GREEN TOMATO PICKLES
Great use for green tomatoes! Do not use cold-damaged or bruised tomatoes in this recipe.
Provided by QUICKIEP
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 11h30m
Yield 32
Number Of Ingredients 14
Steps:
- In a large ceramic bowl or crock, combine green tomatoes and onions. Sprinkle with salt. Refrigerate overnight.
- Pour cold water over tomatoes and onions, and let stand for 1 hour. Place peppercorns, cloves, allspice berries, mustard seeds, and ground mustard in a small cheesecloth bag.
- Drain tomatoes and onions.
- In a large pot, stir together vinegar and sugar, and then add the tomatoes and onions, the cheesecloth bag with spices, the sliced lemon, and minced red pepper. Bring to a low boil, and then simmer over low heat for 30 minutes. Check frequently; you may need to pull the pot off of the heat occasionally to prevent scorching. Discard spice bag.
- Fill sterilized jars with tomato mixture, leaving 1/2 inch headspace. Garnish with thin strips of red pepper arrange vertically along the sides of the jars. Screw on lids, and process in a boiling water bath for 15 minutes. Remove jars and let jars cool completely. Refrigerate any that haven't sealed completely. Store sealed jars in a cool dark place.
Nutrition Facts : Calories 116.6 calories, Carbohydrate 28.1 g, Fat 0.5 g, Fiber 1.8 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 18.2 mg, Sugar 24.7 g
PICKLED TOMATOES
Steps:
- Poke holes in the top of the tomatoes with a skewer.
- In a saucepan, heat the vinegar, salt, sugar and 1 cup water to a rolling boil.
- In a mason jar, add the rosemary, lemon zest, peppercorns and garlic. Add the cherry tomatoes and pour over the hot vinegar mixture. Screw a top on the mason jar. Let cool, then refrigerate. The pickles will last up to 2 weeks refrigerated.
SWEET GREEN TOMATO PICKLES (MADE WITH PICKLING LIME)
These are traditional, crisp, green tomato pickles. They go well with meats and are very nice on sandwiches. Follow the soaking instructions regarding the lime carefully; if all the lime is not soaked off the pickle may not be acid enough for safe preservation. Try to find tomatoes less than 3 inches in diameter, so the slices stack neatly in the jars. The preparation time includes the time needed to soak the tomatoes.
Provided by xtine
Categories Vegetable
Time 11h15m
Yield 6 pints
Number Of Ingredients 12
Steps:
- Prepare the tomatoes: if the tomatoes are less than 3 inches in diameter, cut them into 1/4 inch slices. If they are greater than 3 inches in diameter, cut them in 1/4 inch slices, and then cut the slices into quarters so you will be able to fit them in the jars.
- In a large bowl, combine the 3/4 cup of pickling lime with 3 quarts of cold water, stirring well to combine. Add the tomatoes, cover the bowl, and let it sit on the counter for 8 hours or overnight.
- The next day, drain the tomatoes, cover again with cold water, and soak for one hour. Do this two more times, draining and covering with fresh cold water each time, until you have soaked the tomatoes in fresh water a total of three times, for an hour each time. This step is important; it removes all of the lime so the tomatoes will be acid enough to can safely. DO NOT SKIP ANY OF THE SOAKING STEPS. Drain the tomatoes and set aside.
- Using a quadruple layer of cheesecloth, make a spice bag and tie the celery seeds, cloves, allspice, mustard seeds, and cinnamon up in it.
- In a large pan or stock pot (at least 6 quarts), combine the vinegar, sugar, salt, spice bag, and diced ginger. Bring to a boil, then add the drained tomatoes. Return to a boil, then simmer over medium heat for 15 minutes, stirring occasionally and pressing down on the tomatoes to keep them submerged in the brine.
- Stack the tomatoes in wide-mouth pint sized canning jars, placing a slice or two of onion between some of the layers in each jar. Place about a half teaspoon of the ginger pieces in each jar, discarding the remaining ginger, but reserving the syrup.
- Leave 1" headspace in each jar between the tomato slices and the top of the jar, and cover the tomato slices with the hot syrup, leaving 1/2" of headspace. Use a chopstick or other thin, non-metal utensil to run around the sides of the jar to make sure there are no air bubbles left in the jar. Wipe the rims of the jars with damp paper towels to remove any syrup which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
- Process in a boiling water bath for 10 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 10 minutes, or you can just put it in the fridge and use it within 3 months.
Nutrition Facts : Calories 580, Fat 0.9, SaturatedFat 0.1, Sodium 1210.9, Carbohydrate 135.4, Fiber 4, Sugar 129.7, Protein 4.1
PICKLED GREEN TOMATOES
Use this recipe to make Pickled Green Tomatoes and Shrimp Toast.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time P7D
Yield Makes 2 pints
Number Of Ingredients 9
Steps:
- Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with tomatoes and onion. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.
GREEN TOMATO CRISP
My sister found this in a vegetarian recipe magazine a million years ago. Great way to use up your garden's green tomato overflow and much healthier than the traditional fried green tomatoes.
Provided by Rachel Savage
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Put chopped tomatoes in lightly oiled baking dish.
- Combine remaining ingredients and spread on top.
- Bake for 40 minutes at 350 degrees F.
Nutrition Facts : Calories 250.7, Fat 7.2, SaturatedFat 3.9, Cholesterol 15.2, Sodium 61.2, Carbohydrate 45.3, Fiber 3.5, Sugar 29.2, Protein 4.2
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- Sprinkle tomato and onion with pickling salt; let stand 4 to 6 hours. Drain and pat dry with paper towels; set aside.
- Combine brown sugar and vinegar in a Dutch oven; cook over medium heat, stirring constantly, until sugar dissolves.
- Place mustard seeds and next 3 ingredients on 6-inch square of cheesecloth; tie with string. Add spice bag, tomato, onion, and 3 cups water to vinegar mixture.
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