How do we get those green tomatoes to taste so fresh and so clean?
- 6-8 green tomatoes, sliced into 1/4” rounds
- 1 large spanish onion, sliced
- 4 cups cider vinegar
- 1 cup water
- 1 cup sugar
- 1/3 cup salt
- 2 tablespoons each; coriander seed, fennel seed, mustard seed, whole black peppercorn
- 2 teaspoons turmeric
- 1 tablespoon fenugreek
- 2 chile arbol, crushed
These seasonings will make the pickles mildly curried. Heat the vinegar, water, sugar, salt and whole spices (exclude the turmeric, fenugreek, and chile) until liquid comes to a boil and the sugar and salt are fully dissolved. Pour the pickle over the tomatoes and onions. Add the turmeric, fenugreek, and chile arbol. Taste. If pickles need more sugar or salt, add them. Look at the color of the pickle, if you want it to be more yellow add more turmeric but be careful not to add too much as it will become bitter. Allow pickles to cool at room temperature and then refrigerate. Green tomatoes will be ready to eat the next day.