Pickle those green tomatoes


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Discovering a late-season boom of unripened tomatoes, my wife, Sherri, had her plan: a laundry basket with alternating layers of vegetables and newspapers sitting in the basement for the next few months. But I decided to take a stab at pickling the tomatoes, since they go wonderfully with good Jewish deli sandwiches and French charcuterie.

Pickled plum tomatoes always seem to be tough to the tooth, so I tried cherry tomatoes, which paid off -- they've proven to be tender and hold the flavors of the herbs.

-- Larry Roberts

  • 4 cups green cherry tomatoes
  • 2 Hatch red chile peppers or 4 dried chili peppers, such as arbol
  • 6 large cloves garlic
  • 4 bay leaves
  • 12 peppercorns
  • 1 tablespoon fennel seed
  • 4 cups water
  • 1 1/4 cups of white vinegar
  • 7 tablespoons kosher salt

Wash the cherry tomatoes well.

In a pickling jar washed in hot water, layer in tomatoes with the peppers, garlic and herbs.

Mix the water and vinegar and bring to a boil, adding salt until dissolved.

Pour hot liquid over the tomatoes and close the jar.

The tomatoes should turn an olive green in 3 days and will be ready to taste.

They will be fully mature in a week.

-- Larry Roberts


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