Pickles - Green tomato pickles canning recipes
Author: Essie Snyder
Green tomato pickle recipes made with unripe tomatoes. Great use for green tomatoes!
Green Tomato Pickles
Great use for green tomatoes! Do not use cold-damaged or bruised tomatoes in this recipe.
Provided by: QUICKIEP
Total time: 690 minutes
Cook time: 30 minutes
Prep time: 120 minutes
Yields: 8 servings
Number of ingredients: 14
Provided by: QUICKIEP
Total time: 690 minutes
Cook time: 30 minutes
Prep time: 120 minutes
Yields: 8 servings
Number of ingredients: 14
Ingredients:
- 1 gallon green tomatoes, thinly sliced
- 6 large onions, thinly sliced
- ½ cup salt
- 1 tablespoon whole black peppercorns
- 1 tablespoon whole cloves
- 1 tablespoon whole allspice berries
- 1 tablespoon celery seeds
- 1 tablespoon mustard seed
- 1 tablespoon ground mustard
- 3 cups distilled white vinegar
- 3 cups brown sugar
- ½ lemon, sliced
- 2 red bell peppers, minced
- 1 red bell pepper, thinly sliced
Nutrition:
- Calories: 116.6 calories
- Carbohydrate: 28.1 g
- Fat: 0.5 g
- Fiber: 1.8 g
- Protein: 1.6 g
- Saturated Fat: 0.1 g
- Sodium: 18.2 mg
- Sugar: 24.7 g
- 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.
Pickled Green Tomatoes
Follow our complete, step-by-step, photo illustrated recipe to learn how to make and can these delicious Pickled Green Tomatoes. A tasty addition to just about any meal. Great as a side dish, or on a sandwich. Kind of sweet, kind of tart and tangy.
Provided by: Steve Gordon
Total time: 1440 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 9 servings
Cuisine: American
Number of ingredients: 9
Provided by: Steve Gordon
Total time: 1440 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 9 servings
Cuisine: American
Number of ingredients: 9
Ingredients:
- 10 to 11 lbs of Green Tomatoes (16 cups sliced)
- 2 cups sliced Onions
- ¼ cup Canning or Pickling Salt
- 3 cups Brown Sugar
- 4 cups Vinegar (5%)
- 1 Tablespoon Mustard Seed
- 1 Tablespoon Allspice
- 1 Tablespoon Celery Seed
- 1 Tablespoon Whole Cloves
How to cook:
- Wash tomatoes under cool running water, removing any dirt and debris.
- Slice tomatoes into ¼ inch slices, removing and discarding any core.
- Slice onions into ¼ inch slices, then cut rounds into halves.
- Place tomatoes and onions in a large non-reactive pot.
- Sprinkle salt over the tomatoes and onions.
- Let stand, on your counter top, for 4 to 6 hours.
- Drain away the liquid.
- Place vinegar in a saucepot over medium heat.
- Add the packed brown sugar. Heat and stir until the sugar is fully dissolved.
- Pour heated mixture over the tomatoes and onions. Place pot over medium heat.
- Prepare spice packet and add to the pot.
- Bring tomatoes to a boil, reduce heat and simmer for 30 minutes.
- Stir often to prevent scorching and burning.
- Tomatoes should be tender and transparent when properly cooked.
- Wash jars in hot soapy water. Rinse well. Set aside.
- Prepare work station for canning, assembling all needed tools prior to beginning to fill jars.
- Using a slotted spoon and funnel, fill the jars with tomatoe and onion solids first.
- Finish filling jars with hot vinegar liquid, leaving ½ inch headspace in each jar.
- Remove any air bubbles. Wipe top rim of jar with a damp cloth or paper towel.
- Add lid. Add band. Tighten band finger tight.
- Place jars in rack in top position of water bath canning pot. Lower rack into pot when fully loaded.
- Jars should be covered with at least one inch of water. Bring to a boil. Cover. Begin timing.
- Process jars based on size of jar and proper altitude for your location.
- Lift jars back up to top position in canning pot.
- Let rest for 5 minutes.
- Use jar lifter to remove each jar, being careful to keep it straight. Do not tilt the jar.
- Place jars on a folded towel in a draft free location.
- Do not disturb for 24 hours.
- Test the jars to be sure they have sealed by pressing the center of each jar. If the button is down, jars are good. If the center button of the lid pops up, place jar in refrigerator and use that one first.
- Jars can be properly stored for a year or longer.
- Enjoy!
Pickled Green Tomatoes (Canning Tomatoes)
Green tomato pickle recipes made with unripe tomatoes. These pickles are easy to make, are economical and full of vitamins.
