Pickled green tomatoes are fantastic! They're so easy to make and I've got a recipe that never failed us. Very happy to be finally sharing it! It's basically made out of unripened tomatoes accompanied by bits of carrot, celery root, horseradish root and some spices in a brine made out of water, salt and just a bit of vinegar. 👇 More info below 👇
I've been helping my family with making pickles since I was a kid. This habit stuck with me like glue. The funny thing is that my husband's family is also mad about pickling. So where 2 pickling families meet, a canning frenzy could take over the house for a few weeks.
When pickling green tomatoes, you just need to be careful with a few important things. You can make your own version, but I would say the following method is a good place to start.
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🛒 INGREDIENTS for 1 medium jar.
Adjust the quantities if you want more. We never ever make only one jar and we usually preserve pickles in larger containers. The veggies do not need exact quantities. Just make sure that the green tomatoes are the main veggie. Spices... do not overdo it. The brine is what really matters. When pickling, it's crucial that the veggies are fresh and firm.
⭐ VEGGIES that go best with green unripened tomatoes when pickling:
☑ fresh and firm green tomatoes • 0.5 kg (US, UK: ~ 1 lb)
☑ carrot • 1 piece
☑ celery root • ¼ piece
☑ horseradish root • 1 piece - HELPS WITH PRESERVING THAT PICKLE CRUNCH
The carrot, the celery root and the horseradish root can be peeled and sliced as you wish.
⭐ SPICES recommended for pickling unripened tomatoes:
☑ mustard seeds • 1 tsp
☑ peppercorn • 1 tsp
☑ bay leaf • 1 piece
☑ dry dill stem with seeds • 1 piece (OR dill seeds • 1 tsp, OR fresh dill • 2 stems with leaves)
☑ celery stem with leaves • 2 pieces
⭐ BRINE 1 L - the ideal brine for pickling immature tomatoes:
The following quantities are for 1 litre (US: 1 qt; UK: 0.9 qt) of brine. It’s important to be precise with these, so when multiplying try to keep up with the math. Use coarse salt without iodine. That’s also essential. White wine vinegar works.
☑ water - 1 L (US: 1 qt; UK: 0.9 qt)
☑ vinegar - 30 ml ( US, UK: 1 fl. oz.)
☑ coarse salt without iodine • 40 g (US, UK: 1.4 oz.)
👇 STEP BY STEP RECIPE 👇
* Step: In a clean jar, start with the spices and then add the veggies in no particular order. Stuff them inside as to contain as many as possible.
* Step 4. Trap the veggies inside with dry dill stems and/or fresh celery leaves. That’s how you prevent them from rising up to the top and escaping the brine.
* Step 5. Make the brine and make sure the salt has completely dissolved. Pour it inside the container and make sure you have completely covered everything.
* Step 6. Shake your jar a bit, to get some of the air bubbles out.
Put a lid on it, store it in the COOLEST, DARKEST place you have around (no, not the fridge, that would take way to long to ferment). Pickles do best at a constant temperature, without variations anywhere between 5-15 °C (40 - 60 °F). The best place to store them is a cellar, but if you don’t have one in your house, keep an eye on them, they might be ready even faster. You can take a sneak peek by opening the lid let’s say after… 2 weeks if you place is hotter rather than cooler.
I hope you’ll give it try guys! It was a pleasure for me to shoot this video, as I am very confident in this recipe :).
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