In a previous topic, I posted easy and quick method for pickled tomatoes that you can consume at once or within one week. In this topic, I’m posting 3-spice-mix recipes for pickled green tomatoes. Green tomatoes usually take longer time to ripen in the brine, and hence we will follow a more traditional way for pickling and you will have to wait 3 weeks before consuming. The brine recipe is constant in each method, and only the spices differ.
Basic brine for 1 kg of tomatoes:
1 cup of white vinegar
1 tbsp of salt
1 cup of water
1- Traditional, basic spices:
1 tsp of “mustard seeds, coriander seeds, celery seeds”
½ tsp of “whole allspice, black peppercorns”
2- Dill and garlic spices:
4 garlic cloves, cut into halves or quarters
1 tsp of black peppercorns
2 tsp of dill seeds
1 bay leaf
3- Curry spices:
1 tsp of curry powder
¼ tsp of cumin seeds
¼ tsp of whole allspice
1 tsp of fresh ginger root, thinly sliced
– Rinse the tomatoes and cut them into wedges, or halves in case of cherry tomatoes.
– In a suitable jar, put your desired mix of spices “add your favorite as well”, and put the tomatoes leaving no large spaces between the wedges.
– Boil the basic brine in a pan and immediately pour it on the tomatoes then release any air bubbles in between by inserting a chopstick at one side and shaking it to the sides. This process will release any trapped air between the tomatoes, and hence increases the sanitizing efficiency of hot brine.
– Add a layer of oil to top the brine and isolate the surface, secure the lid and let the jar in hot bath for 20 minutes.
– Allow the pickle to cool and then store in cold, dark place or in the fridge.