Making Honey Garlic Pickled Green Tomatoes is a simple process, and following these steps closely will help ensure the best possible texture and flavor.

Step 1: Prep the Tomatoes

Wash the green tomatoes thoroughly and slice them into 1/4-inch rounds or wedges, depending on your preference. Slicing them at a consistent thickness helps ensure the brine penetrates evenly across all the pieces.

Step 2: Pack the Jars

Pack the sliced tomatoes into a large, clean glass jar, or divide them evenly between two quart-sized jars. Using two smaller jars can make it easier to fully submerge all the tomato slices and distribute the aromatics evenly.

Step 3: Add the Aromatics

Add the sliced garlic, fresh dill, and bay leaves evenly throughout the jars, distributing them so the flavor infuses consistently across every slice.

Step 4: Build the Brine

In a saucepan, combine the vinegar, water, honey, pickling salt, black peppercorns, mustard seeds, coriander seeds, celery seeds, and red pepper flakes if using.

Step 5: Heat Gently

Heat the mixture over medium heat, stirring until the honey and salt have completely dissolved. Do not let the brine boil, as this can affect the honey’s delicate flavor and aroma.

Step 6: Pour Over the Tomatoes

Carefully pour the warm pickling brine over the tomatoes, making sure they are completely submerged. If necessary, gently press the tomato slices down or add a small amount of additional vinegar and water in equal parts to ensure complete coverage.

Step 7: Cool and Seal

Let the jars cool to room temperature, then seal them tightly with lids. This step helps prevent pressure buildup inside the jars and preserves the freshness of the aromatics.

Step 8: Refrigerate and Wait

Refrigerate for at least 3 days before serving. For the best sweet, tangy, garlicky flavor, allow the tomatoes to pickle for 5 to 7 days, giving the brine time to fully penetrate each slice.