Condiment - Women's weekly green tomato pickles recipes

Author: Elsie Randall

After seeing that a great-aunt won a ribbon, I combined a couple of recipes to try to make my own prize winning green tomato pickles. Stir ingredients in large saucepan over high heat, without boiling, until sugar dissolves.

Green Tomato Relish Recipe [ Pickles ]
Green tomato chutney
Green Tomato Pickles
Green Tomato Pickles
How to pickle green tomatoes?
What kind of tomatoes are best for pickling?
What vitamins are in pickled green tomatoes?
What are green pickles made of?

Green Tomato Relish Recipe [ Pickles ]

What did the roast beef and cheese sandwich say to the green tomato pickles? You complete me! Or maybe that's just a line from a bad Tom Cruise movie. Anyway, these green tomato pickles are so delicious.
Provided by: Daisy Edwards
Total time: 363 minutes
Cook time: 360 minutes
Prep time: 3 minutes
Yields: 18 servings
Cuisine: American,Australian,English
Number of ingredients: 8

Ingredients:

Nutrition:

How to cook:

Day 1
Wash the tomatoes, remove any stalks and dry them thoroughly.
Chop the tomatoes and onions into a similar sized dice. In a large saucepan add a layer of 1/3 of the tomatoes and 1/3 of the onions, add 1/3 of the salt evenly over the layer.
Continue this process until you have three layers. Cover the saucepan and leave to stand overnight. This will draw out any moisture.
Day 2
Drain off all the liquid from the tomato mixture.
Boil a jug with hot water and pour over the tomato mixture and drain again. Do this twice to remove all the salt.
Put the tomatoes on the stove and add 450ml of white vinegar. Bring the mixture to the boil cover and then cook for ten minutes using a timer.
In the meantime in a bowl combine the flour, turmeric, and curry powder with the remaining 300mls vinegar until it becomes a paste. Reserve for later use.
Once the tomato has boiled for ten minutes add the sugar and stir until dissolved.
Turn off the heat and add the paste slowly to the tomato mixture while stirring. Avoid lumps by adding the paste slowly and continuing to stir.
When the paste has been fully combined, place the pickles over a low heat and simmer gently. Pickles should be cooked for another 10 minutes, or until the mixture has reached the desired consistency.
Remove from the heat and allow it to cool slightly before bottling in sterilized jars.

Notes: Pickled Green Tomatoes, For the Pickled Tomatoes: Green Tomatoes: Green tomatoes have a tart and tangy taste with a very crisp robust texture. Use any green unripened …

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womens weekly green tomato pickles

Green tomato chutney

Stir ingredients in large saucepan over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat, simmer, uncovered, stirring occasionally.
Total time: 140 minutes
Cook time: 120 minutes
Prep time: 20 minutes
Yields: 1 item
Cuisine: Modern Australian
Number of ingredients: 9

Ingredients:

2 kilogram green tomatoes, cored, chopped coarsely
2 large brown onions (400g), chopped coarsely
2 large granny smith apples (400g), peeled, cored, chopped coarsely
2 cup (440g) raw sugar
2 1/2 cup (625ml) cider vinegar
1 cup (150g) sultanas
4 fresh long red chillies, chopped finely
6 clove garlic, chopped finely
2 teaspoon coarse cooking salt

Nutrition:

Serving Size: Makes 1

How to cook:

Stir ingredients in large saucepan over high heat, without boiling, until sugar dissolves. Bring to the boil.
Reduce heat, simmer, uncovered, stirring occasionally, about 1 1/2 hours, or until chutney is thick.
Spoon hot chutney into hot sterilised jars, seal immediately. Label and date jars when cold.

Notes: Green Tomato Pickles (with Canning Video), How to Make Green Tomato Pickles. To begin, combine vinegar, cinnamon sticks, peppercorns, mustard seeds and chili peppers in a pot. Bring …

Green Tomato Pickles

After seeing that a great-aunt won a ribbon, I combined a couple of recipes to try to make my own prize winning green tomato pickles.
Yields: 0 servings
Number of ingredients: 9

Ingredients:

6 cups green tomatoes
6 tablespoons Kosher salt (or 3 Tblsp regular)
1 Red bell pepper, chopped
2 cups white vinegar
2 1/2 cups white sugar
3 teaspoons celery seed
3 teaspoons peppercorns
2 teaspoons chopped garlic or 2 garlic cloves
2 teaspoons mustard seed

How to cook:

Wash tomatoes and cut out stem and any bad spots. Cut small tomatoes in halves or quarters. Make thick slices of large tomatoes. Wash, stem and remove seeds from red pepper and dice. Put non-reactive strainer in sink and layer tomatoes and peppers, salting each layer (I used 3 layers and divided the salt in thirds.) Let this sit for 6 hours or overnight.
Wash in hot soapy water the jars needed, and set aside. (I used one quart jar and one half-pint jar).
Take a square of cheesecloth and place the spices in it and tie the crosswise corners making a pouch (or a tea strainer would do). Set aside.
When ready to finish the tomato pickle, put a non reactive pan (I used Corning ware) on the stove and put the vinegar and sugar in it, stirring to dissolve sugar. Drop in the spice bag. Bring to boil over high heat and cook until reduced by about 1/3--to a thin syrup.
Lightly rinse the tomatoes and peppers in the strainer and shake off excess water. Add to the syrup and cook until the syrup is thick. Total cooking time for the syrup will be about 1 1/2 hours.
Allow to cool, and spoon into jars. Poke down with spoon to pack tightly. Pour syrup over, using a table knife or chopstick to get air bubbles released. Tighten lids and refrigerate. If processing, leave 1/4" head space.
Do not open for about a week. Tomatoes will keep in refrigerator for two months.

Notes: My Green Garden, 1kg green tomatoes, chopped or sliced (halve cherry tomatoes) Sprinkle with salt and mix well. Cover and leave overnight. Rinse vegetables well under cold water, allow to drain. Combine vinegar …

Green Tomato Pickles

Provided by: Molly
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 0 servings
Number of ingredients: 11

Ingredients:

How to cook:

Pack pickles (tomatoes) in jars. Add spices. Heat water, vinegar and salt, as much as needed in those proportions.
Bring to boil and pour over pickles and spices. Seal.
I usually wait a month before eating them. If they don't seal, just refrigerate.

Notes: Green tomato pickles, Chop tomatoes, peel and chop onions, chop cauliflower into flowerets, peel and chop cucumber. Put all vegetables into very large bowl, pour water over, add salt, …