Green Tomato Kosher Pickles Recipes

QUICK PICKLED GREEN TOMATOES

Steps:

• Wash a wide-mouth 1-quart mason jar and and its lid in hot soapy water, then rinse and let air dry.
• Slice the tomatoes into wedges and pack them tightly into the jar. (If you have very large tomatoes, you may want to slice them into smaller wedges.)
• Peel the garlic. In a small saucepan, combine the garlic, vinegar, water, dill, peppercorns, turmeric, sugar, and kosher salt. Bring to a low boil, stirring occasionally to dissolve the sugar and salt.
• Once dissolved, pour the brine mixture into the jar, allowing the garlic to settle on top of the vegetables. Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any tomatoes are exposed at the top. Screw on the lid tightly and allow to cool to room temperature, then store in the refrigerator for at least 24 hours before eating. If desired, discard the garlic after 24 hours. Keeps up to 1 month refrigerated.

SHLOMO'S KOSHER SOUR PICKLES/TOMATOES BY SY

Steps:

• KOSHER SOUR PICKLES RECIPE-.
• Cut 1/16 inch off the blossom end. Discard any cucumbers that are bruised or damaged.
• In a 3 1/2 quart glass jar add the Kirby Cucumbers standing them upright (Turning the jar on its side will help).
• Put all the spices into a large bowl (Alum Optional), add some water and mix. Then pour this mixture into the jar, top off with water. Adding a piece of rye bread is also optional.
• Place a small item (A piece of plastic, wood, etc.) on top to keep the Kirby Cucumbers down and under the water/brine.
• Close jar and turn upside down to mix all the ingredients --.
• Next open jar, put "plastic wrap" on the top (Use a rubber band to keep in place); Then using a kitchen knife punch many holes in the "plastic wrap" in order to let some of the brine gases out.
• Let the Kirby cucumbers stand 2-3 weeks (in a "COOL" location) depending on how fast they cure in the brine; From time-to-time you can remove any scum on the top, add a little salted water to top off -- and shake the mixture. Then place in the refrigerator!
• Note: For half sour pickles, let it pickle for about 1 week -- and then place in the refrigerator!
• KOSHER SOUR TOMATOES RECIPE-.
• Use the same recipe as outlined above for "Kosher Sour Pickles". However, use about 10-12 green tomatoes (about 3 lbs) in place of the kirby cucumbers. Also, sour tomatoes need a little more salt then kirby pickles -- so add to taste.
• Take off the tomato stems. As an option cut away the brown area and leave a small hole which will allow the brine to penetrate into the tomatoes (you can also cut the tomatoes in half).
• Let stand 2-3 weeks depending on how fast the tomatoes cure in the brine. Then place in the refrigerator!
• KOSHER SOUR TOMATOES RECIPE-.
• Use the same recipe as outlined above for "Kosher Sour Pickles". However, use about 10-12 green tomatoes (about 3 lbs) in place of the kirby cucumbers.
• Take off the tomato stems and cut away the brown area and leave a small hole which will allow the brine to penetrate into the tomatoes. Or cut the tomatoes in half.
• Let stand 2-3 weeks depending on how fast the tomatoes cure in the brine. Then place in the refrigerator!
• NOTES, Sour Kosher Pickles:
• These are brining sour pickles, so no vinegar is needed (optional). In making these pickles, it is important that you do not used mixed pickling spices, because the cinnamon, cloves, all spice and other sweetly aromatic spices in them will detract from the pickles' flavor. Also, it is important that you do not use iodized salt in the process, as that will leave a bitter aftertaste.
• NOTES, Sour Tomatoes:.
• If you can find green "Plum Tomatoes" you might want to try them as well! And using Vinegar is all right.