Sweet And Spicy Tomatoes Pickled Greencherry Tomatoes Recipes

Steps:

• Fill two clean, quart canning jars with bite sized green tomatoes. Any variety you prefer is fine, as long as they're green. I used Juliette tomatoes here, but have also used Cherry and Sweet 100, all successfully. Distribute sliced onion, jalapeno slices, red pepper flakes, and minced garlic evenly between the two jars. Wipe the rims clean with a damp paper towel.
• On the stovetop, boil the rings and lids for the jars in water for 5 minutes. Meanwhile, in a separate pot, heat distilled white vinegar until boiling. (Be sure you have enough to fill the jars. - Any remaining vinegar can be poured back into the container after it cools.) Pour hot vinegar into pre-packed jars leaving 1/4 inch space at the top of each jar. Secure one lid and ring per jar, and leave on your counter to cool. The lid will make a single 'pop' sound as it cools, letting you know that it sealed properly. For Best results and flavor, let it sit at least a week before eating -- If you can wait that long.

Steps:

• Place the veggie mix in a large pot.
• In an other pot place all the Vinegar ingredients bring to a boil and simmer 5 minutes. Strain and divide the herbs in to the jars.
• Pack veggie mix into hot sterilized jars leaving 1/4 inch head space.
• Ladle hot vinegar over the veggies leaving 1/4 inch head space.
• Remove air bubbles. Add more liquid if needed.
• Wipe jars adjust caps and process for 15 minutes in a hot water bath.
• remove and let sit in a draft free spot till cool.
• Place a cool, dark cupboard.
• Ready to eat in 3 weeks. Or save for Christmas gift giving.

Steps:

• Wash tomatoes and pack in clean, hot quart jars.
• Add 1 dill head, 3 peppercorns and 1 red pepper to each jar.
• Place the pickling spice in the center of a coffee filter or cheesecloth and tie.
• Bring water, vinegar, bag of spices and salt to boil.
• Remove bag.
• Cover tomatoes with brine, leaving 1/2-in. headspace.
• Process in boiling water bath 10 minutes.
• Let set 6 weeks to mellow.

Steps:

• Wash the tomatoes and prick each one in several places with the tines of a fork.
• Dissolve the sugar in the water, bring to a boil and boil rapidly for 5 minutes.
• Add the tomatoes and cook for 10 minutes.
• Remove the tomatoes and to the syrup add the ginger root, lemon juice and rind, and salt.
• Simmer the syrup for 15 minutes, return the tomatoes to the syrup and cook about 30 minutes longer, or till the syrup is thick and the tomatoes are transparent.
• Turn into hot jars and seal.