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Green Tomato Kosher Pickles

recipe at a glance
Rating: 4/5
1 review
1 comment

ready in: over 5 hrs
serves/makes:   1 quart

recipe id: 34360
cook method: stovetop
Green Tomato Kosher Pickles Recipe
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10 small green tomatoes or cucumbers
1/2 cup vinegar
2 cups water
3 cloves garlic
2 red peppers, dried
1/4 celery stalk
1/4 cup salt
1 bay leaf


Place green tomatoes (or cucumbers) in a quart jar. Bring vinegar, water and salt to a boil, cool, and add to the jar with bay leaf, garlic, red peppers, celery. Seal tightly.

Let stand at room temperature for 3 days. Open and taste. Store in refrigerator.

added by Piper edmaldonado


Nutritional data has not been calculated yet.

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Guest at


I love salty pickle things, but this was so salty I had to throw them out. Will try this again but with much less salt. Love that it is so easy, but want to be able to eat them too.

Registered Member at
Member since:
Nov 15, 2008

REVIEW: 4 star recipe rating
I've always loved the pickled green tomatoes from kosher delis. So when we trimmed back our cherry tomato plants this summer, I decided to try this recipe with all the little green tomatoes that were sacrificed. I substituted a bit of celery seed, since I didn't have any celery stalk.

The resulting pickles were not exactly the same as the deli pickles I remember, but they are good in their own right...perhaps a bit spicier and saltier. My husband, though, loves these and actually thinks they are better than the ones at the deli!

All said, I plan to make this recipe again at the end of the season.

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