31 Days of MOO Day 21 Pickled Green Tomatoes Recipe (Easy, Budget-Friendly & Perfect for Using Up Your Harvest)

As summer winds down and the weather begins to cool, something interesting happens in the garden.

Those last tomatoes… just sit there.

Still green. Still firm. Not quite ready to ripen.

Some years are abundant, some are not—but almost every gardener ends up with green tomatoes at the end of the season.

And instead of letting them go to waste, this is your moment to MOO.

Because those little green tomatoes?

They make a delicious, tangy pickle that will carry your harvest right through the months ahead.

Why Pickle Green Tomatoes?
Pickling is one of the simplest and most satisfying ways to preserve food—and it fits perfectly with the Cheapskates way.

Turn “Almost Ready” into Something Valuable
Green tomatoes might feel like a disappointment at first, but they’re actually an opportunity.
Instead of losing them to the weather, you’re turning them into:
✔ A pantry staple
✔ A flavour-packed side
✔ A homemade alternative to store-bought condiments

A Classic, Frugal Kitchen Skill
This is old-fashioned kitchen wisdom at its best—using what you have, when you have it, and making it last.

And once you start pickling, you’ll find yourself looking at other foods the same way.

What Do Pickled Green Tomatoes Taste Like?
If you haven’t tried them before, you’re in for a treat.

They’re:
✨ Tangy
✨ Slightly salty
✨ Firm with a satisfying bite

Perfect alongside:
• Roast meats 
• Barbecued chicken 
• Potato salad 
• Sandwiches 
• Cheese boards 

They add that little “something extra” that makes simple meals feel special.

Pickled Green Tomatoes Ingredients
This is a small batch recipe, making around 3 pint jars.
1kg small green tomatoes 
2 tablespoons canning salt 
1¾ cups vinegar 
1¾ cups water 
1 clove garlic per jar 
2 teaspoons dill seed per jar 
2 bay leaves per jar 
Most of these are pantry staples, making this an affordable way to preserve your harvest without needing anything fancy.

 How to Make Pickled Green Tomatoes 
Take your time with this process—it’s simple, just methodical.

Step-by-Step Method
1. Wash jars and lids in hot water and keep warm. 
2. Wash tomatoes. 
○ Small tomatoes: cut in half 
○ Larger tomatoes: cut into quarters 
○ Cherry tomatoes: leave whole 
3. Add garlic, dill seed, and bay leaves to each jar. 
4. Pack jars tightly with tomatoes, leaving ½ inch headspace. 
5. In a stockpot, combine vinegar, water, and salt.
Bring to the boil and keep hot. 
6. Carefully pour hot brine into hot jars, maintaining ½ inch headspace. 
7. Remove air bubbles using a chopstick or spatula. 
8. Wipe jar rims clean and secure lids (finger tight). 
9. Place jars into canner and process for 15 minutes once boiling (or once steam canner reaches temperature). 
10. Remove jars carefully and place on a towel to cool. 

The Best Part… The “Ping”
As the jars cool, you’ll start to hear it…
Ping… ping… ping…

That lovely little sound means your jars are sealing properly.

It’s one of the most satisfying sounds in a frugal kitchen.

Storing Your Pickled Tomatoes
The next day:
• Check seals 
• Remove outer rings 
• Wipe jars clean 
• Label with contents and date 
Store in your pantry until ready to use.
If any jars haven’t sealed, simply pop them in the fridge and use them first.

Why This Recipe Saves Money
This is MOO at its finest—turning something you might have wasted into something valuable.

Instead of:
❌ Throwing away green tomatoes
❌ Buying jars of pickles or condiments

You’re:
✔ Using what you already have
✔ Creating multiple jars for the pantry
✔ Reducing future grocery spending
And that’s how small, simple habits turn into real savings.

Build Your Pantry, One Jar at a Time
Recipes like this don’t just save money—they build security.

Each jar on your shelf is:
💗 A meal enhancer ready to go
💗 A reminder of what you can do yourself
💗 A step towards a well-stocked, calm pantry
You don’t need to do everything at once.
Just start with one recipe.
One batch.
One jar.