Spicy Green Tomato Pickles Recipes

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.

GREEN TOMATO CHUTNEY RECIPE

Steps:

• Prepare the vegetables. Chop the tomatoes, onions, and raisins roughly and mince the garlic.
• Place all ingredients into a stainless steel pan and bring to a boil. Reduce heat to a vigorous simmer and leave uncovered. Depending on batch size and your appliance's heat, it can take one to three hours. Keep an eye on it and stir regularly.
• The chutney is ready when it's reduced down and appears thick and brown.
• Spoon the chutney into warm, sterilized jars and seal with lids. It's common in the UK to reuse supermarket jars for homemade chutney and to simply finish with this step. If you do this, ensure that the lid of the jar doesn't have any exposed metal since the vinegar in the recipe can react with it. The vinegar can corrode the metal turning it black and potentially affecting your chutney. It's better to use preserving jars with non-metal lids. Either plastic-coated on the inside or two-piece Tattler lids. It's also best practice to water-bath the jars after they're filled*.
• Water-bath the jars to ensure that they're fully sterilized. Fill a tall pan with water and place a rack at the bottom if you have one**. Bring to a boil, then lower your (still hot) jars in so that they're not touching and that there's at least an inch of water above. Bring back to a rolling boil and leave the jars in the boiling water for ten minutes. Lift them out vertically (not tilted) with a jar lifter and set them on the counter to cool. The lids will seal as the chutney cools. It may take twelve or more hours for the seal to take.
• Label the jars when cool and store in a dark cupboard. Refrigerate the jars once opened and try to use it within a year.

SWEET AND SPICY TOMATOES, PICKLED GREEN,CHERRY TOMATOES

Steps:

• In a large bowl, combine onion, and tomatoes.
• Pack mixture into 3 (1-quart) or 6 (1-pint) canning jars. Place a garlic clove and a chili or two in each jar, and set aside.
• In a large saucepan, combine sugar, salt, vinegar, turmeric, celery seed, mustard seeds.and peppercorn. Bring to a boil over medium-high heat; stir until sugar dissolves.
• Pour mixture over produce, leaving a 1/2-inch space at the top of each jar.
• Wipe rims of excess; screw on lids.
• Bring a large stock pot of water to a boil. Using canning tongs, gently place jars in boiling water, making sure the water covers the jars (if not, add additional water to cover).
• Let jars sit in gently simmering water for 10 minutes.
• Remove; let cool slightly.
• Check seal by pressing in center of lid. If it doesn't pop back, it is properly sealed. If it does, return jars to water for 10 more minutes.
• Let sealed jars cool completely.
• Let pickled tomatoes stand until flavors have melded, at least 2 weeks. Store unopened jars in a cool, dark place up to 6 months. Once opened, jars will keep in the refrigerator for up to 1 month.

SPICY PICKLED GREEN TOMATOES

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.

PICKLED GREEN TOMATOES

Steps:

• Wash the tomatoes and use a toothpick to poke a small whole in the top of each tomato. Then put them in a pint jar.
• Slice the garlic thinly and add the garlic and a few sprigs of dill to the jar.
• Combine the vinegar, water, salt, sugar, peppercorns and crushed red pepper in a small saucepan.
• Bring to a boil and stir until the sugar and salt have dissolved. Then pour into the pint jar, covering the green tomatoes.
• Cover tightly with a lid and let sit on the counter until cooled to room temperature. Then refrigerate.
• Pickles can be eaten as soon as the next day and will be good for about 3 weeks.

SPICY GREEN TOMATO PICKLES

Steps:

• These directions assume that you have canning experiance and are familar with the general precautions of home canning. If you are not, please do some research before attempting any home canning.
• Quarter green tomatoes into a large bowl, for very small ones I just half them.
• Set up clean sterile Wide Mouth Quart Jars and lids.
• Bring to a boil, 2 parts white vinegar and 1 part water, enough to fill all the jars you are making.
• Place 2 cloves of garlic in each jar.
• Add 2-3 jalapeno peppers to each jar. Any hot pepper will do.
• Stuff jars with quartered green tomatoes.
• Add 1 teaspoon of salt to the top of each jar.
• Pour boiling Vinegar and Water into each jar.
• Wipe the rims of the jars and place prepared lids according to the jar manufactures instructions.
• I turn mine upside down to cool and vacuum lids. No water bath or they will get mushy!
• Allow 1 month for the tomatoes to reach full flavor. I can never wait, but they do get better they longer the sit.

MARINATED CHERRY TOMATO SALAD

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.

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.