Best 6 Green Tomato Pickles Recipes

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.

GREEN TOMATO PICKLES - CATFISH HOUSE RECIPE - (3.7/5)

Steps:

• Sprinkle salt over vegetables. Let stand overnight. Bring to boil, the sugar, vinegar and mustard seed. Add to vegetables Let cook until color changes Pack into sterilized jars and seal.

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.

CRISP GREEN TOMATO PICKLES

Steps:

• 1. Place tomato slices in extra large nonreactive bowl or pot (no aluminum or plastic.)
• 2. Sprinkle with the pickling lime.
• 3. Pour 1 gallon of cold water over the slices and allow to soak for 24 hours. (You may very gently lift and stir slices, to redistribute lime, once or twice.)
• 4. After the 24 hrs., gently rinse very thoroughly.
• 5. Cover tomatoes with ice water and allow to sit for 3 hours.
• 6. Meanwhile, in another extra large bowl or pot, mix together vinegar, sugar,salt, pickling spice and cloves.
• 7. Drain the tomato slices after the 3 hrs.
• 8. Add to the vinegar mixture and let sit overnight.
• 9. The next day prepare canning jars and equipment, then pour the tomatoes and vinegar mixture into a large pot, and bring to a low boil for 30 minutes. (Food coloring may be added, if desired.)
• 10. Remove from heat and fill hot, sterile pint jars to 1/2 inch from the rim, add lids and rings and process in hot water bath for 10 minutes.
• 11. Instead of canning, may be frozen in plastic freezer containers. Thaw in refrigerator.
• 12. Store opened containers in refrigerator.
• 13. ***************************************************************************************
• 14. An Evening Prayer If I have wounded any soul today, If I have caused one foot to go astray, If I have walked in my own willful way, Dear Lord, forgive. Forgive the sins that I have confessed to Thee, Forgive the secret sins I do not see, O guide me, love me, and my keeper be, Dear Lord, Amen.

(MY FAVOURITE) GREEN TOMATO PICKLES

Steps:

• Slice tomatoes and onions very thin. Layer them in a large bowl (I use a really clean small plastic pail), sprinkling salt between the layers. Let stand overnight.
• In the morning, drain in a colander, letting cold water run through the vegetables for a few minutes, then drain well again.
• Into a large saucepan (I use a roaster) measure sugar and vinegar.
• Tie all spices loosely in a cheesecloth and add to vinegar mixture. Bring to a boil and add tomatoes, onions and lemon (lemon should be very, very thinly sliced).
• Remove stem and seed cores from peppers, slice thinly and add to mixture.
• Reduce heat and simmer, uncovered, for 30 minutes (or to desired consistency), stirring occasionally to prevent sticking; remove spice bag.
• Pack pickles in sterilized jars and seal.
• Enjoy.

GREEN-TOMATO PICKLES

Steps:

• Toss tomatoes and onion with the salt in a colander set over a bowl. Refrigerate 3 hours. Rinse well, and drain.
• Stir together vinegar, sugar, peppercorns, coriander seeds, celery seed, turmeric, bay leaf, and lemon slices in a medium saucepan. Bring to a boil. Stir in tomatoes and onion. Return to a boil. Remove from heat. Let stand until cool, stirring occasionally. Refrigerate in airtight containers overnight or up to 1 month.