PICKLED GREEN TOMATOES (COLD PACK)
This was my grandmother's favorite recipe for pickled green tomatoes. They were always so good!
Provided by Linda Kauppinen
Categories Other Snacks
Number Of Ingredients 10
Steps:
- 1. Put the vinegar, water and salt for your pickling liquid in a pot and bring to a boil. Once it boils turn off the heat, cover and allow it to cool overnight on the stove in the same pot.
- 2. Wash off tomatoes with cold water. Sterilize Mason jars (You will need clean "hot" sterilized jars for packing)
- 3. In each jar place sprig of dill, clove of garlic, celery seed, 1/2 tsp all spice and green tomatoes. Pour the boiled pickling liquid over the tomatoes to 1/2 inch from the top of the jar.
- 4. Seal jars. HOW TO SEAL JARS: 1. Place cap in position. 2. Partially tighten the tops of the glass jars by screwing the top of the Mason jar on completely, then turning it back one-fourth of a turn to loosen it. 3. Place jars on the rack, lower them into the hot-water bath and boil 2 hours for greens; 1 1/2 hours for roots and tubers; 3 hours for beans; 5 hours for corn and peas; 16 minutes for berries and soft fruits; 20 minutes for hard fruits; and 30 minutes for fruits without sugar. Begin to count the time when the water begins to boil vigorously or jumps. 4. Be sure that the lid of canner is provided with a small hole to allow for escape of steam. 5. Remove the jars from the boiler at the end of the sterilization, or processing, period and seal immediately. 6. Invert the jars to test the seal. If not sealed properly, determine the cause, remedy it, and re-sterilize in the hot-water bath for 10 minutes. 7. Cool as quickly as possible, avoiding drafts. 8. Label, wrap, and store jars in a cool, dark place. A uniform system of labelling will add to the attrac-tiveness of canned goods. Use labels of one size for all jars. Print the name of food and year on each label. Place the labels 4 inches from bottom of quart jars, 2 inches from bottom of pint jars, and l 1/2 inches from bottom of jelly glasses. Put the labels on straight. Wait at least 1 week before eating the tomatoes!
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Unlimited Game
[email protected]These pickles are a great way to add some variety to your meals. They're also a healthy and delicious snack.
Imran Langah
[email protected]I followed the recipe exactly and my pickles turned out great! They're crispy and flavorful, and the pickling liquid is delicious.
Junny Jay
[email protected]These pickles are a little too sweet for my taste, but they're still pretty good.
NowUSeeMe NowUDont
[email protected]I love the sweet and tangy flavor of these pickles. They're the perfect addition to a summer picnic.
Bakh Sheesh
[email protected]These pickles are a great way to use up extra green tomatoes. They're also a nice change from the usual cucumber pickles.
Laboni Jarin
[email protected]I had some extra green tomatoes from my garden, so I decided to try this recipe. I'm so glad I did! The pickles are delicious and they were a big hit with my family.
kiggundu Derrick
[email protected]These pickles are easy to make and they taste great. I would definitely recommend them.
Maryhope Ngonyo
[email protected]I'm not usually a fan of pickled vegetables, but these green tomatoes are a game-changer. They're so delicious and refreshing, and they add a nice crunch to sandwiches and salads.
Ghaffar Abbasi
[email protected]These pickled green tomatoes are amazing! I made them for a party last weekend and they were a huge hit. Everyone loved them.
Amanda Panzo
[email protected]I've been pickling green tomatoes for years, and this recipe is the best I've ever tried. The tomatoes are always crisp and flavorful, and the pickling liquid is the perfect balance of sweet and tangy.