Pickled Green Tomatoes Recipe
Pickled green tomatoes are my favorite pickles. You can of course ask if you love it so much, why haven't you shared your recipe for all these years. You are right. I gave incomplete information. It would be more accurate to say that pickled green tomatoes my mother made are my favorite pickles. When I lived in Turkey, my mother used to make it with tomatoes she picked from her garden. We were blessed with it too. One of the biggest changes in my life after I moved to Spain was to be deprived of the canned food and pickles I was bringing from my mother. After I moved here I started to make all of these myself.
Not only for these of course, but also for many foods such as the turnip juice previously I was buying from the supermarket and doner I was eating at the restaurants. As I do the things that fall to my mind, I share them in order. The time for pickled green tomatoes has just come.
In recent years, my mother has started to make pickled green tomatoes with boiling water. When she advised me to do the same, I did not go on another adventure. It was a method I used and trusted when making pickled jalapeño recipe. I have seen many comments on the internet saying that when using this method, the pickle softens and melts, but nothing like this has happened to me before. I'm guessing that the problem may have been caused by the salt, not the method used, but I can't say for sure it is.
Is brine salt necessary for pickles?
While we're on the subject, let me answer this question as well. Brine salt must be used to make pickles. Additives in table salt cause pickles to soften and melt. Of course, it is not enough that the salt you use says brine salt on it. It is useful to choose reliable brands. Under-the-counter products may not always contain only what is written on them.
If you cook a one-time meal and it is wasted, it will not be a big problem, but the problems experienced in winter preparations that are made in large quantities are quite annoying. Therefore, do not take the slightest risk in the ingredients you use, the method you choose or the hygiene. You may have to spend a lot more and spend more effort by trying to save two cents and spend half an hour less.
I want to make a final reminder. The amount of brine you will need in pickle recipes will vary depending on how tightly you fill the jars. Brine water may increase or decrease. This is extremely natural. You can store the leftover brine in the refrigerator for a long time and use it for other pickles. If it is not enough, you can prepare as much as you need again.
Enjoy the recipe...
- 1.5 kg of green tomatoes,
- 3.5 cups of water,
- 1.5 cups of vinegar,
- 3 tablespoons of brine salt.
- Wash and slice the tomatoes,
- Place them by compressing them in jars that are washed with boiling water,
- Take the water, vinegar and salt in a sauce pan, bring it to a boil, stirring constantly, and remove it from heat,
- Divide into jars immediately,
- Close the lids tightly and leave for 1 week at room temperature,
- Store at room temperature in a cool place out of direct sunlight and use within 10 days after opening the jar.