Pickled Green Tomatoes

For the pickled green tomatoes, pierce green tomatoes several times with a toothpick and blanch (scald) in salted water for about 3 minutes. Pour into a jar.

Fill with hot marinade, let cool, add oil if necessary, and seal jar tightly. Store in a cool, dark place (can be kept for up to 6 months). For the marinade, bring all ingredients to a boil.

Preparation Tip:

It should not be used unripe tomatoes, but those fruits that - for example, in shady places - have not turned red. Instead of green tomatoes could be pickled cauliflower, carrots, kohlrabi (individually or mixed).

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