Best 2 Sweet And Spicy Tomatoes Pickled Greencherry Tomatoes Recipes

PICKLED GREEN TOMATOES

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!

HOMEMADE SPICY PICKLED GREEN TOMATOES

Steps:

• Fill two clean, quart canning jars with bite sized green tomatoes. Any variety you prefer is fine, as long as they're green. I used Juliette tomatoes here, but have also used Cherry and Sweet 100, all successfully. Distribute sliced onion, jalapeno slices, red pepper flakes, and minced garlic evenly between the two jars. Wipe the rims clean with a damp paper towel.
• On the stovetop, boil the rings and lids for the jars in water for 5 minutes. Meanwhile, in a separate pot, heat distilled white vinegar until boiling. (Be sure you have enough to fill the jars. - Any remaining vinegar can be poured back into the container after it cools.) Pour hot vinegar into pre-packed jars leaving 1/4 inch space at the top of each jar. Secure one lid and ring per jar, and leave on your counter to cool. The lid will make a single 'pop' sound as it cools, letting you know that it sealed properly. For Best results and flavor, let it sit at least a week before eating -- If you can wait that long.