Best 5 Green Tomato Pickles Catfish House 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.

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!

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.

PICKLED GREEN TOMATOES

Steps:

• In a large bowl, place tomatoes, garlic and chiles. In a saucepan, bring vinegar, water and salt to a simmer until salt dissolves. Pour over tomatoes; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate up to 1 month.

GREEN TOMATO PICKLES

Steps:

• Put tomatoes, red bell peppers, onions and jalapenos in a large bowl.
• Sprinkle salt over vegetables and let set overnight; drain well.
• Bring to a boil the sugar, mustard seed and vinegar.
• Add vegetables to boiling liquid; cook until vegetables change color.
• Put into jars and seal.