PICKLED GREEN TOMATOES
This recipe is an adaptation of a recipe in Fred Dubose's wonderful cookbook from a bygone era, "Four Great Southern Cooks." It is sort of a cross between a pickle and a relish. Do not worry about the salt; most of it will go out when the tomatoes are drained.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, snack, side dish
Yield 4 pints
Number Of Ingredients 10
Steps:
- Discard stem and blossom ends of tomatoes and place on a rack over a baking sheet. Sprinkle evenly with salt and refrigerate for 8 to 10 hours or overnight. Place in a colander and drain for another 30 minutes.
- Combine vinegar, sugar, mustard seeds, celery seeds and turmeric in a large, heavy saucepan and bring to a boil over medium heat, stirring occasionally. Add onions and simmer for 5 minutes. Stir in tomatoes, peppers and chiles, stir together and bring back to a boil. Reduce heat to low and simmer for 5 minutes.
- Pour into hot, sterilized jars. Seal and allow cool. Refrigerate for at least 2 weeks before serving.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 2 grams, Carbohydrate 51 grams, Fat 2 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 1245 milligrams, Sugar 39 grams, TransFat 0 grams
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Sienna Lindsay
[email protected]I've never had pickled green tomatoes before. But they sound interesting. I might have to give them a try.
Now a days
[email protected]I'm not a fan of pickles. But I'm always looking for new recipes to try.
Red Lights
[email protected]I'm not sure how I feel about pickled green tomatoes. But I'm willing to give them a try.
Philip Philip
[email protected]I'm going to make these pickled green tomatoes for my next party. I think they'll be a hit.
Recho Otieno
[email protected]These pickled green tomatoes sound delicious. I can't wait to try them.
Robert Rodzen
[email protected]I'm always looking for new ways to use green tomatoes. This recipe is a great way to change things up.
Martins Asuquo
[email protected]These pickled green tomatoes are so versatile. I've used them in tacos, burritos, and even pizza.
Ayimeh Patience
[email protected]I love the crunch of these pickled green tomatoes. They're a great addition to salads and sandwiches.
Shazin Baloch
[email protected]These pickled green tomatoes are a great way to preserve your harvest. They'll last for months in the refrigerator.
Martha Villalon
[email protected]I'm not a big fan of pickled vegetables, but these green tomatoes are an exception. They're so flavorful and addictive.
Neona Delma Lewis
[email protected]These pickled green tomatoes are so easy to make. I just followed the recipe and they turned out perfect.
Jennifer Glover
[email protected]I love the sweet and sour flavor of these pickled green tomatoes. They're perfect for a snack or as a side dish.
Sheikh Mubashir
[email protected]These pickled green tomatoes are a delicious and tangy addition to any meal. They're also a great way to use up extra green tomatoes from your garden.