Jersey Dill Pickled Green Tomatoes (Easy Refrigerator Recipe)
These Jersey dill pickled green tomatoes are crisp, tangy, and packed with garlic and fresh dill flavor. This easy refrigerator pickle recipe comes together with simple ingredients and is ready in just 24 hours—no canning required.
- Prep Time: 15 MINUTES
- Marinate Time: 12-24 HOURS
- Cook Time: 5 MINUTES
- Total Time: 0 hours
- Yield: 6-8 SERVINGS 1x
- Category: Side Dish
- Method: pickling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1½–2 pounds firm green tomatoes, sliced into wedges or thick slices
- 4 cloves garlic, smashed
- 1 tablespoon whole black peppercorns
- 1 tablespoon mustard seeds
- 1 teaspoon red pepper flakes (optional)
- 1 large bunch fresh dill (or 2 teaspoons dried dill)
Brine
- 2 cups water
- 1 cup white vinegar
- 1½ tablespoons kosher salt
- 1 tablespoon sugar
Instructions
- Prepare the tomatoes:
Wash tomatoes and poke holes in them with toothpick. - Layer the jar:
Add garlic, dill, peppercorns, mustard seeds, and red pepper flakes to a large mason jar. Pack in the tomatoes tightly. - Make the brine:
In a saucepan, combine water, vinegar, salt, and sugar. Bring to a simmer, stirring until dissolved. - Pour the brine:
Carefully pour the hot brine over the tomatoes until fully submerged. - Cool and refrigerate:
Let cool to room temperature, then cover and refrigerate. - Chill:
Let sit for at least 24 hours (48 hours for best flavor).
Notes
- Use firm, fully green tomatoes for the best crunch
- Keep tomatoes fully submerged in brine
- Flavor improves after 1–2 days
- Store in the refrigerator for up to 2 weeks