Achar tamat

Achar tamat

Pickled tomatoes

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1kg firm, ripe, small or medium tomatoes
80g rock salt
3 teaspoons freshly ground black pepper
3 teaspoons paprika
2 teaspoons ground coriander
6 garlic cloves, halved lengthways
750ml white vinegar

Method

  1. Choose tomatoes with no sign of decay; wash them well. Cut a slit almost halfway through each tomato at the stem end, then fill the slits with salt. Place upright in a bowl and leave for 3 days. Drain off the liquid as it accumulates.
  2. Invert the tomatoes in a colander to drain the excess liquid.
  3. Combine the pepper, paprika and coriander and sprinkle about ½ teaspoon of the mixture into each tomato.
  4. Pack the tomatoes into sterilised jars, adding the garlic pieces between the layers. Fill the jars with the vinegar and seal with glass or plastic lids; if using metal lids, place a doubled piece of plastic wrap over the top of the jars before securing the lids.
  5. Leave for 1 week before opening. Use within 6 weeks.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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