Sweet And Spicy Tomatoes Pickled Greencherry Tomatoes Recipes

HOMEMADE SPICY PICKLED GREEN TOMATOES

Steps:

• Fill two clean, quart canning jars with bite sized green tomatoes. Any variety you prefer is fine, as long as they're green. I used Juliette tomatoes here, but have also used Cherry and Sweet 100, all successfully. Distribute sliced onion, jalapeno slices, red pepper flakes, and minced garlic evenly between the two jars. Wipe the rims clean with a damp paper towel.
• On the stovetop, boil the rings and lids for the jars in water for 5 minutes. Meanwhile, in a separate pot, heat distilled white vinegar until boiling. (Be sure you have enough to fill the jars. - Any remaining vinegar can be poured back into the container after it cools.) Pour hot vinegar into pre-packed jars leaving 1/4 inch space at the top of each jar. Secure one lid and ring per jar, and leave on your counter to cool. The lid will make a single 'pop' sound as it cools, letting you know that it sealed properly. For Best results and flavor, let it sit at least a week before eating -- If you can wait that long.

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.

PICKLED GREEN TOMATOES

Steps:

• Combine vinegar, water and salt and bring to a boil.
• Pack green tomato wedges into the jars. Pour brine slowly into the jars. Use a wooden chopstick to remove the air bubbles and add a bit of additional brine if necessary. Wipe rims, apply simmered lids and screw on bands.
• Process in a boiling water canner for 10 minutes. When time is up, remove jars from canner and let them cool on a towel-lined countertop. When jars are completely cool, remove rings and test seals by grasping the edges of the lid and lifting the jar. If the lids hold fast, the seal is good.
• Store in a cool, dark place for up to one year. Pickles are good to eat after one week of curing. They are particularly good with sandwiches and stews.

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.

QUICK PICKLED CHERRY TOMATOES

Steps:

• In a medium saucepan, bring vinegar, water, salt, sugar and lemon zest to a boil. Simmer, stirring occasionally, until sugar and salt are dissolved. Cool to room temperature.
• Pierce each tomato once or twice with a wooden toothpick. Divide tomatoes, dill, garlic, red pepper and mustard seeds evenly among sterilized jars.
• Pour cooled vinegar mixture into jars, leaving on inch of space at the top. Cover and refrigerate for up to one 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 CHERRY TOMATOES

Steps:

• Place 3 cloves of garlic, 2 teaspoons of pickling spice, 1/2 teaspoon red pepper flakes, 4 sprigs of fresh dill, and 2 jalapeno slices in each jar.
• Fill each jar with the green tomatoes packing them in tightly. Poke each tomato or cut a small slice through the skin on the bottom before putting it in a jar.
• Bring the pickling brine to a boil on the stove.
• Place a funnel over the top of the jar and carefully fill the jar leaving ¼ inch headspace. use a plastic blubber or wooden chop stick to remove any bubbles and allow the brine to fill the jar completely. Add more brine if needed.
• Use a wooden chop stick or a plastic canning bubbler tool to release any air bubbles. Add more brine if needed.
• Wipe the jar rim and place a flat lid on the jar then twist the ring on. Set the hot jar on a towel to cool.
• Allow jars to cool to room temperature before refrigerating.
• Allow to pickle for 7 days for the best flavors. You can eat them after they cool if you just can't wait. After seven days the tomatoes will have had enough time to absorb the pickling flavors.
• 3 pint jars of pickled tomatoes.

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.