Pickled green tomatoes

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Ingredients

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1
The tomatoes need at least a week to pickle, so bear this in mind. Weigh an empty, clean 1-litre Kilner jar, then pack the green tomatoes into it
2
Place the rest of the ingredients (except the salt) in a large saucepan and bring to the boil. Allow to cool, then pour this over the tomatoes
3
Weigh the jar again and subtract the original weight to calculate the weight of the contents, then divide this number by 100 to work out 1% of the weight. Add this amount of salt to the jar, then seal and leave to pickle at room temperature for 1 week. Ensure the tomatoes are fully submerged in the liquid throughout the pickling time (you can place a clean stone or weight on top of the jar’s contents to keep the tomatoes packed down if needed)
4
Once opened, store the pickled tomatoes in the fridge for up to 3 months. These tomatoes are fantastic when blitzed through salsa verde, served alongside cold cuts and cheeses, or chopped down to make a relish for burgers
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