Easy Pickled Green Tomato Salad
This Pickled Green Tomato Salad is a crisp, tangy, and refreshing summer side dish made with fresh green tomatoes, cucumbers, onions, herbs, and a quick homemade pickling brine. It’s easy to make ahead and perfect for BBQs, picnics, potlucks, or using up end-of-season garden tomatoes.
- Prep Time: 15 minutes
- Chill Time: 2 HOURS
- Total Time: 2 hours 15 minutes
- Yield: 6-8 SERVINGS 1x
- Category: Salad, Side Dish
- Cuisine: American
Ingredients
Scale
Salad
- 4 medium green tomatoes, thinly sliced
- 1 English cucumber, thinly sliced
- ½ sweet onion, thinly sliced
- ¼ cup fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
Pickling Brine
- ½ cup apple cider vinegar
- 2 tablespoons white vinegar
- 3 tablespoons olive oil
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon celery seed
- ½ teaspoon mustard seed
- ¼ teaspoon crushed red pepper flakes (optional)
Instructions
- Place the sliced green tomatoes, cucumber, onion, dill, parsley, and garlic into a large glass mixing bowl.
- In a small bowl or measuring cup, whisk together the apple cider vinegar, white vinegar, olive oil, sugar, salt, pepper, celery seed, mustard seed, and crushed red pepper flakes until the sugar dissolves.
- Pour the pickling brine over the vegetables.
- Gently toss until everything is evenly coated.
- Cover and refrigerate for at least 2 hours, preferably overnight, to allow the vegetables to pickle and absorb the flavors.
- Toss once more before serving and enjoy chilled.
Notes
- This salad tastes even better the next day.
- Use firm, unripe green tomatoes for the best texture.
- Add sliced jalapeños for extra heat.
- Crumbled feta cheese makes a delicious addition just before serving.
- Store covered in the refrigerator for up to 5 days.
- Do not freeze.
Find it online: https://www.firsthomelovelife.com/pickled-green-tomato-salad/