Go Back
–+ servings
Servings: 2 jar

Pickled green tomatoes with chili and ginger

Author: Katrine
Keyword: easy, Fall, Pickling, raw pickling, tomato, Vegetables
Prep Time: 5 minutes
Cook Time: 15 minutes
Metric - US Customary

Equipment

  • Canning Jar
  • Cutting Board
  • Chef'S Knife
  • Pot

Ingredients

  • Atamon
  • 750 gram Tomato green
  • 2.5 Snack Pepper red
  • 2 Chili fresh
  • 1 slices Fresh ginger about 5 centimeters
  • 500 gram Water
  • 500 gram Vinegar
  • 500 gram Sugar
  • Star Anise 2 - 3 pieces
  • 0.5 Cinnamon Stick

Instructions

    1. Scald and rinse your clamp jars with atamon - both jars, lids, and rubber rings.
    2. Rinse the tomatoes under cold water.
    3. Rinse the bell peppers, remove seeds and stem, and cut them into appropriate, bite-sized slices.
    4. Rinse the chilies and optionally remove the seeds if it shouldn't be too strong.
    5. Cut the chili into smaller slices.
    6. Peel the ginger and cut it into somewhat coarse pieces.
    7. Find a pot and pour water and vinegar into it.
    8. Bring it to a boil on the stove.
    9. Then add the tomatoes, bell pepper, chili (with or without seeds), and ginger.
    10. Let it boil for five minutes.
    11. Then fish out the tomatoes, bell pepper, chili, and ginger from the pot.
    12. Now pour sugar into the pot and let it dissolve while continuing to boil.
    13. Return the tomatoes, bell pepper, chili, and ginger to the pot and let it simmer for 10 minutes.
    14. Pour all the liquid from the pot into a pitcher.
    15. Place the remaining contents from the pot into the two cleaned clamp jars and then distribute the liquid into each jar.
    16. Immediately put lids on the jars and let them cool at room temperature.
    17. Let them sit for about a week before using them. After that, they should be stored in the refrigerator.