Pickled green tomatoes

Pickled green tomatoes

By
From
My Italian Kitchen
Makes
1 kg
Photographer
Chris Middleton

This was something I always looked forward to when Mum was able to get green tomatoes. The first time I had them I thought they’d be bitter and unpleasant, but I was blown away by how flavour-packed they were. I used to eat these pickled green tomatoes by the jar, just on crackers after school ... a rather fancy afternoon snack, I know!

Ingredients

Quantity Ingredient
1kg green tomatoes
sea salt
white vinegar
2 garlic cloves, thinly sliced
2-3 long red chillies
extra-virgin olive oil

Method

  1. Using a mandoline, thinly slice the tomatoes. Layer them in a colander and salt every layer. Place a dinner plate on top of the tomatoes and put the colander into a large bowl. You will need to put weights on top of the dinner plate (I use a few tins).
  2. Leave the tomatoes at room temperature for 24 hours. All the liquid will drain through the colander into the bowl.
  3. Remove the salted tomatoes from the colander, place in a large bowl and cover with white vinegar. Leave for another 24 hours.
  4. Remove the tomatoes from the vinegar and layer them on clean tea towels. Roll them up and leave for 12–14 hours.
  5. Layer the tomato slices into sterilised jars with a few slices of garlic and the chillies. Once the jars are full, cover the tomatoes with olive oil.
  6. Seal tightly with lids and store in a dry, cool place. Once sealed, these will last for months. Use as required, but refrigerate once opened. These should last a few weeks in the fridge but are best eaten fresh.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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