Use of leftovers and specialty at the same time: pickling green tomatoes

Use of leftovers and specialty at the same time: pickling green tomatoes

Interesting facts about unripe tomatoes

In this case, green tomatoes do not mean varieties that remain green, but rather tomatoes that have been harvested unripe. On the one hand, they are not consumed because of their lack of sweetness and, on the other hand, because of the toxin solanine they contain.

Although the amount of solanine contained is not a concern if you do not consume unusually large amounts of green tomatoes, caution should be exercised: you should not offer the unripe fruit to children even if they have been pickled. Pickled green tomatoes are a special treat as an antipasto or as a refinement for cheese bread for adults.

also read

  • Green tomatoes - consume at your own risk
  • This is how green tomatoes ripen
  • Are Tomatoes Poisonous to Dogs?

Recipe for green tomatoes in vinegar

You need:

  • 1 kg (unripe) green tomatoes
  • 1 liter of water
  • 0.5 l white wine vinegar
  • 2 tbsp salt
  • 250 grams of sugar
  • Spices such as mustard and peppercorns or optionally cloves, cinnamon and cardamom

Step by step:

  1. Wash the green tomatoes, sort out the rotten ones and cut large ones into large pieces, slices or wedges.
  2. Prepare the jars by boiling them or sterilizing them in the oven.
  3. Prepare the vinegar by mixing water and white wine vinegar in a sufficiently large saucepan and bringing to a boil.
  4. Add salt, sugar and spices and cook the stock until the salt and sugar have completely dissolved.
  5. Pour the tomatoes or tomato pieces into the sterile mason jars.
  6. Pour the boiling hot liquid over it so that the tomatoes are completely covered and immediately close the jars carefully.
  7. Let the jars cool down and then put them in a cool and dark place to draw through. A storage cellar is ideal.
  8. Let the pickled green tomatoes steep for at least two weeks. If you give them a little more time, they will develop more flavor.

The pickled green tomatoes taste great as an accompaniment to a snack, to the cheese platter or as a spicy ingredient in dips - so anywhere you would also use pickles. The pickled tomatoes can be kept for at least six months if you worked hygienically during the pickling process.

The garden journal freshness-ABC

How can fruit and vegetables be stored correctly so that they stay fresh as long as possible?

The garden journal freshness ABC as a poster:

  • Order here cheaply as an A3 print for your kitchen
  • as a free PDF file to print out yourself