Pickled Georgian Tomatoes


Sustenance

30 - 09 - 22

King of zing — these pickled green tomatoes contain all the nutritional and digestive benefits of a traditional ferment, but without using any sugar.

Rich in antioxidants and vitamin B + C, tomatoes contain an alkaloid called tomatine that is said to fight cancer cells, prevent premature aging, and protect the immune system. The folklore of fermentation dates back centuries, varying in spice, depending on local ingredients. These pickled toms feature traditional Georgian flavours — located on the Black Sea coast, on the border between Eastern Europe and Western Asia — our twist is in the combination of herbs: sacred bay leaves and a generous pop of dill. Serve with cheeses, rye, or eat them straight out of the jar!

Ingredients

INGREDIENTS


2 quart preserving jars
1 kg green tomatoes – cut in half or left whole [tomatoes are firm, green to pale pink, and have no rot or squishy parts]
2 Large Poblano Peppers cut in half
Bunch of fresh dill
1 bulb of garlic, peeled and bruised
3 bay leaves
1 tsp dill seed
1 tsp black peppercorns


BRINE


2 cups apple cider vinegar
2 cups filtered water
1 tbsp salt


INGREDIENTS

2 quart preserving jars 1 kg green tomatoes – cut in half or left whole [tomatoes are firm, green to pale pink, and have no rot or squishy parts] 2 Large Poblano Peppers cut in half Bunch of fresh dill 1 bulb of garlic, peeled and bruised 3 bay leaves 1 tsp dill seed 1 tsp black peppercorns

BRINE

2 cups apple cider vinegar 2 cups filtered water 1 tbsp salt

METHOD

Pre-heat oven to 160-180ºC.

Wash and dry green tomatoes and peppers – set aside.

Wash jars and lids with soap and water. Place upside down on paper towels and let dry.

When dry, place right side up on a baking tray.

Place jars [not lids] in the oven for 10 minutes. Turn off the oven but leave inside to cool down.

Boil water, vinegar, and salt in a pot until salt dissolves. Turn off heat.

Remove jars from the oven and divide green tomato ingredients evenly. Pour brine over tomatoes — jars and brine must be hot.

Screw lids on and store in a cool dark place for about 6 weeks for tomatoes to pickle. Once opened, store in the fridge for approximately 6-8 weeks.

*Note, warmer temperature ferments are more pungent, while cooler temperature ferments are sweeter and more mellow.

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Ingredients

INGREDIENTS


2 quart preserving jars
1 kg green tomatoes – cut in half or left whole [tomatoes are firm, green to pale pink, and have no rot or squishy parts]
2 Large Poblano Peppers cut in half
Bunch of fresh dill
1 bulb of garlic, peeled and bruised
3 bay leaves
1 tsp dill seed
1 tsp black peppercorns


BRINE


2 cups apple cider vinegar
2 cups filtered water
1 tbsp salt


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