Vegan Pickled Green Tomatoes Recipe

About this recipe

A tangy and flavorful vegan pickled green tomato recipe, perfect as a side dish or topping for your favorite meals. This easy-to-make dish is ideal for dinner and suits those seeking plant-based solutions.

Ingredients

• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 pc (500 ml) Baidyanath Apple Cider Vinegar With Mother - Red Himalayan Apples - Raw, Unfiltered & Unpasteurised
• 5 kg Whole Farm Grocery Sugar (5 Kg)
• 100 g X 3 Mtr Turmeric Powder | Arisina Pudi Combo
• 200 g Whole Farm Premium Black Small Mustard Seeds

Instructions

1. 1. Combine 8 cups of chopped green tomatoes, 2 cups of diced onions, and 1 tablespoon of salt in a large bowl. Mix well and let stand for 1 hour to draw out excess moisture.
2. 2. In a large pan, combine 1/2 cup of diced green pepper, 1 cup of apple cider vinegar, 1 3/4 cups of sugar, 1/2 teaspoon of turmeric, and 1 teaspoon of mustard seeds. Bring the mixture to a boil over medium heat, stirring occasionally.
3. 3. Drain any liquid from the tomato and onion mixture, then add it to the boiling vinegar mixture. Stir well and bring everything back to a boil.
4. 4. Once boiling, reduce the heat slightly and simmer for 5 minutes to allow the flavors to meld.
5. 5. Carefully pack the hot tomato mixture into sterilized jars, leaving about 1/2 inch of headspace. Pour the boiling vinegar mixture over the tomatoes to cover them completely.
6. 6. Seal the jars with sterilized lids immediately. Allow the jars to cool at room temperature before storing them in the refrigerator or a cool, dark place. Makes approximately 3 pints.