Green Cherry Tomato and Lemongrass Pickle

Ingredients

• 397–454 g (14–16 oz)unripe green cherry tomatoes
• 1 large or 2 smalllemongrass stalks
• 1 large clovegarlic, lightly crushed
• ½ teaspoon dried, or 2 freshred pepper flakes or Thai or serrano chillies, split lengthways if using fresh
• ⅛ teaspoonground turmeric (optional, for bright colour)
• ½ teaspoonfine sea salt
• 75 g (6 tablespoons)sugar
• 180 ml (¾ cup)distilled white vinegar, preferably Heinz
• 160 ml (⅔ cup)water

Instructions

1. 1

   Prepare tomatoes

   Remove the stems and halve each cherry tomato. Pack half into a 1-quart glass jar and set the rest aside.

2. 2

   Bruise lemongrass

   Trim the lemongrass and cut it into 7.5–10 cm (3–4 inch) pieces. Strike each piece with the back of a knife or a meat tenderiser to split the fibres and release flavour. If using homegrown lemongrass, tie the good green blades into a bundle and save them to use as well.

3. 3

   Make the brine

   Put all the lemongrass in a small saucepan with the garlic, red pepper flakes or fresh chilli, turmeric, salt, sugar, vinegar and water. Bring to the boil, stirring until the sugar dissolves, then remove from the heat. Wait for the bubbling to die down.

4. 4

   Fill the jar

   Use tongs or chopsticks to place the lemongrass, garlic and chillies in the partly filled jar. Add the remaining tomatoes, then pour in the hot brine. Gently press the tomatoes and aromatics down, aiming to submerge them; they may not stay down easily.

5. 5

   Cool and chill

   Partly cover the jar and leave it to cool completely at room temperature. Stir to circulate the tomato halves, put the lid on, and refrigerate overnight before eating. Keep for up to a month.

What is green cherry tomato pickle?

Pickling is a way to preserve vegetables in a seasoned acidic brine, and this version uses unripe cherry tomatoes rather than ripe ones. The recipe combines that sharp, firm fruit with lemongrass, garlic and chilli for a sweet-and-sour pickle with an aromatic edge.

The whole lemongrass pieces flavour the brine while the tomatoes sit overnight in the fridge. That short rest lets the flavours mingle while helping the tomato halves keep some of their bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 100 calories, 2g protein, 25g carbs, 0g fat.

Most of the energy and carbohydrate come from the sugar, with a smaller contribution from the tomatoes; the vinegar and water add little. The recipe contains very little fat or protein, so serve a modest portion alongside a protein-rich main and a substantial helping of vegetables.

Choosing the ingredients

Green tomatoes: Choose unripe cherry tomatoes that feel firm, so the halves are less likely to collapse in the hot brine. Halving them gives the brine more surface to reach.

Lemongrass: Bruising the trimmed stalks helps release their fragrance into the liquid. Homegrown green blades can be tied into a bundle and added as directed.

Chilli: Dried flakes give a steady, easy-to-adjust heat, while split fresh Thai or serrano chillies lend a different fresh chilli flavour. Turmeric is optional and is included for colour.

Why bruise the lemongrass?

Lemongrass stalks are fibrous, so simply cutting them into pieces does not open them up much. A few firm strikes with the back of a knife or a meat tenderiser split the fibres and help the brine pick up their citrusy aroma.

The pieces stay large enough to tuck between the tomatoes and lift out later if desired. Handle the knife carefully and use the back of the blade, not its sharp edge.

Getting the brine right

Dissolve the sugar in the vinegar and water as the mixture comes to the boil, stirring so it does not settle on the base of the pan. Take the pan off the heat once it boils, then let the bubbling subside before transferring the aromatics.

Use the specified distilled white vinegar for the recipe's sharp, clean flavour. Pour the hot brine into the jar as instructed, taking care around the glass and hot liquid.

Packing and covering the tomatoes

First add only half the tomatoes, leaving room to tuck the lemongrass, garlic and chilli into the jar. The rest of the tomatoes go in afterwards, followed by the brine.

Gently press the ingredients down to encourage them to sit under the liquid, but do not worry if they resist. The method calls for partly covering the jar while it cools, then stirring and sealing it before refrigeration.

Texture and timing

The tomatoes should remain slightly crisp rather than becoming soft, which is why firm unripe fruit is useful here. Halving them lets the seasoning reach the cut surfaces while leaving the pieces substantial.

Allow the jar to cool completely at room temperature, then refrigerate it overnight before serving. The recipe does not give a total preparation time, so plan ahead for that overnight rest.

How to serve the pickle

Serve a few tomato halves alongside a savoury meal as a tangy, aromatic contrast. They work well with rice, grilled vegetables or a simple sandwich, where their acidity can balance richer or milder flavours.

Use a clean utensil to take portions from the jar and return the remaining pickles to the fridge promptly. The lemongrass and chillies can stay in the jar to continue flavouring the brine.

Recipe notes & tips

• Use a clean 1-quart glass jar so the tomatoes and brine fit as directed.
• Strike the lemongrass with the back of a knife to open the fibres without chopping it finely.
• Stir the brine while it boils to help the sugar dissolve fully.
• Let the bubbling subside before pouring the brine into the jar.
• Press the tomatoes down gently rather than crushing them if they do not stay submerged.
• Wait until the jar is completely cool before putting it in the fridge.

Variations

• Adjust the heat: Use fewer dried flakes or omit the fresh chilli for a milder pickle.
• Choose fresh chilli: Swap the dried flakes for split Thai or serrano chillies as in the recipe.
• Skip the turmeric: Leave it out if you do not want the extra bright colour.
• Use homegrown lemongrass: Tie its good green blades into a bundle and add them with the stalk pieces.
• Serve with rice: Pair the pickle with plain rice and a savoury main for a tangy contrast.

Common mistakes to avoid

• Using soft tomatoes: Choose firm unripe cherry tomatoes so the halves hold their shape.
• Leaving lemongrass intact: Bruise the pieces to split their fibres and release flavour.
• Skipping the stirring: Stir the brine as it heats so the sugar dissolves.
• Pouring while it bubbles vigorously: Take the pan off the heat and wait for the bubbling to subside first.
• Expecting every tomato to stay down: Press gently and accept that some pieces may rise above the brine.
• Eating it straight away: Refrigerate overnight before serving so the flavours have time to develop.

How to store

After the jar has cooled completely, seal it and refrigerate overnight before eating. Keep refrigerated for up to a month, using a clean utensil to remove portions.

Frequently asked questions