Sweet and Sour Green Tomato Pickle


Preparation info
  • Yields

    2 cups

    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

According to my friends and culinary mentors, the Lo’s, Chinese did not see tomatoes until the 1930’s. Tomatoes were used green and were valued for their refreshing tartness—that quality of swan, or flavorful sourness, which is one of the Five Flavors of classic Chinese cuisine.

  • Here, in a cold pickle, the green tomatoes are delightfully crunchy and alive with vinegar. There is a whiff of garlic and just enough sweetness to offset the sour. It is a perfe