19th June 2020

Food / George Blower

Pickled Tomatoes by George Blower

4 1

Pickled Tomatoes by George Blower

Cooks in: 20 mins

Difficulty: Medium


1 part water
1 part apple cider vinegar
6% salt of the total liquid weight
3% sugar of the total liquid weight.

Feel free to add any spices as you like, such as fennel, coriander or mustard seeds, and peppercorns and/or bay.


I find the firm flesh and skin of a green tomato takes very well to a sharp, fiery pickle liquor. You’d do well to find a better tomato sauce if you blitz some of these up when pickled. The remaining pickle liquor makes a great Bloody Mary!


1. Wash your tomatoes and remove the stems. Poke 2-3 holes through your tomatoes with a skewer, which will help let the brine soak in. If they’re large beef or vine tomatoes, slice or cut into quarters.

2. Place the tomatoes in a sterilised jar. Add some fresh dill on top or any other herbs you like.

3. In a small pot combine the remaining ingredients and adjust to your taste as you see fit.

4. Bring the mixture to a boil for 3-5 minutes. Remove from the heat and allow to cool to room temperature

5. Pour the pickle liquor over the tomatoes, cover with a sterilised lid and screw on to secure. Pop in the fridge for 24hours or so and they’re ready to go.

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George Blower

Leith-trained George Blower started his culinary career learning the ropes from eco-chef Tom Hunt with seasonal, minimal waste cuisine at Poco. Then, after some time with Nuno Mendes at Taberna Do Mercado and Origin Coffee, George created his ever-growing supper club, Blower’s Place, offering a seven-course vegan-by-default tasting menu for 30 guests roughly every 8 weeks. Alongside founding Blower's Place, George is also a chef at award-winning zero waste restaurant, Silo, in Hackney Wick.

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