Pickled Green Tomatoes
Dips, Snacks & Sides
Makes 1 Jar
Cook Time: 10 Minutes (plus 2-7 Days Pickling)
Difficulty: Easy
I’m not sure when pickling stuff at home lost it’s street cred and when it stopped being cool!
Having a stack of pickles to hand is just about the coolest thing around (or is this explaining why no ones ever thought I was cool?)
It’s one of the oldest preservation techniques ever. It’s quick, it’s simple. it’s an amazing food waste warrior and most importantly, it’s delicious!
Pickles make the most brilliant snacks and toppings for stuff, as well as great acidic additions to all sorts of dishes and recipes!
This is a really versatile recipe and you can use this simple brine for just about any vegetable!
INGREDIENTS:
500g Green Tomatoes (or Enough to fill the jar you have)
100g White Wine/Cider Vinegar
100g Water
1 Dsp Sugar
Good Pinch Salt
Pinch of Spices & Whole Seeds like fennel, coriander, black peppercorns, chilli flakes
2 Garlic Cloves, roughly crushed
Small handful fresh herbs like mint, rosemary, thyme
METHOD:
The main ratio to understand here is the 1:1 of vinegar to water
What volume of this you need will depend on the size of your jar - but do not fear. If you make too much, this brine will store and you can use for your next pickle!
Add half of the vinegar and sugar to a saucepan with all the aromats and the salt
Bring to a simmer and stir to dissolve the sugar
In a heatproof bowl, mix the remaining sugar and vinegar
Once the sugar has dissolved, add this hot brine to the cold brine in the bowl - leave to fully cool
Chop the tomatoes into quarters or whatever size you’d like to enjoy them once they are pickled
Add the tomatoes to the jar you wish to use, lightly press down before adding the fresh herbs and garlic cloves
Once fully cooled, pour over the brine and cover the tomatoes, press them down slightly to keep them under the level of the brine
Use a weight to keep the veggies under the liquid
Place on the lid and refrigerate for at least 2 days but ideally a week!
These will last around 2-3 months before going a little soft - still edible, just slightly softer so after this time, maybe cook them in something!
