What are Sweet Pickled Green Tomatoes and Vidalia Onions?
Sweet Pickled Green Tomatoes and Vidalia Onions are an easy refrigerator pickle made by covering thinly sliced green tomatoes and sweet onions with a hot vinegar brine flavored with sugar, mustard seed, celery seed, turmeric, and a touch of salt. After chilling for at least 24 hours, they become sweet, tangy, crisp, and perfect for burgers, pulled pork sandwiches, fried fish, charcuterie boards, or a classic Southern relish tray.
Quick look at the recipe
Cuisine: Southern | Prep Time: 15 minutes | Cook Time: 5 minutes | Chill Time: 24 hours | Total Time: About 24 hours 20 minutes | Servings: About 8 Difficulty: Easy
Special Equipment: Mandoline (recommended), quart mason jar or two pint jars
Don’t let those green tomatoes go to waste.
Every summer, it seems like a few stubborn tomatoes refuse to ripen before the season ends. While fried green tomatoes will always have a place on my table, this easy refrigerator pickle has become another favorite way to put those firm green tomatoes to good use.
The sweet-and-tangy brine softens the tomatoes just enough while keeping them pleasantly crisp, and the Vidalia onions mellow into something almost candy-like. After a couple of days in the refrigerator, they’re absolutely irresistible.
I especially love piling them onto barbecue pork sandwiches and juicy burgers, where their sweet, tangy crunch perfectly balances rich meats. They’re also delicious on tuna sandwiches, pimento cheese sandwiches, and served alongside fried fish. Whether you’re putting together a backyard barbecue spread or an old-fashioned Southern relish tray, these refrigerator pickles always seem to disappear first.
If your garden leaves you with an abundance of green tomatoes at the end of the season, this recipe is also a wonderful way to preserve them for several weeks-and it makes a thoughtful homemade gift for your favorite barbecue enthusiast.
Jump to:
- What are Sweet Pickled Green Tomatoes and Vidalia Onions?
- Quick look at the recipe
- Why you’ll love this recipe
- Ingredient notes
- Ingredient substitutions and variations
- How to make sweet pickled green tomatoes and Vidalia onions
- Serving suggestions
- Storage tips
- Frequently asked questions
- From My Kitchen
- Expert tips
- More of my favorite Southern condiments that I know you will love.
- Final thoughts
- Join the conversation
- Recipe:
Why you’ll love this recipe
- Like my recipe for Microwave Bread and Butter Pickles, no canning equipment required.
- Great way to use end-of-season green tomatoes.
- Sweet, tangy, and wonderfully crisp.
- Ready after just 24 hours, with even better flavor after two or three days.
- The perfect burger topping and barbecue condiment.
- Delicious on pulled pork, tuna, and pimento cheese sandwiches.
- Like my Boiled Peanuts, it makes an attractive and unique addition to charcuterie boards and relish trays.
- And like my Bourbon Bacon Onion Jam, it makes a wonderful homemade gift for gardeners and barbecue lovers.
Ingredient notes
See the recipe card for full information on ingredients and quantities.
- Green tomatoes - Use firm, completely green tomatoes. I like to slice them about ⅛-inch thick on a mandoline so they pickle evenly while keeping plenty of crunch.
- Vidalia onions - Peel the onion before slicing it the same thickness as the tomatoes. After a couple of days in the sweet brine, the onions become incredibly mellow and almost candy-sweet-so good that I’ve considered making a batch with just the onions.
- White vinegar - Gives the pickles their bright, classic flavor.
- Apple cider vinegar - Adds a little depth and complexity.
- Granulated sugar - Balances the vinegar and creates the signature sweet pickle flavor.
- Mustard seeds - A traditional pickling spice that adds subtle flavor and texture.
- Celery seed - Another classic pickling ingredient that complements the tomatoes beautifully.
- Turmeric - Gives the brine its beautiful golden color.
- Salt - Enhances every flavor.
- Red pepper flakes - Optional, but recommended. They don’t make the pickles spicy; they simply add a subtle warmth that balances the sweetness.
Ingredient substitutions and variations
- Substitute another sweet onion if Vidalia onions aren’t available.
- Add sliced garlic for another layer of flavor.
- Toss in a few whole peppercorns.
- Add sliced jalapeños if you like more heat.
- Fresh dill gives these refrigerator pickles a slightly different personality.
- Love sweet onions? This same brine works beautifully with Vidalia onions alone.
How to make sweet pickled green tomatoes and Vidalia onions
- Prepare the vegetables: Using a mandoline (my favorite tool for this recipe), thinly slice the green tomatoes and the peeled Vidalia onion to about ⅛-inch thick. Pack the slices snugly into a clean quart jar or divide them between two wide-mouth pint jars.
- Make the pickling brine: Combine the white vinegar, apple cider vinegar, sugar, mustard seeds, celery seed, turmeric, salt, and red pepper flakes (if using) in a saucepan. Bring to a gentle simmer, stirring until the sugar completely dissolves.
- Fill the jars: Carefully pour the hot brine over the tomatoes and onions, leaving about ½ inch of headspace.
- Cool and refrigerate: Allow the jars to cool slightly before sealing and refrigerating.
