In the realm of Southern cuisine, pickled green tomatoes stand as a testament to culinary ingenuity and the transformative power of preservation. These emerald orbs, captured at the peak of their tart vibrancy, undergo a metamorphosis when submerged in a tangy brine, emerging as crisp, flavorful gems that dance on the palate. This article presents a collection of three distinct pickled green tomato recipes, each offering a unique twist on this Southern classic. From the simplicity of the basic pickled green tomatoes to the zesty kick of the spicy pickled green tomatoes and the sweet and tangy delight of the pickled green tomatoes with onion, these recipes cater to a range of tastes and preferences. Embark on a culinary journey as we explore the art of pickling green tomatoes and discover the vibrant flavors that await.
**Basic Pickled Green Tomatoes:**
For those seeking a traditional taste of Southern pickling, this recipe serves as a culinary compass. With a harmonious blend of vinegar, sugar, salt, and spices, these pickled green tomatoes capture the essence of simplicity and deliver a delightful balance of sweet, sour, and savory notes.
**Spicy Pickled Green Tomatoes:**
For those with a penchant for a fiery kick, this recipe infuses a zesty blend of chili peppers into the pickling brine. The resulting pickled green tomatoes possess a vibrant heat that dances on the tongue, adding an extra layer of complexity to the classic flavor profile.
**Pickled Green Tomatoes with Onion:**
This recipe introduces a sweet and tangy twist to the pickled green tomato experience. The addition of sliced onions not only adds a textural contrast but also introduces a subtle sweetness that harmonizes beautifully with the tartness of the tomatoes. The result is a pickled treat that offers a delightful interplay of flavors.
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
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, green tomatoes for pickling. This will ensure that they hold their shape and texture during the pickling process.
- Use a variety of spices and herbs to flavor the pickle brine. This will give the tomatoes a complex and flavorful taste.
- Make sure to sterilize the jars and lids before using them. This will prevent bacteria from growing in the pickles.
- Store the pickles in a cool, dark place for at least two weeks before eating them. This will allow the flavors to develop fully.
Conclusion:
Southern pickled green tomatoes are a delicious and easy-to-make dish that can be enjoyed all year round. They are a great addition to any meal, and they also make a great gift. So next time you have a bumper crop of green tomatoes, be sure to try this recipe. You won't be disappointed!
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