Quick and Tangy Pickled Green Tomatoes
Tangy, crunchy pickled green tomatoes with garlicand spices, ideal as a snack or topping for salads and sandwiches.
Ingredients
- 900 g green tomatoes cut into wedges or slices
- 240 ml white vinegar 5% acidity
- 240 ml water
- 150 g granulated sugar
- 60 g kosher salt
- 2 cloves garlic peeled and crushed
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1 teaspoon red pepper flakes optional, for heat
- 2 bay leaves
- Fresh dill sprigs optional, for flavor
Instructions
Prepare the Brine:
- In a medium saucepan, combine the white vinegar, water, granulated sugar, and kosher salt.
- Heat over medium heat, stirring until the sugar and salt are fully dissolved.
Pack the Jars:
- In clean, sterilized jars, place the green tomato wedges or slices.
- Add the crushed garlic, mustard seeds, black peppercorns, red pepper flakes (if using), bay leaves, and fresh dill sprigs (if using).
Pour the Brine:
- Carefully pour the warm brine over the tomatoes in the jars, covering the tomatoes completely.
- Ensure there is approximately 1 cm (1/2 inch) of space left at the top.
Seal and Refrigerate:
- Cap the jars with their lids and allow them to cool down to room temperature.
- Refrigerate the pickles for at least 3 days to allow the flavors to develop.
- For the best flavor, wait 5 days before enjoying.
Serve:
- Once pickled to your liking, enjoy the pickled green tomatoes on sandwiches, salads, or as a flavorful snack.
Nutrition
Calories: 15kcal
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