SPICY PICKLED GREEN TOMATOES
Spicy Pickled Green Tomatoes with hot peppers and garlic are a great way to preserve garden tomatoes at the end of the growing season. They can be made as spicy or not as you like, and are great served with sandwiches or as a snack.
Provided by Bernadette
Categories Snack
Time P3DT1h10m
Number Of Ingredients 11
Steps:
- In a large pot, bring the water and vinegar with the pickling spice wrapped in cheesecloth to a boil. Reduce the heat, add sugar and salt. Simmer for 30 minutes, then allow to cool to room temperature.
- Meanwhile, add the red pepper, dill, dill seed, garlic, and cherry tree leaves to each quart jar. Fill to packed with sliced tomatoes.
- When the brine has cooled, carefully pour it into each filled jar to the top. Close the lids tightly, and turn upside down a few times to mix the seasoning in.
- Refrigerate for three days before opening. Consume within three months.
Nutrition Facts : ServingSize 0.8 ounces, Calories 20 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 593 mg, Fiber 1 g, Sugar 2 g
HOMEMADE SPICY PICKLED GREEN TOMATOES
I first made these little gems for my husband, who loves anything spicy, on year when we had an especially large crop of tomatoes. Now I have to plant extra tomatoes to make sure I have enough to make this specifically!
Provided by Florassippi Girl
Categories Vegetable
Time 30m
Yield 2 Quart Jars
Number Of Ingredients 6
Steps:
- Fill two clean, quart canning jars with bite sized green tomatoes. Any variety you prefer is fine, as long as they're green. I used Juliette tomatoes here, but have also used Cherry and Sweet 100, all successfully. Distribute sliced onion, jalapeno slices, red pepper flakes, and minced garlic evenly between the two jars. Wipe the rims clean with a damp paper towel.
- On the stovetop, boil the rings and lids for the jars in water for 5 minutes. Meanwhile, in a separate pot, heat distilled white vinegar until boiling. (Be sure you have enough to fill the jars. - Any remaining vinegar can be poured back into the container after it cools.) Pour hot vinegar into pre-packed jars leaving 1/4 inch space at the top of each jar. Secure one lid and ring per jar, and leave on your counter to cool. The lid will make a single 'pop' sound as it cools, letting you know that it sealed properly. For Best results and flavor, let it sit at least a week before eating -- If you can wait that long.
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
MARINATED CHERRY TOMATO SALAD
In this easy cherry tomato salad, the fresh herbs and bright dressing highlight the natural sweetness of the summery tomatoes. Elevate the look of this easy salad by using multicolored tomatoes if you can find them.
Provided by Julia Levy
Categories Healthy Cherry Tomato Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Whisk vinegar, shallot, honey, salt, pepper and mustard in a medium bowl. Whisking constantly, slowly drizzle in oil until fully incorporated. Fold in tomatoes, basil and mint. Let stand, stirring occasionally, until the flavors meld, about 15 minutes. Serve at room temperature.
Nutrition Facts : Calories 102.8 calories, Carbohydrate 9.3 g, Fat 7.1 g, Fiber 2 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 316 mg, Sugar 6.6 g
PICKLED GREEN TOMATOES
Provided by Michael Symon : Food Network
Categories condiment
Time 13h18m
Yield 4 quarts
Number Of Ingredients 13
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.
GRILLED SHRIMP PO' BOY WITH PICKLED GREEN TOMATOES
I love a shrimp po'boy. For this version, instead of frying the shrimp, I thought it would be nice to lighten things up and grill them instead. The natural sweetness of the Carolina shrimp really comes through when it's paired with the pickled green tomatoes and tangy aioli.
Provided by Kardea Brown
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the quick pickled green tomatoes: Combine the vinegar, sugar, pickling spices and 1 cup water in a small saucepan. Bring to a boil and cook until the sugar dissolves, about 3 minutes. Keep warm.
- Place the tomatoes in a 1-quart sterilized glass jar. Pour the vinegar mixture over the tomatoes and seal the lid. Refrigerate until ready to serve. (These can be enjoyed right away but are best refrigerated overnight.)
- For the spicy lemon-dill aioli: Stir together the mayonnaise, onion, House Seasoning, dill, lemon zest and juice, hot sauce and sugar in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
- For the grilled shrimp: Preheat a grill or grill pan to medium-high heat.
- Sprinkle the shrimp with the House Seasoning. Grill until the shrimp are cooked through, 1 to 2 minutes on each side.
- To serve, spread the desired amount of spicy lemon-dill aioli on the rolls. Top evenly with the grilled shrimp, shredded lettuce and coarsely chopped pickled green tomatoes.
- Stir together all the garlic and onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
SWEET AND SPICY TOMATOES, PICKLED GREEN,CHERRY TOMATOES
Aah! The gardens bounty at it's end! Green tomatoes from cherries to plum to whatever you grew. Some red mostly green. This is a nice way to save and savory those garden goodies.
Provided by Rita1652
Categories Onions
Time 1h
Yield 8 pints
Number Of Ingredients 11
Steps:
- In a large bowl, combine onion, and tomatoes.
- Pack mixture into 3 (1-quart) or 6 (1-pint) canning jars. Place a garlic clove and a chili or two in each jar, and set aside.
- In a large saucepan, combine sugar, salt, vinegar, turmeric, celery seed, mustard seeds.and peppercorn. 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.
SPICY PICKLED GREEN TOMATO, RED ONION, CARROT & GARLIC
I had a bunch of green home grown Tomatoes, Dill & Thai Peppers so I came up with this recipe. Crunchy, Sweet and Very Spicy. This is a raw pack recipe.Place a pretty ribbon on the jars and it makes a great gift.
Provided by Rita1652
Categories Onions
Time 45m
Yield 3 quarts, 30 serving(s)
Number Of Ingredients 14
Steps:
- Heat vinegar and water with sugar (in a non aluminum pot) bringing to boil then simmer on low heat till ready to pour into jars.
- Place in 3 quart hot sterile canning jars 1 tablespoon each salt, dill.
- 1 teaspoon each peppercorns, coriander seed, 1/3 teaspoon in each of mustard seed,& celery seed,.
- Mix tomatoes, carrots, onions together.
- Place one pepper and garlic clove on spices then one-third vegetables an other pepper.
- Repeat 2 more layers.
- Pour vinegar mixture on vegetables leaving 1/2 inch head space and removing air bubbles from vegies.
- Place sterilized lids and rings on jars and put into a water bath for 20 minutes.
Nutrition Facts : Calories 42.9, Fat 0.3, SaturatedFat 0.1, Sodium 710.4, Carbohydrate 8.9, Fiber 1.8, Sugar 4.8, Protein 1.1
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