Pickled Green Tomatoes (Toorsheyeh)

It’s Summer and I have tomatoes growing out of my ears, so what to do with all these tomatoes? I’ve made salsa, salads, sun-dried tomatoes and still have a lot of green tomatoes left. While pondering what else to make, I remembered my mother used to pickled green tomatoes.

Unfortunately, I didn’t have her recipe for pickled green tomatoes. Who am I kidding, mom did not own a single recipe. How she remembered all those recipes by heart is still a mystery to me. I told myself “how hard can it be?” I’m happy to report that it wasn’t hard at all. Pickling green tomatoes is a piece of cake!



Print Recipe
Pickled Green Tomatoes (Toorsheyeh)
green tomatoes pickled
Prep Time 10 minutes
Cook Time 5 minutes
Passive Time 1 week
Servings
24 oz jar
Ingredients
Prep Time 10 minutes
Cook Time 5 minutes
Passive Time 1 week
Servings
24 oz jar
Ingredients
green tomatoes pickled
Instructions
  1. Sterilize the jar or jars and lids in boiling water, while you prepare the vegetables.
  2. Wash and slice the tomatoes in half or quarters, depending the size of the tomatoes. Peel and slice the garlic cloves, and slice the serranos down the middle.
    Sliced Tomatoes
  3. Pack the tomatoes, garlic and serrano peppers tightly inside the sterilized jar, then add the bay leaves and dill.
    pickles
  4. Boil the water and add to the vinegar. Stir in the salt and sugar until completely dissolved. Carefully pour the liquid into the jars until the tomatoes are completely submerged. Seal jar tightly and place in the refrigerator for a week to allow the tomatoes to pickle.
    green tomatoes pickled
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