Pickled Stuffed Green Tomatoes
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.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Dissolve 3 Tbsp salt in 1/2 gallon of water.
- 2
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.
- 3
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.
- 4
Stuff each tomato with about 1/2 tsp of the jalapeño/garlic mixture.
- 5
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.