Dilled Green Tomatoes Food

PICKLED GREEN TOMATOES

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.

DILL TOMOLIVES (PICKLED TINY GREEN TOMATOES)

Steps:

• Wash tomatoes and pack into clean quart jars.
• In each jar place 2 quarters of garlic clove and one spray of dill.
• Boil vinegar, salt and water together for 1 minute and pour over tomatoes.
• Leave 1/4" headroom and adjust lids.
• Process for 15 minutes in a boiling waterbath. Makes two quarts.

DILLED GREEN TOMATO RELISH

Steps:

• Cut off steam end of green tomatoes.
• Coarsely chop green tomatoes, celery and bell peppers in food processor.
• Combine the water vinegar and pickling salt and bring to a boil, add the chopped vegetables and return just to a boil.
• Drain, reserving the liquid and loosely pack vegetables to 6 pint jars.
• To each jar add 1 clove of garlic and 1 teaspoon dill seed.
• Return the reserved liquid to a boil and pour over vegetables to within 1/2 inch of top of jar; remove any air bubbles with clean knife.
• Put on cap, screw band firmly tight.
• Process in a water bath canner as recommended for your altitude.
• Check lids to make sure of good seal.
• Allow relish to sit for 4 weeks before using.

DILLED GREEN TOMATOES

Steps:

• Wash and core tomatoes; cut into halves or quarters.
• Combine salt, vinegar and water in a large saucepopt.
• Bring to a boil.
• Pack tomatoes into hot jars, leaving 1/4-inch headspace.
• Add 1 garlic clove, 1 head of dill (or 2 tsp. dill seeds) and 1 bay leaf to each jar.
• Ladle hot liquid over tomatoes, leaving 1/4-inch headspace.
• Remove air bubbles.
• Adjust two-piece caps.
• Process 15 minutes in a boiling-water canner.
• Yield: about 6 pints.

PICKLED GREEN TOMATOES

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

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.