Pickled Green Tomatoes Cold Pack Recipes

PICKLED GREEN TOMATOES

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.

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.

PICKLED GREEN TOMATOES

Steps:

• Start by preparing jars and getting water in the canner heating.You want the canner hot, but not boiling, when the jars are ready to be processed. See full water bath canning instructions here.
• Wash tomatoes and cut into desired sizes.
• Combine vinegar, water, and salt in a large pot. Bring to a boil.
• Place garlic clove and dill into each jar,
• Pack tomato pieces into pint jars.
• Cover with vinegar solution, leaving 1/4" headspace.
• Remove air bubbles, wipe the rim clean, and place on seal and ring. Place jar in the warm canner. Proceed to fill all jars. Process according to the chart below.

PICKLED GREEN TOMATOES

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.

PICKLED GREEN TOMATOES (COLD PACK)

Steps:

• 1. Put the vinegar, water and salt for your pickling liquid in a pot and bring to a boil. Once it boils turn off the heat, cover and allow it to cool overnight on the stove in the same pot.
• 2. Wash off tomatoes with cold water. Sterilize Mason jars (You will need clean "hot" sterilized jars for packing)
• 3. In each jar place sprig of dill, clove of garlic, celery seed, 1/2 tsp all spice and green tomatoes. Pour the boiled pickling liquid over the tomatoes to 1/2 inch from the top of the jar.
• 4. Seal jars. HOW TO SEAL JARS: 1. Place cap in position. 2. Partially tighten the tops of the glass jars by screwing the top of the Mason jar on completely, then turning it back one-fourth of a turn to loosen it. 3. Place jars on the rack, lower them into the hot-water bath and boil 2 hours for greens; 1 1/2 hours for roots and tubers; 3 hours for beans; 5 hours for corn and peas; 16 minutes for berries and soft fruits; 20 minutes for hard fruits; and 30 minutes for fruits without sugar. Begin to count the time when the water begins to boil vigorously or jumps. 4. Be sure that the lid of canner is provided with a small hole to allow for escape of steam. 5. Remove the jars from the boiler at the end of the sterilization, or processing, period and seal immediately. 6. Invert the jars to test the seal. If not sealed properly, determine the cause, remedy it, and re-sterilize in the hot-water bath for 10 minutes. 7. Cool as quickly as possible, avoiding drafts. 8. Label, wrap, and store jars in a cool, dark place. A uniform system of labelling will add to the attrac-tiveness of canned goods. Use labels of one size for all jars. Print the name of food and year on each label. Place the labels 4 inches from bottom of quart jars, 2 inches from bottom of pint jars, and l 1/2 inches from bottom of jelly glasses. Put the labels on straight. Wait at least 1 week before eating the tomatoes!

PICKLED CHERRY TOMATOES

Steps:

• Combine salt, vinegars and water in a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes.
• Remove stems and wash the tomatoes. Gently prick tomato skins twice on opposite sides to prevent skin from cracking.
• Pack tomatoes in hot sterilized jars (two pints or four 1-cup jelly). Add one half of garlic half way and the other clove on top.
• Ladle vinegar over tomatoes to 1/4 inch line. Add a rosemary sprig to each jar.
• If sealing jars: run a knife along the inside edge of the jars to remove ALL air bubbles. Finger tighten the lid.
• Process jars in a boiling water canner for 10 minutes starting your timer as soon as you put the jars in. Leaving them longer will cause the tomatoes to pop.
• If you are not sealing the jars, let cool to room temperature, put on lids and store in refrigerator.

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!

GREEN TOMATO PICKLES

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.