Green Tomatoes, Pickles, et al.

Pickles, e.g.:

1. See del.icio.us: green tomato Pickle cookery recipe
   
2. HOT FISH-HOUSE STYLE GREEN TOMATO
   PICKLES

3. 2 qts. quartered green tomato 2 c. chopped onion 3/4 c. chopped hot peppers 2 c. sugar 3 tbsp. salt 2 c. vinegar 1 tsp. celery seed Put tomatoes, onions and hot peppers in large pan. Mix remaining ingredients together. Pour over tomatoes. Bring to a boil. Remove from heat immediately, put in hot, sterile jars and seal. NOTE: For spicy but not hot pickles, reduce hot pepper to half or less the amount called for and fill. Measure with chopped sweet peppers.

4. Spiced Pickled Onions & Peppers Recipe

5. Green Tomato Kosher Pickles Recipe

   
   Submitted by: rec.food.recipes Piper edmaldonado
   Difficulty: 3 (1=easiest :: hardest=5)

   Serves/Makes: 1 quart

   Ingredients:
   10 small green tomatoes or cucumbers
   1/2 cup vinegar
   2 cups water
   3 cloves garlic
   2 red peppers, dried
   1/4 celery stalk
   1/4 cup salt
   1 bay leaf
   

   Directions:

   Place green tomatoes (or cucumbers) in a quart jar. Bring vinegar, water and salt to a boil, cool, and add to the jar with bay leaf, garlic, red peppers, celery. Seal tightly. Let stand at room temperature for 3 days. Open and taste. Store in refrigerator.

   This recipe for Green Tomato Kosher Pickles serves/makes 1 quart

6. Green Tomato Pickles Recipe
   

   Ingredients:
   25 green tomatoes -- thickly sliced
   1 pint vinegar
   4 cups brown sugar
   cloves -- to taste
   cinnamon stick -- to taste
   whole allspice -- to taste
   

   Directions:

   Let tomatoes stand overnight. Sprinkle with salt, then drain. Cook until tender. Add vinegar, brown sugar, and spices to taste.

   This recipe for Green Tomato Pickles serves/makes 25

7. Green Tomato Pickles Recipes
   

   Ingredients:
   1 gallon green tomatoes
   or
   16 cups sliced
   1/4 cup salt
   1/2 tablespoon powdered alum
   3 cups vinegar; 5% acidity
   1 cup water
   4 cups sugar
   1 tablespoon mixed spices
   1/2 teaspoon cinnamon
   1 tablespoon celery seed
   1/2 teaspoon allspice
   1 tablespoon mustard seed
   

   Directions:

   Slice tomatoes. Sprinkle with salt and allow to stand overnight. Next morning drain and pour 2 quarts of boiling water with 1/2 tablespoon of powdered alum over the tomatoes and let stand 20 minutes. Drain and cover with cold water, drain. Combine vinegar, water, sugar and spices; tie spices loosely in bag, and bring to a boil. Pour this over the tomatoes. Let stand in this solution overnight. Then drain and bring solution to boil and pour over tomatoes. Let stand overnight. On the third morning bring the pickles and solution to a boil. Pack into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 10 minutes.

   This recipe for Green Tomato Sweet Pickles serves/makes 8 pints

8. Simply Recipes: Pickled Jalapeños (Escabeche) Recipe: "Pickled Jalapeños (Escabeche) Recipe
   

   
   
   Chiles Jalapeños y Serrano Escabeche
   
   This year I decided to grow jalapeno and serrano chiles - those wonderfully hot and flavorful Mexican chiles that are used salsa, guacamole, and so many Mexican dishes. But I certainly wasn't expecting each plant to yield over a pound of chiles! What to do with so many? I posed the question to Diana Kennedy when she was in town a few weeks ago. The answer? Escabeche, or pickled jalape�os. Of course. I remember these being served as a condiment with so many meals I've had when visiting Mexico. My mother used to buy jars of escabeche when I was a child. The chiles can be cut up and used for so many dishes.
   
   1 lbs serrano or jalapeño chile peppers
   1/3 cup olive oil
   2 medium white onions, thickly sliced
   2 medium carrots, peeled and thickly sliced
   1 head garlic, cloves separated but not peeled
   3 cups apple cider vinegar
   2 Tbsp Kosher salt or sea salt
   2 bay leaves
   1/2 teaspoon dried oregano
   4 sprigs of fresh marjoram or 1/4 teaspoon dried
   4 sprigs of fresh thyme or 1/4 teaspoon dried
   1 Tbsp sugar
   
   1 Wash the chiles, leaving the stems intact. Cut a cross in the tip end of each chile so that the vinegar will be able to penetrate.
   
   2 Heat oil in a large, deep skillet. Add the chiles, onions, carrots, and garlic. Fry over medium heat for about 10 minutes, turning them over occasionally.
   
   3 Add the vinegar, salt, herbs, and sugar and bring to a boil. Lower the heat and simmer for 5 minutes for serranos or 10 minutes for jalape�os.
   
   4 Pack 6 half-pint sterilized jars with the chiles and vegetables. Top with the vinegar and seal.
   
   Once opened, can keep for one month in the refrigerator.
   
   Note from Diana Kennedy is that partially cooked chiles allow for the growth of bacteria. It is very important to cook the chiles thoroughly if they are to be stored for any length of time.
   
   Recipe adapted from The Essential Cuisines of Mexico."

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1. GREEN TOMATO PICKLE
   Printed from COOKS.COM

   ---

   1/4 pkg. (1 3/4 lb.) green tomatoes
   4 onions
   1/4 c. salt
   4 peppers, chopped
   1 qt. vinegar
   1/2 tsp. celery seed
   1/2 tsp. mustard seed
   1 tbsp. whole allspice
   1 tbsp. whole cloves
   1 lb. sugar
   Firm, small to medium green tomatoes (entirely green, not partially ripe) and firm, white onions. Wash well. Slice tomatoes and onions, sprinkle with salt and let stand overnight. Rinse well in cold water; add peppers. To the vinegar, add spices (tied in a bag) and sugar. Mix with vegetables and cook for about 2 hours. Remove spice bag. Seal pickle in clean, hot sterilized jars.

   Makes five 1 pint jars.

2. Sally's green tomato pickle :: Recipe :: ABC Tasmania
   

   • [This is the print version of story http://www.abc.net.au/tasmania/stories/s1328033.htm]
   • Sally's green tomato pickle
   • Chef: Sally Wise
   • Chilly nights and frost on the ground? This easily-made pickle's a good way to use up those green tomatoes you get at the end of the growing season.

1. You need:
   Tomatoes, vinegar, sugar, spices and flavouring. Use a good quality curry powder for best results.

• 750 ml bottle vinegar (white gives the best presentation)

• 3kg (6lb) green tomatoes
• 1kg (2lb) onions
• small handful of salt
• ½ teaspoon pepper
• 1kg (2lb) sugar
• 3 tablespoons curry powder
• 3 tablespoons mustard powder
• 
  
• Method:
• Chop the onions and tomatoes, sprinkle with salt, mix well in a bowl, then leave to stand overnight.
  
• Next day drain off the fluid. Add three quarters of the vinegar, bring to the boil and boil for 10 minutes. Add the sugar, bring back to the boil, stirring, then boil for one hour, stirring often.
• Mix the remaining vinegar with the dry ingredients. Add to the pot and stir until well combined. Boil 5 minutes, then bottle and seal.
• Sally tells us this is "...the best and easiest pickle recipe she's ever come across".
•