Quick Pickled Green Tomatoes Food

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:

• 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.

QUICK PICKLED GREEN TOMATOES

Steps:

• Wash a wide-mouth 1-quart mason jar and and its lid in hot soapy water, then rinse and let air dry.
• Slice the tomatoes into wedges and pack them tightly into the jar. (If you have very large tomatoes, you may want to slice them into smaller wedges.)
• Peel the garlic. In a small saucepan, combine the garlic, vinegar, water, dill, peppercorns, turmeric, sugar, and kosher salt. Bring to a low boil, stirring occasionally to dissolve the sugar and salt.
• Once dissolved, pour the brine mixture into the jar, allowing the garlic to settle on top of the vegetables. Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any tomatoes are exposed at the top. Screw on the lid tightly and allow to cool to room temperature, then store in the refrigerator for at least 24 hours before eating. If desired, discard the garlic after 24 hours. Keeps up to 1 month refrigerated.

PICKLED GREEN CHERRY TOMATOES

Steps:

• Wash tomatoes and pack in clean, hot quart jars.
• Add 1 dill head, 3 peppercorns and 1 red pepper to each jar.
• Place the pickling spice in the center of a coffee filter or cheesecloth and tie.
• Bring water, vinegar, bag of spices and salt to boil.
• Remove bag.
• Cover tomatoes with brine, leaving 1/2-in. headspace.
• Process in boiling water bath 10 minutes.
• Let set 6 weeks to mellow.

QUICK PICKLED CHERRY TOMATOES

Steps:

• In a medium saucepan, bring vinegar, water, salt, sugar and lemon zest to a boil. Simmer, stirring occasionally, until sugar and salt are dissolved. Cool to room temperature.
• Pierce each tomato once or twice with a wooden toothpick. Divide tomatoes, dill, garlic, red pepper and mustard seeds evenly among sterilized jars.
• Pour cooled vinegar mixture into jars, leaving on inch of space at the top. Cover and refrigerate for up to one month.

PICKLED GREEN TOMATOES

Steps:

• Wash the tomatoes and use a toothpick to poke a small whole in the top of each tomato. Then put them in a pint jar.
• Slice the garlic thinly and add the garlic and a few sprigs of dill to the jar.
• Combine the vinegar, water, salt, sugar, peppercorns and crushed red pepper in a small saucepan.
• Bring to a boil and stir until the sugar and salt have dissolved. Then pour into the pint jar, covering the green tomatoes.
• Cover tightly with a lid and let sit on the counter until cooled to room temperature. Then refrigerate.
• Pickles can be eaten as soon as the next day and will be good for about 3 weeks.

QUICK PICKLED TOMATOES

Steps:

• Bring all ingredients except tomatoes to boil in medium saucepan on medium heat, stirring frequently; simmer on medium-low heat 5 min., stirring occasionally. Cool 5 min.
• Meanwhile, cut large tomatoes into 1/4-inch-thick slices. Pack with cherry tomatoes into 3 (16-oz.) jars with tight-fitting lids, leaving 1/2-inch headspace at top of each jar.
• Pour vinegar mixture over tomatoes, making sure to equally distribute herbs and garlic pieces among the jars. Cool completely.
• Cover jars with lids. Refrigerate 24 hours before serving.

BREAD AND BUTTER PICKLED GREEN TOMATOES

Steps:

• Wash tomatoes thoroughly, cut away any blemishes or bad spots, and cut into 1/4" thick slices.
• Combine 2 gallons water and pickling lime in a large glass or plastic bowl; not metal.
• Add tomatoes, and soak for 24 hours, mixing a couple times.
• Drain tomatoes, cover with fresh water, and soak 4 hours longer, changing water every 1/2 hour, then rinse and drain well.
• In a large nonreactive pot, combine vinegar and sugar, and bring to a boil.
• While the mixture is heating, combine all spices in a double layer of rinsed cheesecloth, and tie cheesecloth into a pouch with string.
• Place spice-pouch in boiling syrup, and continue to boil for 15 minutes.
• Remove from heat, and add sliced tomatoes.
• Stir gently, cover with a clean towel, and let stand overnight, stirring gently a couple of times if you think of it.
• In the morning, bring the syrup and tomatoes to a simmer, gently mixing occasionally, for about 30 minutes or until tomatoes are translucent.
• Remove and discard spice pouch.
• Meanwhile sterilize 6 1-pint canning jars and lids according to manufacturers directions.
• Layer hot tomatoes in hot sterilized jars to about 1/2" below the rim.
• Pour hot syrup over top, covering tomatoes by 1/4" and leaving 1/4" of head space.
• Slide a plastic chopstick or wooden skewer along the insides of the jars to release air bubbles, and tap each jar lightly on counter a couple of times to release more.
• Wipe the mouth of each jar with a clean damp cloth, place a hot sterilized lid on each jar, and screw on bands firmly.
• Process in a boiling-water bath for 10 minutes, starting timing after water returns to a boil.
• Cool, making sure that lids have sealed.
• Jars that leak during processing or don’t seal should be stored in the refrigerator and used within a couple of weeks.
• Store sealed jars at room temperature if desired.
• Pickles can be served after 24 hours but are better if allowed to mellow in a cool, dry place for 2-3 weeks before using.

