How to make green tomato pickles
I was eating green tomatoes after ripening them and made pickles with some green tomatoes. I made it with salt-based pickles because I wanted to accentuate the color of green tomatoes. I added red and yellow paprika to make the color more colorful. It's a simple dish because it's over when you boil the sauce and pour it. The golden ratio of pickle sauce is always water vinegar sugar soy sauce 2:1:1:1 (soy sauce base) Instead of soy sauce, add 1 spoon of salt per cup of sugar. Adjust the salt level according to your preference.
6 serving
Within 30 minutes
Tina소울푸드
Ingredients
  • Tomato
    20ea
  • Paprika
    1ea
  • Paprika
    1ea
  • Water
    500ml
  • Vinegar
    250ml
  • Sugar
    250ml
  • Salt
    2.5spoon
  • Pickling Spice
    1spoon
  • bay leaf
    1ea
  • lemon juice
    1spoon
  • Water
    2L
  • Vinegar
    2spoon
Cooking Steps
STEP 1/6
Put 2 spoons of vinegar in about 1 liter of water and disinfect tomatoes and paprika for about 10 minutes.
STEP 2/6
Drain the green tomatoes through a sieve.
STEP 3/6
Cut off the tip and the black tip of the tomato and cut it into 4 pieces (2-3mm) horizontally.
STEP 4/6
Remove the white inner stem of paprika
Cut it into bite-size pieces.
STEP 5/6
Put all the sauce ingredients in a pot and simmer over medium heat with a lid on and for about 5 minutes.
STEP 6/6
Put the ingredients in a sterilized, dried container and pour the boiling sauce right away.
- You have to pour the boiling sauce right away to make the pickles crunchy.
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