FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Appetizer RecipesPickles & Preserves 2 >  Pickled Green Tomatoes

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

PICKLED GREEN TOMATOES

Back to the Family by Art Smith
In the South pickles became very popular during the eighteenth century. These green tomato pickles always find their way onto relish trays. If you pick more than you need, fry the rest and enjoy.
Makes 4 Quarts



Ingredients
• 1 gallon green tomatoes (16 cups sliced)
• 1/4 cup canning or pickling salt
• 2 tablespoons powdered alum
• 2 cups boiling water
• 3 cups apple cider vinegar
• 1 cup water
• 4 cups sugar
• 2 tablespoons pickling spices
• 1 teaspoon allspice
• 5 (1-inch) pieces fresh ginger
• 4 cinnamon sticks


Directions
1.
Thickly slice the tomatoes. Place them in a large bowl, sprinkle with salt, and allow to sit overnight. This draws out the moisture to make your pickled tomatoes crisper.

2. The following day combine the alum and boiling water. Pour over the tomato slices and allow to sit for 25 minutes. Drain the tomatoes and soak them in cold water for g minutes. Drain them again and pack into sterilized hot canning jars.

3. In a clean stainless steel pot, combine the vinegar, water, sugar, pickling spices, allspice, and I piece of ginger. Bring to a boil, then carefully pour over the green tomatoes in the mason jars. A canning funnel makes this step easy.

4. Leave 1/2 inch of headspace and remove the air bubbles by gently tapping the side of the jar. Add 1 cinnamon stick and 1 piece of ganger to each jar. Wipe the jar rims and adjust the lids, then place in a large pot and cover with boiling water. Water level must be 1 inch above the jars. Bring the water to a boil, then cover. Allow the jars to process in the boiling water bath for 10 minutes. Very carefully remove the jars with ajar lifter or sturdy tongs. They're hot!

5. Place the jars on a wire rack or dish towel. Do not retighten screw bands. Allow the jars to cool 12 to 24 hours before putting them away. Jar lids will pop as they cool. If the center of the lid is indented, the jar is sealed. If the jars do not seal, store them in the refrigerator. Pickled green tomatoes will last several months in the refrigerator if sealed properly and only one month if not.
 

 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com Logo

 

 

Popular Pages