We had a glut of unripened cherry tomatoes last summer, and I hate throwing anything away. This recipe makes 1 large jar of poky, sweet/sour, more-ish pickles. Pretty and delightfully lime green in colour, I highly recommend these with any cold meat or strong cheese.
Just as a note, these are not the sort of pickles that keep for years – they need to be stored in the fridge and eaten within a month or so.
- 400-500g green tomatoes, cut into wedges or halved if small or left whole if tiny
- 3 garlic cloves, peeled
- 250ml white wine vinegar
- 250ml water
- 1 tsp dried dill
- ½ tbsp black peppercorns
- ½ tsp turmeric
- 3 tbsp white sugar
- 2 tbsp salt
- Wash the jar and its lid in hot soapy water, then rinse and allow to air dry. Or microwave the jar with an inch of water in the bottom of it for 3 mins on full power. Then pour out the water and leave to dry.
- Pack the tomatoes into the warm jar
- In a small saucepan, combine all the remaining ingredients and bring to a low boil, stirring occasionally to dissolve the sugar and salt.
- Pour the hot brine into the jar over the tomatoes
- Tap the jar on the counter to release any air bubbles
- Discard any remaining brine (or use to pickle something else!) or top up the jar with extra water if any tomatoes are sticking out
- Screw on the lid tightly and allow to cool to room temperature. Shake the jar to make sure all the contents are evenly distributed and put into the fridge
- Ready to eat after a week
Sophie cooks 