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.
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 CHERRY TOMATOES
You know how that when you plant cherry tomatoes and that one plant will product a zillion little tomatoes? Give this recipe a try and steal some of those green tomatoes and leave the rest on to get larger and ripen. I hope to try this recipe later this summer. From Shawn Hart
Provided by Charlotte J
Categories Vegetable
Time 40m
Yield 6 quarts
Number Of Ingredients 8
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.
Nutrition Facts : Calories 34.8, Fat 0.2, Sodium 14161.1, Carbohydrate 4.7, Fiber 0.7, Sugar 2.7, Protein 0.8
HOMEMADE SPICY PICKLED GREEN TOMATOES
I first made these little gems for my husband, who loves anything spicy, on year when we had an especially large crop of tomatoes. Now I have to plant extra tomatoes to make sure I have enough to make this specifically!
Provided by Florassippi Girl
Categories Vegetable
Time 30m
Yield 2 Quart Jars
Number Of Ingredients 6
Steps:
- Fill two clean, quart canning jars with bite sized green tomatoes. Any variety you prefer is fine, as long as they're green. I used Juliette tomatoes here, but have also used Cherry and Sweet 100, all successfully. Distribute sliced onion, jalapeno slices, red pepper flakes, and minced garlic evenly between the two jars. Wipe the rims clean with a damp paper towel.
- On the stovetop, boil the rings and lids for the jars in water for 5 minutes. Meanwhile, in a separate pot, heat distilled white vinegar until boiling. (Be sure you have enough to fill the jars. - Any remaining vinegar can be poured back into the container after it cools.) Pour hot vinegar into pre-packed jars leaving 1/4 inch space at the top of each jar. Secure one lid and ring per jar, and leave on your counter to cool. The lid will make a single 'pop' sound as it cools, letting you know that it sealed properly. For Best results and flavor, let it sit at least a week before eating -- If you can wait that long.
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