Pickled green tomato recipes canning - Condiment recipes

Author: Dorothy Wilfong  

Read about this recipe card's history and view other recipes at the Vintage Recipe Project The best way to preserve green tomatoes? Yield: 12 x half-litre jars (US pint) jars OR 6 x litre jars (US quart)

Pickled Green Tomatoes

Enjoy tomatoes well past summer with this pantry recipe.
Provided by: Southern Living Test Kitchen
Total time: 15 minutes
Yields: 8 servings
Number of ingredients: 7

Ingredients:

• 1 ¼ cups rice vinegar
• ½ cup granulated sugar
• 2 tablespoons kosher salt
• 3 basil sprigs
• ¼ cup thinly sliced shallot (from 1 medium shallot)
• ¼ teaspoon crushed red pepper
• 1 pound small green tomatoes (about 4), cored and cut into ⅓-inch-thick slices (about 4 slices each)

How to cook:

1. Stir together 1 cup water, vinegar, sugar, and salt in a medium saucepan. Bring to a boil over high, stirring until sugar dissolves. Remove from heat; cool 10 minutes. Place basil, shallots, crushed red pepper, and green tomatoes in a 32-ounce canning jar. Pour vinegar mixture over green tomato mixture in jar. Cover with a tight-fitting lid; chill 24 hours. Store in refrigerator up to 2 months.

Notes: Green Tomato Pickles Recipe and Tutorial Video, Learn how to make delicious Green Tomato Pickles. A great way to use some of your wonderful garden harvest. This canning recipe includes a video tutorial.

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pickled green tomato recipes canning

Green Tomato Pickles

Step back in time with this vintage ___ recipe. Read about this recipe card's history and view other recipes at the Vintage Recipe Project
Provided by: Billie Hillier
Yields: 8 servings
Number of ingredients: 12

Ingredients:

• 8 pounds green tomatoes, thinly sliced
• 6 large onions, thinly sliced
• 1/4 cup salt
• 2 tablespoons salt
• 2 tablespoons whole cloves
• 2 tablespoons allspice
• 2 tablespoons mustard seed
• 2 teaspoons pickling spice
• 3 1/2 cups cider vinegar
• 2 cups sugar
• 2 teaspoons dry mustard
• 2 large red peppers, coarsely chopped

How to cook:

1. Put tomatoes and onions into separate bowls
2. Sprinkle tomatoes with 1/2 cup salt and the onions with 2 tablespoons salt
3. Cover both bowls and let stand for 12 hours
4. Drain the vegetables thoroughly and discard the liquid
5. Tie the whole spices in a spice bag and put in a large kettle
6. Add vinegar and a mixture of sugar and dry mustard
7. Heat to boiling, stirring until the sugar is dissolved
8. Add tomatoes, onions, and red peppers
9. Cook uncovered slowly until tomatoes are just tender, about 20 minutes
10. Pack into sterilized jars and seal

Notes: Pickled Green Tomatoes Recipe, Stir together 1 cup water, vinegar, sugar, and salt in a medium saucepan. Bring to a boil over high, stirring until sugar dissolves. Remove from heat; cool 10

Quick Pickled Green Tomatoes

The best way to preserve green tomatoes? As pickles! These pickled green tomatoes are the perfect condiment: tangy, salty, and 100% delicious.
Provided by: Sonja Overhiser
Total time: 20 minutes
Cook time: 5 minutes
Prep time: 15 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 9

Ingredients:

• 4 cups green tomatoes, cut into wedges
• 3 garlic cloves
• 1 cup white vinegar
• 1 cup water
• 1 teaspoon dried dill
• 1/2 tablespoon black peppercorns
• 1/2 teaspoon turmeric
• 1 tablespoon sugar
• 2 tablespoons kosher salt

Nutrition:

• Calories: 19 calories
• Sugar: 2.4 g
• Sodium: 1166.8 mg
• Fat: 0.1 g
• Saturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrate: 3.5 g
• Fiber: 0.7 g
• Protein: 0.5 g
• Cholesterol: 0 mg

How to cook:

1. Wash a wide-mouth 1-quart mason jar and and its lid in hot soapy water, then rinse and let air dry.
2. Slice the tomatoes into wedges and pack them tightly into the jar. (If you have very large tomatoes, you may want to slice them into smaller wedges.)
3. Peel the garlic. In a small saucepan, combine the garlic, vinegar, water, dill, peppercorns, turmeric, sugar, and kosher salt. Bring to a low boil, stirring occasionally to dissolve the sugar and salt.
4. Once dissolved, pour the brine mixture into the jar, allowing the garlic to settle on top of the vegetables. Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any tomatoes are exposed at the top. Screw on the lid tightly and allow to cool to room temperature, then store in the refrigerator for at least 24 hours before eating. If desired, discard the garlic after 24 hours. Keeps up to 1 month refrigerated.

Notes: BEST Quick Pickled Green Tomatoes, 4 cups green tomatoes, cut into wedges · 3 garlic cloves · 1 cup white vinegar · 1 cup water · 1 teaspoon dried dill · ½ tablespoon black peppercorns

Pickled Green Tomatoes

Yield: 12 x half-litre jars (US pint) jars OR 6 x litre jars (US quart)
Provided by: Healthy Canning
Total time: 75 minutes
Cook time: 15 minutes
Prep time: 60 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 9

Ingredients:

• 2 kg green tomatoes ((small firm green tomatoes. Approx 2 kg / 5 lbs))
• 6 stalks celery ((cut into lengths of 5 cm / 2-inch))
• 6 green bell peppers ((washed, cored, seeded and cut into quarters or strips))
• cloves garlic
• heads dill ((fresh. Or dill seed))
• Pickle Crisp ((optional))
• pickling salt ((OR non-bitter, non-clouding salt sub))
• 2 litres water ((2 US quarts / 64 oz))
• 1 litre white vinegar ((5% or higher. 1 US quart / 32 oz))

Nutrition:

• Serving Size: 1 g
• Calories: 15 kcal
• Carbohydrate: 3.2 g
• Protein: 0.8 g
• Fat: 0.2 g
• Sodium: 4 mg
• Fiber: 1 g
• Sugar: 2.2 g

How to cook:

1. Wash tomatoes. Remove any leaves and stems.
2. Wash celery stalks, cut into pieces 5 cm (2 inches) long.
3. Wash green pepper, seed, cut each into 8 strips.
4. Wash jars.
5. In each half-litre (pint jar) put the following seasonings: 2 to 3 pieces of celery, a few green pepper pieces, 1 tablespoon salt, 1/8th teaspoon Pickle Crisp® (optional), 1 clove of garlic and 1 head of dill (or 1 teaspoon dill seed). Double all those seasonings if using litre (US quart) jars.
6. Pack in tomatoes, leaving 2 cm (1/2 inch) headspace.
7. Put vinegar and water into a large pot, and bring it to a boil.
8. Fill jars with the hot vinegar mixture, leaving 2 cm (1/2 inch) headspace.
9. Debubble, adjust headspace.
10. If you are short of pickling liquid, just quickly zap some more in microwave in the same ratio as above: two-thirds water to one-third vinegar.
11. Wipe jar rims.
12. Put lids on.
13. Process in a water bath or steam canner.
14. Process either size jar for 15 minutes; increase time as needed for your altitude (see table below.)
15. Let stand 4 to 6 weeks before opening and sampling.

Notes: Green Tomato Pickles (with Canning Video), 8 pounds green tomatoes · canning/pickling salt · 8 c white vinegar · 2 cinnamon sticks · 3 Tb black peppercorns · 3 tsp minced garlic, additional