BREAD AND BUTTER PICKLED GREEN TOMATOES
Though the job is spread over three days, making this pickle is actually quite easy and well worth the effort.
Provided by Martha Stewart
Yield Makes 6 pint jars
Number Of Ingredients 10
Steps:
- Wash tomatoes thoroughly; cut away any bad spots. Cut into 1/4-inch-thick slices.
- Combine 2 gallons of water and the pickling lime in a large nonreactive bowl, and add tomatoes. Let soak for 24 hours.
- Drain tomatoes, and cover with fresh water. Soak for 4 hours, changing water every half hour. Rinse, and drain well.
- Make syrup: In a large nonreactive pot, combine sugar and vinegar, and bring to a boil. Fold an 8-by-16-inch piece of cheesecloth in half to make a square; rinse with water, and squeeze dry. Place cloves, cinnamon, allspice, celery seeds, mace, and ginger in the cheesecloth; tie closed with one end of a 12-inch piece of cotton string. Tie a loop in the other end, and slip it over the handle of a wooden spoon. Suspend spice bag in the syrup by placing the spoon across the top of the pot. Remove syrup from heat, add tomatoes, and let sit overnight at room temperature, covered with a clean dish towel.
- Remove kitchen towel, and transfer pot back to the stove. Bring tomatoes to a simmer over medium-high heat, and cook, pushing them into the syrup occasionally, until translucent, about 35 minutes.
- Meanwhile, sterilize the jars and lids: Place a round wire rack in the bottom of a large stockpot. The rack should fit as snugly as possible and should stand 1/2 to 1 inch above the bottom of the pot. Wash the jars, lids, and screw bands with hot, soapy water. Stand six pint jars on the rack, and add the lids; it's not necessary to add the screw bands. Fill the pot with enough water to cover jars by 1 to 2 inches; an additional 1 to 2 inches of space should remain below the rim of the pot so the water doesn't overflow. Cover, and bring the water to a simmer (180 degrees.; let the lids and jars simmer 10 minutes. (The lids and jars can continue to simmer until you're ready to fill them.)
- Using a jar lifter, remove a jar from the simmering water, and empty the water back into the stockpot. Place the jar on a clean surface. Using stainless-steel tongs, layer hot tomatoes in hot sterilized pint jars, leaving 3/4 inch of space beneath the rim. Pour hot syrup over tomatoes, covering them by 1/4 inch, leaving 1/2 inch of space beneath the rim. Slide a clean plastic chopstick or wooden skewer along the inside of each jar to release any air bubbles. Wipe the mouth of the jar with a clean, damp cloth. Place hot lid on jar; turn screw band firmly without forcing. Repeat with remaining jars and tomatoes.
- With the jar lifter, return the filled jars to the stockpot of simmering water, making sure the jars aren't touching the sides of the pot and are spaced about 1 inch apart.
- Raise the heat to high, cover the stockpot, and bring the water to a boil. Process the jars in the boiling water for 10 minutes. Remove the jars from the water bath with the jar lifter, and transfer them to a wire rack to cool for 24 hours. As the tomatoes cool, a vacuum will form inside the jar, sealing it; you might hear a popping sound. A slight indentation in the lid indicates the vacuum seal; the lid should not flex up and down when pressed firmly with a finger. Store in a cool, dry, dark place for up to 1 year. The tomatoes can be served when cool but are more flavorful when allowed to mellow in a cool, dry place for 2 to 3 weeks. Store opened jars in the refrigerator.
BREAD AND BUTTER PICKLES II
These are the best bread and butter pickles I have ever had!! And I have been looking for a long time. I guarantee you'll love them! This recipe makes a lot, so get ready to crunch. Enjoy!
Provided by David
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 4h30m
Yield 50
Number Of Ingredients 11
Steps:
- In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
- In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
- Drain any liquid from the cucumber mixture. Stir the cucumber mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
- Transfer to sterile containers. Seal and chill in the refrigerator until serving.
