Vegetable - Jewish pickled green tomatoes recipe

Author: Peter Garroutte  
Vegetable Appetizer Sauces and condiments Side dish Snack

This recipe is also perfect for pickled tomatoes, a great way to utilize end of season green tomatoes. If you're a fan of tangy deli cucumber pickles and pickled tomatoes then you'll be ready to dive in to this recipe for classic deli-style Kosher sour dill pickles.

Shlomo's Kosher Sour Pickles/Tomatoes by Sy

Shlomo's Kosher Sour Pickles/Tomatoes by Sy
There is nothing quite like a "Mouth Watering" Kosher New York City Sour Pickle or Sour Tomato from a wooden barrel. I remember as a teenager in "The Bronx" biking over to the local indoor but "open" food market, with many vendors providing produce. I would then go over to the "Pickle Man" and watch him put his hand into the wooden barrel and pull out a "Big One", for only 5 Cents!
Provided by: SkipperSy
Total time: 20190 minutes
Cook time: 20160 minutes
Prep time: 30 minutes
Yields: 20 servings
Number of ingredients: 8
Ingredients:
  • 13 -20 kirby cucumbers, Wash and scrub to remove dirt (No waxed cucumbers, about 3 lbs)
  • 1/2 cup kosher salt or 1/2 cup coarse salt
  • 1/4 cup vinegar (optional)
  • 3 tablespoons pickling spices, Remove cloves, allspice (Use Spice Bouquet 'Pickling Spices' if available)
  • 6 -8 garlic cloves, Skin removed and crushed
  • 2 teaspoons dill seeds
  • 1/2 teaspoon chili pepper flakes
  • 1/8 teaspoon alum (optional)
Nutrition:
  • Calories: 25.7 calories
  • Fat: 0.2 grams
  • Saturated Fat: 0.1 grams
  • Cholesterol: 0 milligrams
  • Sodium: 4356.2 milligrams
  • Carbohydrate: 6.1 grams
  • Fiber: 0.9 grams
  • Sugar: 2.5 grams
  • Protein: 1.1 grams
How to cook:
  1. KOSHER SOUR PICKLES RECIPE-.
  2. Cut 1/16 inch off the blossom end. Discard any cucumbers that are bruised or damaged.
  3. In a 3 1/2 quart glass jar add the Kirby Cucumbers standing them upright (Turning the jar on its side will help).
  4. Put all the spices into a large bowl (Alum Optional), add some water and mix. Then pour this mixture into the jar, top off with water. Adding a piece of rye bread is also optional.
  5. Place a small item (A piece of plastic, wood, etc.) on top to keep the Kirby Cucumbers down and under the water/brine.
  6. Close jar and turn upside down to mix all the ingredients --.
  7. Next open jar, put "plastic wrap" on the top (Use a rubber band to keep in place); Then using a kitchen knife punch many holes in the "plastic wrap" in order to let some of the brine gases out.
  8. Let the Kirby cucumbers stand 2-3 weeks (in a "COOL" location) depending on how fast they cure in the brine; From time-to-time you can remove any scum on the top, add a little salted water to top off -- and shake the mixture. Then place in the refrigerator!
  9. Note: For half sour pickles, let it pickle for about 1 week -- and then place in the refrigerator!
  10. KOSHER SOUR TOMATOES RECIPE-.
  11. Use the same recipe as outlined above for "Kosher Sour Pickles". However, use about 10-12 green tomatoes (about 3 lbs) in place of the kirby cucumbers. Also, sour tomatoes need a little more salt then kirby pickles -- so add to taste.
  12. Take off the tomato stems. As an option cut away the brown area and leave a small hole which will allow the brine to penetrate into the tomatoes (you can also cut the tomatoes in half).
  13. Let stand 2-3 weeks depending on how fast the tomatoes cure in the brine. Then place in the refrigerator!
  14. KOSHER SOUR TOMATOES RECIPE-.
  15. Use the same recipe as outlined above for "Kosher Sour Pickles". However, use about 10-12 green tomatoes (about 3 lbs) in place of the kirby cucumbers.
  16. Take off the tomato stems and cut away the brown area and leave a small hole which will allow the brine to penetrate into the tomatoes. Or cut the tomatoes in half.
  17. Let stand 2-3 weeks depending on how fast the tomatoes cure in the brine. Then place in the refrigerator!
  18. NOTES, Sour Kosher Pickles:
  19. These are brining sour pickles, so no vinegar is needed (optional). In making these pickles, it is important that you do not used mixed pickling spices, because the cinnamon, cloves, all spice and other sweetly aromatic spices in them will detract from the pickles' flavor. Also, it is important that you do not use iodized salt in the process, as that will leave a bitter aftertaste.
  20. NOTES, Sour Tomatoes:.
  21. If you can find green "Plum Tomatoes" you might want to try them as well! And using Vinegar is all right.
Notes: Half-Sour Pickles and Tomatoes, When the pickles turn greenish brown, cover and refrigerate. For Sour Tomatoes (half-sours): The recipe for tomatoes is the same as the one for pickles with the …
Tags:
jewish pickled green tomatoes recipe dill pickles and pickled tomatoes recipe kosher dill pickles and pickled tomatoes recipe

