Condiment - Pickled green tomatoes canning recipe

Author: Marilyn Gillick  

Green tomato pickles are similar to bread and butter pickles, made with green tomato slices, onions, and a vinegar and sugar mixture. This recipe is for quick pickles (refrigerator pickles) rather than canning with a water bath or pressure cooker.

Quick Green Tomato Pickles

Quick Green Tomato Pickles
Green tomatoes are perfect for pickling. This recipe is for quick pickles (refrigerator pickles) rather than canning with a water bath or pressure cooker. They will not be as shelf stable but they will certainly be as delicious.
Provided by: dorothy stainbrook
Total time: 40 minutes
Cook time: 10 minutes
Prep time: 30 minutes
Yields: 7 servings
Cuisine: American
Number of ingredients: 13
  • 5 Pounds green tomatoes (Halved, quartered or sliced )
  • 3 1/2 Cups white vinegar
  • 3 1/2 Cups water
  • 1/4 Cup Pickling or canning salt
  • 1 Tablespoon sugar
  • 6-7 garlic cloves
  • 6-7 bay leaves
  • 1/4 Cup celery seed
  • 1/4 Cup dried dillweed or dill seeds
  • 1-3 Teaspoons dried red pepper flakes
  • 2 Tablespoons black peppercorns
  • 1/4 Cup mustard seeds
  • 1/4 Cup coriander seeds or allspice (optional)
  • Calories: 132 kcal
  • Carbohydrate: 23 g
  • Protein: 5 g
  • Fat: 2 g
  • Saturated Fat: 0.2 g
  • Sodium: 63 mg
  • Fiber: 5 g
  • Sugar: 15 g
  • Unsaturated Fat: 1.5 g
  • Serving Size: 1 serving
How to cook:
  1. Prep the tomatoes
  2. Thoroughly rinse the tomatoes and then slice or cube them, depending on the size of the jar and the size of the tomato (large tomatoes won’t fit neatly into small mouth canning jars). A wide-mouth 1-quart mason jar is best if you have it, but cube the tomatoes if all you have is a small-mouth jar.
  3. Make the brine
  4. In a large stainless steel saucepan, combine the vinegar, water, salt, and sugar Bring to a boil over high heat stirring to dissolve salt and sugar. Remove from heat.
  5. Pack the jars & pour over the brine
  6. Pack tomatoes into hot jars to within 1/2 inch to 3/4 inch of top of jar. Add 1 clove garlic and 1 bay leaf to each jar. Divide the rest of the spices into 7 portions and add one portion to each jar (the recipe makes 6-8 pint jars).So this would be a little dill seed, celery seed, a pinch of red pepper flakes, a pinch of black peppercorns and a bit of mustard seeds added to each jar.Ladle hot pickling liquid into jar to cover tomatoes leaving 1/2 inch headspace.Remove air bubbles by lightly letting jar drop on counter,and adjust headspace, if needed, by adding hot pickling liquid.Wipe rim and tightly screw on lid. Allow to cool to room temperature, then store in the refrigerator for at least 24 hours before eating. Keeps up to 1 month refrigerated.
Notes: How to Make Pickled Green Tomatoes, 1 pound green tomatoes, sliced · 4 garlic cloves, thinly sliced or smashed · 1 cup white vinegar · 1 cup water · 2 teaspoons Kosher salt or pickling

