Southern pickled green tomatoes recipe - Appetizers

Author: Tyrone Carroll  

Pickled Green Tomatoes is a southern recipe using white vinegar, sugar and spices to create green tomato pickles. This recipe for green tomato pickles is an ideal way to use those surplus green tomatoes.

Pickled Green Tomatoes

Pickled Green Tomatoes
Pickled Green Tomatoes is a southern recipe using white vinegar, sugar and spices to create green tomato pickles. It turns unripe tomatoes into sweet and spicy pickles that are crunchy and delicious!
Provided by: Debi | Quiche My Grits
Total time: 20 minutes
Cook time: 5 minutes
Prep time: 15 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 11
  • 4 large green tomatoes ((diced))
  • 1 large sweet onion ((diced))
  • 2 cups distilled white vinegar
  • 1 cup water
  • 1 cup white sugar
  • 1 Tablespoon minced garlic
  • 1 teaspoon mustard seed
  • 1 teaspoon celery seed
  • 1/2 teaspoon seasoned pepper ((or black pepper))
  • 1 Tablespoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • Calories: 69 kcal
  • Carbohydrate: 16 g
  • Protein: 1 g
  • Fat: 0.2 g
  • Saturated Fat: 0.01 g
  • Sodium: 444 mg
  • Fiber: 1 g
  • Sugar: 14 g
  • Serving Size: 1 serving
How to cook:
  1. Prepare Mason Jars
  2. Wash 4 pint size mason jars, bands and lids in hot soapy water. Rinse and dry with a cloth before starting the pickling process.
  3. Dice and Pack Tomatoes
  4. Wash and dry vegetables thoroughly before using.
  5. Dice green tomatoes and onions into bite size wedges for a relish type pickle, or slices for sandwiches. You can also cut them in larger wedges if desired.
  6. Pack each mason jar with green tomatoes and onions until veggies reach the top of the jar. Be sure to leave 1/2 inch headspace at the top.
  7. Make Pickle Brine
  8. In a large saucepan over medium heat, combine vinegar, water, sugar, garlic, mustard seed, celery seed, seasoned pepper, kosher salt and red pepper flakes. Stir until it comes to a boil and sugar melts. Boil mixture for 3 minutes.
  9. Using a funnel and a ladle, spoon the hot brine into the mason jars until it reaches the top.
  10. Process Jars
  11. Wipe rim of hot jars with a paper towel or cloth. Center lid on each jar and tighten the band. Turn the jars upside down and rest on the kitchen counter until they reach room temperature.
  12. Once the jars have cooled and can be safely handled, rinse them under cool water to get rid of any residue left on the jars. Wipe dry with a cloth and place in the refrigerator (upright) for up to 1 month.
  13. This recipe makes 4 pints which can serve 16 people.
Notes: 24 Southern Pickle Recipes to Relish, Hot Pickled Green Tomatoes. Ingredients: 8 small, green tomatoes, cut into wedges 1 cup white vinegar 1 cup water 2 tablespoons pickling salt 1 habenaro, sliced

The Best Pickled Green Tomatoes

Slice tomatoes into 1/4 inch rounds or bite-size chunks. Peel onions and slice into 1/4 inch
Duration: 14:10

Grandma's Pickled Green Tomatoes

Food preservation guide: visit Duration: 8:51

Pickled Green Tomatoes + Southern Fried Green

We pulled up our tomato plants to get ready for fall planting but I didn't want to waste a single Duration: 5:53

