Choose small, unblemished green tomatoes. Wash, dry and slice into small pieces. Place the tomato slices in a large colander, and sprinkle liberally with coarse salt. Leave to drain for 24 hours. Place the tomatoes in a large bowl. Mix 1 part vinegar to 2 parts water and pour this mixture over the tomatoes. Leave for another 6 hours. Drain and pat dry. Place the tomatoes back in the large bowl, and mix with olive oil, garlic slivers, fennel seeds and hot pepper. Pack into hot sterilized jars and process in a water canner for 10 minutes.
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