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
GREEN TOMATO PICKLES
All the fish restaurants in Arkansas serve this as a condiment. It adds a lot to the meal. Cook time is approximate. This recipe is done in 2 steps so you will need to prepare the veggies one evening to let them sit overnight.
Provided by Nancy Sneed
Categories Vegetable
Time 50m
Yield 6 quarts
Number Of Ingredients 8
Steps:
- Put tomatoes, red bell peppers, onions and jalapenos in a large bowl.
- Sprinkle salt over vegetables and let set overnight; drain well.
- Bring to a boil the sugar, mustard seed and vinegar.
- Add vegetables to boiling liquid; cook until vegetables change color.
- Put into jars and seal.
Nutrition Facts : Calories 1109.8, Fat 1.9, SaturatedFat 0.3, Sodium 14263.1, Carbohydrate 264, Fiber 11.9, Sugar 240.7, Protein 11.2
GREEN TOMATO PICKLES
This recipe from P.W.M.U. cookbook is the one my mum and I have always made. i am posting it for a request. The recipe has no quantity listed-I just sterilize a heap of jars, and keep filling them 'til the pickles run out!
Provided by JustJanS
Categories Sauces
Time 12h
Yield 8 Jars
Number Of Ingredients 10
Steps:
- Slice tomatoes into an earthenware dish, sprinkle each layer with salt, and leave overnight.
- In the morning, boil the vinegar and spices, then strain.
- Slice the onions and add to the vinegar, drain liquid off tomatoes, and add to the other ingredients along with the raisins.
- Simmer until tender, bottle when cold.
Nutrition Facts : Calories 252.5, Fat 0.9, SaturatedFat 0.2, Sodium 58.3, Carbohydrate 56.4, Fiber 5.2, Sugar 47.5, Protein 5
(MY FAVOURITE) GREEN TOMATO PICKLES
It's quite difficult to find green tomatoes at the local outdoor markets, so when I DO find them in quantity I make these pickles. They will keep, it seems, forever. They are really tasty, but a bit time-consuming to make, however, they are really worth it. I hope whoever tries them, enjoys them as much as I do. They are great with veal or pork cutlets.(Please note that I do not use a hot water bath. I sterilize my jars by washing them well, and letting them sit in boiling water for a few minutes. I then put them in a 200 degree oven for perhaps an hour. The lids and seals I gently boil for about five minutes. The hot jars are packed and the lids are twisted "finger tight" and left to cool on a folded bath towel. Lids go "pop" when seal is completed. An extremely simple way to sterilize jars and ensure the safety of your finished product.)
Provided by Gwen35
Categories Onions
Time 1h45m
Yield 6-7 pints, 96 serving(s)
Number Of Ingredients 13
Steps:
- Slice tomatoes and onions very thin. Layer them in a large bowl (I use a really clean small plastic pail), sprinkling salt between the layers. Let stand overnight.
- In the morning, drain in a colander, letting cold water run through the vegetables for a few minutes, then drain well again.
- Into a large saucepan (I use a roaster) measure sugar and vinegar.
- Tie all spices loosely in a cheesecloth and add to vinegar mixture. Bring to a boil and add tomatoes, onions and lemon (lemon should be very, very thinly sliced).
- Remove stem and seed cores from peppers, slice thinly and add to mixture.
- Reduce heat and simmer, uncovered, for 30 minutes (or to desired consistency), stirring occasionally to prevent sticking; remove spice bag.
- Pack pickles in sterilized jars and seal.
- Enjoy.
PICKLED GREEN TOMATOES
Provided by Taste of Home
Time 10m
Yield 16 servings
Number Of Ingredients 7
Steps:
- In a large bowl, place tomatoes, garlic and chiles. In a saucepan, bring vinegar, water and salt to a simmer until salt dissolves. Pour over tomatoes; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate up to 1 month.
Nutrition Facts : Calories 13 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 44mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
PICKLED GREEN TOMATOES
Make and share this Pickled Green Tomatoes recipe from Food.com.
Provided by iris5555
Categories Vegetable
Time 40m
Yield 6 pints
Number Of Ingredients 12
Steps:
- In a large bowl, combine onion, bell pepper, and tomatoes.
- Pack mixture into 3 (1-quart) or 6 (1-pint) canning jars. Place a garlic clove and a red chili in each jar, and set aside.
- In a large saucepan, combine sugar, salt, vinegar, mustard seeds, cloves, celery seeds, and allspice. Bring to a boil over medium-high heat; stir until sugar dissolves.
- Pour mixture over produce, leaving a 1/2-inch space at the top of each jar.
- Wipe rims of excess; screw on lids.
- Bring a large stock pot of water to a boil. Using canning tongs, gently place jars in boiling water, making sure the water covers the jars (if not, add additional water to cover).
- Let jars sit in gently simmering water for 10 minutes.
- Remove; let cool slightly.
- Check seal by pressing in center of lid. If it doesn't pop back, it is properly sealed. If it does, return jars to water for 10 more minutes.
- Let sealed jars cool completely.
- Let pickled tomatoes stand until flavors have melded, at least 2 weeks. Store unopened jars in a cool, dark place up to 6 months. Once opened, jars will keep in the refrigerator for up to 1 month.
GREEN-TOMATO PICKLES
Green tomatoes are simply red tomatoes that have not ripened fully. If you are unable to find green tomatoes, you can use Kirby cucumbers.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 6 cups
Number Of Ingredients 11
Steps:
- Toss tomatoes and onion with the salt in a colander set over a bowl. Refrigerate 3 hours. Rinse well, and drain.
- Stir together vinegar, sugar, peppercorns, coriander seeds, celery seed, turmeric, bay leaf, and lemon slices in a medium saucepan. Bring to a boil. Stir in tomatoes and onion. Return to a boil. Remove from heat. Let stand until cool, stirring occasionally. Refrigerate in airtight containers overnight or up to 1 month.
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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.
- Bring to a boil, stirring constantly; reduce heat, and simmer, stirring occasionally, 25 minutes or until tomato and onion are tender. Remove and discard spice bag.
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