SPICY PICKLED GREEN TOMATO, RED ONION, CARROT & GARLIC
I had a bunch of green home grown Tomatoes, Dill & Thai Peppers so I came up with this recipe. Crunchy, Sweet and Very Spicy. This is a raw pack recipe.Place a pretty ribbon on the jars and it makes a great gift.
Provided by Rita1652
Categories Onions
Time 45m
Yield 3 quarts, 30 serving(s)
Number Of Ingredients 14
Steps:
- Heat vinegar and water with sugar (in a non aluminum pot) bringing to boil then simmer on low heat till ready to pour into jars.
- Place in 3 quart hot sterile canning jars 1 tablespoon each salt, dill.
- 1 teaspoon each peppercorns, coriander seed, 1/3 teaspoon in each of mustard seed,& celery seed,.
- Mix tomatoes, carrots, onions together.
- Place one pepper and garlic clove on spices then one-third vegetables an other pepper.
- Repeat 2 more layers.
- Pour vinegar mixture on vegetables leaving 1/2 inch head space and removing air bubbles from vegies.
- Place sterilized lids and rings on jars and put into a water bath for 20 minutes.
Nutrition Facts : Calories 42.9, Fat 0.3, SaturatedFat 0.1, Sodium 710.4, Carbohydrate 8.9, Fiber 1.8, Sugar 4.8, Protein 1.1
POTATO AND ONION TORTILLA WITH SPICY PICKLED CARROTS AND GRAPES
Provided by Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Bring the vinegar and water to a boil, n a large saucepot over medium-high heat. Add the carrots, garlic, onion, bay leaf, peppercorns, and salt. Reduce the heat to medium and cook for 5 minutes. Add jalapenos and grapes, then reduce the heat to low and simmer for another 5 minutes. Remove from the heat, cover and refrigerate overnight in the pickling liquid.
- To cook tortilla, preheat the oven to 350 degrees F and heat the oil in a large cast iron skillet over medium-high heat. Add the potatoes and onions and cook, stirring occasionally, until golden brown. Whisk together eggs and milk in a medium bowl and season with salt and pepper, to taste. Pour the egg mixture over browned potatoes and onions. Reduce the heat to medium and cook until tortilla is set around edges, about 3 minutes. Put the skillet in the oven and bake until the tortilla is cooked through and firm to the touch, about 5 minutes. Slice and serve with the pickled grapes and carrots.
HOMEMADE SPICY PICKLED GREEN TOMATOES
I first made these little gems for my husband, who loves anything spicy, on year when we had an especially large crop of tomatoes. Now I have to plant extra tomatoes to make sure I have enough to make this specifically!
Provided by Florassippi Girl
Categories Vegetable
Time 30m
Yield 2 Quart Jars
Number Of Ingredients 6
Steps:
- Fill two clean, quart canning jars with bite sized green tomatoes. Any variety you prefer is fine, as long as they're green. I used Juliette tomatoes here, but have also used Cherry and Sweet 100, all successfully. Distribute sliced onion, jalapeno slices, red pepper flakes, and minced garlic evenly between the two jars. Wipe the rims clean with a damp paper towel.
- On the stovetop, boil the rings and lids for the jars in water for 5 minutes. Meanwhile, in a separate pot, heat distilled white vinegar until boiling. (Be sure you have enough to fill the jars. - Any remaining vinegar can be poured back into the container after it cools.) Pour hot vinegar into pre-packed jars leaving 1/4 inch space at the top of each jar. Secure one lid and ring per jar, and leave on your counter to cool. The lid will make a single 'pop' sound as it cools, letting you know that it sealed properly. For Best results and flavor, let it sit at least a week before eating -- If you can wait that long.
MRS. WHEELBARROW'S PICKLED GREEN ONIONS
Green onions, or scallions, make a tangy accompaniment when pickled. A pickled onion is a classic side to the British Ploughman's Lunch. Pair pickled onions with meatloaf or sausages. Chop one of the onion pickles into a tablespoon each of sour cream and mayonnaise to make a killer tartar sauce for fish. Mix with a teaspoon of mustard and mayo and slather on a turkey and Cheddar sandwich. Or use them as swizzle sticks in a Bloody Mary for a special eye-opening cocktail!
Provided by MrsWheelbarrow
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P19DT17h37m
Yield 24
Number Of Ingredients 9
Steps:
- Sterilize the jars and lids in boiling water for at least 5 minutes.
- Stir peppercorns, celery seed, mustard seed, and allspice berries together in a small bowl. Divide spices evenly between the prepared canning jars.
- Pack onions vertically into jars, alternating tips-up and tips-down to fit onions snugly.
- Bring water, vinegar, and salt to a boil in a saucepan. Pour hot liquid over onions into jars, leaving 1/2-inch headspace at the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Let onions pickle for at least 1 month before eating.
Nutrition Facts : Calories 17.2 calories, Carbohydrate 3.7 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.9 g, Sodium 368.7 mg, Sugar 1.1 g
SPICY PICKLED CARROTS
Pickled vegetables make a tasty addition to sandwiches and salads.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine all the ingredients with 1 cup water. Bring to a boil; reduce to a simmer, and cook until onion is crisp-tender, 3 to 4 minutes. Transfer to a bowl, and refrigerate until cold, about 3 hours; serve with a slotted spoon. Store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts : Calories 58 g, Fiber 1 g, Protein 1 g
SPICY PICKLED CARROTS
These sweet and spicy pickled carrots are simple to make. The chef Pierre Thiam pairs them with black-eyed pea fritters, but they make a great condiment for just about everything.
Provided by David Tanis
Categories condiments, pickles, side dish
Time 20m
Yield 3 cups pickles
Number Of Ingredients 9
Steps:
- In a large metal bowl, combine the carrots, peppers, onion, salt and fish sauce. Toss well to combine.
- Place the sugar and vinegars in a small pot and bring to a boil over high heat, stirring to dissolve. Once the mixture is at a rapid boil, pour it over the seasoned carrots. Let cool to room temperature before using. Store in the refrigerator for up to 3 weeks.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 490 milligrams, Sugar 23 grams
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