What to do with Green Tomatoes
It’s the end of the gardening season and we’re sharing what to do with the final harvests. Today is one of my most favorite and simple things ever: quick pickled green tomatoes:
There’s no magic recipe here – chop some tomatoes, throw them in a jar, add spices and cover in vinegar. Place them in the back of your fridge and start eating after a few weeks (I’ve found that they’ve lasted a year or more).
I tend to like to add some hot peppers, dill (though not too much), peppercorn, salt and anything else I might add to a stir fry. Although you can eat them whole, I love to chop them up and use them as a salsa (for things like fish tacos) or as an addition to stirfrys. The pickling brine is also a great add to any stir fry and even to add a bit of tang to a winter salad or mashed potatoes!
Comments
You can also ripen them indoors. All you need is a dark location, like a pantry or shelf. Here’s how: http://proverbsthirtyonewoman.blogspot.com/2010/08/what-to-do-with-green-tomatoes.html
Yummity yum. I make tomorrow.
Yay!
Let us know how it goes Iliana!
J
this is the best flavored pickled tomatoes. We make relish out of it also. The left over syrup I can also. I take a jar of it, add jalapeno, garlic, red pepper flakes and then put in boiled eggs and let set in the refrigerator for several days. I don’t know if you can can them or not, but can buy them canned.
Pickled Green Tomatoes
10 pounds green tomatoes sliced ¼ inch thick
1 cup canning salt
1 gal. Water
Mix salt and water and pour over tomatoes in crock. Let stand over night. Drain. Rinse in cold water several times and let drain. Put back in crock.
Add. 6 onions, sliced
2 sweet green peppers, diced
2 sweet red peppers, diced
To make syrup
3 pounds of sugar same as 6 cups of sugar
2 quart apple cider vinegar
Tie in cheese cloth:
1 Tablespoon of whole cloves
1 tablespoon of mixed pickling spice
1 stick of cinnamon.
Bring to a boil and pour over tomatoes. Let stand until the next morning.
Pour off syrup and bring to a boil again and pour over tomatoes. Do this for 3 days. On the forth morning heat syrup to boiling and remove spices. Put in sterilized jars and seal. Process for 10 minutes in a hot water bath.
You can also can green tomato slices for fried green tomatoes in the winter. It is very easy, I have been doing it for over 30 years.
Slice the tomatoes 1/4th to 1/2 inch thick. I fill a 6 quart bowl rounded over with the slices. Sprinkle with 2 tbsp. of salt and let set several hours. This will draw out alot of water from the slices. Drain and pack in Jars. Make a Brine of
1/2 cup honey
2 cups cider vinegar
2 cups of water
Bring to a boil and pour over the tomatoes. Fill jar to within inch of the top. Process in a boiling water bath for 15 minutes.
When ready to fry, drain and roll in flour or topping of your choice. They will hold their shape and you can fry them crispy. I think they have a better taste than the ones right out of the garden.