Tomato And Fennel Seed Pickle Recipes

GREEN TOMATO PICKLES

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.

HOW TO PICKLE TOMATOES: THE EASIEST PICKLED TOMATO RECIPE

Steps:

• Wash your tomatoes and remove the stems.
• Poke 2-3 holes through your tomatoes with a skewer. This allows the brine to seep in. You could also peel the tomatoes, but they tend to turn to mush and peeling cherry tomatoes is a pain, trust.
• Place the tomatoes in a sterilized jar (simply boil the jar or run through the dishasher with no soap).
• Add some fresh dill on top. You could also add some pearl onions or peppers or whatever you like.
• In a small pot combine the remaining ingredients (adjust seasonings to your taste if you like)
• Bring the mixture to a boil for 3-5 minutes. Remove from heat, allow to cool to room temperature.
• Pour the brine into your jars over the tomatoes. It's enough for about 3, maybe 4 pints depending on how much evaporated and how many tomatoes are stuffed into your jar.
• Cover the jar with a sterilized lid and screw your ring on. Put them in the refrigerator and let them sit for at least 24 hours to soak up the goodness. They will last a long time refrigerated, a few months. That is if you don't eat them all first.

TOMATO AND FENNEL SALAD

Steps:

• Toss 2 pounds tomatoes (cut into wedges), 2 thinly sliced fennel bulbs and 1/2 thinly sliced red onion with 1/3 cup olive oil and 3 tablespoons white wine vinegar. Season with 1 1/2 teaspoons kosher salt, 1 teaspoon sugar and a generous amount of pepper. Let sit at least 30 minutes. Toss with 1 cup fresh parsley and 1/2 cup fennel fronds before serving.

ROASTED FENNEL WITH TOMATOES

Steps:

• Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

TOMATO FENNEL SALAD

Steps:

• Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.
• Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.

FENNEL STEM PICKLES

Steps:

• Preheat oven to 400 degrees.
• In a medium bowl, mix together onion, oil, 1 tablespoon salt, and pepper. Spread onion mixture in an even layer on a rimmed baking sheet and transfer to oven. Bake until onions are tender and beginning to brown, about 15 minutes. Remove from oven and let cool to room temperature.
• In a small nonreactive saucepan, mix together vinegar, sugar, and remaining 2 1/2 teaspoons salt; bring to a boil over high heat, stirring occasionally, until sugar has completely dissolved. Remove from heat and stir in red pepper flakes, mustard seeds, chile powder, garlic powder, Chinese five spice, and turmeric.
• Place cooled onion mixture, fennel stems, cucumber, jalapeno, and bell pepper in two 1-quart glass jars or one 2-quart glass jar; toss to combine. Pour hot vinegar mixture over vegetables, adding water if necessary to cover. Cover jar and transfer to refrigerator; refrigerate at least 24 hours before serving, and up to 2 weeks.