Pickled Green Tomatoes
🍅🤔 Did you know you can eat green tomatoes that haven’t turned red? Green tomatoes are more tart and acidic than red ripe but they’re delicious fried, pickled, and roasted.
🌱😋 Pickled green tomatoes are Grandma Sita’s favs. This plant-based recipe is tangy, salty, a bit sweet, and the absolute perfect condiment.
- INGREDIENTS
1 kg green tomatoes
½ l water
½ l white vinegar
1 tbsp salt
*Syrup
750g sugar
100ml white vinegar
100ml water
1 vanilla pod or 10 cloves
- METHOD
1. Slice the green tomatoes into wedges. In a saucepan, boil the tomatoes in water, vinegar, and salt until the skin can be peeled off.
2. In a small saucepan, combine sugar, vinegar, and water to brine with the spices.
3. Bring to a low boil the tomatoes in the syrup for 3-4 minutes, stirring occasionally to dissolve the sugar and salt.
4. Once the sugar and salt are dissolved, pour the brine into the jar and allow it to cool to room temperature. Then screw on the lid tightly and store in the refrigerator for at least 24 hours before eating.
🧓🏻❤️ Grandma Sita’s tips:
*It’s so easy to store green tomatoes for later use. They need to stay at room temperature, ideally in a single layer out of direct sunlight (like a windowsill), and little by little, they will begin to ripen.
*Colour is the best indication of ripeness, but the feel of the tomato is also essential. There are many ways to store tomatoes, you can dry, can, freeze, grill, and stuff them.
📗 Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food’s texture and flavor. The resulting food is called a pickle, or, if named, the name is prefaced with the word “pickled”.
♻️ Nearly half of all fruits and veggies produced globally are wasted yearly. So what if you could do one thing to reduce food waste in your kitchen? All of us can act at home to reduce our waste and every single one counts. Make pickles, not waste!