Green Tomato Pickles

Hello dear friends,

I thought a pickle recipe would be good for you on top of such a sweet cookie and cake recipe...

A recipe for pickled tomatoes, which we started to eat and, as it can be understood from this, is quite late to be published. These tomatoes were personally picked from the garden of my mother's house. They were the last and greenest tomatoes of the summer season that did not have a chance to turn red.

You can divide the large tomatoes into 4 and set the cherry-sized ones in separate containers by making holes with a toothpick. The establishment formula is the same for both types of tomatoes.

If you want, you can wash and dry large tomatoes and then cut holes on them with a toothpick and set them whole, but it will take a long time to mature.

If you have time to go to the market, I recommend you not to miss these last days of pickles and give them a try.

Finally, you can use celery stalks and leaves instead of dill.

Tips for making pickles You can find my article here.

Love…

Ingredients for Green Tomato Pickle Recipe

• 1 kilo of green tomatoes
• 1 liter of boiled hot water (drinking water)
• half a glass of grape vinegar
• 3 tablespoons of pickling salt (coarse salt)
• juice of half a lemon (optional)
• 1 teaspoon of granulated sugar
• dill
• 1 handful of chickpeas
• 1 head of garlic
• 2 1-pound jars or 1 2-pound glass jar

How to Make Green Tomato Pickles Recipe?

1. Take 1 liter of hot water in a suitable size measuring cup or mixing bowl.
2. Add vinegar, lemon juice, salt and sugar and mix until the salt dissolves.
3. Once the salt has melted, set it aside to cool.
4. Throw some chickpeas at the bottom of the jar.
5. Place the green tomatoes that you washed and cut into 4 parts, and all the garlic you picked, in the jar.
6. Add the pickle juice and press it by putting dill or celery leaves on it.
7. Close the lid of the jar tightly, store it in a place out of the sun and taste it after 10 days. Since they are sliced, your pickle is ready in a maximum of 15 days.