Name: Hot Honey Jalapeño Pickled Green Tomatoes
Ingredients: 2 lbs firm green tomatoes, sliced into 1/4-inch rounds or wedges; 2 cups white vinegar; 2 cups water; 2 tablespoons pickling salt or kosher salt; 1/3 cup honey; 2 jalapeños, thinly sliced; 6 cloves garlic, thinly sliced; 2 sprigs fresh dill (or 1 teaspoon dill seeds); 1 teaspoon whole black peppercorns; 1 teaspoon mustard seeds; 1 teaspoon coriander seeds; 1/2 teaspoon celery seeds; 1 teaspoon crushed red pepper flakes; 2 bay leaves

Ingredients

Scale

Here is everything you need to make about 10 servings of hot honey jalapeño pickled green tomatoes:

2 lbs firm green tomatoes, sliced into 1/4-inch rounds or wedges
2 cups white vinegar
2 cups water
2 tablespoons pickling salt or kosher salt
1/3 cup honey
2 jalapeños, thinly sliced
6 cloves garlic, thinly sliced
2 sprigs fresh dill (or 1 teaspoon dill seeds)
1 teaspoon whole black peppercorns
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1/2 teaspoon celery seeds
1 teaspoon crushed red pepper flakes
2 bay leaves

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Instructions

Follow these simple steps for crisp, flavorful pickles every time.

Step 1: Wash and Slice the Tomatoes

Wash the green tomatoes thoroughly under cool running water. Remove the stems and slice the tomatoes into 1/4-inch rounds or wedges. Try to keep the slices uniform in thickness so they pickle evenly.

Step 2: Pack the Jars

Pack the tomato slices into a large clean glass jar, or divide them between two quart-sized jars. Pack them snugly so they stay put, but don’t crush them.

Step 3: Add the Aromatics and Spices

Tuck the sliced jalapeños, garlic, fresh dill, bay leaves, black peppercorns, mustard seeds, coriander seeds, celery seeds, and crushed red pepper flakes evenly throughout the jars, layering them between the tomato slices. Distributing the seasonings as you pack makes every bite flavorful.

Step 4: Make the Brine

In a medium saucepan, combine the white vinegar, water, pickling salt, and honey. Heat over medium heat, stirring until the salt is completely dissolved and the honey is fully incorporated into the liquid. Do not boil. Keeping the brine just below a boil protects the crisp texture of the tomatoes and the delicate flavor of the honey.

Step 5: Cool Slightly

Allow the brine to cool for about 5 minutes so it is warm but not boiling. Pouring a hot brine directly over tomatoes can soften them.

Step 6: Pour the Brine

Carefully pour the warm brine over the tomatoes until they are completely submerged. Tap the jars gently on the counter to release any trapped air bubbles.

Step 7: Keep Everything Submerged

Use a pickle weight or another food-safe weight if necessary to keep the tomatoes below the surface of the brine. Tomatoes sticking out above the liquid can soften and spoil faster.

Step 8: Seal and Cool

Seal the jars tightly and allow them to cool to room temperature on the counter.

Step 9: Refrigerate

Refrigerate for at least 48 hours before serving. For the boldest sweet, spicy, and tangy flavor, let the tomatoes pickle for 5 to 7 days. The flavors continue to deepen over time.

Step 10: Serve Chilled

Serve chilled on burgers, fried chicken sandwiches, tacos, barbecue platters, salads, charcuterie boards, and avocado toast, or enjoy them straight from the jar.