Pickled green tomatoes
Kvasheni zeleni pomidory (квашені зелені помідори): green tomatoes stuffed with garlic, herbs and chilli and fermented in brine
In southern Ukraine the first cold nights of October leave every garden full of hard green tomatoes that will never ripen, and rather than waste them, cooks around Odesa and Kherson slit each one and stuff it with a punchy paste of garlic, dill, parsley and hot chilli. A week in brine turns them sour and fizzy, with a crunch and a slow burn from the chilli. They are the pickle everyone reaches for at the winter table, next to potatoes fried with onions or a bowl of buckwheat. Most people go wrong by cutting the tomatoes right through, so the filling falls out; slice only two-thirds of the way. As with any ferment, keep everything below the brine and discard the jar if it grows fuzzy or coloured mould or smells rotten. Chef's tip: pick tomatoes that are just starting to blush pale; fully hard dark-green ones stay bitter.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 10
Ingredients
For the tomatoes
- 3 ⅓ lb green tomatoesfirm, medium-sized
- 1 head garlicpeeled
- 1 oz dill
- ⅔ oz parsley
- ⅓ oz celery leaves (optional)
For the brine
- 4 ¼ cups waterboiled and cooled
- 1 ⅜ oz saltnon-iodised
- 1 tbsp sugar
- 1 tsp black peppercorns
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (6)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 2: Finely chop 1 head garlic, 2 fresh red chilli, 1 oz dill, ⅔ oz parsley and ⅓ oz celery leaves together on a board until they form a rough green paste.
8 minStep 3: Cut a deep cross into the top of each of the 3 ⅓ lb green tomatoes, going about two-thirds of the way down so they stay in one piece.
7 minStep 4: Push a teaspoon of the herb paste into each cut and press the tomato closed.
8 minStep 5: Pack the tomatoes into the jar with 2 bay leaves and 1 tsp black peppercorns, scatter any leftover paste on top and pour over the brine to cover. Weigh down with a saucer and cover with a cloth.
4 minStep 6: Leave at room temperature for 5–7 days, until the brine is cloudy and the tomatoes turn olive-green. Skim any white foam.
5 minStep 7: Close and refrigerate for at least 2 weeks more before eating, until sour to the centre. Eat within 2 months.
2 min
Nutrition per serving
- Calories
- 40 kcal
- Protein
- 2 g
- Carbs
- 8 g
- Fat
- 0 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pickled green tomatoes take?
- About 30 minutes in total.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of green tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Vegetable brown stock
A hearty stock that's simmered for 2 hours, then blended and strained, so the potato gives it body. Its deeper flavour suits thick soups, gravies and stews. Freeze it in portions so it's ready when you need it.
Chaat masala
Chaat masala is the tangy, salty, slightly sulphurous sprinkle that makes chaat taste like chaat. Dried mango (amchur) gives the sourness and black salt the distinctive savoury edge. Sprinkle it over fruit, salads, raita, chips and street-food snacks.
Indian
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.