Nutrition Facts : Calories 104.8 calories, Carbohydrate 25.6 g, Fat 0.3 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 937.7 mg, Sugar 22.4 g
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
Categories brunch, dinner, lunch, snack, side dish
Yield 4 pints
Number Of Ingredients 10
Steps:
- 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.
- 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.
- Pour into hot, sterilized jars. Seal and allow cool. Refrigerate for at least 2 weeks before serving.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 2 grams, Carbohydrate 51 grams, Fat 2 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 1245 milligrams, Sugar 39 grams, TransFat 0 grams
BREAD AND BUTTER PICKLED GREEN TOMATOES
We haven't tried preparing this one yet, but we have eaten them, and they are delicious if you like bread and butter pickles. We don't have a garden and have never found green tomatoes in the grocery store for less than $2-3 per pound, a little too pricy for pickling.
Provided by Toby Jermain
Categories Vegetable
Time P1DT6h
Yield 6 pints
Number Of Ingredients 10
Steps:
- Wash tomatoes thoroughly, cut away any blemishes or bad spots, and cut into 1/4" thick slices.
- Combine 2 gallons water and pickling lime in a large glass or plastic bowl; not metal.
- Add tomatoes, and soak for 24 hours, mixing a couple times.
- Drain tomatoes, cover with fresh water, and soak 4 hours longer, changing water every 1/2 hour, then rinse and drain well.
- In a large nonreactive pot, combine vinegar and sugar, and bring to a boil.
- While the mixture is heating, combine all spices in a double layer of rinsed cheesecloth, and tie cheesecloth into a pouch with string.
- Place spice-pouch in boiling syrup, and continue to boil for 15 minutes.
- Remove from heat, and add sliced tomatoes.
- Stir gently, cover with a clean towel, and let stand overnight, stirring gently a couple of times if you think of it.
- In the morning, bring the syrup and tomatoes to a simmer, gently mixing occasionally, for about 30 minutes or until tomatoes are translucent.
- Remove and discard spice pouch.
- Meanwhile sterilize 6 1-pint canning jars and lids according to manufacturers directions.
- Layer hot tomatoes in hot sterilized jars to about 1/2" below the rim.
- Pour hot syrup over top, covering tomatoes by 1/4" and leaving 1/4" of head space.
- Slide a plastic chopstick or wooden skewer along the insides of the jars to release air bubbles, and tap each jar lightly on counter a couple of times to release more.
- Wipe the mouth of each jar with a clean damp cloth, place a hot sterilized lid on each jar, and screw on bands firmly.
- Process in a boiling-water bath for 10 minutes, starting timing after water returns to a boil.
- Cool, making sure that lids have sealed.
- Jars that leak during processing or dont seal should be stored in the refrigerator and used within a couple of weeks.
- Store sealed jars at room temperature if desired.
- Pickles can be served after 24 hours but are better if allowed to mellow in a cool, dry place for 2-3 weeks before using.
Nutrition Facts : Calories 1642.7, Fat 1.5, SaturatedFat 0.2, Sodium 88.6, Carbohydrate 408.7, Fiber 6.5, Sugar 399.4, Protein 6.5
BREAD AND BUTTER PICKLED GREEN TOMATOES
Though the job is spread over three days, making this pickle is actually quite easy and well worth the effort.
Provided by Martha Stewart
Yield Makes 6 pints
Number Of Ingredients 10
Steps:
- Wash tomatoes thoroughly and cut away any bruises or bad spots. Cut into 1/4-inch-thick slices.
- Combine 2 gallons water and the pickling lime in a large nonreactive bowl and add tomatoes. Let soak for 24 hours.
- Drain tomatoes and cover with fresh water. Soak for 4 hours, changing water every half hour. Rinse and drain well.
