Can you pickle green tomatoes recipes - Side dishes
Equipment and preparation: you will need a 1 litre/1¾ pint pickling jar with a screw top lid (or several smaller jars with lids). —Lori Eaton, Downs, Kansas Savour the taste of summery cherry tomatoes by packing them into a jar with garlic, herbs and spices and a sweet and vinegary pickling liquid.
- Pickled Green Tomatoes
- Pickled tomatoes
- Pickled green tomatoes
- How to Pickle Tomatoes: The Easiest Pickled Tomato Recipe
- What are some recipes for pickled green tomatoes?
- Can you eat pickled green tomatoes right away?
- How to pickle Tomatoes for pickling?
- What can I substitute for pickled green tomatoes?
Pickled Green Tomatoes
Provided by: Taste of Home
Total time: 10 minutes
Cook time: 10 minutes
Yields: 16 servings
Number of ingredients: 7
- 4 cups green cherry tomatoes
- 3/4 cup water
- 3/4 cup white vinegar
- 2 tablespoons canning salt
- 1 tablespoon sugar
- 1 garlic clove
- 2 dried hot red chiles
- 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.
- 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.
Provided by: Nigel Slater
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 1 item
Number of ingredients: 10
- 250ml/9fl oz malt vinegar
- 250ml/9fl oz red wine vinegar
- 5 tbsp golden caster sugar
- 3 tbsp sea salt
- 20 assorted cherry or small tomatoes
- 4 garlic cloves
- 2 large sprigs rosemary
- 1 bay leaf
- 1 tbsp coriander seeds
- 1 tbsp black peppercorns
- For the pickling liquid, in a pan bring all of the pickling liquid ingredients to the boil and leave to simmer on a low heat.
- Sterilise both a 1 litre/1¾ pint pickling jar with a screw top lid and the lid in a large pot of boiling water that boils for at least 10 minutes. (Or use several smaller jars with lids.) Lift the jars out of their water bath with a pair of jar tongs. Empty the water.
- Alternatively they can be sterilised in a dishwasher.
- For the pickle, quickly fill the jars with the tomatoes, herbs and spices.
- Using a jug or a funnel pour the hot pickling liquid into the jar, pour it all the way to the top and seal, ensuring as little air as possible remains in the jar.
- The pickle will keep for up to a year.
- Keep refrigerated once opened and finish within two weeks.
Pickled green tomatoes
Provided by: Great British Chefs
Total time: 20 minutes
Cook time: 20 minutes
Yields: Makes approx. 400g
Number of ingredients: 11
- 375g of green tomatoes, diced into 5cm pieces
- 10g of garlic cloves, sliced
- 30g of caster sugar
- 250g of white wine vinegar
- 250ml of water
- 1 bay leaf
- 1/2 tsp black peppercorns
- 1/4 tsp yellow mustard seeds
- 1/4 tsp coriander seeds
- 1 pinch of chilli flakes
- The tomatoes need at least a week to pickle, so bear this in mind. Weigh an empty, clean 1-litre Kilner jar, then pack the green tomatoes into it
- Place the rest of the ingredients (except the salt) in a large saucepan and bring to the boil. Allow to cool, then pour this over the tomatoes
- Weigh the jar again and subtract the original weight to calculate the weight of the contents, then divide this number by 100 to work out 1% of the weight. Add this amount of salt to the jar, then seal and leave to pickle at room temperature for 1 week. Ensure the tomatoes are fully submerged in the liquid throughout the pickling time (you can place a clean stone or weight on top of the jar’s contents to keep the tomatoes packed down if needed)
- Once opened, store the pickled tomatoes in the fridge for up to 3 months. These tomatoes are fantastic when blitzed through salsa verde, served alongside cold cuts and cheeses, or chopped down to make a relish for burgers
How to Pickle Tomatoes: The Easiest Pickled Tomato Recipe
Provided by: Jaime
Total time: 20 minutes
Cook time: 5 minutes
Prep time: 15 minutes
Yields: 3 servings
Number of ingredients: 3
- Cherry tomatoes (enough to fill 4 pint jars)
- 1.5 cups apple cider vinegar
- 1.5 cups filtered water 2 tbls salt 2 tbls sugar 4-8 garlic cloves, sliced Pinch coriander 4-6 peppercorns
- To prep the tomatoes:
- 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.
- To prepare your brine:
- 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.
- To pickle the tomatoes:
- 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.