Kosher Dill Pickles And Pickled Tomatoes Recipe

Kosher Dill Pickles And Pickled Tomatoes Recipe
If you're a fan of tangy deli cucumber pickles and pickled tomatoes then you'll be ready to dive in to this recipe for classic deli-style Kosher sour dill pickles. Even better is the fact that they can be made in about an hour! This recipe is also perfect for pickled tomatoes, a great way to utilize end of season green tomatoes. After you make them, they are ready to eat in a day, at peak after a week, and they keep for 3 months or so before the taste changes.
Provided by: Dave Joachim
Total time: 60 minutes
Prep time: 60 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 8
Ingredients:
  • ½ serrano or jalapeno chile
  • 1 pound firm green tomatoes (about 5 plum tomatoes or 4 pickling cucumbers)
  • 6 cloves garlic
  • 2 tablespoons dill seeds
  • ½ tablespoon whole black peppercorns
  • 1 cup distilled white vinegar
  • 1 ¼ cups water
  • 2 tablespoons Morton Coarse Kosher Salt
Nutrition:
  • Calories: 8 kcal
  • Carbohydrate: 2 g
  • Protein: 1 g
  • Fat: 1 g
  • Saturated Fat: 1 g
  • Sodium: 92 mg
  • Fiber: 1 g
  • Sugar: 1 g
  • Serving Size: 1 serving
How to cook:
  1. Prep the ingredients. Wash the jalapeno and tomatoes. Cut the stem end off the jalapeno and slice it in half lengthwise. Cut bad spots out of the tomatoes and cut the big ones into quarters, small ones in half. Peel the garlic cloves and slice them in half langthewise.
  2. Prep the bottle. Make sure you have a really clean bottle and lid. The lids must have good rubber seals. The best thing to do is buy canning jars and lids from Ball. They are in a lot of hardware and grocery stores. Sterilize them by submersing them in a boiling water bath.
  3. Load up. Put the garlic, dill seeds, chile, and peppercorns into the bottle first. Then cram the tomatoes in leaving about 1/2" - 3/4"(12.7 - 19.1 mm) of space at the top.
  4. Make the brine. Combine the vinegar, water, and salt in a sauce pan or pot. Bring to a boil, and stir until all the salt is dissolved. Pour the hot brine over the tomatoes and cukes to within 1/4" (6.4 mm) of the top. Wipe the jar top, put the lids on and tighten.
  5. Age. Let the pickles sit for 2 to 3 days (1 week is optimum) in the refrigerator before serving. Keep refrigerated for up to 3 months.
  6. Beware. The brine will taste very salty at first, but don't panic. The juices from the tomatoes or cucumbers will dilute the concentration of salt in a few days.
Notes: The Jewish Origins of Fried Green Tomatoes and a, Directions: In a large bowl, mix together lime juice and soymilk and set aside for 15 minutes. Add the mayonnaise, chives, parsley, dill, garlic powder, onion powder, …

