My Favourite Green Tomato Pickles Recipes

Steps:

• 1. Put the vinegar, water and salt for your pickling liquid in a pot and bring to a boil. Once it boils turn off the heat, cover and allow it to cool overnight on the stove in the same pot.
• 2. Wash off tomatoes with cold water. Sterilize Mason jars (You will need clean "hot" sterilized jars for packing)
• 3. In each jar place sprig of dill, clove of garlic, celery seed, 1/2 tsp all spice and green tomatoes. Pour the boiled pickling liquid over the tomatoes to 1/2 inch from the top of the jar.
• 4. Seal jars. HOW TO SEAL JARS: 1. Place cap in position. 2. Partially tighten the tops of the glass jars by screwing the top of the Mason jar on completely, then turning it back one-fourth of a turn to loosen it. 3. Place jars on the rack, lower them into the hot-water bath and boil 2 hours for greens; 1 1/2 hours for roots and tubers; 3 hours for beans; 5 hours for corn and peas; 16 minutes for berries and soft fruits; 20 minutes for hard fruits; and 30 minutes for fruits without sugar. Begin to count the time when the water begins to boil vigorously or jumps. 4. Be sure that the lid of canner is provided with a small hole to allow for escape of steam. 5. Remove the jars from the boiler at the end of the sterilization, or processing, period and seal immediately. 6. Invert the jars to test the seal. If not sealed properly, determine the cause, remedy it, and re-sterilize in the hot-water bath for 10 minutes. 7. Cool as quickly as possible, avoiding drafts. 8. Label, wrap, and store jars in a cool, dark place. A uniform system of labelling will add to the attrac-tiveness of canned goods. Use labels of one size for all jars. Print the name of food and year on each label. Place the labels 4 inches from bottom of quart jars, 2 inches from bottom of pint jars, and l 1/2 inches from bottom of jelly glasses. Put the labels on straight. Wait at least 1 week before eating the tomatoes!

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 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 into an earthenware dish, sprinkle each layer with salt, and leave overnight.
• In the morning, boil the vinegar and spices, then strain.
• Slice the onions and add to the vinegar, drain liquid off tomatoes, and add to the other ingredients along with the raisins.
• Simmer until tender, bottle when cold.

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.