- In a large nonreactive pot, combine sugar and vinegar and bring to a boil. Fold an 8-by-16-inch piece of cheesecloth in half to make a square; rinse with water and squeeze dry. Place spices and ginger on the cloth; tie closed with one end of a 12-inch piece of cotton string. Tie a loop in the other end and slip it over the handle of a wooden spoon. Suspend spice bag in the syrup by placing the spoon across the top of the pot. Remove syrup from heat, add tomatoes, and let sit overnight, covered with a clean dish towel.
- Bring the tomatoes to a simmer and cook, pushing them into the syrup occasionally, until translucent, about 35 minutes.
- Meanwhile, sterilize 6 pint canning jars and lids. Wash jars, lids, and screw bands in hot, soapy water; rinse well. Place jars upright on a wire rack in a large pot, fill with hot water until jars are submerged, and bring to a boil. Boil for fifteen minutes. Turn off heat; leave jars in water. Sterilize lids according to manufacturer's instructions.
- Using stainless-steel tongs, layer hot tomatoes in hot sterilized pint jars, leaving 3/4 inch of space beneath the rim. Pour hot syrup over tomatoes, covering them by 1/4 inch, leaving 1/2 inch of space beneath the rim. Slide a clean plastic chopstick or wooden skewer along the inside of each jar to release any air bubbles. Wipe the mouth of the jar with a clean, damp cloth. Place hot lid on jar; screw on band firmly without forcing.
- Process jars in a water bath. Place a wire rack in the bottom of a large pot and fill pot with hot water. Using a jar lifter, place the jars on the rack. Add enough hot water to cover jars by two inches, and bring to a boil. Boil for 10 minutes. Remove jars from water bath with jar lifter; let stand on clean dish towels for 24 hours. As the pickles cool, a vacuum forms inside the jar, sealing it. Check for the slight indentation in the lids that indicates a vacuum seal. Screw bands can now be removed, but leave them on to protect the seal if you're going to transport the jars. Jars that don't seal properly or that leak during processing should be stored in the refrigerator and the pickles consumed within a week. Tomatoes can be served when cool but are more flavorful when allowed to mellow in a cool, dry place for 2 to 3 weeks.
FRIED GREEN TOMATOES WITH BREAD AND BUTTER PICKLED REMOULADE RECIPE
Provided by judyhughes
Number Of Ingredients 10
Steps:
- 1:PREHEAT OVEN TO 200. CUT TOMATOES INTO 1/4 INCH THICK SLICES. SPRINKLE BOTH SIDES OF TOMATOES EVENLY WITH SALT AND PEPPER. 2: POUR BUTTERMILK INTO A SHALLOW DISH OR PIE PLATE. STIR TOGETHER CORNMEAL, CREOLE SEASONING, AND 1 CUP FLOUR IN ANOTHER DISH OR PIE PLATE. 3: DREGE TOMATOES IN REMAING 1 CUP FLOUR. DIP TOMATOES IN BUTTERMILK, AND DREDGE IN CORNMEAL MIXTURE. 4: POUR OIL TO DEPTH OF 2 INCHES IN A LARGE CAST-IRON SKILLET; HEAT OVER MEDIUM HEAT TO 350 DEGREEW. FRY TOMATOES, IN BATCHES,2 TO 3 MINUTES ON EACH SIDE OR UNTIL GOLDEN. DRAIN ON PAPER TOWELS. TRANSFER TO WIRE RACK; KEEP WARM IN A 200 DEGREE OVEN UNTIL READY TO SERVE. SPRINLE WITH SALT TO TASTE. SERVE WITH BREAD AND BUTTER PICKLE REMOULADE. GARNISH IF DESIRED.
