Pickled Green Tomatoes
During the summer I was exploring green tomatoes and while I was researching them I came across the concept of pickled green tomatoes. I had never even heard of pickled green tomatoes before but since I really like cucumber pickles and I had recently discovered that I liked green tomatoes I just had to try making some. After a bit of searching I found this recipe for pickled green tomatoes on about.com: American Food that sounded like a good place to start. The pickled green tomatoes were super easy to make, though I did have to wait several months before I could even try them. (Hence the delay in posting until long after green tomato season.) That long wait was certainly worth it though! The pickled green tomatoes turned out really well! They are nice tangy and extra crunchy with a touch of heat and an exotic blend of spices. I made half of the pickles in wedges for snacking and I sliced the other half for use in sandwiches. What is your favorite way of enjoying pickled green tomatoes?
Pickled Green Tomatoes
(makes 1 quart pickles)Printable Recipe
Ingredients:
1/2 teaspoon red pepper flakes
1 bay leaf
1 tablespoon coriander seeds
1 cinnamon stick
6 cloves
1 tablespoon black peppercorns
2 cloves garlic
2 cups cider vinegar
1/2 cup water
2 tablespoons honey
1 tablespoon salt
1 pound green tomatoes (quartered and/or sliced)
1 quarts worth of canning jars (sterilized*)
1/2 teaspoon red pepper flakes
1 bay leaf
1 tablespoon coriander seeds
1 cinnamon stick
6 cloves
1 tablespoon black peppercorns
2 cloves garlic
2 cups cider vinegar
1/2 cup water
2 tablespoons honey
1 tablespoon salt
1 pound green tomatoes (quartered and/or sliced)
1 quarts worth of canning jars (sterilized*)
Directions:
1. Bring everything but the tomatoes to a boil for 3 minutes.
2. Meanwhile, stuff the tomatoes in the the jar(s).
3. Pour the liquid over the tomatoes making sure to cover them.
4. Put the lids on and give them a good shake to make that all of the air bubbles come out to the top.
5. Store in the fridge for 3 months.
* To sterilize the jars:
1. Wash in hot soapy water.
2. Keep the lids in boiling water until ready to use.
3. Place jars in 225F oven for 10 minutes and keep warm until ready to use.
1. Bring everything but the tomatoes to a boil for 3 minutes.
2. Meanwhile, stuff the tomatoes in the the jar(s).
3. Pour the liquid over the tomatoes making sure to cover them.
4. Put the lids on and give them a good shake to make that all of the air bubbles come out to the top.
5. Store in the fridge for 3 months.
* To sterilize the jars:
1. Wash in hot soapy water.
2. Keep the lids in boiling water until ready to use.
3. Place jars in 225F oven for 10 minutes and keep warm until ready to use.
Use in:
Pickled Green Tomato BLT
Salsa Verde Turkey Burger
Salsa Verde Pulled Chicken Sandwich
Pickled Green Tomato and Shrimp Remoulade Po Boy
Blackened Catfish Tacos
Similar Recipes:
Pickled Red Onions
Mexican Pickled Red Onions
Vietnamese Pickled Carrots and Daikon Radish
Green Tomato and Jalapeno Jam
Mango Chutney
|
Does this recipe look tasty? Never miss a new recipe! Subscribe to the newsletter and get a free copy of the eBook: The Best of Closet Cooking! |
|
27 comments:
This is my favourite kind of pickles. But in my country, we pickle them without slicing. Then, we slice them right before we eat. But I'm sure they taste great in this way, too.
I love your recipes, keep it up!
:)
Wow, I've never tried these before. I wonder what that tastes like.
Don't you love opening up a jar of something that you canned in the summer?!
My mom used to pickle green tomatoes with onions, cabbage and cucumbers in the same jar. I loved it!
This sing to my very soul! Back home they served pickled green tomatoes at one of my favorite catfish places, and I loved them so much. Hush puppies are awfully good with a little bit of pickled tomato juice on them :)
Kevin, I just a few minutes going through some of your latest posts that I wasn't able to go through recently, and OMG, you made my mouth water! They all look and sound super yumm!
I really got to like green tomatoes while I was in Tennessee. I made green tomato relish but this is something new. Thank you.
Great, now I know what I will do next summer with part of my tomatoes. They seem to ripen always at the same time.
Kevin, it's funny and sad in the same time; you had to wait 3 months to enjoy the pickled tomatoes!? wow...next time DO NOT STORE THE JARS IN THE FRIDGE FOR THREE MONTHS! Keep them on the kitchen counter or out side (in summer time) and you can eat them in less then 10 days! Refrigerate after you open the jar.
Trust me and good luck! :)
p.s the recipe sounds similar like mine, minus cinnamon!
I love that you made pickled green tomats! You seem to be brave in facing jams, chutneys, pickles and the like. That is quite fantastic; I hope to work my way towards more of the same!
These are so cool! I really adore pickles and absolutely know I would love these. Except for the waiting part. I'm not exactly the most patient person...at least not when it comes to good food.
Gotta pickle them whole and eat with a pastrami sandwich and a Cel-ray soda. That was what you found in ye old NY Jewish delis. I have a jar of them in my refrigerator. By Ba-Tempte
If you like cuke pickles you have to try these. Cukes have their place but I like these better
pickled green tomatoes are one of my husband's favorite things! But Kevin, how dare you tease us with this recipe we need to wait months to even attempt!
I have only pickled cucumbers. I'll have to try this!
My Mom use to pickle EVERYTHING. However, pickled green tomatoes is one of my favorite childhood memories. It's funny, she and I were talking about her pickled tomatoes last week. I hope to make some this summer. Thanks for the post.
I've never had pickled tomatoes. Can you make the same kind of pickles using tomatillos? I'm usually not so creative with the tomtatoes I grow during the summer and make salsa and salads :-/
I was just introduced to pickled green tomatoes this summer and I love them. The ones I have are pickled with some sort of red peppers and a little bit spicy, but super good. I love them :-)
Love your blog...getting ready to try the cauliflower soup (wondering if I could use a different kind of cheese, my kids don't like Parmesan).
Crystal: I think that the cauliflower soup would also be really nice with some good parmesan.
This is another one that hubby would love - he is a sucker for anything pickled :)
I was looking through your ingredients and was confused by one, maybe you could help? You put just "6 cloves"....of what?? You have 2 cloves of garlic on there as well so it's not that...
Never mind my previous question...I just realized you meant whole black cloves.
I don't understand why you have to store them in the fridge if you've sealed them? I know you have to after you've opened the jar.. but before???
Joy: Sorry about the confusion, if you properly sterilize the jars then you don't need to store them in the fridge but if you skip the sterilization then you will want to store them in the fridge.
Hi, I'm Romanian and we eat a lot a pickled green tomatoes in Romania. Last year I made a lot of them, and I still have some, so I was thinking this fall to mix them with some cauliflower, carrots, peppers... I'll post it on my blog when I'll make it, I have to get to the farm first :) BTW I like your blog :)
How do you tell if the tomatoes have spoiled? The liquid in my jars is cloudy and I am afraid to try them. Tips please on telling if your canned food is spoiled!
serenad33: I am not an expert but I would say that if the pickles look or smell funny that I would not eat them. It is better to play it on the safe side.
Hey, did you know that in Romania (i live there) pickled green tomatoes are a standard pickle (like cucumbers)? yes, it's true. people make them at home in the fall in large plastic barrels and eat them all winter long. cheers!
Post a Comment