10 green tomatoes

4 ½ cups white vinegar

1 cup water

¼ cup salt

8 garlic cloves, sliced thin

4 bay leaves

4 Tbs. oregano

4 Tbs. thyme

4 cups olive oil

4 medium glass jars



  • Slice the tomatoes very thin using a mandolin or the slicer attachment on a food processor.
  • Arrange the tomato slices in a flat glass or plastic (non-metal) container in layers, sprinkling salt on each layer before arranging the next.

  • Cover with a clean kitchen towel and leave out for 24 hours.
  • After 24 hours, drain the tomato slices and return to the container.
  • Mix 4 cups of white vinegar, 1 cup of water, and 1 Tbs. salt.  Add this mixture to the tomatoes, making sure that they are fully covered by the liquid.
  • Cover with a kitchen towel and leave another 24 hours.
  • After 24 hours, drain and discard the liquid
  • Wash the jars in hot water, dry them, and swirl white vinegar to sterilize them.  Air- dry the jars, discard the vinegar.
  • Stack 5-6 tomato slices and place in the bottom of a jar.  Add a few garlic slivers, sprinkle with oregano and thyme.  Repeat until the jar is full and add a bay leaf to the side.  Fill completely with olive oil, making sure not to leave any air pockets.

Store in the refrigerator.

These should keep about a month, but they never last that long at our house!  Serve on their own, as part of antipasto, in sandwiches, or salads.


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