Get ready to transform ordinary green tomatoes into an extraordinary culinary masterpiece that will have your taste buds dancing with joy! These Pickled Stuffed Green Tomatoes are not just a recipe; they're a gourmet adventure that combines the crisp tartness of unripe tomatoes with a creamy, herb-infused filling that will make your guests wonder how you became such a kitchen wizard. Imagine serving an appetizer that looks stunning, tastes incredible, and comes with a wow factor that screams culinary creativity!
Prep Time: 20 mins
Cook Time: -
Total Time:
Cuisine: American
Serves: 4 servings
Ingredients
- 12 small green tomatoes
- 1 cup cream cheese
- 1/4 cup fresh herbs (dill, parsley)
- 1/2 cup vinegar
- 1 cup water
- 1 tablespoon salt
Instructions
- Carefully wash the green tomatoes and pat them dry with clean kitchen towels. Using a sharp paring knife, carefully cut a small circular top off each tomato, creating a removable lid.
- Gently scoop out the seeds and inner flesh of the tomatoes, creating a hollow cavity. Be careful not to puncture the tomato walls, maintaining their structural integrity.
- In a mixing bowl, combine cream cheese with finely chopped fresh herbs (dill and parsley). Mix thoroughly until herbs are evenly distributed throughout the cream cheese.
- Using a small spoon or piping bag, carefully fill each hollowed tomato with the herbed cream cheese mixture. Pack the filling gently but completely.
- In a separate non-reactive container, prepare the pickling liquid by combining vinegar, water, and salt. Whisk until the salt is completely dissolved.
- Arrange the stuffed tomatoes in a clean glass jar, ensuring they are packed snugly but not crushed.
- Pour the prepared pickling liquid over the stuffed tomatoes, ensuring they are completely submerged. If needed, add additional liquid to cover.
- Seal the jar and refrigerate for 24 hours, allowing the tomatoes to pickle and flavors to meld together.
- Before serving, remove tomatoes from the pickling liquid and bring to room temperature. Garnish with additional fresh herbs if desired.
Tips
- Choose firm, small green tomatoes for the best texture and presentation. Avoid overly soft or bruised tomatoes.
- Use a sharp paring knife and work carefully when hollowing out the tomatoes to maintain their structural integrity.
- For the creamiest filling, ensure your cream cheese is at room temperature before mixing with herbs.
- Use fresh herbs for the most vibrant flavor - the difference is noticeable!
- Make sure your pickling liquid is completely cool before pouring over the stuffed tomatoes to prevent cooking.
- For best flavor, let the tomatoes pickle for the full 24 hours. Patience is key in developing those complex, tangy notes.
- If you prefer a less salty pickle, you can adjust the salt content in the pickling liquid to suit your taste.
- These pickled tomatoes can be stored in the refrigerator for up to a week, making them a perfect make-ahead appetizer.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 5g
Protein: 3g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg