Description
Pickled Stuffed Green Tomatoes offer a tangy, spicy, and crunchy delight perfect for preserving the fresh flavors of summer tomatoes. These tomatoes are carefully stuffed with a zesty blend of jalapeños and garlic, then layered with dill flowers and parsley before being fermented in a salty brine. This no-cook pickling method allows the flavors to meld beautifully over a few days, resulting in a refreshing and flavorful snack or condiment.
Ingredients
Scale
Tomatoes and Vegetables
- 3 lbs (about 15 medium green tomatoes)
- 3 jalapeños
- 1 head of garlic (pressed)
- 6-8 dill flowers
- 1/3 bunch parsley
Brine
- 1/2 gallon (2 quarts) water
- 3 Tbsp salt
Instructions
- Prepare the brine: Dissolve 3 tablespoons of salt in 1/2 gallon (2 quarts) of water thoroughly to create a salty brine necessary for the pickling process.
- Make the stuffing: Peel and press one entire head of garlic to release its flavor. Remove seeds from 3 jalapeños and mince them finely using a food processor for speed and even consistency. Combine the minced jalapeños with pressed garlic in a small bowl to create the spicy stuffing.
- Slice the tomatoes: Carefully slice each tomato about three-quarters of the way through so that the two halves remain attached, creating a pocket to hold the stuffing. Make sure the cut is parallel to the tomato base and stem for easy stuffing.
- Stuff the tomatoes: Insert approximately 1/2 teaspoon of the jalapeño and garlic mixture into each tomato slit, ensuring that the stuffing is evenly distributed and nestled inside.
- Assemble for pickling: In clean jars, layer the stuffed tomatoes upright, interspersing with dill flowers and parsley stems for added flavor and aroma. Pour the prepared salted water brine over the tomatoes, making sure they are fully submerged.
- Ferment and store: Seal the jars with lids and let them stand at room temperature for 2 days if using smaller tomatoes or up to 3 days for larger ones. After this initial fermentation, refrigerate or place the jars in a cool garage for up to 2 weeks to continue the pickling process. For longer storage, refrigeration is preferred to maintain optimal freshness, though room temperature storage up to 2 weeks is acceptable.
Notes
- The tomatoes should be fully submerged in the brine to prevent spoilage.
- Using fresh dill flowers and parsley enhances the flavor complexity of the pickles.
- Adjust the jalapeño quantity or omit the seeds if you prefer less heat.
- Smaller green tomatoes require a shorter fermentation period compared to larger ones.
- Store pickled tomatoes in a cool place to maintain crispness and flavor longevity.
