Green Tomato Mustard Pickles Food

GREEN TOMATO PICKLES

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.

GREAT AUNT VERA'S SWEET MUSTARD PICKLE

Steps:

• Cut up vegetables, add the salt, cover with cold water and leave to stand overnight.
• Pour off the liquid next morning, put vegetables in to big pan (or several as necessary) and cover with vinegar.
• Add sugar and cook until soft.
• Mix the flour, mustard, turmeric, curry and mix to a smooth paste with some cold vinegar.
• Remove main mixture from heat and add paste in stages VERY carefully to the main mixture (too much too quick and it will become lumpy) Stir well and boil for 5 minutes.
• Bottle in screw-top jars.
• Refrigerated, this stuff keeps for months and months.
• Note: This makes at least 19 large jars, so I'd highly recommend doing a 1/2 or 1/4 recipe first!

GREEN TOMATO MUSTARD PICKLES RECIPE

Steps:

• Chop all vegetable. Soak overnight in mixture of 6 cups water and 1 cup salt. Drain off salted water and add fresh water. Bring to boil and cook until vegetables are tender. Drain. Prepare liquid: Bring to boil cider vinegar, dry mustard, sugar, cup flour, turmericand cook 3 or 4 minutes, stirring constantly. Pour ever vegetables and let stand another 3 or 4 minutes. Pack into sterile jars and seal.

CLASSIC PICKLED GREEN TOMATOES

Steps:

• Bring all ingredients except tomatoes to a boil in a stockpot. Reduce heat, and simmer 15 minutes. Add tomatoes; cook 3 minutes. Remove from heat, and let cool completely in the brining liquid. Serve chilled or at room temperature.

PICKLED GREEN TOMATOES

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.

SWEET MUSTARD PICKLES

Steps:

• Cut the Cucumbers lengthways and discard the seeds: scrape out with a spoon.
• Dice Onions,Green Tomatoes,Cauliflower and Cucumbers.
• Place into Boiler, Cover with Brine and let stand overnight.
• Next day: Place Boiler on the Stove and bring to the boil then drain into a Colander.
• Return the Boiler to the Stove with sauce mix and Boil until it thickens Stir constantly on a Low heat. Otherwise the sauce will stick.
• Add vegetables bring to a boil and then simmer for 10 minutes.
• Place in Clean Jars and allow to cool.
• Cover with Lid and Store in Cupboard.
• Keeps for 12 months . but it won't last that long !