Spiced Pickled Green Tomatoes Recipe

About this recipe

A tangy and flavorful pickled dish featuring green tomatoes, onions, and aromatic spices. Perfect as a side or condiment for dinner, this vegetarian recipe is Halal-friendly and easy to prepare.

Ingredients

• 2 Per Pack Natoora White Onions
• 1kg 1kg Green Pepper
• 25 g Celery Seed 25G
• 12.5 Kg Top-Op Cooking Salt 12.5kg
• - Bragg Apple Cider Vinegar
• 1 Kg White Granulated Sugar
• 40G Terre Exotique "Extra" Turmeric Powder, 40G

Instructions

1. 1. Slice 8 cups of green tomatoes and 2 cups of onions into thin pieces. Place them in a large bowl and sprinkle with 1 tablespoon of salt. 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 celery seed, and 1/2 teaspoon of turmeric. Bring the mixture to a boil over medium heat, stirring occasionally.
3. 3. Drain the liquid from the salted tomatoes and onions. Add the drained vegetables to the boiling vinegar mixture in the pan. Stir well and bring the mixture back to a boil.
4. 4. Sterilize 3 pint-sized jars by boiling them in water for 10 minutes. Carefully pack the hot tomato mixture into the jars, leaving about 1/2 inch of space at the top.
5. 5. Pour the boiling vinegar mixture over the packed tomatoes in the jars, ensuring the vegetables are fully submerged. Seal the jars immediately with sterilized lids.
6. 6. Allow the jars to cool at room temperature. Store in the refrigerator or a cool, dark place for at least 24 hours before serving to let the flavors develop.