Print & Share This Recipe!
This recipe takes you on a flavorful journey, transforming fresh green tomatoes into tangy, nutrient-rich pickles. With a hint of spice and sweetness, these pickled green tomatoes are a must-try!
Type of Cuisine:
Mediterranean
Prep Time: 20 minutes.
Cook Time: 0 minutes
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 20 oz small green tomatoes (plum or cherry) | |
| 10 dried apricot | |
| 4 slices fresh 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
1
Make the Flavorful Brine
Start by preparing the brine. In a large pot, combine the water and vinegar, and bring it to a boil. Once boiling, add the sugar, salt, and ground turmeric, whisking until fully dissolved. Turn off the heat, then add the thinly sliced ginger. Let the mixture steep for about an hour to allow the flavors to infuse.
Start by preparing the brine. In a large pot, combine the water and vinegar, and bring it to a boil. Once boiling, add the sugar, salt, and ground turmeric, whisking until fully dissolved. Turn off the heat, then add the thinly sliced ginger. Let the mixture steep for about an hour to allow the flavors to infuse.
2
Prep the Green Tomatoes
While the brine cools, get your green tomatoes ready. Using a wooden toothpick, gently poke a few holes in each tomato. This helps the brine soak in fully, infusing every bite with flavor.
While the brine cools, get your green tomatoes ready. Using a wooden toothpick, gently poke a few holes in each tomato. This helps the brine soak in fully, infusing every bite with flavor.
3
Layer the Jar
Place the grape leaves at the bottom of a clean glass jar. Add two orange slices, five dried apricots, and a few chili pepper slices if you’re using them. Gently pack in the prepared green tomatoes, then pour the cooled brine over the top, making sure all the tomatoes are fully submerged. Top off the jar with the remaining orange slices, dried apricots, and grape leaves. This helps seal in flavor and keep the tomatoes nicely packed under the brine.
Place the grape leaves at the bottom of a clean glass jar. Add two orange slices, five dried apricots, and a few chili pepper slices if you’re using them. Gently pack in the prepared green tomatoes, then pour the cooled brine over the top, making sure all the tomatoes are fully submerged. Top off the jar with the remaining orange slices, dried apricots, and grape leaves. This helps seal in flavor and keep the tomatoes nicely packed under the brine.
4
Finish with Flavor
Add the remaining orange slices, dried apricots, and grape leaves on top. This adds a final burst of citrus and helps keep everything packed and flavorful.
Add the remaining orange slices, dried apricots, and grape leaves on top. This adds a final burst of citrus and helps keep everything packed and flavorful.
5
Let It Settle
Let the jar sit at room temperature for about 30 minutes. This gives the brine time to settle and allows any trapped air bubbles to rise. If needed, top off with a bit more brine to make sure everything stays fully submerged.
Let the jar sit at room temperature for about 30 minutes. This gives the brine time to settle and allows any trapped air bubbles to rise. If needed, top off with a bit more brine to make sure everything stays fully submerged.
6
Seal & Store
Close the jar tightly and place it in the refrigerator. Let the pickled green tomatoes sit for at least 2 days to develop their full flavor — though they get even better after a few more! Store them in the fridge and enjoy within 2 to 3 weeks.
Close the jar tightly and place it in the refrigerator. Let the pickled green tomatoes sit for at least 2 days to develop their full flavor — though they get even better after a few more! Store them in the fridge and enjoy within 2 to 3 weeks.
Recipe Tips & Suggestions
Selecting Green Tomatoes:
The key to successful pickling is to use firm, unripe green tomatoes. These hold up well to the pickling process and don't turn mushy over time. Check the tomatoes for any spots or blemishes - they should be avoided as they can affect the quality of your pickled tomatoes. Remember, the harder the tomato, the better it will retain its texture once pickled.
Using Grape Leaves:
Grape leaves are a secret ingredient often used in pickling. They contain tannins, which help to keep pickled vegetables crispy and crunchy. When arranging your jar, make sure to layer some at the bottom and top, fully covering your tomatoes. If you can't find grape leaves, there are other alternatives that you can use. Oak leaves, horseradish leaves, or cherry leaves also contain tannins and can be used to keep your pickled tomatoes crunchy. A black tea bag can also do the trick in a pinch, as tea is rich in tannins. Simply place a tea bag at the bottom of the jar, but remember to remove it before consuming your pickles.
How Long Can You Keep Homemade Pickled Tomatoes?
Like all homemade pickled vegetables, pickled tomatoes can last up to 2 months in the refrigerator. Keep them in a sterile jar, and make sure the lid is tightly closed whenever you store them in the refrigerator. The vinegar will preserve the tomatoes, keeping bacteria from contaminating the pickled tomatoes. Although you can keep the pickled tomatoes for up to 2 months, they will lose their crunchiness over time.