Can you pickle green tomatoes recipes - Side dishes

Author: Stanley Gisin  

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 Green Tomatoes
I had no clue what to do with all the green tomatoes from my garden until my husband said to pickle them. I thought he was nuts, but they are fantastic! Making pickled green tomatoes is a wonderful way to keep your garden produce from going to waste. —Lori Eaton, Downs, Kansas
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.
How to cook:
  1. 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.
Notes: Pickled Green Tomatoes, Remove any leaves and stems. Wash celery stalks, cut into pieces 5 cm (2 inches) long. Wash green pepper, seed, cut each into 8 strips. Wash jars. In each half-litre (pint jar) put the following seasonings: …

Pickled tomatoes

Pickled tomatoes
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. Equipment and preparation: you will need a 1 litre/1¾ pint pickling jar with a screw top lid (or several smaller jars with lids).
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
How to cook:
  1. 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.
  2. 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.
  3. Alternatively they can be sterilised in a dishwasher.
  4. For the pickle, quickly fill the jars with the tomatoes, herbs and spices.
  5. 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.
  6. The pickle will keep for up to a year.
  7. Keep refrigerated once opened and finish within two weeks.
Notes: Can You Pick Tomatoes While They’re Green?, If you want to keep them firm, you can pop your ripened tomatoes in the fridge. But, they could experience damage. Standard refrigerator temperatures are too cold. …

Pickled green tomatoes

Pickled green tomatoes
Green, unripe tomatoes are often sadly confined to the compost heap, but if you grow your own and are left with some at the end of the season, they're brilliant for pickling. Tangy and sweet, their flavour is bolstered by spices, garlic and subtle chilli warmth.
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
  • salt
How to cook:
  1. 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
  2. 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
  3. 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)
  4. 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
Notes: Can You Eat Green Tomatoes? Are Green Tomatoes, Since the pickled tomato, it is not supposed to have the sweet, rich taste of a fully ripe tomato and the texture will be better after they are pickled. …

How to Pickle Tomatoes: The Easiest Pickled Tomato Recipe

Learn how to pickle tomatoes with this easy recipe. Use pickled tomatoes on cheese plates, salads, or as a relish. Or just eat them whole!
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
How to cook:
  1. To prep the tomatoes:
  2. Wash your tomatoes and remove the stems.
  3. 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.
  4. Place the tomatoes in a sterilized jar (simply boil the jar or run through the dishasher with no soap).
  5. Add some fresh dill on top. You could also add some pearl onions or peppers or whatever you like.
  6. To prepare your brine:
  7. In a small pot combine the remaining ingredients (adjust seasonings to your taste if you like)
  8. Bring the mixture to a boil for 3-5 minutes. Remove from heat, allow to cool to room temperature.
  9. To pickle the tomatoes:
  10. 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.
  11. 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.
Notes: 4 Ways to Pickled Green Tomatoes, Cut larger (slicing) tomatoes into 1/2-inch wedges, and cut smaller (cherry or grape) tomatoes in half. In a small …
Write a comment: