Green Tomato Pickles Catfish House Recipe 375

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PICKLED GREEN TOMATOES



Pickled Green Tomatoes image

Follow our complete, step-by-step, photo illustrated recipe to learn how to make and can these delicious Pickled Green Tomatoes. A tasty addition to just about any meal. Great as a side dish, or on a sandwich. Kind of sweet, kind of tart and tangy.

Provided by Steve Gordon

Categories     Canning

Time P1D

Number Of Ingredients 9

10 to 11 lbs of Green Tomatoes (16 cups sliced)
2 cups sliced Onions
¼ cup Canning or Pickling Salt
3 cups Brown Sugar
4 cups Vinegar (5%)
1 Tablespoon Mustard Seed
1 Tablespoon Allspice
1 Tablespoon Celery Seed
1 Tablespoon Whole Cloves

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!

GREEN TOMATO RELISH RECIPE [ PICKLES ]- HOMEMADE RETRO METHOD



Green Tomato Relish Recipe [ Pickles ]- Homemade Retro Method image

What did the roast beef and cheese sandwich say to the green tomato pickles? You complete me! Or maybe that's just a line from a bad Tom Cruise movie. Anyway, these green tomato pickles are so delicious.

Provided by Daisy Edwards

Categories     Condiment

Time 6h3m

Number Of Ingredients 8

1.9 kg Green Tomatoes
400 g Onion
9 Tbs salt
900 g sugar
750 ml white vinegar
1/4 cup flour
3 Tbs Curry powder
1 Tbs Ground Turmeric

Steps:

  • Wash the tomatoes, remove any stalks and dry them thoroughly.
  • Chop the tomatoes and onions into a similar sized dice. In a large saucepan add a layer of 1/3 of the tomatoes and 1/3 of the onions, add 1/3 of the salt evenly over the layer.
  • Continue this process until you have three layers. Cover the saucepan and leave to stand overnight. This will draw out any moisture.
  • Drain off all the liquid from the tomato mixture.
  • Boil a jug with hot water and pour over the tomato mixture and drain again. Do this twice to remove all the salt.
  • Put the tomatoes on the stove and add 450ml of white vinegar. Bring the mixture to the boil cover and then cook for ten minutes using a timer.
  • In the meantime in a bowl combine the flour, turmeric, and curry powder with the remaining 300mls vinegar until it becomes a paste. Reserve for later use.
  • Once the tomato has boiled for ten minutes add the sugar and stir until dissolved.
  • Turn off the heat and add the paste slowly to the tomato mixture while stirring. Avoid lumps by adding the paste slowly and continuing to stir.
  • When the paste has been fully combined, place the pickles over a low heat and simmer gently. Pickles should be cooked for another 10 minutes, or until the mixture has reached the desired consistency.
  • Remove from the heat and allow it to cool slightly before bottling in sterilized jars.

Nutrition Facts : ServingSize 30 g, Calories 18 kcal, Carbohydrate 4 g, Protein 0.5 g, Fat 0.5 g, Sodium 3489 mg

GREEN TOMATO PICKLES - CATFISH HOUSE RECIPE - (3.7/5)



Green Tomato Pickles - Catfish House Recipe - (3.7/5) image

Provided by á-5050

Number Of Ingredients 8

6 quarts green tomatoes - cut into fourths
2 quarts chopped onions
1 cup chopped red bell peppers
1 cup jalapeno peppers - chopped
3/4 cup salt
5 cups sugar
1/2 gallon white vinegar
1 tsp. mustard seed

Steps:

  • Sprinkle salt over vegetables. Let stand overnight. Bring to boil, the sugar, vinegar and mustard seed. Add to vegetables Let cook until color changes Pack into sterilized jars and seal.

