Sweet Pickled Green Tomatoes and Vidalia Onions (Refrigerator Style)
Servings: 2 pints
Calories: 420kcal
Turn extra green tomatoes into sweet, tangy refrigerator pickles! They're delicious on burgers, BBQ sandwiches, fried fish, relish trays, and more.
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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
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