Pickled Green Tomatoes

Pickled Green Tomatoes

Recipe: Pickled Green Tomatoes

This summer the LETumEAT chefs did a lot of pickling at Soter Vineyards in Carlton, OR. For each of the three harvest dinners Soter Vineyards hosted in September, we prepared a small take-home gift for the guests. Our friend Eric Joppie of Bar Avignon in Portland gave us this recipe for Pickled Green Tomatoes for the first harvest dinner.

This week as we were pulling the last of the tomatoes out of garden to prepare the beds for winter cover crop we had excess green tomatoes and were reminded of this recipe, making sure we could enjoy the tomatoes this winter.



5 lbs green tomatoes (whole or sliced)
1 quart red wine vinegar
5 cups water
1 cup white baker’s sugar
7/8 cup kosher salt
1 oz yellow mustard seed
2 bay leaves
1/2 oz dry oregano
1/2 teaspoon red chile flakes
1 oz whole garlic cloves
1 oz fresh oregano
1 oz fennel seed
1 oz black pepper
1/2 oz coriander
1 oz smoked tomato skin powder (optional – see instruction below)


Toast fennel, black pepper and coriander in a pan for about 2 minutes on medium-low heat. Combine all ingredients (except tomatoes) and bring the brine to a boil over medium-high heat. Remove from the heat and allow to steep for 1 hour.
If you are using small, whole tomatoes, poke them to allow pickle to penetrate the tomato. Place tomatoes in sanitized jars and pour pickle brine over to cover. Close jars and boil for 10 minutes to seal. Recipe yields about 4 quarts.

Smoked Tomato Skin Powder

When we were making tomato sauce last week, after ricing the sauce we saved the skins and smoked them with apple and cherry wood for 2 hours. After the smoking, we placed them in the dehydrator until dry. We ran the dried skins in the food processor and sifted them to get a nice consistent powder. Smoked tomato powder can be used as you would paprika. It has a nice smokey flavor without the heat.


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