Similar to a giardiniera, these pickles work on an antipasto plate, atop a mound of ricotta on rusk or simply a pickle on your dinner plate. Aren't they pretty?
Ingredients:
8 cups sliced green tomatoes, about 1/4 - 1/2" thick
1/4 cup coarse salt
3 cups white vinegar
1 cup water
1 red pepper, sliced
1 or 2 carrots cut in sticks
1 jalapeño, sliced in rings
2 cups olive oil
6 garlic cloves, whole or halved
2 tsps dry oregano
2 tbsps black peppercorns
In a large bowl layer sliced tomatoes with coarse salt. Cover with a plate and dishtowel and refrigerate 24 hours.
After 24 hours, drain the tomatoes in a colander and press gently. Let sit in colander 15 minutes. Again in a large bowl, mix the water and vinegar together and add the tomatoes, red pepper, carrots and jalapeño.
Make sure they are fully submerged in the liquid. I used a plate topped with a water-filled bowl for weight. Cover with dishtowel and wait 4 or 5 hours. Then drain and let sit in colander 30 minutes.
Combine the olive oil, oregano and peppercorns. Pack (really pack!) sterilized jars with the vegetables and a couple of garlic cloves.
Pour the oil mixture into each jar, pushing down the veggies so that everything is covered with oil. Seal the jars.
Good in the fridge for 6 months, if they last that long!
Makes about 3 pints.
Adapted from: https://carlaazevedocooking.wordpress.com/2016/11/25/italys-secret-condiment-pickled-green-tomatoes/
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