This refrigerator pickle doesn’t require any canning. Though the pickled tomatoes are technically edible immediately, the flavors meld over time, so I recommend trying your best to wait 2 weeks before devouring. They will continue to get spicier and tastier as they pickle.
Makes 2 pints
- 2 pounds green tomatoes, cut into bite-sized chunks (4 cups)
- 4 cloves garlic, halved
- 2 jalapeño peppers, halved (or habaneros, for more heat)
For the Brine
- 1 cup water
- 1 cup white distilled vinegar (5 percent acidity)
- 1 teaspoon canning salt or sea salt, or 1 1/4 teaspoon kosher salt
Wash the tomatoes, remove the stems and any bruised or flawed areas, and chop into bite-sized chunks.
Combine the brine ingredients in a small saucepan on the stovetop, heat to a simmer, and stir until salt is dissolved.
Divide garlic, tomatoes, and peppers into 2 clean pint jars. Ladle the warm brine over the tomatoes until they are submerged.
Wipe the rims of the jars clean, add lids, and tightly screw on the rings. Allow the jars to cool, then transfer them to the refrigerator. Let pickle for 2 weeks before enjoying. Best enjoyed within 6 months.