Pickling green tomatoes: A tasty twist on an ancient tradition

Pickled green tomatoes are an excellent way to diversify your diet and introduce healthy fermented products. Try preparing them yourself at home and discover how delicious homemade pickles, which you won’t find in stores, can be. With simple steps and readily available ingredients, anyone can enjoy this unique delicacy.

Vegetable pickling is one of the oldest methods of preservation, which not only extends the shelf life of products but also enriches them with unique flavours and health benefits. Among the many pickles we can make at home, pickled green tomatoes hold a special place.

Pickled green tomatoes are a true gem in the kitchen. First and foremost, they are a source of valuable vitamins, such as A and C, which support our immune system. Additionally, the pickling process enriches them with probiotics, which benefit gut flora, aid digestion, and improve overall well-being. Green tomatoes, thanks to their firmness, are perfect for pickling while retaining their crunch and freshness. Pickling is also an excellent way to use up unripe tomatoes that didn’t have time to ripen by the end of the season.

Which tomatoes to choose for pickling

The choice of ingredients in this recipe is not insignificant. The best options are firm, unripe green tomatoes (preferably straight from the garden). Rock salt (preferably non-iodised) will work best for salting. Additionally, you will need garlic (a few cloves per jar), dill (fresh or dried), and optionally, you can add cherry leaves, horseradish leaves, or bay leaves for extra aroma.

Thoroughly wash the tomatoes, removing the stems. Prepare the jars by washing and scalding them. Arrange the tomatoes in jars, layering them with garlic slices and sprigs of dill. You can add cherry leaves or horseradish leaves, which will give the pickles a unique flavour and aroma. For 1 litre of boiled and cooled water, add 1 tablespoon of rock salt, stirring until completely dissolved. Pour the prepared brine over the tomatoes, making sure they are completely covered with liquid. Seal the jars and leave them at room temperature for about 7-10 days. Check daily to ensure the tomatoes are covered with brine to prevent mould. After fermentation, move the jars to a cool place, such as a basement or refrigerator. Pickled green tomatoes are ready to eat after about 3-4 weeks.

Pickled green tomatoes are a versatile addition that works well in many dishes. You can add them to sandwiches, salads, or as a side to main dishes. Their bold flavour and crunch pair perfectly with a variety of meals.