Condiment - Pickled green tomatoes italian style recipes
I prefer to use pint jars (or even half pint jars), and use more jars in the process, so that I'm opening just one small jar at a time, leaving the rest sealed and hopefully lasting longer. It doesn't take as many tomatoes as you might think to fill a pint or quart jar, so you're likely to have leftovers.
- Pickled Green Tomatoes
- Green Tomato Pickles
- Rachael's Italian Fried Green Tomatoes
- Russian Pickled Tomatoes (солёные помидоры)
- What are some recipes for pickled green tomatoes?
- Are pickled tomatoes really pickled?
- How to cook Green Tomatoes with vinegar?
- How do you cook Green Tomatoes with allspice?
Pickled Green Tomatoes
Provided by: Lisa Longley
Total time: 10 minutes
Prep time: 10 minutes
Yields: 8 servings
Number of ingredients: 7
- 1 pound green tomatoes ((4 cups))
- 2 garlic cloves (skin removed)
- 1 1/2 cups hot water
- 2 1/2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1/2 cup vinegar
- 1 teaspoon peppercorns
- Slice the green tomatoes into bite sized pieces. Add to a mason jar.
- Dissolve the salt and sugar in the hot water. Add the vinegar and stir to combine. Pour the liquid over the tomatoes in the mason jar and seal.
- Refrigerate for at 4 to 5 days and enjoy!
How to make Italian-style pickled green tomatoes
Green Tomato Pickles
Provided by: Karen Gibson
Total time: 25 minutes
Cook time: 5 minutes
Prep time: 20 minutes
Yields: 2 servings
Number of ingredients: 15
- Green tomatoes
- 1 fennel bulb, (roughly chopped)
- 3 garlic cloves, (peeled and roughly chopped)
- 1 teaspoon mustard seed
- 1 teaspoon dill seed
- 1 teaspoon fennel seed
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon celery seed
- black peppercorns
- 1 1/4 cup water
- 1 cup distilled white vinegar
- 3 tablespoons kosher salt
- 3 tablespoon sugar or honey
- 2 pint canning jars or approximate equivalent
- Calories: 15 kcal
- Serving Size: 1 serving
- For extra safety, briefly boil the canning jars and their lids and rings, and set upside down on a clean towel to dry.
- Prepare the tomatoes and seasonings
- Remove any green stems from the tomatoes, then clean and dry them thoroughly.
- For cherry tomatoes, slice them into halves or quarters. For "hamburger pickle slices" using small standard tomatoes, slice off the stem end, them slice them into 1/8" thick slices horizontally (i.e., between the stem and blossom ends). For medium standard tomatoes, slice off the stem end, then slice the tomato in half vertically. Slice each half horizontally in 1/8" thick slices. (Alternatively, you can slice standard tomatoes into small wedges.)
- Divide the fennel slices and garlic among the jars more or less evenly.
- Optional: crush the mustard, dill, and fennel seeds lightly in a mortar and pestle.
- Divide the herbs and spices among jars, pouring them over the fennel and garlic. Add 6 to 8 black peppercorns to each jar.
- Pack the sliced tomatoes in to the jar, leaving about 3/4" head room.
- Prepare the brine
- In a 2 quart pot, bring the brine ingredients to a boil, stirring until the salt and sugar are completely dissolved.
- Carefully pour the brine over the tomatoes, leaving 1/2" space at the top.
- Wipe the rims and affix the lids, tightening to fingertip tightness. For the first minute or so, check the lids, and tighten again if they're loose.
- Let the jars rest on the counter until cool. It's very likely that the lids will self-seal with a loud *pop*.
- Label jars with the date and place in the refrigerator.
- Tomato pickles will likely last as long in the fridge as regular pickles, thanks to the vinegar/salt/sugar solution. Keep an eye out for any sign of mold or off smells and discard the batch if you find any.
Rachael's Italian Fried Green Tomatoes
Provided by: Rachael Ray
Yields: 0 servings
Number of ingredients: 27
- 3 large green tomatoes
- tops and bottoms trimmed
- 4 slices per tomato (12 slices total)
- 1 cup AP flour
- 3 eggs
- 1 cup breadcrumbs
- 1 cup panko
- ½ cup grated Parmigiano-Reggiano or Romano cheese (a couple of handfuls)
- A handful of parsley
- finely chopped
- 1½ teaspoons each dried oregano and thyme (half a palmful)
- 1 teaspoon each granulated garlic and onion
- 1 teaspoon red chili flakes
- 1 teaspoon fennel pollen or fennel seed
- 3 tablespoons sesame seeds
- for frying
- 2 teaspoons lemon zest
- cut lemon into wedges to serve with tomatoes
- Italian chopped pickled cherry peppers
- hoagie spread
- or sliced cherry peppers
- finely chopped
- for garnish
- Arrange the sliced green tomatoes on kitchen towels or paper towels
- Season with salt and let them drain 20 minutes
- Arrange breading station: flour, eggs and breadcrumbs combined with panko, cheese and remaining spices and sesame seeds
- Season flour, eggs and breadcrumbs with salt and pepper
- Dredge each tomato through the flour, egg and breadcrumb mixture
- Heat ⅛-inch frying oil over medium-high heat, cook tomatoes 2-3 minutes on each side to deep golden brown and drain on wire rack
- Fan 3 fried green tomatoes on each plate and serve with lemon wedges and dot with finely chopped hot pickled cherry peppers
- Bacon, Lettuce and Fried Green Tomato Sliders (BLFGT Sliders)
Russian Pickled Tomatoes (солёные помидоры)
Provided by: Peter Kolesnichenko
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 3 servings
Number of ingredients: 16
- whole tomatoes ( to fill a 3 litre jar)
- bunch of dill (best with dill flower if available)
- bunch of cilantro
- 1 black currant/horseradish leaves (optional)
- 10 cloves garlic
- 10 peppercorns
- 2 cloves
- 1 bay leaf
- 1 carrot sliced (optional)
- 1 chilli pepper chopped in circle pieces (optional)
- 1 paprika pepper chopped in circle pieces (optional)
- 1 bell pepper (capsicum deseeded and sliced in strips (optional))
- 6 cups water
- 6 teaspoons salt
- 3 teaspoons sugar
- 3/4 cup white vinegar
- Wash tomatoes and remove the stems.
- Prepare sterilised jars. This recipe uses a 3 litre jar, which is most commonly used, and easy to pack with tomatoes.
- Place the dill, cilantro, black currant/horseradish leaves, garlic, bayleaf, cloves and peppercorns into the bottom of the jar. Set aside some dill and coriander if you wish to put some in the middle of the jar, amongst the tomatoes.
- Place the tomatoes on top of the herb/spices until the jar is full. I usually cut the last tomato in half, so it fits better into the jar. As you layer the tomatoes, stuff the pepper and carrot pieces in between the tomatoes, filling the gaps that are available.
- To make the brine, in a medium pot, over high heat, add the water, vinegar, salt and sugar and bring to a rolling boil. Using a Pyrex glass measuring jug, slowly add the hot brine into the tomato jar, covering the tomatoes. Close the lid tightly.
- Place the jar in a boiling water bath to ensure the lid is covered. Full canning recommendations from the USDA can be found here. Keep the tomatoes in the water bath for 15 minutes before carefully removing and placing upside down on the countertop until it's fully cool.
- The jar should be sealed and ready for storing in your pantry. If the top of your lid still pops, then the seal did not take, so keep refrigerated and eat your tomatoes right away. Enjoy!