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.
PICKLED TOMATOES
Steps:
- Poke holes in the top of the tomatoes with a skewer.
- In a saucepan, heat the vinegar, salt, sugar and 1 cup water to a rolling boil.
- In a mason jar, add the rosemary, lemon zest, peppercorns and garlic. Add the cherry tomatoes and pour over the hot vinegar mixture. Screw a top on the mason jar. Let cool, then refrigerate. The pickles will last up to 2 weeks refrigerated.
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!
PICKLED GREEN TOMATOES
Use this recipe to make Pickled Green Tomatoes and Shrimp Toast.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time P7D
Yield Makes 2 pints
Number Of Ingredients 9
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.
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
SWEET PICKLED CHERRY TOMATOES
Make and share this Sweet Pickled Cherry Tomatoes recipe from Food.com.
Provided by NoraMarie
Categories Vegetable
Time 30m
Yield 6 pints, 6 serving(s)
Number Of Ingredients 6
Steps:
- Wash the tomatoes and prick each one in several places with the tines of a fork.
- Dissolve the sugar in the water, bring to a boil and boil rapidly for 5 minutes.
- Add the tomatoes and cook for 10 minutes.
- Remove the tomatoes and to the syrup add the ginger root, lemon juice and rind, and salt.
- Simmer the syrup for 15 minutes, return the tomatoes to the syrup and cook about 30 minutes longer, or till the syrup is thick and the tomatoes are transparent.
- Turn into hot jars and seal.
Nutrition Facts : Calories 1084.1, Fat 0.7, SaturatedFat 0.1, Sodium 410.5, Carbohydrate 278.1, Fiber 4.2, Sugar 272.5, Protein 2.9
PICKLED GREEN TOMATO RELISH
When I'm left with green tomatoes at the end of summer, I reach for this recipe. Friends and family are so happy to receive the sweet-sour relish that they often return the empty jar and ask for a refill! -Mary Gill, Florence, Oregon
Provided by Taste of Home
Time 1h15m
Yield 8 pints.
Number Of Ingredients 10
Steps:
- Cut tomatoes, onions and peppers into wedges. In a food processor, cover and process vegetables in batches until finely chopped. Stir in salt. Divide mixture between two strainers and place each over a bowl. Let stand 3 hours., Discard liquid from bowls. Place vegetables in a stockpot; stir in vinegar, sugar, celery seed and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until thickened. , Carefully ladle hot mixture into eight hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 37 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
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 RELISH RECIPE [ PICKLES ]- HOMEMADE RETRO METHOD
What did the roast beef and cheese sandwich say to the green tomato pickles? You complete me! Or maybe that's just a line from a bad Tom Cruise movie. Anyway, these green tomato pickles are so delicious.
Provided by Daisy Edwards
Categories Condiment
Time 6h3m
Number Of Ingredients 8
Steps:
- Wash the tomatoes, remove any stalks and dry them thoroughly.
- Chop the tomatoes and onions into a similar sized dice. In a large saucepan add a layer of 1/3 of the tomatoes and 1/3 of the onions, add 1/3 of the salt evenly over the layer.
- Continue this process until you have three layers. Cover the saucepan and leave to stand overnight. This will draw out any moisture.
- Drain off all the liquid from the tomato mixture.
- Boil a jug with hot water and pour over the tomato mixture and drain again. Do this twice to remove all the salt.
- Put the tomatoes on the stove and add 450ml of white vinegar. Bring the mixture to the boil cover and then cook for ten minutes using a timer.
- In the meantime in a bowl combine the flour, turmeric, and curry powder with the remaining 300mls vinegar until it becomes a paste. Reserve for later use.
- Once the tomato has boiled for ten minutes add the sugar and stir until dissolved.
- Turn off the heat and add the paste slowly to the tomato mixture while stirring. Avoid lumps by adding the paste slowly and continuing to stir.
- When the paste has been fully combined, place the pickles over a low heat and simmer gently. Pickles should be cooked for another 10 minutes, or until the mixture has reached the desired consistency.
- Remove from the heat and allow it to cool slightly before bottling in sterilized jars.
Nutrition Facts : ServingSize 30 g, Calories 18 kcal, Carbohydrate 4 g, Protein 0.5 g, Fat 0.5 g, Sodium 3489 mg
PICKLED GREEN TOMATOES
Steps:
- Pack the green tomatoes into a wide-mouth mason jar and place the sliced jalapeño on top.
- Heat a small saucepan over medium heat and add the mustard seeds. Cook for 1 minute or so until they begin to toast and pop. Add the peppercorns and cook for 30 seconds more.
- Carefully pour in the water, vinegar, sugar, and salt and bring to a boil. Boil for 3-4 minutes until the sugar is completely dissolved. Turn off the heat.
- Carefully pour the hot liquid into the jar and ensure that the tomatoes are completely immersed. If necessary, top off the jar with a bit of warm water.
- Cover and transfer to the fridge to chill for at least one hour before serving.
- Enjoy the pickled green tomatoes on top of salads, rice bowls, or tacos. If kept in an air-tight mason jar, pickled green tomatoes will last for about a month in the fridge.
Nutrition Facts : Calories 364 kcal, Carbohydrate 75 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Sodium 2374 mg, Fiber 4 g, Sugar 70 g, ServingSize 1 serving
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