Israeli Pickled Vegetables

Israeli Pickled Vegetables
Israeli Pickled Vegetables (Hamutzim - the Hebrew plural for "sour") are a staple at lunch, dinner or for a snack. In South Florida, where I reside, almost every Israeli or Shawarma restaurant provides pickled vegetables or has a pickled vegetable bar.
Provided by: Kosher Cowboy
Total time: 45 minutes
Cook time: 15 minutes
Prep time: 30 minutes
Yields: 24 servings
Cuisine: Asian,Israeli,Mediterranean,Moroccan
Number of ingredients: 13
Ingredients:
  • 1 head cauliflower (cleaned and separated into florets)
  • 5 carrots (peeled and sliced thin)
  • 1 head cabbage (cut into 1-2" chunks)
  • 2 turnips (peeled and sliced into 1 inch matchsticks)
  • 2 red peppers (sliced)
  • 3 jalapeno peppers (cut into chunks, depending on how spicy you want it, keep in mind that as it sits it gets spicier)
  • 12 cloves garlic
  • 2 lemons (washed well and thinly sliced)
  • 3½ quarts water
  • 4½ cups vinegar
  • 5 Tbsp salt (coarse kosher)
  • 1 cup lemon juice
  • 1 Tbsp ground turmeric
Nutrition:
  • Serving Size: 1 g
  • Calories: 44 kcal
  • Carbohydrate: 8 g
  • Protein: 2 g
  • Fat: 1 g
  • Saturated Fat: 1 g
  • Sodium: 1492 mg
  • Fiber: 3 g
  • Sugar: 4 g
How to cook:
  1. Place all the chopped vegetables, hot peppers, lemon slices and garlic cloves in a large jar(s).
  2. Bring 3-1/2 quarts of water to a boil and remove from stove.
  3. Add the salt, vinegar, lemon juice and turmeric to the water and mix well so that the salt dissolves completely. *Taste the brine before adding it to the vegetables. You should taste the salt but it shouldn't be overwhelmingly salty. It should have a nice salty taste and a good vinegar punch.
  4. Making sure that the turmeric and salt is well incorporated, pour the water mixture into the jar making sure all the vegetables are submerged.
  5. Let the mixture cool, cover and then refrigerate for at least 24 hours before eating. The longer it sits the better it tastes and the spicier it gets.
Notes: How to Pickle Green Tomatoes: 13 Steps (with Pictures), Place the saucepan on the stove. Add your water, vinegar and pickling spice. 2. Heat the brine to a gentle boil over medium heat. Remove it …

Pickled Green Tomatoes

Total time: 2274 minutes
Cook time: 12 minutes
Prep time: 2262 minutes
Yields: 1 serving
Number of ingredients: 13
Ingredients:
  • 1/2 teaspoon red pepper flakes
  • 1 bay leaf
  • 1 tablespoon coriander seeds
  • 1 cinnamon stick
  • 6 cloves
  • 1 tablespoon black peppercorns
  • 2 cloves garlic
  • 2 cups cider vinegar
  • 1/2 cup water
  • 2 tablespoons honey
  • 1 tablespoon salt
  • 1 pound green tomatoes (quartered and/or sliced)
  • 1 quarts worth of canning jars (sterilized*)
How to cook:
  1. Bring everything but the tomatoes to a boil for 3 minutes.
  2. Meanwhile, stuff the tomatoes in the the jar(s).
  3. Pour the liquid over the tomatoes making sure to cover them.
  4. Put the lids on and give them a good shake to make that all of the air bubbles come out to the top.
  5. Store in the fridge for 3 months.
  6. * To sterilize the jars:
  7. Wash in hot soapy water.
  8. Keep the lids in boiling water until ready to use.
  9. Place jars in 225F/110C oven for 10 minutes and keep warm until ready to use.
Notes: No Cook Pickled Green Tomatoes Best Recipes, How do you make pickled green tomatoes? Making pickled green tomatoes is a wonderful way to keep your garden produce from going to waste. —Lori Eaton, …
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