GARLIC DILL PICKLES AND PICKLED GREEN TOMATOES
It's pickling season in my house this time of the year. My husband, granddaughter and I hit the local Farmer's Market as soon as the cucumbers and green tomatoes arrive. We spend an entire morning making our pickles and work as a team. They are ready to eat after about three days in the fridge. Sometimes, we don't wait that long!...
Provided by Laurie Lenartowicz
Categories Vegetable Appetizers
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. In a clean sink or basin, wash the vegetables and drain on paper towels.
- 2. In a large 14 quart pot on stove, combine the water, vinegar, salt and sugar. Bring to a boil stirring to dissolve sugar and salt.
- 3. Slice your cleaned cucumbers in half and the green tomatoes in quarters,
- 4. In each clean jar, place 2 sprigs of fresh dill, 3-4 slices of sliced garlic, 6 slices of onion and 1/4 tsp. of coriander and peppercorns. Fill each jar with enough cucumbers (standing upright) or enough green tomatoes to fill the jar up to the neck leaving 1/2 inch space at the top.
- 5. When the brine in the pot is boiling, carefully ladle hot brine over the vegetables in jars to cover them. Leave 1/4 inch space at the top of jars. Place jar lid and screw ring over jar and turn to seal tightly.
- 6. If canning, follow the manufacturers directions for safe canning and sealing of jars in a large canning pot with enough water over jar to process and seal.
- 7. I do not process mine to seal but store them immediately in the refrigerator for cold process. They are not shelf stable using this method but do not last long enough, anyway! After three days, your pickles and tomatoes are ready to eat. I can keep them safely for two months in the fridge.
DILLED GREEN TOMATO RELISH
This recipe was actually a mistake and one that my family loved. We used this many years ago when we needed a relsih for hot dogs. This recipe is different than most green tomato relishes as it is not sweet. I am posting this in response to a request.
Provided by PaulaG
Categories Very Low Carbs
Time 1h15m
Yield 6 pints
Number Of Ingredients 8
Steps:
- Cut off steam end of green tomatoes.
- Coarsely chop green tomatoes, celery and bell peppers in food processor.
- Combine the water vinegar and pickling salt and bring to a boil, add the chopped vegetables and return just to a boil.
- Drain, reserving the liquid and loosely pack vegetables to 6 pint jars.
- To each jar add 1 clove of garlic and 1 teaspoon dill seed.
- Return the reserved liquid to a boil and pour over vegetables to within 1/2 inch of top of jar; remove any air bubbles with clean knife.
- Put on cap, screw band firmly tight.
- Process in a water bath canner as recommended for your altitude.
- Check lids to make sure of good seal.
- Allow relish to sit for 4 weeks before using.
Nutrition Facts : Calories 128, Fat 1.1, SaturatedFat 0.1, Sodium 18934.5, Carbohydrate 22.2, Fiber 5.1, Sugar 14.4, Protein 4.8
DILL TOMOLIVES (PICKLED TINY GREEN TOMATOES)
This is a recipe supplied by Marg CDN at another site and is attributed to Nicole Okun. I think a lot of you might be interested in using up your green cherry tomatoes in this way - apparently very good in a martini!
Provided by evelynathens
Categories Vegetable
Time 30m
Yield 2 quarts
Number Of Ingredients 6
Steps:
- Wash tomatoes and pack into clean quart jars.
- In each jar place 2 quarters of garlic clove and one spray of dill.
- Boil vinegar, salt and water together for 1 minute and pour over tomatoes.
- Leave 1/4" headroom and adjust lids.
- Process for 15 minutes in a boiling waterbath. Makes two quarts.
Nutrition Facts : Calories 242.4, Fat 1.8, SaturatedFat 0.3, Sodium 5668.4, Carbohydrate 48.2, Fiber 10, Sugar 36.9, Protein 11
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