Pickled Green Tomatoes

Pickled Green Tomatoes
This recipe is an adaptation of a recipe in Fred Dubose’s wonderful cookbook from a bygone era, “Four Great Southern Cooks.” It is sort of a cross between a pickle and a relish. Do not worry about the salt; most of it will go out when the tomatoes are drained.
Provided by: Martha Rose Shulman
Yields: 4 servings
Cuisine: american
Number of ingredients: 10
  • 2 pounds green tomatoes, sliced
  • 1/3 cup kosher salt
  • 1 3/4 cups cider vinegar
  • 2/3 cup raw brown sugar
  • 3 tablespoons whole mustard seeds
  • 1/4 teaspoon celery seeds
  • 1 1/2 teaspoons turmeric
  • 2 large yellow onions, sliced
  • 2 large green peppers, seeded and diced
  • 1 to 2 hot red or green chiles (such as a Serrano or jalapeño), seeded if desired and minced
  • Calories: 247 calories
  • Unsaturated Fat: 2 grams
  • Carbohydrate: 51 grams
  • Fat: 2 grams
  • Fiber: 6 grams
  • Protein: 6 grams
  • Saturated Fat: 0 grams
  • Sodium: 1245 milligrams
  • Sugar: 39 grams
  • Trans Fat: 0 grams
How to cook:
  1. Discard stem and blossom ends of tomatoes and place on a rack over a baking sheet. Sprinkle evenly with salt and refrigerate for 8 to 10 hours or overnight. Place in a colander and drain for another 30 minutes.
  2. Combine vinegar, sugar, mustard seeds, celery seeds and turmeric in a large, heavy saucepan and bring to a boil over medium heat, stirring occasionally. Add onions and simmer for 5 minutes. Stir in tomatoes, peppers and chiles, stir together and bring back to a boil. Reduce heat to low and simmer for 5 minutes.
  3. Pour into hot, sterilized jars. Seal and allow cool. Refrigerate for at least 2 weeks before serving.
Notes: Pickled Green Tomatoes, For the Brine: · 1 cup Rice Vinegar · 1 cup Water · ½ cup Sugar · 2 tablespoons Pickling Salt or kosher · 1 pound Green Tomatoes about 3 to 4 green

Green Tomato Pickles

Green Tomato Pickles
Late summer green tomatoes needn't go to waste! This recipe for green tomato pickles is an ideal way to use those surplus green tomatoes.
Provided by: Diana Rattray
Total time: 55 minutes
Cook time: 30 minutes
Prep time: 25 minutes
Yields: 16 servings
Cuisine: Southern,American
Number of ingredients: 11
  • 4 quarts green tomatoes (sliced and loosely packed)
  • 1 quart onion (sliced and loosely packed)
  • 1 cup pickling salt (divided)
  • 2 pounds light brown sugar
  • 6 cups vinegar (5% acidity)
  • 2 small red chile peppers
  • 1/3 cup mustard seeds
  • 1/4 cup celery seeds
  • 1 teaspoon ground black pepper
  • 1 tablespoon whole allspice
  • 2 teaspoons whole cloves
  • Calories: 247 kcal
  • Carbohydrate: 59 g
  • Cholesterol: 0 mg
  • Fiber: 1 g
  • Protein: 1 g
  • Saturated Fat: 0 g
  • Sodium: 7166 mg
  • Fat: 0 g
  • Serving Size: 4 pints (16 servings)
  • Unsaturated Fat: 0 g
How to cook:
  1. Gather the ingredients.
  2. Place sliced tomatoes and sliced onion in separate bowls. Sprinkle 3/4 cup salt over tomatoes and 1/4 cup salt over onion. Stir both mixtures.
  3. Cover both bowls and let stand at room temperature for 4 to 6 hours.
  4. Place the tomatoes in a cheesecloth bag and squeeze gently to remove excess juice.
  5. Repeat this procedure for the onion. Discard the salt liquid.
  6. Combine tomatoes, onion, brown sugar, vinegar, chile peppers, mustard seeds, celery seeds, and pepper in a large kettle.
  7. Tie allspice and cloves in a small cheesecloth bag; add to tomato-onion mixture.
  8. Bring mixture to a boil. Reduce heat to low and simmer, uncovered, for 20 minutes or until vegetables are tender.
  9. Pack tomato mixture and liquid into hot sterilized pint jars (with 1 piece of the chile pepper in each jar—cut if necessary), leaving 1/2-inch headspace; wipe jar rims.
  10. Cover at once with metal lids, and screw on ring bands. Process in a boiling water bath 10 minutes.
  11. Store in a cool dark place. Once opened, store pickles in the refrigerator. Makes four 1-pint jars.
  12. Enjoy!
Notes: Grandma's Pickled Green Tomatoes, Food preservation guide: visit Duration: 8:51
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