When I lived in San Francisco I used to go to a Jewish restaurant that always had pickled green tomatoes. Eventually I developed a recipe that I liked and I am going to share it with you, naturally. This is a recipe built for almost instant pickled green tomato relief, because it only takes 1 day of pickling before you can open the jar and enjoy a crisp tasty wedge of green tomato pickle. The longer the tomatoes sit in the jar the softer and more pickled they become, but I usually can't wait. This recipe is similar to my spicy pickle carrots posted this month, but with less spice.
Pickled Green Tomatoes
Pickled Green Tomatoes Click on photos to view larger |
2- 1 quart canning jars
4 1/2 tablespoons sea salt, or kosher salt
3/4 cup white vinegar
1 teaspoon olive oil
2 red or green jalapeno pepper, cut lengthwise into 8 slivers, remove most of the seeds, or use Hawaiian chili peppers as shown in photo
4 cloves of garlic, smashed and skin removed
1/2 of a small yellow onion, cut into slivers
2 teaspoons dried dill
2 teaspoons pickling spice, divided
10 large green roma tomatoes, enough to fill 2 quart canning jars (you can use cherry or regular tomatoes as well, but they need to be green or they get too soft)2 teaspoons pickling spice, divided
Procedure:
Sterilizing Canning Jars |
To make the brining solution, to a medium sized pot, add 1 1/2 quarts (6 cups) of hot water, 4 1/2 tablespoons of sea salt, and 3/4 cup of white vinegar. Stir and bring to a boil on medium heat. Meanwhile in a small skillet, saute the jalapeno pepper, garlic, and onion in the olive oil, over medium heat, until the onion just starts to get brown around the edges, but not burnt. Turn the heat off.
Sauted onions, garlic, and peppers |
Note: Unless you grow your own tomatoes here on Moloka'i, it can be difficult finding green tomatoes. You can sometimes find them at Kumu Farms or Farmer's Market.
Roasted Beet Carpaccio
with Pickled Green Tomatoes
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Roasted Beet Carpaccio with Pickled Green Tomatoes Click on photo to view larger |
Ingredients:
4 small beets
2 tablespoons olive oil
2 tablespoons balsamic vinegar
pinch of salt
pickled green tomatoes (see recipe above)
dried dill for garnish
Procedure:
Pre-heat your oven to 400˚F.
Wash the beets, do not peel. Dry with paper towel. Place beets in a pouch made of heavy duty aluminum foil, large enough to enclose the beets. Sprinkle the beets with the olive oil, balsamic vinegar, and a pinch of salt. Wrap the foil tightly around the beets. Place in oven and roast for 45 minutes to 1 hour (timings vary from oven to oven). Test with a sharp knife, if is slides through easily, the beets are cooked. Remove from oven and allow to cool for 20 minutes. Remove the skin and carefully slice the beets very thinly. Set aside.
Next, thinly slice the pickled green tomatoes. On a large serving plate or individual plates, arrange the beet slices overlapping in a circle. Now place several slices of pickled green tomatoes in the center of the beets, also arranged in a circle. Garnish with a sprinkle of dried dill. Makes 2 servings as an appetizer or a side dish.