Best 6 Green Tomato Pickles Recipes
**Green Tomato Pickles: A Tangy Treat for All Occasions**
Green tomatoes, often overlooked in the culinary world, possess a unique tartness that lends itself perfectly to pickling. This delightful process transforms these unripe gems into a tangy, flavorful treat that can elevate any meal or snack. Whether you're a seasoned pickle enthusiast or new to the world of fermented goodness, our collection of green tomato pickle recipes offers something for every palate. From classic Southern-style pickles to zesty bread and butter pickles, we have a recipe that will tantalize your taste buds and add a pop of flavor to your dishes. So, gather your ingredients, prepare your jars, and embark on a pickling adventure that will leave you craving more.
GREEN TOMATO PICKLES
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
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
GREEN TOMATO PICKLES - CATFISH HOUSE RECIPE - (3.7/5)
Provided by á-5050
Number Of Ingredients 8
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.
SPICY GREEN TOMATO PICKLES
These are excellent when served with cheese and crackers. I eat them straight from the jar all year long. They go great with beer too.
Provided by whiskey101
Categories Peppers
Time 1h30m
Yield 1 Jar, 5-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 40.5, Fat 0.2, Sodium 480.2, Carbohydrate 5.4, Fiber 1, Sugar 3.5, Protein 1
CRISP GREEN TOMATO PICKLES
These sweet, crisp, flavorful pickles are a favorite around here! Even the pickiest children love them. It's a good way to use the green tomatoes that won't have time to ripen before the first big frost. Just be sure to have 2 very big, nonreactive bowls, crocks or even extra large stockpots on hand and read the complete...
Provided by Tere Gill
Categories Other Appetizers
Time 30m
Number Of Ingredients 9
Steps:
- 1. Place tomato slices in extra large nonreactive bowl or pot (no aluminum or plastic.)
- 2. Sprinkle with the pickling lime.
- 3. Pour 1 gallon of cold water over the slices and allow to soak for 24 hours. (You may very gently lift and stir slices, to redistribute lime, once or twice.)
- 4. After the 24 hrs., gently rinse very thoroughly.
- 5. Cover tomatoes with ice water and allow to sit for 3 hours.
- 6. Meanwhile, in another extra large bowl or pot, mix together vinegar, sugar,salt, pickling spice and cloves.
- 7. Drain the tomato slices after the 3 hrs.
- 8. Add to the vinegar mixture and let sit overnight.
- 9. The next day prepare canning jars and equipment, then pour the tomatoes and vinegar mixture into a large pot, and bring to a low boil for 30 minutes. (Food coloring may be added, if desired.)
- 10. Remove from heat and fill hot, sterile pint jars to 1/2 inch from the rim, add lids and rings and process in hot water bath for 10 minutes.
- 11. Instead of canning, may be frozen in plastic freezer containers. Thaw in refrigerator.
- 12. Store opened containers in refrigerator.
- 13. ***************************************************************************************
- 14. An Evening Prayer If I have wounded any soul today, If I have caused one foot to go astray, If I have walked in my own willful way, Dear Lord, forgive. Forgive the sins that I have confessed to Thee, Forgive the secret sins I do not see, O guide me, love me, and my keeper be, Dear Lord, Amen.
GREEN-TOMATO PICKLES
Green tomatoes are simply red tomatoes that have not ripened fully. If you are unable to find green tomatoes, you can use Kirby cucumbers.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 6 cups
Number Of Ingredients 11
Steps:
- Toss tomatoes and onion with the salt in a colander set over a bowl. Refrigerate 3 hours. Rinse well, and drain.
- Stir together vinegar, sugar, peppercorns, coriander seeds, celery seed, turmeric, bay leaf, and lemon slices in a medium saucepan. Bring to a boil. Stir in tomatoes and onion. Return to a boil. Remove from heat. Let stand until cool, stirring occasionally. Refrigerate in airtight containers overnight or up to 1 month.
(MY FAVOURITE) GREEN TOMATO PICKLES
It's quite difficult to find green tomatoes at the local outdoor markets, so when I DO find them in quantity I make these pickles. They will keep, it seems, forever. They are really tasty, but a bit time-consuming to make, however, they are really worth it. I hope whoever tries them, enjoys them as much as I do. They are great with veal or pork cutlets.(Please note that I do not use a hot water bath. I sterilize my jars by washing them well, and letting them sit in boiling water for a few minutes. I then put them in a 200 degree oven for perhaps an hour. The lids and seals I gently boil for about five minutes. The hot jars are packed and the lids are twisted "finger tight" and left to cool on a folded bath towel. Lids go "pop" when seal is completed. An extremely simple way to sterilize jars and ensure the safety of your finished product.)
Provided by Gwen35
Categories Onions
Time 1h45m
Yield 6-7 pints, 96 serving(s)
Number Of Ingredients 13
Steps:
- Slice tomatoes and onions very thin. Layer them in a large bowl (I use a really clean small plastic pail), sprinkling salt between the layers. Let stand overnight.
- In the morning, drain in a colander, letting cold water run through the vegetables for a few minutes, then drain well again.
- Into a large saucepan (I use a roaster) measure sugar and vinegar.
- Tie all spices loosely in a cheesecloth and add to vinegar mixture. Bring to a boil and add tomatoes, onions and lemon (lemon should be very, very thinly sliced).
- Remove stem and seed cores from peppers, slice thinly and add to mixture.
- Reduce heat and simmer, uncovered, for 30 minutes (or to desired consistency), stirring occasionally to prevent sticking; remove spice bag.
- Pack pickles in sterilized jars and seal.
- Enjoy.
Tips:
- Choose firm, unripe green tomatoes. Overripe or soft tomatoes will not hold their shape well in the pickle brine.
- Wash the tomatoes thoroughly and remove the stems.
- Slice the tomatoes into 1/2-inch thick slices.
- Combine the tomatoes with the pickling solution in a large pot.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Remove the pot from the heat and let the pickles cool slightly.
- Transfer the pickles to a clean glass jar and cover with the pickling solution.
- Seal the jar tightly and store the pickles in a cool, dark place for at least 2 weeks before eating.
Conclusion:
Green tomato pickles are a delicious and versatile condiment that can be enjoyed on sandwiches, burgers, tacos, and more. They are also a great way to preserve green tomatoes that would otherwise go to waste. With a little time and effort, you can easily make your own green tomato pickles at home.
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