Post by minnesotascott on Jul 12, 2010 20:24:29 GMT -5
Pickled Green Cherry Tomatoes
1 to 2 dill sprigs
1 garlic clove, sliced
One 1/2" square piece of horseradish, sliced thin
1/2 teaspoon yellow mustard seeds
1/2 teaspoon mixed pickling spice
1 small dried chile pepper
1 pint green cherry tomatoes
1/2 cup vinegar
1/2 cup water
1/2 teaspoon pickling salt
1. Put the seasonings into the pint jar. Fill the jar with the tomatoes. Combine the vinegar and water, and stir in the salt until it dissolves. Pour the liquid over the tomatoes, right to the brim of the jar. Close the jar with a new lid and ring (line the lid and ring with 2 layers of plastic wrap.
2. Store the jar in the refrigerator. Ready to eat in about 1 week, will keep, refrigerator for 2 months or longer.
Makes 1 pint.
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Curried Green Tomatoe Pickles
2 1/2 pounds green tomatoes, sliced 3/16 to 1/4" thick (about 2 quarts)
1 medium onion sliced thin
2 tablespoons pickling salt
2 cups cider vineger
1 1/2 teaspoons curry powder
1 teaspoon ground tumeric
1/2 teaspoon each of the following
dry mustard
ground cinnamon
ground ginger
ground allspice
1. Combine tomatoes, onions in a large bowl, add salt, mix gentlt. Let stand 8 to 12 hours.
2. Drain and rinse the veggies, and drain again. In a large nonreactive pot, bring the vineger,sugar and spices to a boil. Add the veggies, bring to a boil then reduce heat. Simmer, stirring occasionally, about 3 minutes, or until the veggies are just barley heated all the way. Pack the mixture in 3 pint jars, leaving 1/2" head-space. Close the jars with a 2 piece ring and lid set. Process for 10 minutes in a boiling water bath.
3. Store the cooled jars in a cool, dry, dark place for 3 weeks before eating.
1 to 2 dill sprigs
1 garlic clove, sliced
One 1/2" square piece of horseradish, sliced thin
1/2 teaspoon yellow mustard seeds
1/2 teaspoon mixed pickling spice
1 small dried chile pepper
1 pint green cherry tomatoes
1/2 cup vinegar
1/2 cup water
1/2 teaspoon pickling salt
1. Put the seasonings into the pint jar. Fill the jar with the tomatoes. Combine the vinegar and water, and stir in the salt until it dissolves. Pour the liquid over the tomatoes, right to the brim of the jar. Close the jar with a new lid and ring (line the lid and ring with 2 layers of plastic wrap.
2. Store the jar in the refrigerator. Ready to eat in about 1 week, will keep, refrigerator for 2 months or longer.
Makes 1 pint.
------------------------------------------------------
Curried Green Tomatoe Pickles
2 1/2 pounds green tomatoes, sliced 3/16 to 1/4" thick (about 2 quarts)
1 medium onion sliced thin
2 tablespoons pickling salt
2 cups cider vineger
1 1/2 teaspoons curry powder
1 teaspoon ground tumeric
1/2 teaspoon each of the following
dry mustard
ground cinnamon
ground ginger
ground allspice
1. Combine tomatoes, onions in a large bowl, add salt, mix gentlt. Let stand 8 to 12 hours.
2. Drain and rinse the veggies, and drain again. In a large nonreactive pot, bring the vineger,sugar and spices to a boil. Add the veggies, bring to a boil then reduce heat. Simmer, stirring occasionally, about 3 minutes, or until the veggies are just barley heated all the way. Pack the mixture in 3 pint jars, leaving 1/2" head-space. Close the jars with a 2 piece ring and lid set. Process for 10 minutes in a boiling water bath.
3. Store the cooled jars in a cool, dry, dark place for 3 weeks before eating.