Green Tomato Crisp Pickles Recipes

Steps:

• 1. Place tomato slices in extra large nonreactive bowl or pot (no aluminum or plastic.)
• 2. Sprinkle with the pickling lime.
• 3. Pour 1 gallon of cold water over the slices and allow to soak for 24 hours. (You may very gently lift and stir slices, to redistribute lime, once or twice.)
• 4. After the 24 hrs., gently rinse very thoroughly.
• 5. Cover tomatoes with ice water and allow to sit for 3 hours.
• 6. Meanwhile, in another extra large bowl or pot, mix together vinegar, sugar,salt, pickling spice and cloves.
• 7. Drain the tomato slices after the 3 hrs.
• 8. Add to the vinegar mixture and let sit overnight.
• 9. The next day prepare canning jars and equipment, then pour the tomatoes and vinegar mixture into a large pot, and bring to a low boil for 30 minutes. (Food coloring may be added, if desired.)
• 10. Remove from heat and fill hot, sterile pint jars to 1/2 inch from the rim, add lids and rings and process in hot water bath for 10 minutes.
• 11. Instead of canning, may be frozen in plastic freezer containers. Thaw in refrigerator.
• 12. Store opened containers in refrigerator.
• 13. ***************************************************************************************
• 14. An Evening Prayer If I have wounded any soul today, If I have caused one foot to go astray, If I have walked in my own willful way, Dear Lord, forgive. Forgive the sins that I have confessed to Thee, Forgive the secret sins I do not see, O guide me, love me, and my keeper be, Dear Lord, Amen.

Steps:

• Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with tomatoes and onion. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.

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.

Steps:

• Slice tomatoes and onions very thin. Layer them in a large bowl (I use a really clean small plastic pail), sprinkling salt between the layers. Let stand overnight.
• In the morning, drain in a colander, letting cold water run through the vegetables for a few minutes, then drain well again.
• Into a large saucepan (I use a roaster) measure sugar and vinegar.
• Tie all spices loosely in a cheesecloth and add to vinegar mixture. Bring to a boil and add tomatoes, onions and lemon (lemon should be very, very thinly sliced).
• Remove stem and seed cores from peppers, slice thinly and add to mixture.
• Reduce heat and simmer, uncovered, for 30 minutes (or to desired consistency), stirring occasionally to prevent sticking; remove spice bag.
• Pack pickles in sterilized jars and seal.
• Enjoy.

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.

Steps:

• Put chopped tomatoes in lightly oiled baking dish.
• Combine remaining ingredients and spread on top.
• Bake for 40 minutes at 350 degrees F.