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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 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
Begin by preparing your brine. In a large pot, combine the water and vinegar. Bring the mixture to a boil.
Add the sugar, salt, and ground turmeric to the boiling mixture. Whisk thoroughly until everything dissolves.
Introduce the thinly sliced ginger to the pot, turn off the heat, and steep the mixture for an hour.
2
As your brine cools, prepare the green tomatoes. Poke a few holes in them using a wooden toothpick. This will allow the brine to penetrate the tomatoes and infuse them with flavor.
3
In a jar, arrange the grape leaves at the bottom. Layer on two slices of oranges, five pieces of dried apricot, and, if desired, slices of chili pepper.
Add the poked green tomatoes to the jar. Pour in the cooled brine until the tomatoes are completely covered.
4
Top off the jar with the remaining orange slices, dried apricots, and grape leaves
5
Let the jar sit for about 30 minutes. This allows the brine to settle. If necessary, add more brine to ensure everything remains submerged.
6
Securely close the jar and store it in the refrigerator. Your pickled green tomatoes will be ready to enjoy in a couple of days!
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.