1 pound green tomatoes, cored and cut into 1/2 inch pieces
2 tablespoons salt
2 pieces sun dried tomato, soaked and minced
2 large cloves garlic, minced
6 mint leaves, chopped
12 basil leaves, chopped
1 tablespoon fresh red hot chili, minced
3 cups white vinegar
1 cup water
extra-virgin olive oil
glass jars and lids, 1/2 and 1 pint
Instructions
Put cut up tomatoes in a glass or china bowl and sprinkle with two tablespoons salt. Cover and refrigerate for 24 hours. Pour into a colander and rinse under cool water, then drain well.
Combine tomatoes with garlic, chili, herbs, and sun dried tomatoes. Mix well
Heat clean jars and lids in large pot of boiling water for five minutes to sterilize. Remove and drain jars. Fill them with tomato mixture up to 3/4 inch from the top of jars. Blend water with vinegar and pour over jars to 1/2 inch from the top, tapping out air bubbles. Cover surface with olive oil and put on the lids tightly.
Keep these jars in the refrigerator. They are ready to eat in one week. They keep for 6 months as long as the tomatoes stay under the vinegar.
Serving
Suggestions
Eat as antipasto, Chop and mix into sauces, soups, sauteed vegetables. Great on sandwiches.
Originally Submitted
10/9/2011
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