Pickled Green Tomatoes in Olive Oil

Steps

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1. 1
   Wash the green tomatoes thoroughly, making sure to remove any debris and the stem end.
   ▶ ≈0:00
2. 2
   Combine three cups of white vinegar and three cups of water in a large container.
   ▶ ≈0:48
3. 3
   Add a pinch of salt to the vinegar and water mixture.
   ▶ ≈1:05
4. 4
   Cut the green tomatoes according to size—large ones into quarters and smaller ones into halves.
   ▶ ≈1:32
5. 5
   Place the cut tomatoes into the vinegar brine and weigh them down with a heavy object to keep them completely submerged.
   ▶ ≈2:20
6. 6
   Let the tomatoes soak in the brine overnight (about 24 hours), then drain off the excess liquid.
   ▶ ≈3:29
7. 7
   Prepare a clean jar and layer the drained tomatoes with the seasonings: salt, black pepper, chopped garlic, hot pepper flakes, and oregano.
   ▶ ≈5:41
8. 8
   Pack the seasoned tomatoes firmly into the jar, squeezing them together to ensure they are tightly arranged.
   ▶ ≈11:10
9. 9
   Pour extra virgin olive oil over the top of the jar, making sure to completely cover all the tomatoes and seasonings.
   ▶ ≈12:43
10. 10
    Wipe the jar rim and lid clean, seal the jar, and refrigerate. Allow it to rest for at least one week before serving to allow the flavors to fully develop.
    ▶ ≈14:13