Pickled green tomatoes

  • Pickle
  • Makes approx. 400g
  • 20 minutes
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Green, unripe tomatoes are often sadly confined to the compost heap, but if you grow your own and are left with some at the end of the season, they're brilliant for pickling. Tangy and sweet, their flavour is bolstered by spices, garlic and subtle chilli warmth.

First published in 2021
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The tomatoes need at least a week to pickle, so bear this in mind. Weigh an empty, clean 1-litre Kilner jar, then pack the green tomatoes into it
Place the rest of the ingredients (except the salt) in a large saucepan and bring to the boil. Allow to cool, then pour this over the tomatoes
Weigh the jar again and subtract the original weight to calculate the weight of the contents, then divide this number by 100 to work out 1% of the weight. Add this amount of salt to the jar, then seal and leave to pickle at room temperature for 1 week. Ensure the tomatoes are fully submerged in the liquid throughout the pickling time (you can place a clean stone or weight on top of the jar’s contents to keep the tomatoes packed down if needed)
Once opened, store the pickled tomatoes in the fridge for up to 3 months. These tomatoes are fantastic when blitzed through salsa verde, served alongside cold cuts and cheeses, or chopped down to make a relish for burgers
First published in 2021

With shelves brimming with homemade pickles and ferments, a charcoal grill that takes serious skill to master and access to the best ingredients from small suppliers and farms, Neil Campbell creates veg-focused dishes like no one else in the UK.

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