By David Harbilas
In past posts I’ve repeated the need to use the freshest, ripest tomatoes possible.
Now I’m telling you to find those hard, nearly green tomatoes that are grown only for mass consumption.
These are the tomatoes many restaurants unfortunately buy and use in bland salads, and they taste primarily of acid.
So why fight that? Pickling is so versatile and healthy it’s a wonder more people don’t do it at home. And it’s also very cheap, especially if you’re using those less than perfect vegetables.
- 2 pounds under-ripe tomatoes
- 1 yellow onion, roughly chopped
- 5 cloves garlic
- 3 cups vinegar, preferably cider though white distilled will also work fine
- 1 cup sugar
- 1 tsp. red pepper flake (optional)
- 2 cups water
- Â¼ cup salt
- 1 tablespoon black peppercorns
- About 5 slices of fresh ginger
Cut the tomatoes into wedges and place in a stainless steel or glass container. In a saucepan, combine the remaining ingredients and heat to a boil. Remove from the heat, cool to room temperature and pour over the tomatoes. If necessary, place a plate over the tomatoes to keep them submerged in the pickling liquid. Let sit for 24-48 hours in a refrigerator.