we are doing something with green tomatoes, glad to find some use for them :).
yyyhhh! I LOVE green tomatoes, this recipe looks fabulous! will have to try it on the ones I saved from our garden!
Don’t let those tomatoes go to waste! 🙂
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?
K
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”.
You can make them without the stuffing. just quarter them and for the spicy taste add sliced jalapenos to the bottom of the jar 🙂
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.
My mom still has some that are ripening in her garage, and yes, they definitely taste better than any store-bought ones.
Stuffed?! Cooool! Today I really wished I lived in Boise.;) Reminds me of stuffed pickled eggplants.
Never tried stuffed pickled eggplants before, but that sounds really good!
I wish this was posted a month ago, when I still had green tomatoes in the green house 🙂
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!
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?
Iodized salt is generally not recommended for pickling recipes. I haven’t tested it with iodized salt.
Oh, OK. I forgot to tell you that I have posted the recipe for my quinoa patties on my blog (eat with taste)
Wow I just check them out and printed the recipe. Those seriously look delicious!!!
Interesting!
I love these. I will be back when I am ready to make them. Thanks for posting the recipe.
You’re welcome Allza 🙂
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.
Thanks Inna 🙂 I purchased it at TJ max awhile back. Just keep an out out for one! 🙂