To Pickle Tomatoes
A recipe for pickling tomatoes.
Ingredients
- as needed Ripe Tomatoes
- as needed Brine
- as needed Small Onions
- as needed Horse-radish
- as needed Vinegar
- as needed Spices (in a spice bag)
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Instructions
- 1Select thoroughly ripe, small, round tomatoes. Do not prick them.
- 2Let the tomatoes lie in strong brine for three or four days.
- 3Put the tomatoes in layers in jars, mixing with small onions and pieces of horse-radish.
- 4Pour on cold, spiced vinegar. Use a spice-bag in each jar.
- 5Cover the jars carefully and store in a cellar for a full month before using.
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This traditional Gujarati pickle transforms small, ripe tomatoes into a tangy and aromatic condiment through a careful curing process. Whole spices like black peppercorns and cloves are simmered in vinegar to create a robust brine that infuses the tomatoes with deep, savory heat. The result is a preserved delicacy with a perfect balance of acidity and spice, ready to elevate any meal after maturing for a fortnight.
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