HOW TO MAKE PICKLED GREEN TOMATOES
Pickled green tomatoes are a tangy, crunchy antipasto that my Nonna adores making. I grew up watching her pickle all sorts of vegetables, but green tomatoes are one of my favorites. I’m thrilled to share her original recipe with you which is simple, quick and made up of a few items you probably already have in your pantry.
These are best enjoyed as a snack, condiment in your next panino or even as part of a grazing table or chacuterie board.
Watch the Green Pickled Tomatoes video recipe:
Never Tasted Anything Like It! Nonna’s Italian Pickled Green Tomatoes
Vincenzo’s Plate Tips
Pick Not Too Mature Tomatoes
Picking good quality green tomatoes is crucial for this recipe. Be sure that your tomatoes are not fully matured before pickling. Otherwise, they might not withstand the pickling process.
Trim Away Any Imperfections
If you have mature green tomatoes but they have a few imperfections, you can easily trim those away using a small paring knife. This way, you can make sure that none of your tomatoes go to waste!.
Use A Pot Of Water For More Weight
When pressing the water out of your tomatoes, sometimes a bit of extra weight can be helpful. Try adding some water to a large pot of water and leaving it on the plate you use to press your tomatoes down.
Save The Garlic
Garlic is one of the best ingredients for adding flavor to your pickled green tomatoes, but you can also eat the garlic that’s been sitting in the pickling jar! We love to munch on pickled garlic along with our tomatoes.
Take Your Time
Nonna always says that pickling green tomatoes takes time and passion since the process can sometimes take a few days to do properly. So, plan ahead to ensure that you have plenty of time to let your tomatoes pickle to perfection.
How to Serve Pickled Green Tomatoes
When stored properly, pickled green tomatoes can last for up to 6 months. We love to eat these directly from the jar as a fresh snack, serve them as an appetizer or side dish, or even added in to your next panino. To keep it simple, just place them on a small plate, sprinkled with some fresh sea salt.
Pickled Green Tomatoes
Print Recipe
Equipment
- Large paring knife
- Small bowl
- 2 Large bowls
- Plate
- Glass jar for pickling for pickling
Ingredients
- Fresh green tomatoes, as much as required
- Salt, as much as required
- Vinegar, as much as required
- Garlic, as much as preferred
- Parsley, as much as preferred
- Extra virgin olive oil, EVOO. as much as required
Instructions
- Remove the stem portion of the tomato and any visible imperfections with a paring knife.
- Then slice the tomatoes into round pieces and sprinkle a generous amount of salt into a small bowl.
- Coat the tomatoes in the salt one at a time and put them into a large bowl.
- Continue adding layers of tomatoes and salt until your bowl is completely full.
- Cover the tomatoes with a large plate and press down on them thoroughly with a weight until the water has been removed and they start to soften. Leave for at least 24 hours.
- Next, begin removing the tomatoes by squeezing any excess liquid out and placing them in a separate bowl.
- Fill the bowl to the brim with vinegar and allow the tomatoes to marinate in it for another 24 hours.
- Now remove the tomatoes from the vinegar and place them on a plate. You can leave them in round slices or cut them into bite-size pieces.
- Drizzle EVOO on the tomatoes until well coated.
- Add chopped garlic and fresh parsley and place the tomatoes in the pickling jar.
- Fill the jar with EVOO to preserve them and add more garlic and parsley to the jar for extra flavor.
- Store them in a cold place until you’re ready to eat them.
Video
E ora si mangia, Vincenzo’s Plate…Enjoy!
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