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5 from 2 votes

Noni's Pickled Green Tomatoes

Author: Olivia


  • 3 pounds green tomatoes
  • 1 medium eggplant about one pound
  • 1/2 cup plus 1 teaspoon salt
  • 1 onion
  • 2 red bell peppers
  • 3 celery stalks
  • 1 cup olives sliced (you can use or mix green or black olives, or vary the amount, depending on your preference)
  • 5 garlic cloves finely chopped
  • 1 1/2 cup balsamic vinegar
  • 3/4 cup olive oil plus more to top jars
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes


  • Thinly slice green tomatoes. Place in a large bowl, toss with 1/4 cup salt, and refrigerate overnight: tomatoes will release a lot of water.
  • Cut eggplant into one inch-sized cubes, place into a bowl, toss with 1/4 cup salt, and let sit for about one hour.
  • When time is up, fill a pot with water and bring to a boil. Rinse eggplant and add to the pot. Blanch for five minutes. Remove from water and, once cool, squeeze any excess liquid out. Eggplant will have shrunk considerably.
  • Rinse your sliced tomatoes well, as they will be very salty. Drain, place in a large, clean bowl, and add the eggplant.
  • Quarter the onion and slice it thinly. Add to the bowl.
  • Rinse and thinly slice the red bell pepper and celery. Size is chef’s choice, just remember that everything has to sit comfortably on a slice of bread. Add them to the bowl along with the olives and garlic.
  • Toss everything with balsamic vinegar, oil, black pepper, red pepper flakes, and salt (for a lighter color pickle, use white balsamic or a clearer vinegar). Adjust seasonings to taste.
  • Place tomato mixture in six pint jars, leaving 1/2 inch headspace. Use the back of a wooden spoon or plastic utensil to pack down mixture and release air bubbles. Top with oil and tap jars to release any additional bubbles. Moisten a paper towel or clean kitchen cloth with white vinegar and wipe lids to remove any excess oil. Apply lids and rims.
  • Refrigerate and let sit for a day before eating to let the flavors really soak in. Pair with a great bread or put on top of a salad and enjoy! Tomatoes will keep in the fridge for a few weeks, if they last that long.


For longest life, use clean, sterilized jars.


Serving: 6g