CRISP GREEN TOMATO PICKLES
These sweet, crisp, flavorful pickles are a favorite around here! Even the pickiest children love them. It's a good way to use the green tomatoes that won't have time to ripen before the first big frost. Just be sure to have 2 very big, nonreactive bowls, crocks or even extra large stockpots on hand and read the complete...
Provided by Tere Gill
Categories Other Appetizers
Time 30m
Number Of Ingredients 9
Steps:
- 1. Place tomato slices in extra large nonreactive bowl or pot (no aluminum or plastic.)
- 2. Sprinkle with the pickling lime.
- 3. Pour 1 gallon of cold water over the slices and allow to soak for 24 hours. (You may very gently lift and stir slices, to redistribute lime, once or twice.)
- 4. After the 24 hrs., gently rinse very thoroughly.
- 5. Cover tomatoes with ice water and allow to sit for 3 hours.
- 6. Meanwhile, in another extra large bowl or pot, mix together vinegar, sugar,salt, pickling spice and cloves.
- 7. Drain the tomato slices after the 3 hrs.
- 8. Add to the vinegar mixture and let sit overnight.
- 9. The next day prepare canning jars and equipment, then pour the tomatoes and vinegar mixture into a large pot, and bring to a low boil for 30 minutes. (Food coloring may be added, if desired.)
- 10. Remove from heat and fill hot, sterile pint jars to 1/2 inch from the rim, add lids and rings and process in hot water bath for 10 minutes.
- 11. Instead of canning, may be frozen in plastic freezer containers. Thaw in refrigerator.
- 12. Store opened containers in refrigerator.
- 13. ***************************************************************************************
- 14. An Evening Prayer If I have wounded any soul today, If I have caused one foot to go astray, If I have walked in my own willful way, Dear Lord, forgive. Forgive the sins that I have confessed to Thee, Forgive the secret sins I do not see, O guide me, love me, and my keeper be, Dear Lord, Amen.
PICKLED GREEN TOMATOES
Steps:
- Start by preparing jars and getting water in the canner heating.You want the canner hot, but not boiling, when the jars are ready to be processed. See full water bath canning instructions here.
- Wash tomatoes and cut into desired sizes.
- Combine vinegar, water, and salt in a large pot. Bring to a boil.
- Place garlic clove and dill into each jar,
- Pack tomato pieces into pint jars.
- Cover with vinegar solution, leaving 1/4" headspace.
- Remove air bubbles, wipe the rim clean, and place on seal and ring. Place jar in the warm canner. Proceed to fill all jars. Process according to the chart below.
GREEN TOMATO CRISP PICKLES
Provided by Mrs. Wagesu00ae
Yield 7 Pints
Number Of Ingredients 8
Steps:
- 1 Stir lime into water, letting any lime that does not dissolve settle to the bottom. Wash, dry, and slice tomatoes into a large crock, glass or food grade plastic container. Do not use aluminum containers. Cover with lime water. Soak for 24 hours at room temperature.
- 2 Discard lime water. Rinse sliced tomatoes thoroughly in several rinses of cool fresh water. Drain.
- 3 Mix together sugar and vinegar. Pour over tomatoes. Soak for 12 hours at room temperature.
- 4 Prepare jars and lids according to manufactureru2019s instructions for sterilized jars. Keep jars hot.
- 5 Pour tomatoes and brine into a large saucepan. Tie up pickling spices, cinnamon, and salt in a cloth bag. Add to saucepan. Bring to boil and cook for 30 minutes.
- 6 Pack tomato slices loosely into clean, hot jars. Remove spice bag and pour hot liquid over tomato slices leaving 1 u20442 -inch headspace. Remove air bubbles and wipe rims. Adjust lids and process for 10 minutes, using boiling water bath method.
- 7 Remove canner from heat, remove lid and let jars sit 5 minutes in canner. Remove jars from canner, set on a clean towel or rack to cool 12-24 hours.
- 8 When cool, check seals. Lids should be down in the center or stay down when pressed.
- 9 Remove rims, label, date and store in a cool, dark, dry place. Unsealed jars should be refrigerated and used within 3 weeks.
Nutrition Facts :
GREEN TOMATO CRISP
My sister found this in a vegetarian recipe magazine a million years ago. Great way to use up your garden's green tomato overflow and much healthier than the traditional fried green tomatoes.
Provided by Rachel Savage
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Put chopped tomatoes in lightly oiled baking dish.
- Combine remaining ingredients and spread on top.
- Bake for 40 minutes at 350 degrees F.
Nutrition Facts : Calories 250.7, Fat 7.2, SaturatedFat 3.9, Cholesterol 15.2, Sodium 61.2, Carbohydrate 45.3, Fiber 3.5, Sugar 29.2, Protein 4.2
PICKLED GREEN TOMATOES
Provided by Taste of Home
Time 10m
Yield 16 servings
Number Of Ingredients 7
Steps:
- In a large bowl, place tomatoes, garlic and chiles. In a saucepan, bring vinegar, water and salt to a simmer until salt dissolves. Pour over tomatoes; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate up to 1 month.
Nutrition Facts : Calories 13 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 44mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
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
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