Directions
Slice the green tomatoes, cover with salt for a day, then wash, dry with a kitchen towel, place in a bowl, dampen with vinegar and wine. Leave to marinate for another day; drain, dry and layer in a jar, alternating with pestled anchovies, capers, garlic and parsley, peppercorns and a drizzle of olive oil. Continue until the jar is full and then top up with the vegetable oil and seal with a cap. Remember to add more oil the next day as it will definitely be necessary.
After a week the tomatoes are ready to consume.
Ingredients
- Sliced green tomatoes
- Salted anchovies, rinsed, filleted, pestled
- Capers in brine
- Chopped garlic
- Chopped parsley
- Peppercorns
- Extra virgin olive oil
- Seed oil
- Dry white wine
- Wine vinegar
- Salt
Pickled Green Tomatoes
Ingredients
- Sliced green tomatoes
- Salted anchovies, rinsed, filleted, pestled
- Capers in brine
- Chopped garlic
- Chopped parsley
- Peppercorns
- Extra virgin olive oil
- Seed oil
- Dry white wine
- Wine vinegar
- Salt
Directions
Slice the green tomatoes, cover with salt for a day, then wash, dry with a kitchen towel, place in a bowl, dampen with vinegar and wine. Leave to marinate for another day; drain, dry and layer in a jar, alternating with pestled anchovies, capers, garlic and parsley, peppercorns and a drizzle of olive oil. Continue until the jar is full and then top up with the vegetable oil and seal with a cap. Remember to add more oil the next day as it will definitely be necessary.
After a week the tomatoes are ready to consume.
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