Pickled Stuffed Green Tomatoes
Prep Time: 15 minutes
Total Time: 15 minutes
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.
- 3 lbs about 15 medium tomatoes
- 1/2 gallon 2 qts water
- 3 Tbsp Salt
- 3 jalapenos
- 1 head of garlic pressed
- 6-8 Dill flowers
- 1/3 bunch parsley
Dissolve 3 Tbsp salt in 1/2 gallon of water.
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.
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.
Stuff each tomato with about 1/2 tsp of the jalapeño/garlic mixture.
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.