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Recipe 13: Green tomato pickle

Posted by Simon Lockrey on


Here is a delicious way to enjoy young, green tomatoes from your Glowpear, for longer, whether early or late in the season.



4 cups of green tomatoes, sliced

1 tablespoon of fresh fennel seeds, or fennel tops

2 garlic cloves

1 teaspoon of whole black peppercorns

2 tablespoons of salt

1 tablespoon of white sugar

1 cup of white vinegar

1 cup of water


  1. Wash a large (1 litre) jar and lid in hot soapy water, and then rinse and leave to dry.
  2. Slice the green tomatoes you've collected and pack them into the washed and dried jar.
  3. Pluck your fennel seeds, or finely slice fennel tops and add them to a saucepan along with the peeled garlic cloves.  Then add the peppercorns, salt, sugar, vinegar and water.  Bring to the boil and stir until the salt and sugar have dissolved.
  4. Place the tomato jar over a sink and carefully pour over the pickle brine.  Using a spoon, gently push the peppercorns down into the mixture to evenly distribute them. 
  5. Next add the lid to the jar and let it cool to room temperature. 
  6. Store the pickle in the fridge overnight before tasting.  


Try serving the green tomato pickle on toasted sourdough with goats cheese, fresh basil and a drizzle of extra virgin olive oil. This pickle keeps in the fridge for several weeks, so you'll have plenty of time to enjoy it!


For more tasty treats, check out other recipes in this series by Lloyd the Farmer.

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