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
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
ROSE'S GREEN TOMATO PICKLES
My mother got this recipe from Rose, her neighbor, who is now deceased. This was a wonderful way to use up all those green tomatoes instead of letting the frost get them. The amount of jars you get from this is only an educated guess.
Provided by Kaykwilts
Categories < 60 Mins
Time 1h
Yield 8 quarts
Number Of Ingredients 8
Steps:
- Mix together in crock 2 cups household lime and 2 gallons water.
- Add sliced tomatoes and onions.
- Soak 24 hours.
- Stir often.
- Drain lime solution and wash pickles until clean.
- Add 2 quarts vinegar, 8 cups sugar, and 2 teaspoons salt.
- In a cloth put pickling spice and 1 teaspoon celery seed and tie this up.
- Put in with your pickles.
- Let stand overnight.
- Boil hard 35 minutes.
- Can in hot sterilized jars.
Nutrition Facts : Calories 955.4, Fat 0.9, SaturatedFat 0.1, Sodium 641.5, Carbohydrate 231.5, Fiber 5.9, Sugar 220.5, Protein 5.8
(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 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
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
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
PICKLED GREEN TOMATOES
This recipe is an adaptation of a recipe in Fred Dubose's wonderful cookbook from a bygone era, "Four Great Southern Cooks." It is sort of a cross between a pickle and a relish. Do not worry about the salt; most of it will go out when the tomatoes are drained.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, snack, side dish
Yield 4 pints
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 2 grams, Carbohydrate 51 grams, Fat 2 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 1245 milligrams, Sugar 39 grams, TransFat 0 grams
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