Pickled Green Tomatoes

Featured in The Spice of Life: Gruzzo's Kitchen of Wonders

Pickled green tomatoes are a delightful side dish or snack that perfectly captures the essence of the autumn season. It is an excellent way to use the unripened green tomatoes that need to be harvested before the first frost arrives.
In Ardenfell and northwestern Arkynshire, these pickled green tomatoes are more than just a snack; they have become a beloved staple in local cuisine. Pickling the unripe tomatoes not only prevents waste but also transforms them into a flavor-packed treat. They can be enjoyed on their own, served alongside sandwiches, or added to charcuterie boards, making them a versatile addition to any autumnal gathering.

Directions

1. Slice tomatoes and stuff into 1-quart mason jar.
2. Peel garlic. In a small saucepan, combine garlic, vinegar, water, dill, peppercorns, tumeric, sugar, and salt. Bring to low boil, stirring occasionally.
3. Once salt and sugar is dissolved, pour the brine into the jar, allowing the garlic to settle on top of the tomatoes. Tap the jar on the counter to release air bubbles. Discard remaining brine.
4. Screw on lid tightly and allow to cool to room temperature, then store in the refrigerator for at least 24 hours.

Yield

1 quart

Time

Short to Long (for the pickling)

Item type

Consumable, Food / Drink

Origin

Ardenfell & Arkynshire

Ingredients

4 cups green tomatoes, cut into wedges or slices

3 garlic cloves

1 cup white vinegar

1 cup water

1 tsp dried dill

½ tbsp black peppercorns

½ tsp turmeric

1 tbsp sugar

2 tbsp kosher salt