Pickled Green Tomatoes
Issue 02 | Autumn 2019
For those of you with a green thumb and excess unripe tomatoes at the end of the season, try pickling them. Pickled green tomatoes are a great alternative to pickled cucumbers on burgers, sandwiches or eaten straight from the jar.
1kg green tomatoes
3 garlic cloves, sliced
1 red chilli sliced
Several sprigs fresh dill
2 cups white vinegar
2 cups water
2 tbsp salt
2 tbsp honey
1 tbsp whole black peppercorns
2 tbsp bourbon (you can use the rest of the bottle to make Manhattans!)
1. Slice tomatoes into 8-10 wedges each (or cut in half if using cherry tomatoes). Divide tomatoes among sterilised jars, packing the tomatoes tightly. Place a few slices of garlic, the chilli and a few fronds of dill in each jar.
2. In a small saucepan, combine vinegar, water, salt, honey, peppercorns. Bring to a simmer. Remove from heat and add bourbon.
3. Pour brine over pickles, filling jars almost to the top. Make sure all of the tomatoes are fully submerged.
4. Screw on jar lids and refrigerate for at least 3 days to allow tomatoes to fully pickle.
Check out issue 2 for this and other delicious recipes including Plum, Basil and Black Pepper Jam, Ginger Pickled Peaches and a Vietnamese feast fit for royalty by the Bao Brothers!