PICKLED GREEN TOMATOES
Provided by Michael Symon : Food Network
Categories condiment
Time 13h18m
Yield 4 quarts
Number Of Ingredients 13
Steps:
- Sterilize the jars. Wash the jars and lids in hot soapy water; rinse well. Place a wire rack or empty tuna cans in the pot to keep the jars from touching the bottom. Fill the pot halfway with water and bring to a simmer (do not boil). Submerge the jars in the water and let simmer until you're ready to fill. Sterilize the lids in a separate small pot of simmering water.
- Make the brine. Combine the chiles, bay leaves, coriander and cumin seeds, cinnamon sticks, cloves, mace, peppercorns, garlic, vinegar, honey, salt and 1 cup water in a large saucepan. Bring to a boil; cook for 3 minutes. Cool slightly. Remove the chiles and bay leaves with a slotted spoon
- Pack the tomatoes. Slice the tomatoes into wedges using a sterilized knife and cutting board. Remove the jars and lids from the simmering water with a jar lifter or tongs; fill with the tomatoes and some chiles and bay leaves
- Fill and close. Pour the warm pickling liquid over the tomatoes in each jar, stopping 1/2 inch from the top. Slide a clean rubber spatula around the inside of each jar to remove air bubbles. Wipe the rims with a clean towel, then position the sterilized lids on top. Screw the lids shut, being careful not to overtighten.
- Boil the jars. Return the pot of water to a simmer; add the jars, making sure water covers them by a few inches. Cover and boil for 15 to 20 minutes. Turn off the heat, uncover and leave them in the water for 10 minutes
- Remove and let cool. Transfer the jars to a kitchen towel. Let sit, undisturbed, for at least 12 hours. A vacuum seal will form as the jars cool
- Label your pickles. Write the date on each jar and store for up to 1 year at room temperature; refrigerate after opening. The tomatoes will be at their prime about 3 months after canning.
PICKLED GREEN TOMATOES AND SHRIMP TOAST
A mandoline or other adjustable-blade slicer is the best tool for slicing the radishes and celery paper-thin, but a very sharp chef's knife will also work.
Provided by Martha Stewart
Categories Finger Food Recipes
Time 15m
Number Of Ingredients 12
Steps:
- Combine 2 cups water, lemon slices, 2 tablespoons brine, and 2 teaspoons coarse salt in a medium pot; bring to a boil. Add shrimp and return to a boil, then immediately remove from heat. Let stand until shrimp are opaque throughout, about 1 minute. Remove shrimp with a slotted spoon; let cool completely.
- Halve shrimp lengthwise and toss with pickles, remaining 3 tablespoons brine, oil, radishes, and celery in a large bowl.
- Stir garlic into mayonnaise, then spread on bread slices. Top with shrimp salad. Sprinkle with flaky salt and dill; serve.
PICKLED SHRIMP AND FRIED TOMATOES
Our Chopped Dinner Challenge this week was to find a use for leftover pickle juice. Because it's already packed with flavor, it was perfect for pickling shrimp and making a tartar sauce. Chopped Basket Ingredient: pickle juice
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the pickled shrimp: Stir together the red onions, jalapeno and dill pickle juice.
- Bring a large saucepot of lightly salted water to a boil. Add the shrimp and cook until pink and just cooked through, 2 to 3 minutes. Strain well and toss to coat in the pickle juice mixture.
- For the dill pickle dressing: Stir together the diced pickles, pickle juice and sour cream in a small mixing bowl. Season with salt and pepper. For the fried tomatoes: Fill a large cast-iron pan with 1/2 inch of canola oil and set over medium-high heat. The oil is hot enough when you dip in a wooden spoon and small bubbles form around it.