PICKLED GREEN TOMATOES



Pickled Green Tomatoes image

Provided by Michael Symon : Food Network

Categories     condiment

Time 13h18m

Yield 4 quarts

Number Of Ingredients 13

6 Fresno chile peppers, halved lengthwise
4 bay leaves
1/4 cup coriander seeds
1/4 cup cumin seeds
2 cinnamon sticks
2 teaspoons whole cloves
2 teaspoons ground mace
4 tablespoons black peppercorns
10 cloves garlic
8 cups cider vinegar
1/2 cup honey
4 tablespoons kosher salt
4 pounds green tomatoes

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



Pickled green tomatoes image

Provided by Lisa Fain

Number Of Ingredients 10

2 pounds green tomatoes (about 4 or 5), thinly sliced
1 jalapeño chile, stems removed, cut in half lengthwise
1 teaspoon cumin seeds
1 teaspoon peppercorns
1 teaspoon celery seed
1 teaspoon dill seed
2 cloves garlic, minced
1 cup white vinegar
1 tablespoons sea salt
2 wide-mouth pint jars or 1 wide-mouth quart jar (sterilized)

Steps:

  • Evenly distribute the sliced green tomatoes, sliced jalapeños, cumin seeds, peppercorns, celery seed, dill seed and garlic into the jars. In a saucepan, bring to a boil 1 cup of water, the vinegar, and sea salt. Pour the boiling vinegar mixture into the jars leaving a bit of headspace. Cover with lid and fasten with rings. Allow to cool and then refrigerate. They will be ready after 4 hours and will last for 1 month in the refrigerator.
  • Alternatively, you can place the covered jars in a canning pot or stockpot, cover the jars with water, bring to a boil and then cook on high for 10 minutes. Remove the jars with tongs and then allow to cool. If you are processing this way, make sure that your lids have never been used before, as they will only seal once. These jars will not require refrigeration until after opening.

GREEN TOMATO PICKLES



Green Tomato Pickles image

All the fish restaurants in Arkansas serve this as a condiment. It adds a lot to the meal. Cook time is approximate. This recipe is done in 2 steps so you will need to prepare the veggies one evening to let them sit overnight.

Provided by Nancy Sneed

Categories     Vegetable

Time 50m

Yield 6 quarts

Number Of Ingredients 8

6 quarts green tomatoes, quartered
1 cup red bell pepper, sliced
3/4 cup pickling salt
2 quarts onions, chopped
1 cup jalapeno pepper, chopped
6 cups sugar
1 teaspoon mustard seeds
1/2 gallon white vinegar

Steps:

  • Put tomatoes, red bell peppers, onions and jalapenos in a large bowl.
  • Sprinkle salt over vegetables and let set overnight; drain well.
  • Bring to a boil the sugar, mustard seed and vinegar.
  • Add vegetables to boiling liquid; cook until vegetables change color.
  • Put into jars and seal.

Nutrition Facts : Calories 1109.8, Fat 1.9, SaturatedFat 0.3, Sodium 14263.1, Carbohydrate 264, Fiber 11.9, Sugar 240.7, Protein 11.2

SPICY CATFISH WITH TOMATOES



Spicy Catfish with Tomatoes image

I came up with this recipe after trying something similar at a catfish house in the mountains of northern Georgia. My husband and I both appreciate this healthful, flavor-packed dish.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 7

1 catfish fillet (about 1/2 pound)
1/4 teaspoon salt
1/8 teaspoon pepper
Dash to 1/8 teaspoon cayenne pepper
1 cup canned Mexican diced tomatoes with juice
1 to 2 green onions, thinly sliced
Hot cooked white or brown rice, optional

Steps:

  • Sprinkle fish with salt, pepper and cayenne. In a nonstick skillet, cook fish over medium for about 3 minutes on each side or until lightly browned. Top with tomatoes and sprinkle with green onions. Bring to a boil. Reduce heat; simmer, uncovered, for about 2 minutes. , Cover skillet and simmer 2-3 minutes longer or until liquid is reduced and fish flakes easily with a fork. Serve with rice if desired.