More about "bread and butter pickled green tomatoes recipes"
BREAD AND BUTTER PICKLED GREEN TOMATOES RECIPE
From cdkitchen.com
5/5 (1)Total Time 5 hrsServings 6
GREEN TOMATO ROULETTE / BLOG // JACKIE GORDON …
From jackiegordon.com
BREAD & BUTTER GREEN CHERRY TOMATO PICKLES / RECIPES // …
From jackiegordon.com
GREEN TOMATO PICKLES – EASY PICKLED GREEN TOMATO …
From commonsensehome.com
FRIED GREEN TOMATOES & BREAD-&-BUTTER PICKLE RéMOULADE …
From myrecipes.com
BREAD AND BUTTER GREEN TOMATOES - COOKEATSHARE
From cookeatshare.com
BREAD AND BUTTER PICKLED GREEN TOMATOES
From pinterest.ca
BREAD & BUTTER GREEN CHERRY TOMATO PICKLES | RECIPE | GREEN …
From pinterest.com
BREAD-AND-BUTTER PICKLED ONIONS WITH GREEN TOMATOES - GLUTEN …
From fooddiez.com
BREAD AND BUTTER GREEN TOMATO PICKLES RECIPES
From stevehacks.com
BREAD AND BUTTER PICKLED GREEN TOMATOES RECIPE
From bakerrecipes.com
BUTTER PICKLED GREEN TOMATOES – ROGER'S GARDENS
From rogersgardens.com
BREAD AND BUTTER PICKLED GREEN TOMATOES ARCHIVES – BAKER …
From bakerrecipes.com
PICKLED GREEN TOMATOES RECIPE - THE SPRUCE EATS
From thespruceeats.com
PICKLED GREEN TOMATOES - TASTE OF SOUTHERN
From tasteofsouthern.com
PICKLED GREEN TOMATOES TWO WAYS - THE RUSTIC ELK
From therusticelk.com
BEST QUICK PICKLED GREEN TOMATOES – A COUPLE COOKS
From acouplecooks.com
BREAD-&-BUTTER PICKLED ONIONS WITH GREEN TOMATOES RECIPE
From myrecipes.com
BREAD-AND-BUTTER PICKLED ONIONS WITH GREEN TOMATOES - GLUTEN …
From fooddiez.com
10 BEST PICKLED GREEN TOMATOES RECIPES | YUMMLY
From yummly.com
BREAD AND BUTTER FRIDGE PICKLES | 12 TOMATOES
From 12tomatoes.com
BREAD & BUTTER PICKLED GREEN TOMATOES WITH JONATHAN DYE
From youtube.com
BREAD AND BUTTER PICKLED GREEN TOMATOES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
THE BEST PICKLED GREEN TOMATOES - YOUTUBE
From youtube.com
PICKLED GREEN TOMATOES – BENNY'S BREAD AND BUTTER
From bennysbread.ca
GREEN TOMATO BREAD AND BUTTER PICKLES | GREEN TOMATO RECIPES, …
From pinterest.co.uk
WORLD CINNAMON BEST RECIPES : BREAD AND BUTTER PICKLED GREEN …
From worldbestcinnamonrecipes.blogspot.com
BREAD AND BUTTER PICKLED GREEN TOMATOES - BIGOVEN.COM
From bigoven.com
OLD FASHIONED BREAD AND BUTTER PICKLES CANNING RECIPE
From foodtalkdaily.com
BREAD AND BUTTER PICKLED GREEN TOMATOES RECIPE | YUMMLY
From pinterest.com
10 BEST PICKLED GREEN TOMATOES RECIPES | YUMMLY
From yummly.com
BREAD AND BUTTER PICKLED GREEN TOMATOES RECIPES
From stevehacks.com
KOFTE, SALAD AND A SAVOURY RICOTTA BAKE: CLAIRE THOMSON’S TOMATO …
From theguardian.com
BREAD AND BUTTER PICKLED GREEN TOMATOES RECIPE - COOKEATSHARE
From cookeatshare.com
GREEN TOMATO BREAD AND BUTTER PICKLES | GREEN TOMATO RECIPES, …
From pinterest.co.uk
PICKLED GREEN TOMATOES RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
BREAD & BUTTER GREEN CHERRY TOMATO PICKLES | RECIPE | PICKLED …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love