Israeli Green Tomato Pickles Recipe
tomato pickles for more than six months.
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- Type
- Vegetarian
- Level
- Easy
- Prep Time
- 20 Minutes
- Total Time
- 3 Days
- Yield
- 12 Servings
Tools You Will Need:
1 mason jar
1 tsp
1 cup
1 tsp
1 cup
Ingredients:
8 green or semi-green tomatoes
3 fresh celery stalks
8 cloves garlic, sliced in half
3 hot red peppers
Water
Sea-salt
3 fresh celery stalks
8 cloves garlic, sliced in half
3 hot red peppers
Water
Sea-salt
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1. Put the celery stalks in the bottom of the jar.
2. Make cross-shaped cuts on the bottom of each tomato and put them in
the jar, along with the cloves and the hot red peppers.
3. Fill the jar with water and add 1 tsp sea-salt for each cup of water.
4. Put the jar in a sunny spot for 3 days and then move it to dry dark spot
for seven more days. By then it should be ready.
Tip: You can store the green tomato pickles for more than 6 months in a
dry dark place; you don’t even need to refrigerate them.
2. Make cross-shaped cuts on the bottom of each tomato and put them in
the jar, along with the cloves and the hot red peppers.
3. Fill the jar with water and add 1 tsp sea-salt for each cup of water.
4. Put the jar in a sunny spot for 3 days and then move it to dry dark spot
for seven more days. By then it should be ready.
Tip: You can store the green tomato pickles for more than 6 months in a
dry dark place; you don’t even need to refrigerate them.
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