If you’re looking for a zippy, tangy treat that will elevate everything from summer sandwiches to cozy winter stews, Pickled Green Tomatoes, Onions, and Peppers are about to become a staple in your kitchen. This Southern-inspired refrigerator pickle combines crisp green tomatoes, vibrant onions, and sweet bell peppers with a punchy vinegar brine and a swirl of spices, making it the perfect way to preserve summer’s bounty or add a fresh-and-bright flavor pop any time of year.
Ingredients You’ll Need
Gathering the ingredients for Pickled Green Tomatoes, Onions, and Peppers couldn’t be easier, and each one serves a purpose — whether it brings tang, crunch, or a burst of color. Here’s what you’ll need to create this lively pickle mixture at home:
- Green tomatoes: Choose firm, unripe tomatoes for the best crunch and a tangy base.
- Onion: Thin slices add a sweet, aromatic layer and beautiful marinated texture.
- Bell peppers: Use any color you love; they bring sweetness, color, and a juicy bite.
- White vinegar: The backbone of the brine, lending classic sharpness and preserving power.
- Water: Balances the acidity and keeps every bite pleasantly puckery, not overwhelming.
- Granulated sugar: A hint of sweetness to balance all that zing, making this pickle irresistible.
- Pickling salt or kosher salt: Essential for seasoning and crispness.
- Black peppercorns: These whole spices infuse gentle warmth throughout the jar.
- Mustard seeds: Provide a little pop and subtle heat, classic to many pickles.
- Crushed red pepper flakes (optional): For a bit of spicy flair if you’re craving heat.
- Garlic cloves: Smashed garlic cloves add savory depth and irresistible aroma.
- Fresh dill (optional): For a garden-fresh herbal note that takes these pickles over the top.
How to Make Pickled Green Tomatoes, Onions, and Peppers
Step 1: Prep Your Veggies
Start by slicing or quartering your green tomatoes, making sure to keep them just thick enough to hold their shape after pickling. Thinly slice the onion and bell peppers next. Having all your vegetables prepped before starting ensures even layering and that every jar is packed with flavor and color in every bite.
Step 2: Layer the Vegetables
In a large, clean bowl or a roomy jar, gently layer the tomatoes, onions, and peppers. Arranging them thoughtfully not only makes for gorgeous presentation later, but also ensures every flavor infuses evenly into the brine. Pack tightly, but don’t squash them — a bit of breathing room helps the brine move through the layers.
Step 3: Make the Brine
Grab a medium saucepan and add white vinegar, water, sugar, salt, black peppercorns, mustard seeds, optional red pepper flakes, and those smashed garlic cloves. Bring everything to a lively boil over medium heat, stirring occasionally until the sugar and salt completely dissolve. That intense aroma is your assurance the brine will be packed with flavor!
Step 4: Pour the Brine
Take the pot off the heat and let the brine cool just a bit — you want it hot but not bubbling, so the veggies stay crisp. Carefully pour the hot brine over your layered veggies, ensuring every piece is fully submerged. Nestle in a few sprigs of fresh dill if you fancy that extra punch of herbal brightness.
Step 5: Cool, Chill, and Wait
Let the entire mixture rest on your counter until it cools to room temperature. Then cover and refrigerate. While you might be tempted to sneak a taste right away, the magic happens over 24 hours — and the flavors only get better by day two or three. For the best Pickled Green Tomatoes, Onions, and Peppers, a little patience goes a long way!
How to Serve Pickled Green Tomatoes, Onions, and Peppers
Garnishes
These pickles are showstoppers on their own, but a simple flourish — like an extra sprig of dill or a sprinkle of coarsely cracked black pepper — elevates their look and flavor. Pile them high onto platters or tuck a few slices into your next charcuterie board for a pop of color and zip.
Side Dishes
Pickled Green Tomatoes, Onions, and Peppers are the ultimate sidekick for hearty Southern plates, backyard BBQ fare, or roasted vegetables. Tuck them alongside crispy fried chicken, smoky pulled pork, or even just a hunk of good cheese and some crusty bread for an unbeatable complement.
Creative Ways to Present
Don’t just think of these pickles as a side — chop them up to top burgers, fold them into tacos, or spoon them atop avocado toast. Their tangy crunch turns everyday dishes into something special, and they make a memorable gift when packed in pretty jars for friends and family, too.
