Sweet Green Tomato Pickles (Made With Pickling Lime) recipes - Preserving
Author: Jena Molden
Go beyond green fried tomatoes and try our delicious green tomato pickles. They go well with meats and are very nice on sandwiches.
- Sweet Green Tomato Pickles
- Sweet Green Tomato Pickles (Made With Pickling Lime)
- Sweet and Spicy Tomatoes, Pickled Green,cherry Tomatoes
- Pickled Green Tomatoes
- Why are my pickled green tomatoes mushy?
- What do pickled green tomatoes taste like?
- What is the best way to preserve green tomatoes?
- What can I do with a bunch of green tomatoes?
Sweet Green Tomato Pickles
Go beyond green fried tomatoes and try our delicious green tomato pickles. Serve these sweet and tangy pickles as an appetizer on a charcuterie board or as a side with your favourite barbecued meats.
Total time: 40 minutes
Cook time: 40 minutes
Yields: 3 items
Number of ingredients: 11
Total time: 40 minutes
Cook time: 40 minutes
Yields: 3 items
Number of ingredients: 11
Ingredients:
- 3 1/2 lb small green tomatoes (about 18)
- 3 tbsp pickling salt
- 2 cups white vinegar
- 1 cup granulated sugar
- 2/3 cup packed dark brown sugar
- 3 tbsp mustard seed
- 1 tsp turmeric
- 1/2 tsp celery seed
- 3 cups sliced onions
- 2 large red bell peppers, chopped
- 1 hot pepper, finely chopped
Nutrition:
- Calories:
106 calories, 0.6 g fat, 2.2 g protein, 24 g carbohydrate, 2.2 g fibre, 893 mg sodium
- Slice tomatoes 1/4 inch thick. Place in a nonreactive container. Sprinkle with salt and mix thoroughly. Refrigerate overnight; rinse and drain thoroughly.
- To prepare pickling liquid, combine vinegar, sugar, brown sugar and spices in a non-reactive Dutch oven. Bring to a boil. Add onions; return to a boil. Reduce heat and boil gently for 5 minutes, stirring frequently.
- Add tomatoes and peppers and return to a boil. Reduce heat and simmer for 5 minutes, stirring frequently.
- Ladle into hot sterilized jars, leaving 1/2 inch headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional pickling liquid, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth.
- Seal and process in a boiling water bath. At altitudes up to 1000 ft, process 15 minutes. For altitudes of 1001 - 3000 ft, process 20 minutes. For altitudes of 3001 – 6000 ft, process 25 minutes.
Tags:
Ep22: Sweet Pickled Green Tomatoes
You will be amazed of what you can do to your last harvest of green tomatoes before frost. Come
Duration: 9:23
Bread & Butter Pickled Green Tomatoes with Jonathan Dye
Learn from our Culinary Expert, Jonathan Dye how to make delicious Bread & Butter Pickled
Duration: 6:54
Sweet Green Tomato Pickles (Made With Pickling Lime)
These are traditional, crisp, green tomato pickles. They go well with meats and are very nice on sandwiches. Follow the soaking instructions regarding the lime carefully; if all the lime is not soaked off the pickle may not be acid enough for safe preservation. Try to find tomatoes less than 3 inches in diameter, so the slices stack neatly in the jars. The preparation time includes the time needed to soak the tomatoes.
Provided by: xtine
Total time: 675 minutes
Cook time: 15 minutes
Prep time: 660 minutes
Yields: 6 servings
Number of ingredients: 12
Provided by: xtine
Total time: 675 minutes
Cook time: 15 minutes
Prep time: 660 minutes
Yields: 6 servings
Number of ingredients: 12
Ingredients:
- 4 lbs green tomatoes, washed
- 2 small white onions, cut into 1/4 inch slices
- 3/4 cup pickling lime
- 6 cups distilled white vinegar
- 3 1/2 cups sugar
- 1 tablespoon canning salt (non-iodized)
- 1 teaspoon celery seed
- 1 teaspoon clove
- 1 teaspoon allspice
- 1 teaspoon mustard seeds
- 1 stick cinnamon
- 2 tablespoons fresh ginger, cut into 1/4 inch dice
Nutrition:
- Calories: 580 calories
- Fat: 0.9 grams
- Saturated Fat: 0.1 grams
- Cholesterol: 0 milligrams
- Sodium: 1210.9 milligrams
- Carbohydrate: 135.4 grams
- Fiber: 4 grams
- Sugar: 129.7 grams
- Protein: 4.1 grams
- Prepare the tomatoes: if the tomatoes are less than 3 inches in diameter, cut them into 1/4 inch slices. If they are greater than 3 inches in diameter, cut them in 1/4 inch slices, and then cut the slices into quarters so you will be able to fit them in the jars.
- In a large bowl, combine the 3/4 cup of pickling lime with 3 quarts of cold water, stirring well to combine. Add the tomatoes, cover the bowl, and let it sit on the counter for 8 hours or overnight.
- The next day, drain the tomatoes, cover again with cold water, and soak for one hour. Do this two more times, draining and covering with fresh cold water each time, until you have soaked the tomatoes in fresh water a total of three times, for an hour each time. This step is important; it removes all of the lime so the tomatoes will be acid enough to can safely. DO NOT SKIP ANY OF THE SOAKING STEPS. Drain the tomatoes and set aside.
