PICKLED GREEN TOMATOES
Steps:
- Start by preparing jars and getting water in the canner heating.You want the canner hot, but not boiling, when the jars are ready to be processed. See full water bath canning instructions here.
- Wash tomatoes and cut into desired sizes.
- Combine vinegar, water, and salt in a large pot. Bring to a boil.
- Place garlic clove and dill into each jar,
- Pack tomato pieces into pint jars.
- Cover with vinegar solution, leaving 1/4" headspace.
- Remove air bubbles, wipe the rim clean, and place on seal and ring. Place jar in the warm canner. Proceed to fill all jars. Process according to the chart below.
PICKLED GREEN TOMATOES
Use this recipe to make Pickled Green Tomatoes and Shrimp Toast.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time P7D
Yield Makes 2 pints
Number Of Ingredients 9
Steps:
- Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with tomatoes and onion. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.
CLASSIC PICKLED GREEN TOMATOES
If you are unable to find green tomatoes, you can use other types. The tomatoes can be refrigerated, in the liquid, in airtight containers for up to 10 days.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 7
Steps:
- Bring all ingredients except tomatoes to a boil in a stockpot. Reduce heat, and simmer 15 minutes. Add tomatoes; cook 3 minutes. Remove from heat, and let cool completely in the brining liquid. Serve chilled or at room temperature.
PICKLED GREEN TOMATOES
Provided by Michael Symon : Food Network
Categories condiment
Time 13h18m
Yield 4 quarts
Number Of Ingredients 13
Steps:
- Sterilize the jars. Wash the jars and lids in hot soapy water; rinse well. Place a wire rack or empty tuna cans in the pot to keep the jars from touching the bottom. Fill the pot halfway with water and bring to a simmer (do not boil). Submerge the jars in the water and let simmer until you're ready to fill. Sterilize the lids in a separate small pot of simmering water.
- Make the brine. Combine the chiles, bay leaves, coriander and cumin seeds, cinnamon sticks, cloves, mace, peppercorns, garlic, vinegar, honey, salt and 1 cup water in a large saucepan. Bring to a boil; cook for 3 minutes. Cool slightly. Remove the chiles and bay leaves with a slotted spoon
- Pack the tomatoes. Slice the tomatoes into wedges using a sterilized knife and cutting board. Remove the jars and lids from the simmering water with a jar lifter or tongs; fill with the tomatoes and some chiles and bay leaves
- Fill and close. Pour the warm pickling liquid over the tomatoes in each jar, stopping 1/2 inch from the top. Slide a clean rubber spatula around the inside of each jar to remove air bubbles. Wipe the rims with a clean towel, then position the sterilized lids on top. Screw the lids shut, being careful not to overtighten.
- Boil the jars. Return the pot of water to a simmer; add the jars, making sure water covers them by a few inches. Cover and boil for 15 to 20 minutes. Turn off the heat, uncover and leave them in the water for 10 minutes
- Remove and let cool. Transfer the jars to a kitchen towel. Let sit, undisturbed, for at least 12 hours. A vacuum seal will form as the jars cool
- Label your pickles. Write the date on each jar and store for up to 1 year at room temperature; refrigerate after opening. The tomatoes will be at their prime about 3 months after canning.
PICKLED GREEN TOMATOES
This was my first "pickling" recipe. It worked well for me. I got it from Simply Perfect Grilling 2002 magazine.
Provided by Brian Clayton
Categories Vegetable
Time 15m
Yield 1 1/2 pints
Number Of Ingredients 6
Steps:
- Mix vinegar, water, sugar and (1/4 tsp.) salt in a small pan.
- Bring to boiling, reduce and simmer uncovered for 5 minutes.
- Cut tomatoes into wedges.
- Cook tomatoes and (1 tsp) salt covered in boiling water for 1 minute.
- Drain tomatoes, rinse with cold water.
- Transfer to 3 hot, clean dry 1/2 pint jars.
- Place 1 teaspoons of the dill seed and 1-2 serrano peppers into each jar.
- Pour pickling mixture over tomatoes. Be sure to leave 1/4" head space.
- Seal and refrigerate overnight.
Nutrition Facts : Calories 103.8, Fat 0.7, Sodium 394.2, Carbohydrate 20.1, Fiber 1.4, Sugar 17.3, Protein 0.9
PICKLED GREEN TOMATOES
Make and share this Pickled Green Tomatoes recipe from Food.com.
Provided by iris5555
Categories Vegetable
Time 40m
Yield 6 pints
Number Of Ingredients 12
Steps:
- In a large bowl, combine onion, bell pepper, and tomatoes.
- Pack mixture into 3 (1-quart) or 6 (1-pint) canning jars. Place a garlic clove and a red chili in each jar, and set aside.
- In a large saucepan, combine sugar, salt, vinegar, mustard seeds, cloves, celery seeds, and allspice. 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
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
BEST FRIED GREEN TOMATOES
You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love.
Provided by Diana Swenson-Siegel
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Slice tomatoes 1/2 inch thick. Discard the ends.
- Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
- In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Nutrition Facts : Calories 510 calories, Carbohydrate 56.3 g, Cholesterol 95.4 mg, Fat 27 g, Fiber 4.6 g, Protein 12.6 g, SaturatedFat 4.3 g, Sodium 1136 mg, Sugar 9.9 g
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