Romanian Green Tomato Pickles

Name: Romanian Green Tomato Pickles
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 -5 large jars
Ingredients: 2 kg green tomatoes; 2 thick carrots; 200 g celeriac; some celeriac leaves; 150 g fresh horseradish root; garlic cloves; bay leaves; 1 tablespoon yellow mustard seeds; 1 tablespoon dill seeds; 1 tablespoon whole black peppercorns; 3 liters water; 4 tablespoons coarse salt without iodine

User Reviews

4.8

12 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings
4 -5 large jars
Calories
125 kcal
Course
Condiments
Cuisine
Romanian

Romanian Green Tomato Pickles

Freya Patterson

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This Romanian green tomato pickle recipe is an easy way to can green tomatoes. These pickles are delicious, economical, and full of vitamins.

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Ingredients

Servings

2 kg green tomatoes 4.5 lbs, Note 1
2 thick carrots optional, Note 2
200 g celeriac 7 oz, optional
some celeriac leaves from the celeriac
150 g fresh horseradish root 5.5 oz
garlic cloves about 3-4 per jar
bay leaves about 2-3 per jar
1 tablespoon yellow mustard seeds
1 tablespoon dill seeds
1 tablespoon whole black peppercorns
3 liters water 12 ½ cups
4 tablespoons coarse salt without iodine

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Instructions

Sterilize the jars. For more information on sterilizing jars, check out the Apricot Jam Recipe.
Prepare vegetables: Wash the green tomatoes. Peel and thickly slice the carrots. Peel the celeriac and cut it into cubes about the size of the carrot slices. Clean the celeriac leaves as well. Peel the horseradish, wash it thoroughly, and cut it into finger-thick stripes, about as thick and long as the little finger.2 kg green tomatoes/ 4.5 lbs + 2 thick carrots + 200 g celeriac/ 7 oz + some celeriac leaves + 150 g fresh horseradish root/ 5.5 oz
Assemble the jars: Place some of the horseradish stripes on the bottom of the prepared jars. Start adding the green tomatoes, alternating some carrot slices, celeriac cubes, celeriac leaves, more horseradish stripes, garlic cloves and bay leaves in between. Sprinkle some mustard, dill seeds, and black peppercorns in each jar.garlic cloves + bay leaves + 1 tablespoon yellow mustard seeds + 1 tablespoon dill seeds + 1 tablespoon whole black peppercorns
Boil salted water: Bring the water and the salt to a boil. Let boil for 3-4 minutes. Let cool slightly, not longer than 3-4 minutes. If it gets too cool, reheat it.3 liters water/ 12½ cups + 4 tablespoons coarse salt without iodine
Add pickling liquid: Carefully pour the hot pickling liquid into the jars. Wait for 1 minute for the liquid to set in the jar, and add more liquid if the tomatoes are not completely covered with pickling liquid. Seal the jars very well.
Process in a boiling water bath or canner for 15 minutes, adjusting for altitude.
Leave the pickles for four weeks before you start eating them. Once you open a jar, keep it in the fridge.

Notes

Green, unripe tomatoes: These are the ones that won't ripen before fall arrives.
The extra vegetables are optional but nice for the flavor and variety. I also like to add cauliflower florets.

Nutrition Information

Show Details

Serving 1jar Calories 125kcal (6%) Carbohydrates 28g (9%) Protein 5g (10%) Fat 1g (2%) Polyunsaturated Fat 1g Sodium 5298mg (221%) Fiber 8g (32%) Sugar 14g (28%)