PICKLED GREEN TOMATOES
Follow our complete, step-by-step, photo illustrated recipe to learn how to make and can these delicious Pickled Green Tomatoes. A tasty addition to just about any meal. Great as a side dish, or on a sandwich. Kind of sweet, kind of tart and tangy.
Provided by Steve Gordon
Categories Canning
Time P1D
Number Of Ingredients 9
Steps:
- Wash tomatoes under cool running water, removing any dirt and debris.
- Slice tomatoes into ¼ inch slices, removing and discarding any core.
- Slice onions into ¼ inch slices, then cut rounds into halves.
- Place tomatoes and onions in a large non-reactive pot.
- Sprinkle salt over the tomatoes and onions.
- Let stand, on your counter top, for 4 to 6 hours.
- Drain away the liquid.
- Place vinegar in a saucepot over medium heat.
- Add the packed brown sugar. Heat and stir until the sugar is fully dissolved.
- Pour heated mixture over the tomatoes and onions. Place pot over medium heat.
- Prepare spice packet and add to the pot.
- Bring tomatoes to a boil, reduce heat and simmer for 30 minutes.
- Stir often to prevent scorching and burning.
- Tomatoes should be tender and transparent when properly cooked.
- Wash jars in hot soapy water. Rinse well. Set aside.
- Prepare work station for canning, assembling all needed tools prior to beginning to fill jars.
- Using a slotted spoon and funnel, fill the jars with tomatoe and onion solids first.
- Finish filling jars with hot vinegar liquid, leaving ½ inch headspace in each jar.
- Remove any air bubbles. Wipe top rim of jar with a damp cloth or paper towel.
- Add lid. Add band. Tighten band finger tight.
- Place jars in rack in top position of water bath canning pot. Lower rack into pot when fully loaded.
- Jars should be covered with at least one inch of water. Bring to a boil. Cover. Begin timing.
- Process jars based on size of jar and proper altitude for your location.
- Lift jars back up to top position in canning pot.
- Let rest for 5 minutes.
- Use jar lifter to remove each jar, being careful to keep it straight. Do not tilt the jar.
- Place jars on a folded towel in a draft free location.
- Do not disturb for 24 hours.
- Test the jars to be sure they have sealed by pressing the center of each jar. If the button is down, jars are good. If the center button of the lid pops up, place jar in refrigerator and use that one first.
- Jars can be properly stored for a year or longer.
- Enjoy!
GREEN-TOMATO PICKLES
Green tomatoes are simply red tomatoes that have not ripened fully. If you are unable to find green tomatoes, you can use Kirby cucumbers.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 6 cups
Number Of Ingredients 11
Steps:
- Toss tomatoes and onion with the salt in a colander set over a bowl. Refrigerate 3 hours. Rinse well, and drain.
- Stir together vinegar, sugar, peppercorns, coriander seeds, celery seed, turmeric, bay leaf, and lemon slices in a medium saucepan. Bring to a boil. Stir in tomatoes and onion. Return to a boil. Remove from heat. Let stand until cool, stirring occasionally. Refrigerate in airtight containers overnight or up to 1 month.
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
This recipe from P.W.M.U. cookbook is the one my mum and I have always made. i am posting it for a request. The recipe has no quantity listed-I just sterilize a heap of jars, and keep filling them 'til the pickles run out!
Provided by JustJanS
Categories Sauces
Time 12h
Yield 8 Jars
Number Of Ingredients 10
Steps:
- Slice tomatoes into an earthenware dish, sprinkle each layer with salt, and leave overnight.
- In the morning, boil the vinegar and spices, then strain.
- Slice the onions and add to the vinegar, drain liquid off tomatoes, and add to the other ingredients along with the raisins.
- Simmer until tender, bottle when cold.
Nutrition Facts : Calories 252.5, Fat 0.9, SaturatedFat 0.2, Sodium 58.3, Carbohydrate 56.4, Fiber 5.2, Sugar 47.5, Protein 5
SPICY GREEN TOMATO PICKLES
These are excellent when served with cheese and crackers. I eat them straight from the jar all year long. They go great with beer too.
Provided by whiskey101
Categories Peppers
Time 1h30m
Yield 1 Jar, 5-6 serving(s)
Number Of Ingredients 6
Steps:
- These directions assume that you have canning experiance and are familar with the general precautions of home canning. If you are not, please do some research before attempting any home canning.
- Quarter green tomatoes into a large bowl, for very small ones I just half them.
- Set up clean sterile Wide Mouth Quart Jars and lids.
- Bring to a boil, 2 parts white vinegar and 1 part water, enough to fill all the jars you are making.
- Place 2 cloves of garlic in each jar.
- Add 2-3 jalapeno peppers to each jar. Any hot pepper will do.
- Stuff jars with quartered green tomatoes.
- Add 1 teaspoon of salt to the top of each jar.
- Pour boiling Vinegar and Water into each jar.
- Wipe the rims of the jars and place prepared lids according to the jar manufactures instructions.
- I turn mine upside down to cool and vacuum lids. No water bath or they will get mushy!
- Allow 1 month for the tomatoes to reach full flavor. I can never wait, but they do get better they longer the sit.
Nutrition Facts : Calories 40.5, Fat 0.2, Sodium 480.2, Carbohydrate 5.4, Fiber 1, Sugar 3.5, Protein 1
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
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