Pickled Green Tomatoes
Pickled green tomatoes are a tangy, crisp condiment or snack made from unripe tomatoes preserved in a brine of vinegar, water, salt, and often spices like dill, garlic, or peppercorns. This preparation is a popular way to use up the last of the tomato harvest before the first frost, extending the season's bounty. It is a staple in many Eastern European and American home canning traditions.
🍽️ Nutrition at a glance
This is a low-calorie, low-fat, and low-protein food, with most of its calories coming from minimal carbohydrates if sugar is added to the brine. Its primary nutritional contribution is as a source of sodium from the salt brine and small amounts of vitamins from the tomato, such as vitamin C, which can be preserved in the pickling process.
Nutrition breakdown
| Calories | 30 kcal |
| Protein | 1.5 g |
| Carbs | 6 g |
| Fat | 0.5 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 900 mg |
| Sodium | 900 mg |
| Potassium | 350 mg |
| Vitamin C | 20 mg |
| Vitamin K | 15 mcg |
| Vitamin A | 100 IU |
| Calcium | 50 mg |
| Iron | 1 mg |
| Manganese | 0.2 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, pickling green tomatoes is a classic example of food preservation born from necessity, turning a perishable, unripe crop into a flavorful, shelf-stable product. Nutritionally, the fermentation process in some traditional recipes can create beneficial probiotics, similar to sauerkraut, offering gut-health benefits beyond simple vinegar pickling.
