The Ultimate Pickled Green TomatoesVeg
Don't let your green tomatoes go to waste after the season ends! Discover three easy, delicious ways to pickle them and enjoy them for months. This guide covers how to prepare crispy lacto-fermented tomatoes, classic tangy vinegar pickles, and a unique, aromatic curried version. These versatile ingredients are perfect for elevating sandwiches, topping hot dogs, or adding a zesty crunch to your favorite dishes. Simple to make and packed with flavor, these recipes are a must-try!
Ingredients
Base Ingredient Preparation:
Green Tomatoes as needed
Ripe Tomatoes 1-2
1 tbsp Salt
1. Lacto-Fermented Pickled Green Tomatoes
3 cloves Garlic
2 small Dry Red Chilli
Pickling Spice Blend 2 tbsp
1 tbsp Black Peppercorns
Dill 1/2 cup
6 sliced Tomato (sliced)
Salt Brine 2 tbsp
Pickling Spice Blend:
6 piece Cloves
1 tsp Chili Flakes
1 tsp Spicy Red Chilli Powder
1 tsp Coriander Powder
2 tbsp Mustard Seeds
2 piece Dry Red Chilli
2 piece Bay Leaf
2. Classic Vinegar Pickled Green Tomatoes :
5 tbsp Sugar
2 tbsp Black Salt
1 tsp Black Peppercorns
3 cloves Garlic
Jalapeño 1 piece
1 piece Onion (thinly sliced)
Vinegar solution 2 cups mixed water
3. Curried Pickled Green Tomatoes:
Vinegar Solution mixed water
1 piece Cinnamon Stick
2 piece Cloves
2 tbsp Garam masala Powder (Hot Spices)
2 tbsp Sugar
Pickling Spice 1 tbsp
1 tsp Cardamom Powder
Instructions
1
Slice 1–2 ripe tomatoes and mix with 1 tablespoon of salt to draw out moisture. Let sit for at least an hour or overnight.
2
Rinse green tomatoes thoroughly and separate them by size. Quarter or halve small tomatoes for snacking or salads; slice large ones for sandwiches.
Step 1— For Lacto-Fermented Pickled Green Tomatoes
1
Prepare the pickling spice blend by mixing cloves, chili flakes, allspice, coriander, mustard seed, dried chilies, bay leaves, and a cinnamon stick.
2
In a food-safe container, add garlic cloves, whole dried chilies, 2 tablespoons of the pickling spice blend, black peppercorns, chopped dill, and several slices of the pre-salted ripe tomatoes.
3
Create a salt brine by dissolving 2 tablespoons of kosher salt into 2 cups of room-temperature water.
4
Pour the brine over the tomatoes. Tap the jar to remove air pockets, then cover with a plastic wrap to keep tomatoes submerged. Secure with a coffee filter or clean rag and a rubber band.
5
Leave at room temperature for one week, then move to the refrigerator.
Step 2— For Classic Vinegar Pickled Green Tomatoes
1
Create a brine by dissolving sugar and kosher salt into a mixture of 2 cups of water and 2 cups of white vinegar.
2
In a food-safe container, layer half of your green tomatoes, a quarter of an onion (thinly sliced), and the remaining tomatoes.
3
Add garlic cloves, a jalapeño (seeded for less heat, whole for more), and black peppercorns.
4
Pour the vinegar solution over the ingredients. Cover with plastic wrap and a lid. Refrigerate and enjoy after a few hours.
Step 3— For Curried Pickled Green Tomatoes
1
Follow the same procedure as the Classic Vinegar Pickled Green Tomatoes, using the same vinegar solution.
2
Add extra aromatics to the jar: a cinnamon stick, cloves, hot curry powder, brown sugar, pickling spice, and cardamom powder.
3
Combine all ingredients in the container, fill with the vinegar solution, cover, and refrigerate.
Nutrition Facts
1 servings per recipe