- Place the eggs and cornmeal into separate shallow dishes. Sprinkle the eggs, cornmeal and sliced tomatoes with salt and pepper. In batches, dip both sides of the tomatoes in the eggs, and then dredge in the cornmeal. Shake off any excess coating. Fry the dredged tomatoes in the hot oil until golden brown on both sides, 3 to 4 minutes total. Use a slotted spoon to transfer the fried tomatoes to a paper towel-lined baking sheet or large plate. Repeat until all of the tomatoes have been dredged and fried.
- To assemble, divide the fried tomatoes among 4 large plates. Use a slotted spoon to remove the shrimp from the pickle juice liquid and place on the side of the tomatoes. Drizzle both the tomatoes and the shrimp with the dill pickle dressing.
GRILLED SHRIMP PO' BOY WITH PICKLED GREEN TOMATOES
I love a shrimp po'boy. For this version, instead of frying the shrimp, I thought it would be nice to lighten things up and grill them instead. The natural sweetness of the Carolina shrimp really comes through when it's paired with the pickled green tomatoes and tangy aioli.
Provided by Kardea Brown
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the quick pickled green tomatoes: Combine the vinegar, sugar, pickling spices and 1 cup water in a small saucepan. Bring to a boil and cook until the sugar dissolves, about 3 minutes. Keep warm.
- Place the tomatoes in a 1-quart sterilized glass jar. Pour the vinegar mixture over the tomatoes and seal the lid. Refrigerate until ready to serve. (These can be enjoyed right away but are best refrigerated overnight.)
- For the spicy lemon-dill aioli: Stir together the mayonnaise, onion, House Seasoning, dill, lemon zest and juice, hot sauce and sugar in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
- For the grilled shrimp: Preheat a grill or grill pan to medium-high heat.
- Sprinkle the shrimp with the House Seasoning. Grill until the shrimp are cooked through, 1 to 2 minutes on each side.
- To serve, spread the desired amount of spicy lemon-dill aioli on the rolls. Top evenly with the grilled shrimp, shredded lettuce and coarsely chopped pickled green tomatoes.
- Stir together all the garlic and onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
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.
PICKLED GREEN TOMATOES
This recipe is an adaptation of a recipe in Fred Dubose's wonderful cookbook from a bygone era, "Four Great Southern Cooks." It is sort of a cross between a pickle and a relish. Do not worry about the salt; most of it will go out when the tomatoes are drained.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, snack, side dish
Yield 4 pints
Number Of Ingredients 10
Steps:
- Discard stem and blossom ends of tomatoes and place on a rack over a baking sheet. Sprinkle evenly with salt and refrigerate for 8 to 10 hours or overnight. Place in a colander and drain for another 30 minutes.
- Combine vinegar, sugar, mustard seeds, celery seeds and turmeric in a large, heavy saucepan and bring to a boil over medium heat, stirring occasionally. Add onions and simmer for 5 minutes. Stir in tomatoes, peppers and chiles, stir together and bring back to a boil. Reduce heat to low and simmer for 5 minutes.
- Pour into hot, sterilized jars. Seal and allow cool. Refrigerate for at least 2 weeks before serving.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 2 grams, Carbohydrate 51 grams, Fat 2 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 1245 milligrams, Sugar 39 grams, TransFat 0 grams
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QUICK PICKLED GREEN TOMATOES
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- Wash a wide-mouth 1-quart mason jar and and its lid in hot soapy water, then rinse and let air dry.
- Slice the tomatoes into wedges and pack them tightly into the jar. (If you have very large tomatoes, you may want to slice them into smaller wedges.)
- Peel the garlic. In a small saucepan, combine the garlic, vinegar, water, dill, peppercorns, turmeric, sugar, and kosher salt. Bring to a low boil, stirring occasionally to dissolve the sugar and salt.
- Once dissolved, pour the brine mixture into the jar, allowing the garlic to settle on top of the vegetables. Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any tomatoes are exposed at the top. Screw on the lid tightly and allow to cool to room temperature, then store in the refrigerator for at least 24 hours before eating. If desired, discard the garlic after 24 hours. Keeps up to 1 month refrigerated.
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