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Pickled Stuffed Green Tomatoes
This pickled tomatoes recipe came straight from our relatives in Ukraine; authentic to the core. There are always plenty of unripe tomatoes at the first Fall frost. If your frost has already hit, I hope you've picked those green tomatoes because this is a great way to use them up! You have to try these with mashed or pan-fried potatoes for the full Ukrainian effect. :) Let these marinate at room temp for 2 days for smaller tomatoes (3 days for larger tomatoes), then refrigerate or keep in a cold garage up to 2 weeks.
👥 8 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 15 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
📝 Preparation Steps
1
Dissolve 3 Tbsp salt in 1/2 gallon of water.
Salt3 Tbsp
2
Peel and press 1 whole head of garlic. Next ,seed and mince 3 jalapeños. Use a food processor for speediness. Combine garlic and jalapeños in a small bowl.
head of garlic (pressed)1
3
Slice your tomatoes about 3/4 of the way through so your cut is parallel to the base and the stem. Don't cut them all the way through. You want both halves to be attached.
4
Stuff each tomato with about 1/2 tsp of the jalapeño/garlic mixture.
5
Layer stuffed tomatoes with dill flowers and parsley stems in a jar. Place the tomatoes upright. Pour the salted water over the tomatoes, cover with lid and let stand at room temp for 2 days for smaller tomatoes (3 days for larger tomatoes), then refrigerate or leave in a cold garage up to 2 weeks. My mom kept them at room temp for 2 weeks and they were still great. I prefer a cold tomato.
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