MARINATED CHERRY TOMATO SALAD
In this easy cherry tomato salad, the fresh herbs and bright dressing highlight the natural sweetness of the summery tomatoes. Elevate the look of this easy salad by using multicolored tomatoes if you can find them.
Provided by Julia Levy
Categories Healthy Cherry Tomato Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Whisk vinegar, shallot, honey, salt, pepper and mustard in a medium bowl. Whisking constantly, slowly drizzle in oil until fully incorporated. Fold in tomatoes, basil and mint. Let stand, stirring occasionally, until the flavors meld, about 15 minutes. Serve at room temperature.
Nutrition Facts : Calories 102.8 calories, Carbohydrate 9.3 g, Fat 7.1 g, Fiber 2 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 316 mg, Sugar 6.6 g
SPICY PICKLED GREEN TOMATOES
Spicy Pickled Green Tomatoes with hot peppers and garlic are a great way to preserve garden tomatoes at the end of the growing season. They can be made as spicy or not as you like, and are great served with sandwiches or as a snack.
Provided by Bernadette
Categories Snack
Time P3DT1h10m
Number Of Ingredients 11
Steps:
- In a large pot, bring the water and vinegar with the pickling spice wrapped in cheesecloth to a boil. Reduce the heat, add sugar and salt. Simmer for 30 minutes, then allow to cool to room temperature.
- Meanwhile, add the red pepper, dill, dill seed, garlic, and cherry tree leaves to each quart jar. Fill to packed with sliced tomatoes.
- When the brine has cooled, carefully pour it into each filled jar to the top. Close the lids tightly, and turn upside down a few times to mix the seasoning in.
- Refrigerate for three days before opening. Consume within three months.
Nutrition Facts : ServingSize 0.8 ounces, Calories 20 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 593 mg, Fiber 1 g, Sugar 2 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
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.
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.
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
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 Taste of Home
Time 10m
Yield 16 servings
Number Of Ingredients 7
Steps:
- In a large bowl, place tomatoes, garlic and chiles. In a saucepan, bring vinegar, water and salt to a simmer until salt dissolves. Pour over tomatoes; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate up to 1 month.
Nutrition Facts : Calories 13 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 44mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
SPICY PICKLED GREEN BEANS
These snappy, spicy, garlicky beans are tasty on a relish tray, nestled alongside a hot dog, or used as a stirrer for a Bloody Mary. A blend of crushed red pepper and cayenne creates a well-rounded heat.
Provided by Marisa McClellan
Time 45m
Yield 24
Number Of Ingredients 8
Steps:
- Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
- Combine vinegar, water, and pickling salt in a saucepan and bring to a boil.
- Working with one jar at a time, remove empty jars from canning pot and add 1/3 of crushed red and cayenne peppers to each. Pack green beans into jars, leaving 1/2 inch for headspace.
- Slowly pour hot brine over beans, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional beans if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from top.
- Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
- Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.
Nutrition Facts : Calories 18.4 calories, Carbohydrate 3.4 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.8 g, Sodium 585.5 mg, Sugar 0.6 g
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