Bread And Butter Pickled Green Tomatoes Recipes

BREAD AND BUTTER PICKLES II

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.

GREEN TOMATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix green tomatoes, celery, green onions, and cilantro together in a 2-quart casserole dish. Whisk soy sauce, olive oil, brown sugar, vinegar, black pepper, salt, and red pepper flakes together in a bowl; pour over vegetable mixture. Toss to coat.
• Bake in the preheated oven until vegetables are tender, about 45 minutes; stir about 20 minutes into cooking to redistribute sauce.

PICKLED GREEN TOMATOES

Steps:

• Wash tomatoes under cool running water, removing any dirt and debris.
• Slice tomatoes into ¼ inch slices, removing and discarding any core.
• Slice onions into ¼ inch slices, then cut rounds into halves.
• Place tomatoes and onions in a large non-reactive pot.
• Sprinkle salt over the tomatoes and onions.
• Let stand, on your counter top, for 4 to 6 hours.
• Drain away the liquid.
• Place vinegar in a saucepot over medium heat.
• Add the packed brown sugar. Heat and stir until the sugar is fully dissolved.
• Pour heated mixture over the tomatoes and onions. Place pot over medium heat.
• Prepare spice packet and add to the pot.
• Bring tomatoes to a boil, reduce heat and simmer for 30 minutes.
• Stir often to prevent scorching and burning.
• Tomatoes should be tender and transparent when properly cooked.
• Wash jars in hot soapy water. Rinse well. Set aside.
• Prepare work station for canning, assembling all needed tools prior to beginning to fill jars.
• Using a slotted spoon and funnel, fill the jars with tomatoe and onion solids first.
• Finish filling jars with hot vinegar liquid, leaving ½ inch headspace in each jar.
• Remove any air bubbles. Wipe top rim of jar with a damp cloth or paper towel.
• Add lid. Add band. Tighten band finger tight.
• Place jars in rack in top position of water bath canning pot. Lower rack into pot when fully loaded.
• Jars should be covered with at least one inch of water. Bring to a boil. Cover. Begin timing.
• Process jars based on size of jar and proper altitude for your location.
• Lift jars back up to top position in canning pot.
• Let rest for 5 minutes.
• Use jar lifter to remove each jar, being careful to keep it straight. Do not tilt the jar.
• Place jars on a folded towel in a draft free location.
• Do not disturb for 24 hours.
• Test the jars to be sure they have sealed by pressing the center of each jar. If the button is down, jars are good. If the center button of the lid pops up, place jar in refrigerator and use that one first.
• Jars can be properly stored for a year or longer.
• Enjoy!

BREAD AND BUTTER PICKLED GREEN TOMATOES

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 don’t 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.

BREAD AND BUTTER PICKLED GREEN TOMATOES

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 PICKLED GREEN TOMATOES

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.