PICKLED GREEN TOMATOES
Provided by Michael Symon : Food Network
Categories condiment
Time 13h18m
Yield 4 quarts
Number Of Ingredients 13
Steps:
- Sterilize the jars. Wash the jars and lids in hot soapy water; rinse well. Place a wire rack or empty tuna cans in the pot to keep the jars from touching the bottom. Fill the pot halfway with water and bring to a simmer (do not boil). Submerge the jars in the water and let simmer until you're ready to fill. Sterilize the lids in a separate small pot of simmering water.
- Make the brine. Combine the chiles, bay leaves, coriander and cumin seeds, cinnamon sticks, cloves, mace, peppercorns, garlic, vinegar, honey, salt and 1 cup water in a large saucepan. Bring to a boil; cook for 3 minutes. Cool slightly. Remove the chiles and bay leaves with a slotted spoon
- Pack the tomatoes. Slice the tomatoes into wedges using a sterilized knife and cutting board. Remove the jars and lids from the simmering water with a jar lifter or tongs; fill with the tomatoes and some chiles and bay leaves
- Fill and close. Pour the warm pickling liquid over the tomatoes in each jar, stopping 1/2 inch from the top. Slide a clean rubber spatula around the inside of each jar to remove air bubbles. Wipe the rims with a clean towel, then position the sterilized lids on top. Screw the lids shut, being careful not to overtighten.
- Boil the jars. Return the pot of water to a simmer; add the jars, making sure water covers them by a few inches. Cover and boil for 15 to 20 minutes. Turn off the heat, uncover and leave them in the water for 10 minutes
- Remove and let cool. Transfer the jars to a kitchen towel. Let sit, undisturbed, for at least 12 hours. A vacuum seal will form as the jars cool
- Label your pickles. Write the date on each jar and store for up to 1 year at room temperature; refrigerate after opening. The tomatoes will be at their prime about 3 months after canning.
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Teresa Tanner
[email protected]This recipe sounds like it takes too long to make. I don't have that kind of time.
Aamir Waseem
[email protected]I'm not sure if I have all of the ingredients for this recipe.
Hailu Yntiso
[email protected]This recipe looks a little too complicated for me. I think I'll pass.
Yasir Mughal
[email protected]I'm not a big fan of pickles, but I'm always willing to try new things.
Saim Khalid
[email protected]I'm not sure about pickled green tomatoes, but I'm willing to give them a try.
Likhon Rana
[email protected]These pickles look so good! I can't wait to try them.
Anathi Yeko
[email protected]I've never had pickled green tomatoes before, but I'm definitely going to try this recipe. They sound delicious.
Luke Wood
[email protected]These pickles are a great way to add some extra flavor to your meals. I like to use them on sandwiches, salads, and even as a snack.
Amit Kumar
[email protected]I made these pickles for the first time last summer and they were a huge success. I've already made them twice this year.
My Experience
[email protected]These pickles are so easy to make and they taste delicious. I love the crunch of the tomatoes and the flavor of the pickling liquid.
Jaye H (XJayNine332)
[email protected]I've been making these pickled green tomatoes for years and they are always a hit. They're the perfect way to use up extra tomatoes from the garden.
Bud Gilbert
[email protected]These pickled green tomatoes are a delightful addition to any meal. They have a tangy, slightly sweet flavor that pairs well with a variety of dishes.