Saturday, April 11, 2015

Tomato Pickle

Total Time: 10 mins Preparation Time: 10 mins


  • 2 lbs tomatoes, green, firm, fresh, unblemished with no pink spots
  • 3 garlic cloves, peeled and crushed
  • 2 -4 fresh chili peppers, slit on one side
  • 2 teaspoons dry dill weed
  • 1 tablespoon dill seed
  • 1 tablespoon pickling spices
  • 2 tablespoons pickling salt (canning)
  • 4 cups water


  • 1 1. wash green tomatoes thoroughly. cut them into halves or quarters so the pieces or no larger than a walnut.
  • 2 2. place garlic and chilies into a two-quart glass jar or crockery pot. pack tomatoes tightly into the jar.
  • 3 3. heat water until lukewarm, add pickling salt and stir until dissolved. add dill weed, dill seeds and pickling spice and pour over tomatoes until they are totally submerged. cover with a clean, small plate so all tomatoes are submerged.
  • 4 4. cover with a cheesecloth, label and let ferment at room temperature.
  • 5 start checking pickles after three days and continue testing daily. scrape off any scum that may form on top of the liquid. the tomatoes turn translucent and sour with a pleasing fermenting scent in five to eight days. as soon as they are sour for your taste but still crisp, remove cheesecloth, cover the jar with a lid and refrigerate.
  • 6 they keep firm and good in the refrigerator for three to four weeks.

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