Pickled Stuffed Green Tomatoes
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5
6 reviews
Excellent
Pickled Stuffed Green Tomatoes
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This pickled tomatoes recipe came straight from our relatives in Ukraine; authentic to the core. There are always plenty of unripe tomatoes at the first Fall frost. If your frost has already hit, I hope you've picked those green tomatoes because this is a great way to use them up! You have to try these with mashed or pan-fried potatoes for the full Ukrainian effect. :) Let these marinate at room temp for 2 days for smaller tomatoes (3 days for larger tomatoes), then refrigerate or keep in a cold garage up to 2 weeks.
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Ingredients
- 3 lbs tomato about 15 medium
- 1/2 gallon water 2 qts
- 3 Tbsp salt
- 3 jalapeños
- 1 garlic pressed, head
- 6-8 dill flowers
- 1/3 parsley bunch
Instructions
- Dissolve 3 Tbsp salt in 1/2 gallon of water.
- Peel and press 1 whole head of garlic. Next ,seed and mince 3 jalapeños. Use a food processor for speediness. Combine garlic and jalapeños in a small bowl.
- Slice your tomatoes about 3/4 of the way through so your cut is parallel to the base and the stem. Don't cut them all the way through. You want both halves to be attached.
- Stuff each tomato with about 1/2 tsp of the jalapeño/garlic mixture.
- Layer stuffed tomatoes with dill flowers and parsley stems in a jar. Place the tomatoes upright. Pour the salted water over the tomatoes, cover with lid and let stand at room temp for 2 days for smaller tomatoes (3 days for larger tomatoes), then refrigerate or leave in a cold garage up to 2 weeks. My mom kept them at room temp for 2 weeks and they were still great. I prefer a cold tomato.
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Overall Rating
5
6 reviews
Excellent
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