Green Pickles Recipes

GREEN TOMATO RELISH RECIPE [ PICKLES ]- HOMEMADE RETRO METHOD

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.

GREEN TOMATO PICKLES

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.

PICKLED GREEN BEANS

Steps:

• Cut green beans to fit inside pint canning jars.
• Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.
• Pack the beans into four hot, sterilized pint jars. Place 1 clove garlic and 2 sprigs dill weed in each jar, against the glass. Add 1 teaspoon of salt to each jar.
• In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.
• Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.

GREEN-TOMATO PICKLES

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.

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.

EIGHT-DAY ICICLE PICKLES

Steps:

• Day 1: Place the cucumbers into a large (10-quart) jar or pickle crock. Stir the pickling salt and 16 cups of water (or as needed to cover the cucumbers) into a large pot, and bring to a boil over medium heat, stirring until the salt is dissolved. Pour the boiling salt mixture over the cucumbers, and cover the crock with a cover or dinner plate.
• Days 2 and 3: Stir the pickles and brine once each day. Cover the crock each time.
• Day 4: Pour off the brine. Bring 16 more cups of water to a boil, and pour the boiling water over the pickles. Cover.
• Day 5: Pour off the water from the pickles again, and bring alum and 16 cups of water to a boil. Stir until the alum is completely dissolved. Pour the boiling water-alum mixture over the pickles. Cover.
• Day 6: In a large pot, boil 16 more cups of water with the sugar, pickling spice, vinegar, and food coloring. Pour the water-alum mixture from the pickles and discard, and pour the boiling sugar mixture over the pickles. Cover.
• Day 7: Pour off the syrup from the pickles, but retain the syrup. Transfer the syrup into a large pot, bring to a boil again, and pour over the pickles. Cover.
• Day 8: Pour off and retain the syrup again, and transfer into a large pot. Reboil the syrup over medium heat. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pickles into the hot, sterilized jars, and pour the boiling syrup in, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

GREEN PICKLES

Steps:

• Place sliced cucumbers in 2 gallons water with 2 cups of lime. Let this set for 24 hours. Rinse well (5 or 6 times).
• Put in ice water for 3 hours. Drain. Place back in crock. Pour in heated vinegar solution and leave 24 hours. Then cook one hour on low simmer.
• VINEGAR SOLUTION: Place pickling spices, cinnamon, and whole cloves in cheese cloth.
• Combine vinegar, sugar, salt and food coloring. Place spice bag in vinegar solution. Heat.
• Place pickles in pint jars and add 2 piece screw on lids. Place in boiling water bath for 11 minutes. Set on towels on counter. Let cool for 24 hours.

(MY FAVOURITE) GREEN TOMATO PICKLES

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

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.