Best Spicy Green Tomato Pickles Recipes

QUICK PICKLED GREEN TOMATOES

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.

SPICY GREEN TOMATO PICKLES

Steps:

• These directions assume that you have canning experiance and are familar with the general precautions of home canning. If you are not, please do some research before attempting any home canning.
• Quarter green tomatoes into a large bowl, for very small ones I just half them.
• Set up clean sterile Wide Mouth Quart Jars and lids.
• Bring to a boil, 2 parts white vinegar and 1 part water, enough to fill all the jars you are making.
• Place 2 cloves of garlic in each jar.
• Add 2-3 jalapeno peppers to each jar. Any hot pepper will do.
• Stuff jars with quartered green tomatoes.
• Add 1 teaspoon of salt to the top of each jar.
• Pour boiling Vinegar and Water into each jar.
• Wipe the rims of the jars and place prepared lids according to the jar manufactures instructions.
• I turn mine upside down to cool and vacuum lids. No water bath or they will get mushy!
• Allow 1 month for the tomatoes to reach full flavor. I can never wait, but they do get better they longer the sit.

GREEN TOMATO PICKLES

Steps:

• For extra safety, briefly boil the canning jars and their lids and rings, and set upside down on a clean towel to dry.
• Prepare the tomatoes and seasonings
• Remove any green stems from the tomatoes, then clean and dry them thoroughly.
• For cherry tomatoes, slice them into halves or quarters. For "hamburger pickle slices" using small standard tomatoes, slice off the stem end, them slice them into 1/8" thick slices horizontally (i.e., between the stem and blossom ends). For medium standard tomatoes, slice off the stem end, then slice the tomato in half vertically. Slice each half horizontally in 1/8" thick slices. (Alternatively, you can slice standard tomatoes into small wedges.)
• Divide the fennel slices and garlic among the jars more or less evenly.
• Optional: crush the mustard, dill, and fennel seeds lightly in a mortar and pestle.
• Divide the herbs and spices among jars, pouring them over the fennel and garlic. Add 6 to 8 black peppercorns to each jar.
• Pack the sliced tomatoes in to the jar, leaving about 3/4" head room.

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.

GREEN TOMATO PICKLES

Steps:

• In a large ceramic bowl or crock, combine green tomatoes and onions. Sprinkle with salt. Refrigerate overnight.
• Pour cold water over tomatoes and onions, and let stand for 1 hour. Place peppercorns, cloves, allspice berries, mustard seeds, and ground mustard in a small cheesecloth bag.
• Drain tomatoes and onions.
• In a large pot, stir together vinegar and sugar, and then add the tomatoes and onions, the cheesecloth bag with spices, the sliced lemon, and minced red pepper. Bring to a low boil, and then simmer over low heat for 30 minutes. Check frequently; you may need to pull the pot off of the heat occasionally to prevent scorching. Discard spice bag.
• Fill sterilized jars with tomato mixture, leaving 1/2 inch headspace. Garnish with thin strips of red pepper arrange vertically along the sides of the jars. Screw on lids, and process in a boiling water bath for 15 minutes. Remove jars and let jars cool completely. Refrigerate any that haven't sealed completely. Store sealed jars in a cool dark place.