1 medium-sized green tomato
1 large carrot
1 small beetroot (optional)
To taste, salt
3/4 teaspoon ground ginger
2-3 cloves of garlic (optional)
3/4 cup vinegar
1 medium-sized green tomato
1 large carrot
1 small beetroot (optional)
To taste, salt
3/4 teaspoon ground ginger
2-3 cloves of garlic (optional)
3/4 cup vinegar
Grate the green tomatoes and carrots together with a coarse grater
Add salt to taste and mix well
Let it rest for at least one day
Squeeze it very well and rinse in cold water several times
Mix together the ginger, garlic, and vinegar, and let it rest for 1 hour or more
Cook this mixture and add it to the green tomatoes
If needed, add more salt or vinegar
Pour the pickles into a jar, seal it tightly, and refrigerate for 2-3 days before serving
Noteworthy: Beetroot can have a strong smell after soaking, but this scent disappears when the pickles are ready.