4 WAYS TO PICKLED GREEN TOMATOES

Steps:

• Cut larger (slicing) tomatoes into 1/2-inch wedges, and cut smaller (cherry or grape) tomatoes in half.
• In a small saucepan, bring all of the brine ingredients to a boil and stir until the salt is dissolved. Remove the brine from heat.
• Fill a hot, clean quart jar with the pickling spice mix of your choice. Pack the jar tightly with the tomatoes.
• Pour the hot brine over the tomatoes, covering them completely and leaving 1/2 inch headspace. Stick a chopstick or "bubbling" tool into the jar and move it around to release any trapped air bubbles.
• Wipe the rim clean, seal with a lid and band, and process in a boiling water bath for 15 minutes (adjusting the time for altitude as needed).
• Store the jar in a cool, dark place. The green tomatoes will be perfectly pickled in about two weeks. Add to sandwiches, hot dogs, burgers, steaks, potatoes, or anywhere you would normally use relish. For a unique kick, you can even top off a Bloody Mary or dirty martini with a pickled green tomato garnish!

EASY, QUICK PICKLED TOMATOES ADD CRUNCH + TANG TO JUST ABOUT ANYTHING

Steps:

• In a medium bowl, stir together tomatoes, cider vinegar, dill, red pepper flakes, sugar, and kosher salt
• Cover and refrigerate for at least 1 hour or up to 3 hours

PICKLED GREEN CHERRY TOMATOES

Steps:

• Place 3 cloves of garlic, 2 teaspoons of pickling spice, 1/2 teaspoon red pepper flakes, 4 sprigs of fresh dill, and 2 jalapeno slices in each jar.
• Fill each jar with the green tomatoes packing them in tightly. Poke each tomato or cut a small slice through the skin on the bottom before putting it in a jar.
• Bring the pickling brine to a boil on the stove.
• Place a funnel over the top of the jar and carefully fill the jar leaving ¼ inch headspace. use a plastic blubber or wooden chop stick to remove any bubbles and allow the brine to fill the jar completely. Add more brine if needed.
• Use a wooden chop stick or a plastic canning bubbler tool to release any air bubbles. Add more brine if needed.
• Wipe the jar rim and place a flat lid on the jar then twist the ring on. Set the hot jar on a towel to cool.
• Allow jars to cool to room temperature before refrigerating.
• Allow to pickle for 7 days for the best flavors. You can eat them after they cool if you just can't wait. After seven days the tomatoes will have had enough time to absorb the pickling flavors.
• 3 pint jars of pickled tomatoes.

GREEN TOMATO SALSA RECIPE

Steps:

• Peel the garlic. Peel and quarter the onion. Remove the seeds and ribs from the jalapeño (save the seeds for a hot salsa). If tomatoes are large, quarter them; otherwise leave them whole. (Ours were small so we left them whole.)
• Place the green tomatoes, garlic, onion, and jalapeño on a baking sheet. Broil on high for 4 to 5 minutes until just beginning to blacken. Flip and rotate the veggies and broil another 4 to 5 minutes.
• Transfer everything to a food processor or blender, except use only 1/2 of the jalapeño. Add the cilantro, kosher salt, and lime juice. Pulse until desired consistency is reached. Taste, and if you'd like it hotter add the other 1/2 of the jalapeño and/or some seeds. You may want to refrigerate until serving since the salsa will be warm from the roasting; or leave it at room temperature until serving.

PICKLED CHERRY TOMATOES

Steps:

• Wash the cherry tomatoes. You're going to use enough (depending on the specific size) in this recipe to fill 16 oz. jar.
• Add the tomatoes, garlic, dill, mustard seed, yellow onion, and peppercorn into your jar.
• Don't worry that the spices settle at the bottom, they will rise up again and evenly distribute their flavor when you add the brine.
• Mix the vinegar, water, salt, and sugar in a stainless steel pan and bring to a boil.
• As soon as it reaches a good boil, pour it over the cherry tomato mixture in the jar until the tomatoes are just covered.
• Put the top on immediately and put into the refrigerator.