- Using a quadruple layer of cheesecloth, make a spice bag and tie the celery seeds, cloves, allspice, mustard seeds, and cinnamon up in it.
- In a large pan or stock pot (at least 6 quarts), combine the vinegar, sugar, salt, spice bag, and diced ginger. Bring to a boil, then add the drained tomatoes. Return to a boil, then simmer over medium heat for 15 minutes, stirring occasionally and pressing down on the tomatoes to keep them submerged in the brine.
- Stack the tomatoes in wide-mouth pint sized canning jars, placing a slice or two of onion between some of the layers in each jar. Place about a half teaspoon of the ginger pieces in each jar, discarding the remaining ginger, but reserving the syrup.
- Leave 1" headspace in each jar between the tomato slices and the top of the jar, and cover the tomato slices with the hot syrup, leaving 1/2" of headspace. Use a chopstick or other thin, non-metal utensil to run around the sides of the jar to make sure there are no air bubbles left in the jar. Wipe the rims of the jars with damp paper towels to remove any syrup which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
- Process in a boiling water bath for 10 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 10 minutes, or you can just put it in the fridge and use it within 3 months.
Sweet and Spicy Tomatoes, Pickled Green,cherry Tomatoes
Aah! The gardens bounty at it's end! Green tomatoes from cherries to plum to whatever you grew. Some red mostly green. This is a nice way to save and savory those garden goodies.
Provided by: Rita1652
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 11
Provided by: Rita1652
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 11
Ingredients:
- 2 lbs onions, thinly sliced
- 4 -5 lbs tomatoes or 4 -5 lbs cherry tomatoes, left whole just poke a couple holes into them, large do slice into 1/8
- 1 bulb of garlic, peeled
- 6 -8 chili peppers
- 4 cups sugar
- 3 tablespoons coarse salt
- 4 cups vinegar
- 1 tablespoon turmeric
- 1 tablespoon celery seed
- 1 tablespoon mustard seeds
- 1 tablespoon peppercorn
Nutrition:
- Calories: 572 calories
- Fat: 1.8 grams
- Saturated Fat: 0.3 grams
- Cholesterol: 0 milligrams
- Sodium: 2662.3 milligrams
- Carbohydrate: 136.8 grams
- Fiber: 8.5 grams
- Sugar: 115.9 grams
- Protein: 6.6 grams
- In a large bowl, combine onion, and tomatoes.
- Pack mixture into 3 (1-quart) or 6 (1-pint) canning jars. Place a garlic clove and a chili or two in each jar, and set aside.
- In a large saucepan, combine sugar, salt, vinegar, turmeric, celery seed, mustard seeds.and peppercorn. Bring to a boil over medium-high heat; stir until sugar dissolves.
- Pour mixture over produce, leaving a 1/2-inch space at the top of each jar.
- Wipe rims of excess; screw on lids.
- Bring a large stock pot of water to a boil. Using canning tongs, gently place jars in boiling water, making sure the water covers the jars (if not, add additional water to cover).
- Let jars sit in gently simmering water for 10 minutes.
- Remove; let cool slightly.
- Check seal by pressing in center of lid. If it doesn't pop back, it is properly sealed. If it does, return jars to water for 10 more minutes.
- Let sealed jars cool completely.
- Let pickled tomatoes stand until flavors have melded, at least 2 weeks. Store unopened jars in a cool, dark place up to 6 months. Once opened, jars will keep in the refrigerator for up to 1 month.
Pickled Green Tomatoes
Ever wanted to know how to make pickled green tomatoes? This pickled green tomato recipe will show! You'll want to use these flavor bombs on everything.
Provided by: Kylie Perrotti
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 1 serving
Cuisine: Universal
Number of ingredients: 8
Provided by: Kylie Perrotti
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 1 serving
Cuisine: Universal
Number of ingredients: 8
Ingredients:
- 2 large green tomatoes (cored and quartered)
- 1 jalapeño (trimmed and thinly sliced into rounds (optional))
- 1 tablespoon yellow mustard seeds
- 1 tablespoon pink or black peppercorns
- 1 cup water
- ½ cup distilled white vinegar
- ¼ cup white sugar (more or less depending on preference)
- 1 teaspoon salt
Nutrition:
- Calories: 364 kcal
- Carbohydrate: 75 g
- Protein: 6 g
- Fat: 4 g
- Saturated Fat: 1 g
- Sodium: 2374 mg
- Fiber: 4 g
- Sugar: 70 g
- Serving Size: 1 serving
- Pack the green tomatoes into a wide-mouth mason jar and place the sliced jalapeño on top.
- Heat a small saucepan over medium heat and add the mustard seeds. Cook for 1 minute or so until they begin to toast and pop. Add the peppercorns and cook for 30 seconds more.
- Carefully pour in the water, vinegar, sugar, and salt and bring to a boil. Boil for 3-4 minutes until the sugar is completely dissolved. Turn off the heat.
- Carefully pour the hot liquid into the jar and ensure that the tomatoes are completely immersed. If necessary, top off the jar with a bit of warm water.
- Cover and transfer to the fridge to chill for at least one hour before serving.
- Enjoy the pickled green tomatoes on top of salads, rice bowls, or tacos. If kept in an air-tight mason jar, pickled green tomatoes will last for about a month in the fridge.
