Green globes of tomatoes hanging on the vines are always such a beautiful sight to see. Different shapes, shades, and sizes of green tomatoes pop up everywhere all summer long and will linger into early fall. During the early part of summer, when we’re too impatient to wait for these tomatoes to turn their signature red hues, we’ll pluck a few pounds and cook them while they’re still green. And late in the fall, when the weather begins to turn cool, there are sometimes green tomatoes still on the vines that don’t stand a chance of ripening—but will be great in a green tomato recipe. A batch of these zesty, garlicky green tomato pickles are a great accompaniment to sandwiches or grilled dishes, or wonderful just to snack on by themselves. This recipe is just one way we make sure no tomato goes to waste.

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  • About 1 pound (455g) green tomatoes

For the Brine

  • 1 ½ tablespoons kosher or sea salt
  • 1 teaspoon sugar
  • 2 medium cloves garlic, minced
  • ½ teaspoon celery salt
  • ½ teaspoon caraway seeds
  • ¼ cup (5g) chopped fresh dill
  • Zest of 1 lime
  • 2 teaspoons fresh lime juice



  1. Slice the tomatoes. Stack the slices in sterilized jars (see Note).
  2. In a large bowl, combine all the brine ingredients with 3 cups (720ml) water. Stir well, until the salt and sugar have dissolved.
  3. Pour the brine into the jars to cover the tomatoes, leaving ¼ inch (6mm) of headspace.
  4. Store the tomatoes in the fridge for at least 1 week before eating. The tomatoes will keep in the fridge for up to 3 months, so long as no mold, scum, or spoiling occurs. Check the jars regularly.