2 or 3 small green, red or yellow peppers and 1 carrot chopped, optional
2 cups (500 mL), olive oil (approx)
6 garlic cloves, cut in slivers or whole
2 tsp (10 mL) dried oregano
2 Tbsp (30 mL) cracked black pepper
Instructions
Using a sharp knife trim off any blemishes from tomatoes. Slice the green tomatoes into roughly 1/2-inch slices.
Lay out tomatoes in layers in a large ceramic or glass bowl, sprinkling salt in between each layer.
Cover the tomatoes with a plate and a clean kitchen towel and leave to stand in a cool, dark place for 24 hours.
After those 24 hours, take the tomatoes out of the bowl drain them in a colander. Squeeze tomatoes gently and leave in colander for about 20 minutes more, or until most of the liquid has been drained.
Get out another bowl and mix together vinegar and water. Place tomatoes (and green pepper and carrots, if using) into the vinegar/water bowl, making sure the liquid covers all of the vegetables. Cover with a plate and a dishcloth and set aside for approximately 12 hours.
After these 12 hours, drain the liquid from the tomatoes/vegetables/vinegar/water bowl using a colander.
Keep the tomatoes/vegetables in the colander and place a small plate over them, so that the vegetables are being pressed down (and drained through the colander in the bottom.) Add some weight to the top of the small plate so it adds extra pressure to the pickled veggies (I used a brick). Leave it like this for 3-4 hours.
In a separate bowl, mix olive oil, garlic, oregano and cracked peppers. Blend with a spoon and get ready to pack everything up into jars!
Once the veggies have finishes their 3-4 hour colander draining, stuff them into sterilized preserving jars (1 cup/ 250 mL jars are a good size). Pour the oil mixture over the green tomatoes, leaving 1/2 inch (1 cm) head space.
Make sure that all vegetables are covered with oil mixture and seal tightly.
Don’t be afraid to push the vegetables into jars firmly and remember what I said: these measurements aren’t exact! You might need a little less more more of the olive oil mixture to make sure the veggies are covered and fit well in the jar.
Keep the jars in a refrigerator or cool dark room until ready to use. When you remove vegetables to eat, make sure all vegetables left behind in the jar are covered with oil, adding additional oil if necessary. Keep for 6 months.