GREEN TOMATO PICKLES
I've given no quantity for the green tomatoes - since this recipe is for refrigeration, it's very flexible. It doesn't take as many tomatoes as you might think to fill a pint or quart jar, so you're likely to have leftovers. And even if you run short and your tomatoes don't fill the jar, it's okay. I prefer to use pint jars (or even half pint jars), and use more jars in the process, so that I'm opening just one small jar at a time, leaving the rest sealed and hopefully lasting longer.
Provided by Karen Gibson
Categories Appetizer
Time 25m
Number Of Ingredients 15
Steps:
- For extra safety, briefly boil the canning jars and their lids and rings, and set upside down on a clean towel to dry.
- Prepare the tomatoes and seasonings
- Remove any green stems from the tomatoes, then clean and dry them thoroughly.
- For cherry tomatoes, slice them into halves or quarters. For "hamburger pickle slices" using small standard tomatoes, slice off the stem end, them slice them into 1/8" thick slices horizontally (i.e., between the stem and blossom ends). For medium standard tomatoes, slice off the stem end, then slice the tomato in half vertically. Slice each half horizontally in 1/8" thick slices. (Alternatively, you can slice standard tomatoes into small wedges.)
- Divide the fennel slices and garlic among the jars more or less evenly.
- Optional: crush the mustard, dill, and fennel seeds lightly in a mortar and pestle.
- Divide the herbs and spices among jars, pouring them over the fennel and garlic. Add 6 to 8 black peppercorns to each jar.
- Pack the sliced tomatoes in to the jar, leaving about 3/4" head room.
Nutrition Facts : Calories 15 kcal, ServingSize 1 serving
CRISP GREEN TOMATO PICKLES
These sweet, crisp, flavorful pickles are a favorite around here! Even the pickiest children love them. It's a good way to use the green tomatoes that won't have time to ripen before the first big frost. Just be sure to have 2 very big, nonreactive bowls, crocks or even extra large stockpots on hand and read the complete...
Provided by Tere Gill
Categories Other Appetizers
Time 30m
Number Of Ingredients 9
Steps:
- 1. Place tomato slices in extra large nonreactive bowl or pot (no aluminum or plastic.)
- 2. Sprinkle with the pickling lime.
- 3. Pour 1 gallon of cold water over the slices and allow to soak for 24 hours. (You may very gently lift and stir slices, to redistribute lime, once or twice.)
- 4. After the 24 hrs., gently rinse very thoroughly.
- 5. Cover tomatoes with ice water and allow to sit for 3 hours.
- 6. Meanwhile, in another extra large bowl or pot, mix together vinegar, sugar,salt, pickling spice and cloves.
- 7. Drain the tomato slices after the 3 hrs.
- 8. Add to the vinegar mixture and let sit overnight.
- 9. The next day prepare canning jars and equipment, then pour the tomatoes and vinegar mixture into a large pot, and bring to a low boil for 30 minutes. (Food coloring may be added, if desired.)
- 10. Remove from heat and fill hot, sterile pint jars to 1/2 inch from the rim, add lids and rings and process in hot water bath for 10 minutes.
- 11. Instead of canning, may be frozen in plastic freezer containers. Thaw in refrigerator.
- 12. Store opened containers in refrigerator.
- 13. ***************************************************************************************
- 14. An Evening Prayer If I have wounded any soul today, If I have caused one foot to go astray, If I have walked in my own willful way, Dear Lord, forgive. Forgive the sins that I have confessed to Thee, Forgive the secret sins I do not see, O guide me, love me, and my keeper be, Dear Lord, Amen.
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
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.
(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.
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
More about "green tomato crisp pickles food"
GREEN TOMATO PICKLES - EASY PICKLED GREEN TOMATO …
From commonsensehome.com
GREEN TOMATO PICKLES RECIPE - FOOD.COM
From food.com
Servings 8Total Time 3 hrs 40 minsCategory VegetableCalories 547 per serving
GREEN TOMATO PICKLES RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PICKLED GREEN TOMATOES RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
PICKLED GREEN TOMATOES | HOW TO MAKE HOMEMADE CRISPY …
From youtube.com
PICKLED GREEN TOMATOES CANNING RECIPE
From growagoodlife.com
HOW TO PICKLE GREEN TOMATOES? - TEST FOOD KITCHEN
From testfoodkitchen.com
PICKLED GREEN TOMATOES RECIPE: HOW TO MAKE PICKLED GREEN …
From masterclass.com
PICKLED TOMATOES - QUICK PICKLE RECIPE - THE MOUNTAIN KITCHEN
From themountainkitchen.com
TOP 10+ CRISP GREEN TOMATO PICKLES RECIPE - CUISINE.BEST
From cuisine.best
PICKLED GREEN TOMATOES: DON’T KNOCK IT ’TIL YOU TRY IT! FAST & EASY!
From simplycanning.com
7 EASY GREEN TOMATO RECIPES TO USE YOUR UNRIPE TOMATOES
From tomatobible.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love