Quick Pickled Green Tomatoes

Quick Pickled Green Tomatoes
Don't let those unripe green tomatoes go to waste. They can be eaten in so many ways. This quick pickled green tomatoes recipe is one of the best.
Provided by: Cheryl Magyar
Total time: 35 minutes
Cook time: 15 minutes
Prep time: 20 minutes
Yields: 0 servings
Number of ingredients: 7
  • 2.5 pounds green tomatoes (cherry or slicers)
  • 2.5 cups apple cider vinegar (5% acidity)
  • 2.5 cups water
  • 1/4 cup salt
  • 1 head of garlic
  • 1-2 onions, sliced
  • 2 slightly heaped teaspoons of your favorite spices (coriander seeds, cumin, caraway, turmeric, mustard seeds, black peppercorns, bay leaf, red pepper flakes or dried peppers)
How to cook:
  1. Start with the brine. Add the salt, apple cider vinegar and water to a non-reactive pot and bring to a light boil.
  2. In the meantime, thoroughly wash your green tomatoes, clean your garlic cloves and chop your onions.
  3. Next, cut your tomatoes to size. If using cherry tomatoes, simply cut them in half. If using larger green tomatoes, cut them into bite-sized wedges.
  4. Fill the jars with dry spices and set aside.
  5. Once your brine has come to a light boil, quickly add the onions and garlic. Cook for 3-4 minutes, then add the chopped green tomatoes. Stir with a metal spoon, allowing sufficient time for the tomatoes to be heated thoroughly, about 5 minutes.
  6. Ladle hot green tomatoes into jars, fill with brine (leaving 1/2″ headspace) and tighten the lids.
  7. If you plan on eating your pickled green tomatoes in the next few weeks, simply allow the jars to come to room temperature and then place in the fridge.
  8. If canning for long term storage, process your pickled green tomatoes for 10 minutes (pint jars) or 15 minutes (quart jars). Carefully remove from the water bath canner and place on tea towels on the counter. Leave them to sit overnight, checking that the lids have sealed after 12 hours.
Notes: Canning Green Tomato Pickles, Instructions · Slice washed green tomatoes into 1/4″ sections,placing them in a non-reactive pot (stainless steel is good). · Layer tomato slices with kosher slat

Easy Refrigerator Pickled Green Tomatoes

Easy Refrigerator Pickled Green Tomatoes
This refrigerator green tomato pickle recipe helps you perfectly preserve green tomatoes in a tangy, salty brine for a month in the refrigerator - ready to use as a delicious condiment! Make these easy pickled green tomatoes with just 6 ingredients and a foolproof easy-to-follow method.
Provided by: Samira
Total time: 15 minutes
Cook time: 5 minutes
Prep time: 10 minutes
Yields: 10 servings
Cuisine: American,South American
Number of ingredients: 8
  • 2 lb green tomatoes (unripe green tomatoes, not a variety that are bred to be green when ripe)
  • 2 cups water
  • 2 cups vinegar (distilled white, apple cider vinegar, rice wine vinegar, white balsamic, etc. )
  • 2.5 Tbsp coarse salt (or pickling salt)
  • few sprigs fresh oregano
  • 2 garlic cloves
  • 2 bay leaves
  • 1 Tbsp peppercorn
  • Calories: 35 kcal
  • Carbohydrate: 6 g
  • Protein: 1 g
  • Fat: 1 g
  • Saturated Fat: 1 g
  • Sodium: 1760 mg
  • Fiber: 1 g
  • Sugar: 4 g
  • Unsaturated Fat: 2 g
  • Serving Size: 1 serving
How to cook:
  1. Step 1: Sterilize the jars
  2. It's essential to sterilize the jars when pickling to avoid early spoilage. To do so, first, pre-heat the oven to 325ºF/160ºC. Then wash the jars (and lids) in hot soapy water. Finally, rinse well.
  3. Place the jars (not including any rubber or plastic parts) in the pre-heated oven for around 10 minutes or until the jars are completely dry.Alternatively, some dishwashers include a sterilize function that cleans and dries for you!
  4. Step 2: Prepare the tomatoes
  5. Wash the green tomatoes well and dry them with a paper towel.
  6. Chop them down to size. Depending on the size of your tomatoes, this will differ. For larger tomatoes, I like to cut wedges. For smaller tomatoes, you can cut them in half or even leave them whole (poked with toothpick/knife).
  7. Step 3: Prepare the pickling liquid
  8. Prepare the pickling liquid by combining the vinegar, water, and salt in a saucepan. Bring to a boil over medium heat, stirring until the salt dissolves. This usually only takes a couple of minutes. Then remove the mixture from the heat to cool for several minutes.
  9. Step 4: Transfer the ingredient to the jar/s
  10. When adding the various ingredients to the jar/s, I like to layer things slightly. First, add a handful of the green tomatoes to the bottom of the jar, then a whole garlic clove (or chop it into several smaller pieces), and a bay leaf. Repeat with the remaining tomatoes, garlic, and bay leaf. Then add the oregano and peppercorns.Make sure to use a jar where you're able to pack the tomatoes tightly while keeping at least ½ inch headspace at the top of the jar. You can use one larger jar or several smaller ones.
  11. Pour in the pickling liquid, making sure to submerge the tomatoes entirely while keeping ½ inch/1cm headspace.
  12. Secure the lid on the jar and allow it to continue to cool down at room temperature before transferring to the fridge for at least 24 hours of pickling before enjoying!
  13. How to Store?
  14. Store the pickled green tomatoes in the fridge for up to a month in the airtight jar. Make sure to use clean utensils to remove the tomatoes to avoid early spoilage.You can also water bath "can" the pickled green tomatoes for longer-term storage (up to 18 months), though I don't usually do this as I usually only make a batch large enough to last a month.If you want to water-bath can the green tomato pickles, I think that 12-15 minutes in a water bath would work well (depending on your altitude, this will differ); however, it's best to refer to trusted sources on the method such as the USDA or NCHFP guidelines.
Notes: Pickled Green Tomatoes, In each half-litre (pint jar) put the following seasonings: 2 to 3 pieces of celery, a few green pepper pieces, 1 tablespoon salt, ⅛th

