Pickled Green Tomatoes - Easy Recipe

An easy recipe for quick pickled green tomatoes.

I would generally leave the tomatoes to ripen, but considering these were late bloomers and still very green in the middle of October, something had to be done. Luckily I am a big fan of pickles and I had just the right recipe for this.

Pickled Green Tomatoes

You will need:

• 300g green tomatoes

• 5 cloves of garlic

• 2 or 3 bay leaves

• 1 small onion

• 1 small celery stalk

• 1 tsp salt

• 1tsp sugar

• 140 ml white vinegar

• 270 ml water

• 1/2 tsp peppercorns

Optional: chilli flakes, mustard seeds, or dill

How to:

1. Slice the larger tomatoes in half

2. Pierce the smaller ones with a wooden toothpick or skewer, making sure to go through and through

3. Cut the celery stalk into chunks, slice the onion into rings and peel the garlic

4. Pack the tomatoes, celery, onion, garlic cloves, peppercorns and bay leaves tightly in an 800 ml sterilised jar

5. In a saucepan, bring the water, vinegar, salt and sugar to a boil

6. Pour the mixture into the jar, fully covering the contents

7. Gently tap the jar on the counter a few times to get rid of the air bubbles

8. Put the lid on, making sure it's tightly screwed on.

9. Once the liquid has cooled down, store the jar in a cool, dark place for a few days (or longer) if you want the tomatoes to be thoroughly pickled. You can open the jar after 24 hours if you want a quick pickle, after which it needs to be stored in the fridge.

They go well with Burgers, Charcuterie Boards, Potato Salads, Sandwiches, or just enjoy them straight out of the jar when you fancy a pickle.

If you try this recipe, please let me know how it went, in the comments below and if you like this recipe, please click on the little heart below. I hope life is treating you well. Take care.