Provided by: Adina
Total time: 40 minutes
Cook time: 10 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: Romanian
Number of ingredients: 12
Provided by: Adina
Total time: 40 minutes
Cook time: 10 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: Romanian
Number of ingredients: 12
Ingredients:
- green (unripe tomatoes, about 2 kg/ 4.4 lbs)
- 2 thick carrots (optional)
- about 200 g/ 7 oz celeriac (optional)
- some celeriac leaves from the celeriac
- about 150 g/ 5.3 oz fresh horseradish root
- 3 liter/ 6.3 pints/ 12 ½ cups water
- 4 tablespoons coarse salt without iodine
- garlic cloves (about 3-4 per jar)
- bay leaves (about 2-3 per jar)
- about 1 tablespoon yellow mustard seeds
- about 1 tablespoon dill seeds
- about 1 tablespoon whole black peppercorns
Nutrition:
- Serving Size: 1 jar
- Calories: 125 kcal
- Carbohydrate: 28 g
- Protein: 5 g
- Fat: 1 g
- Sodium: 5298 mg
- Fiber: 8 g
- Sugar: 14 g
- Unsaturated Fat: 1 g
- Sterilize the jars. For more information on sterilizing jars, have a look at this post.
- Wash the green tomatoes. Peel and thickly slice the carrots. Peel the celeriac and cut it into cubes, about the size of the carrot slices. Clean the celeriac leaves as well. Peel the horseradish, wash it thoroughly and cut it into finger-thick stripes, about as thick and long as the little finger.
- Bring the water and the salt to a boil. Let boil for 3-4 minutes. Let cool slightly, not longer than 3-4 minutes. If it gets too cool, reheat it.
- In the meantime place some of the horseradish stripes on the bottom of the prepared jars. Start adding the green tomatoes, alternating some carrot slices, celeriac cubes, celeriac leaves, more horseradish stripes, garlic cloves and bay leaves in between.
- Sprinkle some mustard, dill seeds, and black peppercorns in each jar.
- Carefully pour the hot pickling liquid in the jars. Wait for 1 minute to allow the liquid to set in the jar and add more liquid if the tomatoes are not completely covered with pickling liquid. Seal the jars very well.
- Process in a boiling water bath or canner for 15 minutes, adjusting for altitude.
- Leave the pickles for four weeks before you start eating them. Once you open a jar, keep it in the fridge.
- See above for serving ideas.
Green Tomato Pickles
These Green Tomato Pickles are a great, different way to use some of your garden harvest.
Provided by: Constance Smith - A Good Life Farm
Total time: 770 minutes
Cook time: 15 minutes
Prep time: 35 minutes
Yields: 0 servings
Cuisine: American
Number of ingredients: 12
Provided by: Constance Smith - A Good Life Farm
Total time: 770 minutes
Cook time: 15 minutes
Prep time: 35 minutes
Yields: 0 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
- 8 pounds green tomatoes
- canning/pickling salt
- 8 c white vinegar
- 2 cinnamon sticks
- 3 Tb black peppercorns
- 3 tsp minced garlic (additional for canning)
- 1 tsp mustard seeds
- 2 hot chili peppers (optional)
- 8 c water
- 1 onion
- pickle crisp
- kosher salt
How to cook:
- To begin, combine the vinegar, cinnamon sticks, peppercorns, mustard seeds and chili peppers in a pot.
- Bring the brine to a boil, reduce the heat and simmer for 4 minutes.
- Remove it from the heat, and allow to cool.
- Use several layers of cheesecloth to strain the solids from the brine.
- Alternatively, you can put the solids into a muslin spice bag if you wish.
- Discard the solids and keep the liquid.
- This brine can be made the day before you can, simple refrigerate overnight. Or you can make it the day you are going to do the canning. (Day 2 of this recipe.)
- Core and cut the tomatoes into 1/2 inch slices, cut the slices in half. For smaller, cherry sized tomatoes, simply remove the stems, and cut them in half or quarters.
- Place the tomatoes in a mixing bowl. Liberally sprinkle them with canning salt and stir them to coat.
- Let the tomatoes sit overnight.
- The next day, prepare your canning tools, canner and supplies. Inspect and heat your pint canning jars.
- Drain the liquid from the tomatoes with a colander. Thoroughly rinse and drain the tomatoes again.
- Measure the quantity of your brine. You will have lost some liquid when simmering the spices. Add an equal amount of water, combining them in a large pot. Bring the brine up to a boil, then reduce the heat to keep it hot.
- Peel, quarter and slice an onion.
- In each jar, add 1 tablespoon of the onion, 1 teaspoon kosher salt, 1 teaspoon minced garlic and 1/8 teaspoon pickle crisp.
- Add in your drained tomatoes, to 1/4 inch of headspace.
- Ladle in your brine.
- Use a bubble wand to remove any air pockets.
- Add additional brine to return the headspace to 1/4 inch if needed.
- Wipe the jar rims with a damp cloth dipped in white vinegar.
- Add the lid and ring. Place the jar in your canner.
- Repeat the steps with all of the jars & tomatoes.
- Process your jars for 15 minutes.
- Allow the jar to cool in a draft-free location overnight. (12-24 hours.)
- Remove the rings, test the seals on your lids, and label the jars.
- Allow the jars to sit in the pantry for 3-4 weeks for the flavor to develop.
- These green tomato pickles are best served chilled.
- Enjoy!