Pickled Green Tomatoes

Pickled Green Tomatoes
Green tomato pickles are similar to bread and butter pickles, made with green tomato slices, onions, and a vinegar and sugar mixture.
Provided by: Diana Rattray
Total time: 30825 minutes
Cook time: 15 minutes
Prep time: 330 minutes
Yields: 40 servings
Cuisine: Southern,American
Number of ingredients: 10
  • 5 pounds green tomatoes, cleaned and sliced in 1/4-inch-thick rounds
  • 2 medium onions, halved and cut into 1/4-inch-thick slices
  • 1/3 cup pickling salt, or kosher salt
  • 4 to 6 cups ice cubes
  • 3 cups cider vinegar
  • 1 3/4 cups sugar
  • 1 teaspoon ground turmeric
  • 1 teaspoon celery seeds
  • 1 tablespoon mustard seeds
  • 1 red bell pepper, or hot pepper; cut into thin strips, optional
  • Calories: 54 kcal
  • Carbohydrate: 12 g
  • Cholesterol: 0 mg
  • Fiber: 1 g
  • Protein: 1 g
  • Saturated Fat: 0 g
  • Sodium: 507 mg
  • Sugar: 11 g
  • Fat: 0 g
  • Serving Size: 5 pints (40 servings)
  • Unsaturated Fat: 0 g
How to cook:
  1. Gather the ingredients.
  2. Place sliced tomatoes and onions into a large nonreactive pot or bowl.
  3. Sprinkle salt over vegetables and gently toss to coat well.
  4. Top vegetables with a few cups of ice cubes. Cover and let stand in the fridge for 4 hours or overnight.
  5. Prepare the canner and 5 pint-sized jars. Add water to a large canner with a rack and heat to nearly boiling, or about 180 F. The water should be at least 1 inch higher than the jars you are using.
  6. Wash the jars thoroughly. Heat water in a small saucepan, place lids in the saucepan, and bring them almost to a boil. Lower heat to a low simmer simply to keep the lids hot.
  7. Drain vegetables in a large colander and rinse lightly.
  8. Combine vinegar, sugar, turmeric, celery seeds, and mustard seeds in a large, nonreactive pot. Bring to a boil.
  9. Lower heat to medium and add drained tomatoes and onions to the pot. Continue cooking, stirring gently until mixture is back to boiling.
  10. Remove vegetables from the pot with a slotted spoon and pack prepared the jars.
  11. Add a few thin strips of raw sweet or hot red pepper to each jar, if using.
  12. Fill jars with the hot brine, leaving 1/2 inch of headspace.
  13. Wipe the rims of the jars with a clean damp cloth.
  14. Place flat hot lids on the jars. Tightly close the caps with screw-on rings, but do not overtighten.
  15. Arrange the filled jars in the canner and add more water, as needed, to keep the water level at least 1 inch above the jars. Bring to a full boil.
  16. Cover and continue boiling for 10 minutes.
  17. Remove the jars to a rack to cool completely. Check to make sure the seals are tight.
  18. Store in a cool, dark, dry place for two to three weeks before eating.
Notes: Quick Pickled Green Tomatoes, If canning for long term storage, process your pickled green tomatoes for 10 minutes (pint jars) or 15 minutes (quart jars). Carefully remove
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