I’ve been putting up all the last of my fall crops: Asian pears, pumpkins, concord grapes, raspberries, aaaaaand lots of green tomatoes. Time to get preserving.
I’m not a fried green tomato fan, so I went looking for a recipe for something different. I found Beryl’s Mom’s recipe for pickled tomatoes. It’s a keeper.
Since I’ve got a mix of cherry, Roma, and an heirloom variety that I’ve been growing from seed for so long that I no longer remember the name. I just used them all for this recipe.
The taste is very similar to pickled pepperoncini peppers—a little spicey, a little tart, a little sweet, and crunchy. Delicious with cheese and crackers or as a salad topping.
Preserved Green Tomatoes
Equipment:
mandoline slicer (or a sharp knife if you don’t have one), large bowl. canning jars
Ingredients
- 3 lbs green tomatoes
- coarse sea salt
- white wine vinegar
- 3 cloves garlic finely chopped
- 2 Tbsp fennel seeds
- 2 Tbsp dried oregano
- 2 Tbsp balsamic vinegar
- 6 small hot chili peppers
- a good olive oil
There’s a lot of room to make this recipe your own,. I left out the fennel seeds, and oregano, and used chile flakes instead of chili peppers, and it’s still delicious.
Instructions
- Wash tomatoes, but don’t dry them. Slice thinly, collecting all the juice in a bowl as sliced.
- Arrange the sliced tomatoes in the same bowl in layers, sprinkling each layer with sea salt.
- Place another bowl or plate directly on top of the tomatoes and weigh it down. Leave to marinate for 5 hours.
- Drain thoroughly.
- Add white wine vinegar to cover the tomatoes and leave again for another 4 hours, then drain again.
- Layer tomatoes in jars sprinkling each layer with some garlic, fennel seeds, oregano, and a few drops of the balsamic. Distribute the chili peppers here and there throughout the jars.
- Pour olive oil over the tomatoes, shaking the jar to remove any air pockets.
- Cover tightly and store in a cool place. These tomatoes can be eaten after 5 days, but it will last for 5 months.
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