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Italian Farmhouse Green Tomato Pickle see tipnut website Recipe

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This recipe for Italian Farmhouse Green Tomato Pickle see tipnut website is from Annypanny's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Makes about 3 cups and doubles easily

It's excellent on burgers with sauteed mushrooms.

1 pound green tomatoes, cored and cut into 1/2-inch pieces
2 tablespoons salt
2 pieces sun-dried tomatoes (not under oil), soaked and minced
2 large cloves garlic, minced
1 tablespoon minced fresh hot red chile
6 mint leaves, chopped
12 basil leaves, minced
about 4 cups white wine vinegar (must be 7 percent acid)
about 1/2 cup fruity extra-virgin olive oil
Directions:
Directions:
Ahead of Time: Tomatoes keep 6 months in the refrigerator as long as they are totally covered with vinegar after each use.
1. In a china or glass bowl combine tomatoes and salt, cover and refrigerate 24 hours. Turn into a sieve and rinse briefly under cold, running water. Toss tomatoes with garlic, chile, sun-dried tomatoes, and herbs.

2. Collect small jars and lids adding up to about 4 cups capacity. Wash them in hot soapy water, then immerse in water in a large pot. Bring lids and jars to a simmer, lift out with tongs and fill with tomato mixture to within 1 inch of jar's lip. Add enough vinegar to cover, topping off with a little oil. Seal, cool, and refrigerate.

3. Marinate 4 days before serving. Top off with more vinegar and seal after each serving.
Personal Notes:
Personal Notes:
Rinse tomatoes extra good after salt soak, taste for saltiness. Used less vinegar (5% acid was all I could find) and less olive oil. Very tart and pickly. Great on hamburgers.

 

 

 

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