Pickled Green Tomatoes
When the season is ending for tomatoes, I always make a batch of pickled green tomatoes. It’s something I remember from my childhood. It was something my granny would make and serve up as condiment for roast beef, beef stew or for the Christmas dinner of roast goose or duck. It’s sweet and sour flavor is delicious. I also serve my green tomatoes with cheese.
Ingredients
1 kg of green tomatoes
For the first brine
1/2 liter of water
1/2 liter vinegar
1 tbsp of salt
For the second brine
650 grams of sugar
100 ml/ 1 dl of vinegar
100 ml/ 1 dl of water
1 vanilla pod (or recycle a few, that you used for baking etc)
2 star anise
4 cloves
2 cardamom pods
Atamon (for sterilizing and preserving)
Jars (approximately 5)
Method
Pierce the skin of the green tomatoes with a fork
Bring water and vinegar to a boil. Ad the salt. Boil the tomatoes in batches for 2 minutes.
Bring the sugar brine to the boil and ad the spices. Boil the tomatoes for 3-4 minutes. Leave in the brine to the next day
Boil the tomatoes again for a few minutes
Rinse the jars and put them in the oven at 100°C for 10 minutes
Put a spoonful of Atamon in each jar and swirl around
With a slotted spoon take out the tomatoes and put them in the jars
Boil the sugar brine till it’s a thick syrup, leave to cool a little before pouring it over the tomatoes. Close the lid immediately. Store in a cool and dark place.
