I love Instagram as not only do I have dialogues with people i.e. Chefs all over the world, I love coming across new ideas. I came across this idea to use up the last of the tomato harvest using the small green tomatoes. This I found intriguing as I had never heard of pickling green tomatoes. I had a bowl of small green tomatoes and still had fresh herbs in my garden, that I decided to try this recipe.
According to the Instagram posting on this pickle:
"In my location it's very popular in autumn when they pick up last tomatoes in the fields and kitchen gardens. My adjika for stuffing is out of green and hot peppers, garlic, mint, celery, parsley, sage. All stuffed tomatoes are put on celery and horseradish coat and pour with sweet and salt brine"
I have purchased Adjika from a European store that was a red pepper sauce that could be spicy or mild used to flavor food. This adjika was green as I used jalapeño peppers, celery and garlic cloves along with fresh herbs from the garden, like parsley, mint and dill.
To make the Adjika , the vegetables were coarsely pulsed through the Food Processor. The aroma from everything pulsed together was great.
I did have difficulty filling the split tomatoes, not sure how this filling will stay in the tomatoes once the brine is poured on to them.
They certainly looked lovely, but do need a solution to keep the filling in the tomatoes! Maybe wrapping some thing around them like a horseradish leaf!
This morning, I tried the pickles after 2 weeks of fermentation. They were intriguing tasting as with each bite there was an explosion in your mouth! Yes, I will be making them again!
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