The Secret to Italian Nonna's Pickled Green Tomatoes

By Vincenzo's Plate · 30 min

Ingredients

Instructions

1. Trim the stem end and any blemishes from the tomatoes with a paring knife.
2. Slice the tomatoes into rounds. Toss them in a small bowl with a generous amount of salt, coating each piece, then layer them in a large bowl with more salt until it is full.
3. Cover with a large plate, press firmly with a weight until water is drawn out and the tomatoes begin to soften. Leave for at least 24 hours.
4. Squeeze out any excess liquid and move the tomatoes to a separate bowl.
5. Fill the bowl to the brim with vinegar and marinate for another 24 hours.
6. Take the tomatoes out of the vinegar and place them on a plate. Leave in rounds or cut into bite-size pieces.
7. Drizzle with extra virgin olive oil until well coated.
8. Add chopped garlic and fresh parsley, then pack the tomatoes into the pickling jar.
9. Fill the jar with extra virgin olive oil to preserve them, adding more garlic and parsley for extra flavor.
10. Store in a cold place until ready to eat.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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