Nutrition Facts : Calories 139 calories, Fat 3g fat (0 saturated fat), Cholesterol 52mg cholesterol, Sodium 552mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges

GREEN TOMATO PICKLES



Green Tomato Pickles image

I've given no quantity for the green tomatoes - since this recipe is for refrigeration, it's very flexible. It doesn't take as many tomatoes as you might think to fill a pint or quart jar, so you're likely to have leftovers. And even if you run short and your tomatoes don't fill the jar, it's okay. I prefer to use pint jars (or even half pint jars), and use more jars in the process, so that I'm opening just one small jar at a time, leaving the rest sealed and hopefully lasting longer.

Provided by Karen Gibson

Categories     Appetizer

Time 25m

Number Of Ingredients 15

Green tomatoes
1 fennel bulb, (roughly chopped)
3 garlic cloves, (peeled and roughly chopped)
1 teaspoon mustard seed
1 teaspoon dill seed
1 teaspoon fennel seed
1/2 teaspoon dried marjoram
1/2 teaspoon dried tarragon
1/4 teaspoon celery seed
black peppercorns
1 1/4 cup water
1 cup distilled white vinegar
3 tablespoons kosher salt
3 tablespoon sugar or honey
2 pint canning jars or approximate equivalent

Steps:

  • For extra safety, briefly boil the canning jars and their lids and rings, and set upside down on a clean towel to dry.
  • Prepare the tomatoes and seasonings
  • Remove any green stems from the tomatoes, then clean and dry them thoroughly.
  • For cherry tomatoes, slice them into halves or quarters. For "hamburger pickle slices" using small standard tomatoes, slice off the stem end, them slice them into 1/8" thick slices horizontally (i.e., between the stem and blossom ends). For medium standard tomatoes, slice off the stem end, then slice the tomato in half vertically. Slice each half horizontally in 1/8" thick slices. (Alternatively, you can slice standard tomatoes into small wedges.)
  • Divide the fennel slices and garlic among the jars more or less evenly.
  • Optional: crush the mustard, dill, and fennel seeds lightly in a mortar and pestle.
  • Divide the herbs and spices among jars, pouring them over the fennel and garlic. Add 6 to 8 black peppercorns to each jar.
  • Pack the sliced tomatoes in to the jar, leaving about 3/4" head room.

Nutrition Facts : Calories 15 kcal, ServingSize 1 serving

GREEN TOMATO PICKLES



Green Tomato Pickles image

Great use for green tomatoes! Do not use cold-damaged or bruised tomatoes in this recipe.

Provided by QUICKIEP

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 11h30m

Yield 32

Number Of Ingredients 14

1 gallon green tomatoes, thinly sliced
6 large onions, thinly sliced
½ cup salt
1 tablespoon whole black peppercorns
1 tablespoon whole cloves
1 tablespoon whole allspice berries
1 tablespoon celery seeds
1 tablespoon mustard seed
1 tablespoon ground mustard
3 cups distilled white vinegar
3 cups brown sugar
½ lemon, sliced
2 red bell peppers, minced
1 red bell pepper, thinly sliced

Steps:

  • In a large ceramic bowl or crock, combine green tomatoes and onions. Sprinkle with salt. Refrigerate overnight.
  • Pour cold water over tomatoes and onions, and let stand for 1 hour. Place peppercorns, cloves, allspice berries, mustard seeds, and ground mustard in a small cheesecloth bag.
  • Drain tomatoes and onions.
  • In a large pot, stir together vinegar and sugar, and then add the tomatoes and onions, the cheesecloth bag with spices, the sliced lemon, and minced red pepper. Bring to a low boil, and then simmer over low heat for 30 minutes. Check frequently; you may need to pull the pot off of the heat occasionally to prevent scorching. Discard spice bag.
  • Fill sterilized jars with tomato mixture, leaving 1/2 inch headspace. Garnish with thin strips of red pepper arrange vertically along the sides of the jars. Screw on lids, and process in a boiling water bath for 15 minutes. Remove jars and let jars cool completely. Refrigerate any that haven't sealed completely. Store sealed jars in a cool dark place.

Nutrition Facts : Calories 116.6 calories, Carbohydrate 28.1 g, Fat 0.5 g, Fiber 1.8 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 18.2 mg, Sugar 24.7 g

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