- Let the flavors develop: Wait at least 24 hours before serving. They’re delicious after the first day, but the flavor becomes noticeably better after two or three days.
Serving suggestions
These sweet refrigerator pickles are delicious on:
- Pulled pork sandwiches
- Smoked burgers, pimento cheese burgers, and shrimp burgers
- Hot dogs and tuna sandwiches
- Or, served with fried catfish, smoked sausage, barbecue platters, charcuterie boards, or Southern relish trays
- Alongside Southern potato salad, smoked baked beans, and grilled meats
Storage tips
- Store tightly covered in the refrigerator for up to 3 weeks.
- The flavor continues to develop during the first several days, making them even better as they sit.
- Because this is a refrigerator pickle recipe, it is not intended for shelf-stable canning.
Frequently asked questions
No. This recipe was developed as a refrigerator pickle and has not been tested for water-bath canning.
They’re good after about 24 hours, but they’re noticeably better after 48 to 72 hours.
Green tomatoes are best because they stay crisp. Ripe tomatoes become much softer, and it is almost impossible to slice them thinly.
They’re crisp, sweet, tangy, and just a little tart, with enough vinegar to balance the sweetness perfectly.
Absolutely. The sweet pickling brine works beautifully with Vidalia onions alone. They become incredibly mellow and sweet after a couple of days in the refrigerator.
From My Kitchen
One of the things I remember most about this recipe wasn’t making it-it was finding new excuses to eat it.
We finished one jar ourselves and gave the other away, which I immediately regretted because we kept thinking of new ways to use it. Besides piling it on pulled pork sandwiches and burgers, we loved it on tuna sandwiches, pimento cheese sandwiches, and alongside fried fish. The sweet-and-tangy tomatoes paired beautifully with just about everything we tried.
The Vidalia onions may have surprised me the most. After a couple of days in the refrigerator, they became so mellow and sweet that I remember thinking I should make another batch using only the onions.
If you have a garden full of green tomatoes at the end of the season, I’d seriously recommend making a double batch. They disappear faster than you think, and they make a thoughtful homemade gift for anyone who loves barbecue or Southern cooking.
Expert tips
- A mandoline makes quick work of slicing the tomatoes and onions into perfectly even ⅛-inch slices, helping everything pickle evenly.
- Use firm, completely green tomatoes for the best texture.
- Don’t skip the optional red pepper flakes. They don’t make the pickles spicy-they simply add a subtle warmth that balances the sweet brine.
- Give the jars at least 24 hours in the refrigerator before serving, but if you can wait 48 to 72 hours, they’re even better.
- Use a clean fork every time you remove some to help them stay fresh.
- If you’re a Vidalia onion fan, don’t be surprised if those sweet onions become your favorite part of the jar.
More of my favorite Southern condiments that I know you will love.
If you are looking for more Southern condiments, jams, jellies, sauces, or salad dressings, check out all of my easy condiment recipes here.
Final thoughts
Sometimes the simplest recipes become the ones you make every single year.
These Sweet Pickled Green Tomatoes and Vidalia Onions come together in just minutes, but they add incredible flavor to burgers, barbecue sandwiches, fried fish, charcuterie boards, and even everyday sandwiches. If you’re lucky enough to have a basket of green tomatoes waiting on the counter, I hope you’ll give them a try-you just might find yourself making a double batch next time.
Join the conversation
Have a question about this recipe? Leave a comment below, and I'll do my best to help. If you make it, I'd love to hear how it turned out for you. Please leave a rating and a comment. Your tips, substitutions, and serving ideas may help other readers too!
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Sweet Pickled Green Tomatoes and Vidalia Onions (Refrigerator Style)
Equipment
- mandoline
Ingredients
- 2 cups thinly sliced green tomatoes
- 1 cup thinly sliced Vidalia onion
- ½ cup white vinegar
- ½ cup apple cider vinegar
- ¾ cup sugar
- 1 tablespoon mustard seeds
- 1 teaspoon celery seed
- ½ teaspoon turmeric
- ½ teaspoon salt
- Optional: pinch of red pepper flakes
Instructions
- Pack sliced tomatoes and onions into a clean quart jar or two pint jars.
- In a saucepan, combine vinegars, sugar, salt, and spices. Bring to a simmer until sugar dissolves.
- Carefully pour the hot brine over the veggies, leaving ½ inch of headspace.
- Cool slightly, seal, and refrigerate.
- Let them sit at least 24 hours before digging in-flavor improves after 2-3 days.
- Store in the fridge for up to 3 weeks.
Notes
- A mandoline makes quick work of slicing the tomatoes and onions into perfectly even ⅛-inch slices, helping everything pickle evenly.
- Use firm, completely green tomatoes for the best texture.
- Don’t skip the optional red pepper flakes. They don’t make the pickles spicy-they simply add a subtle warmth that balances the sweet brine.
- Give the jars at least 24 hours in the refrigerator before serving, but if you can wait 48 to 72 hours, they’re even better.
- Use a clean fork every time you remove some to help them stay fresh.
- If you’re a Vidalia onion fan, don’t be surprised if those sweet onions become your favorite part of the jar.
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