HOMEMADE SPICY PICKLED GREEN TOMATOES
I first made these little gems for my husband, who loves anything spicy, on year when we had an especially large crop of tomatoes. Now I have to plant extra tomatoes to make sure I have enough to make this specifically!
Provided by Florassippi Girl
Categories Vegetable
Time 30m
Yield 2 Quart Jars
Number Of Ingredients 6
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.
PICKLED GREEN CHERRY TOMATOES
Steps:
- Place 3 cloves of garlic, 2 teaspoons of pickling spice, 1/2 teaspoon red pepper flakes, 4 sprigs of fresh dill, and 2 jalapeno slices in each jar.
- Fill each jar with the green tomatoes packing them in tightly. Poke each tomato or cut a small slice through the skin on the bottom before putting it in a jar.
- Bring the pickling brine to a boil on the stove.
- Place a funnel over the top of the jar and carefully fill the jar leaving ΒΌ inch headspace. use a plastic blubber or wooden chop stick to remove any bubbles and allow the brine to fill the jar completely. Add more brine if needed.
- Use a wooden chop stick or a plastic canning bubbler tool to release any air bubbles. Add more brine if needed.
- Wipe the jar rim and place a flat lid on the jar then twist the ring on. Set the hot jar on a towel to cool.
- Allow jars to cool to room temperature before refrigerating.
- Allow to pickle for 7 days for the best flavors. You can eat them after they cool if you just can't wait. After seven days the tomatoes will have had enough time to absorb the pickling flavors.
- 3 pint jars of pickled tomatoes.
Nutrition Facts : ServingSize 5 tomatoes, Calories 75 kcal, Carbohydrate 15 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 960 mg, Fiber 3 g, Sugar 10 g
GARLIC ROSEMARY PICKLED GREEN CHERRY TOMATOES
Overwhelmed by all the green cherry tomatoes your garden is giving you? Try this recipe. Green cherry (or grape) tomatoes well seasoned with rosemary lots and lots of garlic and heat from Serrano's! I used most green with a few almost red and red ones for color. The red may burst because of the ripe softer fruit. I choose Serrano's for the heat but if you milder go for jalapenos or spicier go for a habanero. Garnish a bloody Mary or a vodka martini with a couple of these! ;)
Provided by Rita1652
Categories Chutneys
Time 40m
Yield 12 1/2 pint jars, 72 serving(s)
Number Of Ingredients 12
Steps:
- Place the veggie mix in a large pot.
- In an other pot place all the Vinegar ingredients bring to a boil and simmer 5 minutes. Strain and divide the herbs in to the jars.
- Pack veggie mix into hot sterilized jars leaving 1/4 inch head space.
- Ladle hot vinegar over the veggies leaving 1/4 inch head space.
- Remove air bubbles. Add more liquid if needed.
- Wipe jars adjust caps and process for 15 minutes in a hot water bath.
- remove and let sit in a draft free spot till cool.
- Place a cool, dark cupboard.
- Ready to eat in 3 weeks. Or save for Christmas gift giving.
Nutrition Facts : Calories 19.9, Fat 0.1, Sodium 396.7, Carbohydrate 4.4, Fiber 0.3, Sugar 3.9, Protein 0.4
PICKLED GREEN CHERRY TOMATOES
You know how that when you plant cherry tomatoes and that one plant will product a zillion little tomatoes? Give this recipe a try and steal some of those green tomatoes and leave the rest on to get larger and ripen. I hope to try this recipe later this summer. From Shawn Hart
Provided by Charlotte J
Categories Vegetable
Time 40m
Yield 6 quarts
Number Of Ingredients 8
Steps:
- Wash tomatoes and pack in clean, hot quart jars.
- Add 1 dill head, 3 peppercorns and 1 red pepper to each jar.
- Place the pickling spice in the center of a coffee filter or cheesecloth and tie.
- Bring water, vinegar, bag of spices and salt to boil.
- Remove bag.
- Cover tomatoes with brine, leaving 1/2-in. headspace.
- Process in boiling water bath 10 minutes.
- Let set 6 weeks to mellow.
Nutrition Facts : Calories 34.8, Fat 0.2, Sodium 14161.1, Carbohydrate 4.7, Fiber 0.7, Sugar 2.7, Protein 0.8
SWEET PICKLED CHERRY TOMATOES
Make and share this Sweet Pickled Cherry Tomatoes recipe from Food.com.
Provided by NoraMarie
Categories Vegetable
Time 30m
Yield 6 pints, 6 serving(s)
Number Of Ingredients 6
Steps:
- Wash the tomatoes and prick each one in several places with the tines of a fork.
- Dissolve the sugar in the water, bring to a boil and boil rapidly for 5 minutes.
- Add the tomatoes and cook for 10 minutes.
- Remove the tomatoes and to the syrup add the ginger root, lemon juice and rind, and salt.
- Simmer the syrup for 15 minutes, return the tomatoes to the syrup and cook about 30 minutes longer, or till the syrup is thick and the tomatoes are transparent.
- Turn into hot jars and seal.
Nutrition Facts : Calories 1084.1, Fat 0.7, SaturatedFat 0.1, Sodium 410.5, Carbohydrate 278.1, Fiber 4.2, Sugar 272.5, Protein 2.9
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