Pickled green tomatoes
- Pickle
- Easy
- Makes approx. 400g
- 20 minutes
PT20M
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.
Ingredients
- 375g of green tomatoes , diced into 5cm pieces
- 10g of garlic cloves , sliced
- 30g of caster sugar
- 250g of white wine vinegar
- 250ml of water
- 1 bay leaf
- 1/2 tsp black peppercorns
- 1/4 tsp yellow mustard seeds
- 1/4 tsp coriander seeds
- 1 pinch of chilli flakes
- salt
Method
1
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
- 375g of green tomatoes , diced into 5cm pieces
2
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
- 10g of garlic cloves , sliced
- 30g of caster sugar
- 250g of white wine vinegar
- 250ml of water
- 1 bay leaf
- 1/2 tsp black peppercorns
- 1/4 tsp yellow mustard seeds
- 1/4 tsp coriander seeds
- 1 pinch of chilli flakes
3
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)
4
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
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Pickled green tomatoes
