Green Tomato and Lemongrass Pickle
This recipe was originally published in my book, The Banh Mi Handbook (Ten Speed Press, 2014). One batch yields 2 cups. Let me know your thoughts after you make a batch.
Ingredients
- 300 g | ⅔ pound unripened green tomato
- 1 medium lemongrass stalk (about 1.5 oz | 45g)
- 1 small clove garlic, lightly crushed
- Generous ¼ teaspoon dried red pepper flakes or 1 fresh Thai or serrano chile, split lengthwise
- Pinch of ground turmeric (optional)
- ¼ plus ⅛ teaspoon fine sea salt
- 50 g | ¼ cup sugar
- 135 ml | ½ cup plus 1 tablespoon distilled white vinegar, Heinz preferred
- 120 ml | ½ cup water
Instructions
- Cut the tomato: Depending on the size of the tomato, keep them whole, or halve or quarter them. Regardless, cut the tomato crosswise into pieces about ¼ inch thick. Pack the tomato into a 2- to 3-cup glass jar. Set aside.
- Prep the lemongrass: Trim the lemongrass of rough outer layers. Cut it two 3- to 4-inch pieces, then smack them with the back of a heavy knife or a meat tenderizer to break the fibers and release flavor.
- Make the brine and assemble: Put the lemongrass in a small saucepan. Add the garlic, red pepper flakes, turmeric, salt, sugar, vinegar, and water. Bring to a boil, take off the heat, and wait for the bubbling to subside. Pour over the tomato. Use a spoon or spatula to gently push the tomato, lemongrass, and chile down. Aim to submerge them in the brine.
- Cool, age, and eat: Let cool completely, partially covered, at room temperature. Cap and refrigerate overnight before eating. Keep for up to a month.
