Sweet Pickled Green Tomatoes and Vidalia Onions (Refrigerator Style)
Turn extra green tomatoes into sweet, tangy refrigerator pickles! They're delicious on burgers, BBQ sandwiches, fried fish, relish trays, and more.
Servings: 2 pints
Calories: 420kcal
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.
Nutrition
Calories: 420kcal | Carbohydrates: 94g | Protein: 5g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 615mg | Potassium: 598mg | Fiber: 4g | Sugar: 86g | Vitamin A: 1159IU | Vitamin C: 49mg | Calcium: 84mg | Iron: 2mg
