Pickled Green Tomatoes Recipes

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.

Steps:

• Mix vinegar, water, sugar and (1/4 tsp.) salt in a small pan.
• Bring to boiling, reduce and simmer uncovered for 5 minutes.
• Cut tomatoes into wedges.
• Cook tomatoes and (1 tsp) salt covered in boiling water for 1 minute.
• Drain tomatoes, rinse with cold water.
• Transfer to 3 hot, clean dry 1/2 pint jars.
• Place 1 teaspoons of the dill seed and 1-2 serrano peppers into each jar.
• Pour pickling mixture over tomatoes. Be sure to leave 1/4" head space.
• Seal and refrigerate overnight.

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.

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.

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.

Steps:

• In a large bowl, combine onion, bell pepper, and tomatoes. Pack mixture into 3 one-quart or 6 one-pint canning jars. Place a garlic clove and a red chile 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 stockpot 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.