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This year’s tomato season is coming to an end! I only planted red cherry tomatoes and yellow plum tomatoes, but we harvested so much that I shared them with my family and neighbors. I even roasted some and froze them to get me through the winter months when tomatoes don’t taste as good. This season I made many dishes using tomatoes, and for the first time, I even ventured out to make fried green tomatoes.
I also had a few unharvested green tomatoes under the branches. While they would have ripened with time, I was impatient and picked them so I could get the raised bed ready for the fall crop. The next thing I knew was that I had a good amount of green tomatoes in all different shapes and sizes. I figured the best thing to do would be to pickle them.
While I was washing the tomatoes and getting them ready to be pickled, I decided I wanted to play with the flavors. I didn’t want just plain pickled tomatoes. So I opened the fridge after stirring the brine for a few minutes, and I took out fresh ginger and oranges that had been waiting to be juiced. Then I went to the pantry, and I pulled out the turmeric spice jar and some dried apricot!
Let me tell you; the flavors were so good! After three days, the citrusy, earthy, and sour flavors combined perfectly in the brine. It makes the green tomatoes burst with flavor. If you love pickled foods, you should also check out my pickled banana peppers recipe and my Middle Eastern-flavored pickled jalapeno peppers!
Are Homemade Pickled Tomatoes Healthy?
Yes! Tomatoes are a naturally healthy ingredient, and once they are pickled, they become even better for your gut health. The brine also puts the tomatoes through a fermentation process, which helps to add more enzymes to the tomatoes. This makes them great for digestion.
How to Flavor The Brine?
While you can always make a traditional brine with dill and peppercorns, you can also get creative and add your own spices and flavors. I added ginger, oranges, and dried apricots to give it a nutty, slightly sweet flavor. You can add whatever spices you want. You can even add alcohol, such as bourbon or molasses, to change the flavor.
How to Eat Pickled Tomatoes?
You can eat pickled tomatoes as a snack or use them as a topping. You can place them on burgers and chicken sandwiches or toss them into a salad. These acidic pickled tomatoes can also be added to cocktails. When added to martinis, it gives a sour taste to the drinks.
Preparation
In a pot, bring the water and vinegar to a boil, add the sugar, salt, and turmeric and whisk them together to dissolve. Add the thinly sliced ginger, turn off the heat and let it steep for an hour.
To prepare the tomatoes, you need to poke them with a wooden toothpick. Just make a couple of holes to allow the brine to go inside.
Arrange the grape leaves on the bottom of the jar, followed by two slices of the oranges, then add five pieces of the dry apricot and some slices of chilies.
Then add the tomatoes, pour in the brine to cover, and add the rest of the sliced oranges, dry apricots, and the rest of the grape leaves.
Let it sit for half an hour, as the brine might come down a bit. Add more brine juice to cover the grape leaves and keep them in the fridge will be ready to use in a couple of days! Enjoy
How Long Can You Keep Homemade Pickled Tomatoes?
Ingredients:
Adjust Servings
| 20 oz small green tomatoes (plum or cherry) | |
| 10 dried apricot | |
| 4 slices oranges | |
| 6 grape leaves | |
| 1 red chili pepper (optional) |
For the brine:
| 2 cups water | |
| 2 cups distilled vinegar 5% | |
| 8 tablespoons sugar | |
| 5 teaspoons salt | |
| 1 teaspoon ground turmeric | |
| ½ inch fresh ginger (sliced thin) |
Preparation
Rana’s Notes!
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