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Fabulous to have tucked away in the pantry for serving with cheese, antipasto platters and with cold meats.
Green Tomato Antipasto Pickles
600g green tomatoes, halved and cut in thin (¼cm) slices 5 tsp salt 2 cups cider vinegar 1 tsp mustard seeds 1 tsp dried oregano 1 tsp dried garlic flakes (optional) about ½ cup olive oil
© Annabel Langbein Media
Place tomatoes in a non-corrosive container. Sprinkle with salt and pour over ½ cup of the vinegar. Mix to combine. Cover and stand for 48 hours in the fridge.
Transfer tomatoes to a sieve, discarding the brining vinegar. Rinse tomatoes briefly under cold water and then transfer to sterilised jars. Sprinkle over mustard seeds, oregano and optional garlic. Pour over the remaining 1½ cups vinegar to fully cover (add more vinegar if needed). Add olive oil to cover by 1cm. Cover and store in the fridge. These green tomato pickles will keep for months provided they are covered fully in vinegar after each use.
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