Pickled Green Tomatoes (Domate Turshi)

There's a big closed jar with pickled green tomatoes, sliced. You can see a red chili and some peppercorn in the jar too. Next to the jar there's 2 whole green tomatoes, parsley and a red chili.

Pickled green tomatoes are a Mediterranean delicacy. We make them end of summer to preserve the tomatoes for winter time and usually serve them as a salad alongside winter soups.

Course Salad

Cuisine Albanian, Balkan, Mediterranean

Keyword domate turshi, pickled green tomatoes

Prep Time 15

Cook Time 10

Pickling time 14

Total Time 14 25

Servings servings

Calories 47kcal

Author Sonila

Equipment

Large mason jar

Ingredients

8 green tomatoes
5 garlic cloves
1 tbsp peppercorn
4 bay leaves
2 red chilis
1 cup fresh parsley
⅓ cup coarse sea salt preferably Mediterranean
4 cups water
1 cup white vinegar

Instructions

Brine

In a medium pot, mix 4 cups of water with ⅓ cup coarse sea salt. Set to boil, once boiled, turn heat off and let cool.

Pickling process

Sterilize the mason jar.
Wash and pat dry the tomatoes. Slice them in quarterly pieces. Add slices to mason jar.
When jar is filled halfway through, add garlic cloves, peppercorn, and half the parsley. Then fit in the red chilis on the sides, bay leaves on top. Continue slicing tomatoes and filling the jar to the top.
Once jar is full, add the remaining parsley to fill in any voids. Then pour the brine on top. Finally add the vinegar until you fill the jar up to a quarter inch from the edge.
Close lid and ring tightly. Can the jar and store it in a dark, cool place in your kitchen. Don't open for at least 2 weeks. Once you open the jar, refrigerate the pickled tomatoes.
Serve as a salad with red onions, olives and olive oil or thinly sliced on sandwiches.

Video

Nutrition