Make Ahead and Storage
Storing Leftovers
Once you’ve opened your jar, keep Pickled Green Tomatoes, Onions, and Peppers chilled in the refrigerator. They’ll stay crisp, zesty, and perfectly snackable for up to three weeks. Use a clean utensil every time to keep flavors fresh and extend their shelf life as long as possible.
Freezing
While it’s tempting to make a big batch, freezing is not recommended for this recipe. Freezing changes the texture of both the vegetables and the brine, resulting in mushy pickles rather than that signature snap you crave. Always refrigerate for best results!
Reheating
No need to reheat these beauties! Pickled Green Tomatoes, Onions, and Peppers are designed to be served cold or at room temperature. Just take them out of the fridge 10–15 minutes before serving if you want their flavors and aromas to shine even more.
FAQs
Can I use different types of vinegar?
Absolutely! While white vinegar is traditional for its sharp, clean flavor and crystal-clear brine, you can experiment with apple cider vinegar for a subtle sweetness or even white wine vinegar for a more delicate finish. Just make sure the acidity level (5 percent) stays the same for safe pickling.
Do I have to use dill?
Dill is optional, but it brings an unmistakable freshness and classic pickle flair. If you’re not a fan, feel free to skip it — or swap in other herbs like tarragon or basil for a new twist.
How soon can I eat Pickled Green Tomatoes, Onions, and Peppers?
They’ll be ready to eat after 24 hours of chilling, but I highly recommend waiting 2–3 days. That’s when the flavors meld and the veggies reach their full potential — trust me, it’s worth the wait!
What should I do if my tomatoes aren’t completely green?
It’s perfectly fine if your tomatoes are tinged with a bit of yellow or pink — just make sure they’re still firm. Softer, ripening tomatoes don’t hold their shape as well and can turn mushy during pickling.
Can I make these pickles spicy?
Yes! For a spicier version of Pickled Green Tomatoes, Onions, and Peppers, increase the crushed red pepper flakes or even toss in a few slices of fresh jalapeño. You can adjust the level of heat to your taste and create your signature batch.
Final Thoughts
Whether you’re a pickle fanatic or just dipping your toes into homemade preserves, Pickled Green Tomatoes, Onions, and Peppers are a joy to both make and eat. Their tangy-sweet flavor, vibrant crunch, and dazzling colors always make meals more exciting. I hope this recipe inspires you to try your own batch — and to share the delicious results with your friends and family. Happy pickling!
Print
Pickled Green Tomatoes, Onions, and Peppers Recipe
- Total Time: 25 minutes (plus 24-hour pickling time)
- Yield: 6 cups 1x
- Diet: Vegan, Gluten-Free
Description
Learn how to make delicious Pickled Green Tomatoes, Onions, and Peppers with this easy recipe. These tangy and crisp refrigerator pickles are perfect as a condiment, sandwich topping, or Southern-style side dish.
Ingredients
Green Tomato Mixture:
- 2 lbs green tomatoes (sliced or quartered)
- 1 large onion (thinly sliced)
- 2 bell peppers (any color, thinly sliced)
Pickling Brine:
- 2 cups white vinegar
- 1 cup water
- 1/3 cup granulated sugar
- 1 tbsp pickling salt or kosher salt
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 1/2 tsp crushed red pepper flakes (optional)
- 2 garlic cloves (smashed)
- 2 sprigs fresh dill (optional)
Instructions
- Layer Vegetables: In a large clean bowl or jar, layer the sliced green tomatoes, onions, and bell peppers.
- Prepare Brine: In a medium saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, red pepper flakes, and garlic. Boil until sugar and salt dissolve. Remove from heat and cool slightly.
- Add Brine: Pour the hot brine over vegetables until submerged. Add dill sprigs, if using. Cool to room temperature, cover, and refrigerate for at least 24 hours.
Notes
- Refrigerator pickles will keep for up to 3 weeks.
- Use firm green tomatoes for best texture.
- Great as a condiment, sandwich topping, or Southern-style side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Condiment
- Method: Pickling
- Cuisine: Southern American
Nutrition
- Serving Size: 1/2 cup
- Calories: 25
- Sugar: 3g
- Sodium: 210mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
