**Embrace the Tangy Delight: A Culinary Journey into Pickled Green Tomatoes**
In the realm of culinary delights, pickled green tomatoes stand as a testament to the transformative power of preservation. These emerald gems, captured at the peak of their tartness, embark on a flavor evolution when submerged in a harmonious blend of vinegar, sugar, and spices. Originating from the kitchens of resourceful homemakers, this traditional Southern delicacy has now gained widespread recognition for its unique flavor profile and versatility.
Our journey into the world of pickled green tomatoes begins with a classic recipe that stays true to its roots. This time-honored method yields crisp and tangy pickles, perfect for adding a piquant touch to sandwiches, salads, and cheese boards. For those seeking a milder experience, a sweet pickle recipe offers a delightful balance of sweet and sour flavors, making it an ideal complement to grilled meats and fish.
Venturing beyond the realm of traditional pickling, we discover a recipe that infuses green tomatoes with the warmth of Indian spices. This unique creation, inspired by the vibrant flavors of the subcontinent, introduces a captivating blend of turmeric, mustard seeds, and fenugreek.
For those seeking a quick and easy option, a refrigerator pickle recipe provides a convenient method for enjoying pickled green tomatoes without the need for extensive preparation or canning. Simply combine your ingredients in a jar and let the magic of time work its wonders. The resulting pickles are perfect for adding a tangy twist to your favorite dishes.
**Additional notable recipes:**
- **Sweet and Spicy Pickled Green Tomatoes:** This recipe combines the tanginess of vinegar with the fiery heat of chili peppers, creating a pickle that packs a punch.
- **Fried Pickled Green Tomatoes:** A Southern classic, this recipe transforms pickled green tomatoes into crispy, golden-brown delights, perfect for serving as an appetizer or side dish.
- **Pickled Green Tomato Salsa:** This refreshing salsa adds a tangy kick to tacos, nachos, and grilled meats, thanks to the vibrant flavors of pickled green tomatoes, cilantro, and lime juice.
Whether you're a seasoned pickle enthusiast or new to the world of fermented delights, these recipes offer a tantalizing exploration into the realm of pickled green tomatoes. Embark on this culinary adventure and discover the endless possibilities that lie within these tart treasures.
QUICK PICKLED GREEN TOMATOES
The best way to preserve green tomatoes? As pickles! These pickled green tomatoes are the perfect condiment: tangy, salty, and 100% delicious.
Provided by Sonja Overhiser
Categories Essentials
Time 20m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 19 calories, Sugar 2.4 g, Sodium 1166.8 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 3.5 g, Fiber 0.7 g, Protein 0.5 g, Cholesterol 0 mg
PICKLED GREEN TOMATOES
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
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!
PICKLED GREEN TOMATOES
This recipe is an adaptation of a recipe in Fred Dubose's wonderful cookbook from a bygone era, "Four Great Southern Cooks." It is sort of a cross between a pickle and a relish. Do not worry about the salt; most of it will go out when the tomatoes are drained.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, snack, side dish
Yield 4 pints
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 2 grams, Carbohydrate 51 grams, Fat 2 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 1245 milligrams, Sugar 39 grams, TransFat 0 grams
PICKLED GREEN TOMATOES
Provided by Taste of Home
Time 10m
Yield 16 servings
Number Of Ingredients 7
Steps:
- In a large bowl, place tomatoes, garlic and chiles. In a saucepan, bring vinegar, water and salt to a simmer until salt dissolves. Pour over tomatoes; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate up to 1 month.
Nutrition Facts : Calories 13 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 44mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
PICKLED GREEN TOMATOES
Use this recipe to make Pickled Green Tomatoes and Shrimp Toast.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time P7D
Yield Makes 2 pints
Number Of Ingredients 9
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.
Tips:
- Choose firm and unblemished green tomatoes for pickling.
- Use a sharp knife to cut the tomatoes into uniform slices or wedges.
- Pack the tomatoes tightly into a clean glass jar, leaving 1 inch of headspace at the top.
- Bring the vinegar, sugar, salt, and spices to a boil in a saucepan. Pour the hot mixture over the tomatoes in the jar.
- Seal the jar tightly and let the tomatoes pickle for at least 2 weeks before eating.
- Store the pickled green tomatoes in a cool, dark place.
Conclusion:
Pickled green tomatoes are a delicious and versatile condiment that can be enjoyed in many different ways. They can be eaten straight out of the jar, used as a topping for salads, sandwiches, and burgers, or added to dishes like potato salad, coleslaw, and deviled eggs. Pickled green tomatoes are also a great way to preserve tomatoes that would otherwise go to waste. With a little time and effort, you can easily make your own pickled green tomatoes at home. So next time you have a bumper crop of green tomatoes, give this recipe a try!
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