Tomato pickle (recipe)
| Tomato pickle (recipe) | |
|---|---|
| Name | Tomato pickle |
| Ingredients | Tomatoes • Garlic cloves • Fresh chili peppers • Dry dill weed • Pickling salt • Water |
| Preptime (in hours) | 0.166666667 |
| Totaltime (in hours) | 0.166666667 |
| Keto friendliness | Keto friendly |
| Calories | 29.8 |
| Fat | 0.4 |
| Protein | 1.5 |
| Carbohydrate | 6.4 |
| Fiber | 1.8 |
| Net carbohydrates | 4.6 |
| Sugar | 3.6 |
| Saturated fat | 0.1 |
| Cholesterol (mg) | 0 |
| Sodium | 1754.1 |
| Yield | 2 quarts |
| Reviewaggregate | |
{{
|= mild green tomato pickle from green tomatoes that are still on the vine at the end of the summer. My recently published book Tried and True Recipes from a Caterer's Kitchen (www.eloquentbooks.com/TriedandTrueRecipes.html) describes the natural fermentation process using two kinds of bacteria and yeast from the air. Fermentation is complete in five to eight days.-->
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Time:
Prep Time in Hours and Mins:10M
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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Tomato pickle (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Recipe instructions
- 1.\tWash green tomatoes thoroughly. Cut them into halves or quarters so the pieces or no larger than a walnut.
- 2.\tPlace garlic and chilies into a two-quart glass jar or crockery pot. Pack tomatoes tightly into the jar.
- 3.\tHeat water until lukewarm, add pickling salt and stir until dissolved. Add dill weed, dill seeds and pickling spice and pour over tomatoes until they are totally submerged. Cover with a clean, small plate so all tomatoes are submerged.
- 4.\tCover with a cheesecloth, label and let ferment at room temperature.
- Start checking pickles after three days and continue testing daily. Scrape off any scum that may form on top of the liquid. The tomatoes turn translucent and sour with a pleasing fermenting scent in five to eight days. As soon as they are sour for your taste but still crisp, remove cheesecloth, cover the jar with a lid and refrigerate.
- They keep firm and good in the refrigerator for three to four weeks.
Food tags
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Contributors: Prab R. Tumpati, MD
