Picked my green tomatoes before the frost hits here!
I made these earlier in the season and fell in love with them.
*This is a recipe adapted from Korean pickle recipes. I also adjust the recipe for MY taste each time.
NOTE: This is a Korean way of making pickles that doesn’t involve any canning or jaring technique.
Remember, pickles don’t last forever. Usually they last about six months in my refrigerator and if I make them in the fall, I eat them only until that Spring.
Here is the “Recipe”
1. Clean and towel dry small to medium green tomatos – Fill any glass jar available
I use a large “Kimchi” jar which is about a quart size
I guesstimate that it’s about 3 lbs of tomatos
2. POKE tomatos with a toothpick several times
I usually poke top, bottom, side to side depending on how big the tomatos is
3. Add 1 cup of water, 1 cup of soysauce, 1 cup of sugar, 1 cup of vinegar, and 1/2 cup of wine in a large pot and boil the mixture
I also add a tablespoonful of red pepper flakes for a spicy kick!
Test the mixture to see if YOU like the taste. If it’s too salty, add more water or wine. Just go with it!
4. Let it boil for about 5 minutes then remove from heat and pour into the jar full of tomatos
There are different school of thought on whether to pour the mixture boiling hot or after it’s cooled a bit, but I like to pour it boiling hot
5. The mixture should cover the tomatos, if it doesn’t, make some more and dump it in there!
** VERY IMPORTANT TO REMEMBER: Pour out the liquid after about 3 days and boil the liquid again then pour it back into the jar.
This process helps eliminate any impurities in the jar and prevent spoilage. Repeat this process every 3 days for the grand total of THREE times.
Here is a picture of the finished Korean Pickled Green Tomatos! In about two weeks, they will be ready to eat- once they turn yellowish/transluscent color.
You can use this recipe to make more pickles! – peppers are my fav. You can use tomato and pepper pickles in sandwiches or accompany your choice meat as a side.