Fall Harvest Pickled Green Tomatoes
This is a great way to use up all those green tomatoes that you are forced to harvest before the first fall hard freeze. This recipe keeps up to 6 months.
Servings: 4 1 cup jars
Equipment
- 4 - 1 cup canning jars and lids
- Coated Tomato Knife #1509
- 5"Santoku Knife #1577
- Simple Slicer #1099
- Glass Mixing Bowls #1752
- Stretch-Fit Silicone Lid Set #1758
- Small Batter Bowl #2432
- Stainless Steel Mesh Colander #2797
- Stainless Steel Mini Whipper #2635
- Garlic Peeler #2586
- Meat Tenderizer #2705
Ingredients
Vegetables
- Large Bowl Harvested Green Tomatoes any variety and can be mixed such as Heirlooms, Roma, and Early Girls.
- 1 Medium Carrot
- 6 Cloves Garlic
Optional
- Random Vegitables from Garden I like to add a few hot peppers
Pantry
- ¼ Cup Coarse Sea & Himalayan Salt #9864 - I sprinkle right from jar
- 2 TSP Italian Seasoning Mix #9719
- 2 TBSP Peppercorn Medley #9865
- 3 Cups White Wine Vinegar
- 1 Cup Water
- 2 Cups Extra Virgin Olive Oil "EVOO"
Instructions
Day 1 - 15 Minutes prep, 24 hours wait
- Using the Coated Tomato Knife trim off any blemishes from tomatoes. Slice the firm green tomatoes using setting 3 (3/16") on the Simple Slicer, if you have any that are starting to rip and are a bit soft use the Coated Tomato Knife to cut them into a bit thicker slices (1/4" to 3/4"depending on softness). Do not use fully ripe tomatoes.
- Layout tomatoes in layers in a Large Glass Mixing Bowl, sprinkling Coarse Sea & Himalayan Salt in between each layer.
- Cover the tomatoes with a *Stretch-Fit Silicone Lid and leave to stand in a cool, dark place for 24 hours.
Day 2 - 15 Minutes prep, 12hours wait.
- Take the tomatoes out of the bowl drain them in a Stainless Steel Mesh Colander. Squeeze tomatoes gently and leave in Stainless Steel Mesh Colander for about 20 minutes, or until most of the liquid has been drained.
- Use the Simple Slicer on setting 3 (or the 5" Santoku Knife ) to slice the carrot and any other vegetables you are using.In 2020 I did not have a garden, so I used 1 jalapeno, 1 poblano pepper, and 2 slices each of a red and a yellow onion. I was even out of carrots!
- Mix together vinegar and water in another Glass Mixing Bowl.
- Place tomatoes, sliced carrots (and vegetables, if using) into the vinegar and water mixture, making sure the liquid covers all of the vegetables. Cover with a Stretch-Fit Silicone Lid and set aside for approximately 12 hours.
12 hours later - 15 Minutes prep, 4 hours wait.
- Drain the liquid from the tomatoes and vegetables using a Stainless Steel Mesh Colander.
- Leave the tomatoes and vegetables in the Stainless Steel Mesh Colander and place a small plate over them,so that the vegetables are being pressed down and drained through the Stainless Steel Mesh Colander. Add some weight to the top of the plate so it adds extra pressure to the pickled veggies (I used a bowl of water). Leave it like this for about 4 hours.
4 hours later - 20 to 30 Minutes prep
- Peel the garlic cloves with the Garlic Peeler, and chop into thick slices with the 5" Santoku Knife.
- Measuer the Peppercorn Medley into a small plastic storage bag and pounding with the flat end of the Meat Tenderizer until most the peppercorns are cracked.
- In a Small Batter Bowl, mix EVOO, garlic, Italian Seasoning Mix and cracked Peppercorn Medley. Blend with a Stainless Steel Mini Whipper.
- Stuff the tomatoes and vegetables into sterilized preserving jars. Don’t be afraid to push the vegetables into jars firmly. Pour the EVOO mixture over the green tomatoes, leaving 1/2 inch head space.You might need a little more or less of the olive oil mixture to make sure the veggies are covered and fit well in the jar.
- Make sure that all vegetables are covered with oil mixture and seal tightly.
- Keep the jars in a refrigerator until ready to use. When you remove vegetables to eat, make sure all vegetables left behind in the jar are covered with oil, adding additional oil if necessary. Keeps 6 months.
Notes
Keeps 6 months
Bring to room temp before serving for best flavor.
*If you don't have a Stretch-Fit Silicone Lid use a plate and clean towel.