Ingredients
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70 pcs Green tomatoes
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stuffing
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8 pcs Paprika red
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2 pcs Hot pepper fresh
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1 bundle Parsley leaves
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1 bundle Dill
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1 bundle Celery leaves
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1 cup Garlicpeeled
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brine
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3 l Water
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1 cup Vinegar 9%
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2 cup Sugar white
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1 cup Salt
Directions
Another family recipe! The story is the following: this autumn, when I was going by my neighbors’ garden with green tomatoes on my way to work, I’d remember my mum’s delicious pickled green tomatoes. Then at my aunt’s birthday party, I had the most delicious pickled tomatoes that my mum told me about. And then when I was passing by a Turkish supermarket, where they always have all the vegetables you can imagine, a box of green tomatoes fell down in front of me 🙂 I couldn’t help buying them, so 15 minutes after I was holding a bag of green tomatoes in my hand, and talking on the phone with my aunt asking her about the recipe’s ins and outs.
We already ate the tomatoes I made, and now I’m sharing the recipe with you.
The flavor is incredible: garlic, bell pepper, herbs…The tomatoes are somewhat crispy, sour-sweet and spicy! They are amazing, you must try!
Bon appetite!
P.S. I haven’t changed a word in my aunt’s pickled green tomatoes recipe, though I didn’t add celery (I couldn’t find it that day) and used less hot paprika (we are not spicy food lovers), and less vinegar (3/4 cup), and you are welcome to adjust the recipe to your liking!
Today's visits: 1.
Steps
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1
Done
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StuffingRinse the herbs, remove the stems. Stem and seed the peppers. Peel the garlic. Mince the ingredients in a food processor or a mincing machine. |
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2
Done
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tomatoesWash the tomatoes. Slice them halfway through or crisscross (the way my mum does). |
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3
Done
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brineAdd sugar and salt to the water and bring to a boil, stirring occasionally. The salt and sugar should completely dissolve. As soon as the water boils, add vinegar and remove from the heat. |
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4
Done
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picklePour the brine over the tomatoes to cover them completely. Place a plate on top so that the tomatoes won’t float. No press needed. Cover with a lid and leave at room temperature for 2 days. Then transfer to the fridge. |
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5
Done
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serveThe tomatoes are ready after 3 days, but the longer you keep them in the fridge, the more flavorful they become. The tomatoes keep well (but you will finish them soon anyway :) ) |
