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Spicy Green Tomato Pickles

Spicy Green Tomato Pickles
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Too many tomatoes? Here is a great recipe for pickled, and spicy, tomatoes.
Servings Prep Time
5-6 servings 1 hr
Cook Time
30 min
Servings Prep Time
5-6 servings 1 hr
Cook Time
30 min
Spicy Green Tomato Pickles
Print Recipe
Too many tomatoes? Here is a great recipe for pickled, and spicy, tomatoes.
Servings Prep Time
5-6 servings 1 hr
Cook Time
30 min
Servings Prep Time
5-6 servings 1 hr
Cook Time
30 min
Ingredients
Servings: servings
Instructions
  1. Quarter green tomatoes into a large bowl, for very small ones I just half them.
  2. Set up clean sterile Wide Mouth Quart Jars and lids.
  3. Bring to a boil, 2 parts white vinegar and 1 part water, enough to fill all the jars you are making.
  4. Place 2 cloves of garlic in each jar.
  5. Add 2-3 jalapeno peppers to each jar. Any hot pepper will do.
  6. Stuff jars with quartered green tomatoes.
  7. Add 1 teaspoon of salt to the top of each jar.
  8. Pour boiling Vinegar and Water into each jar.
  9. Wipe the rims of the jars and place prepared lids according to the jar manufactures instructions.
  10. Turn upside down to cool and vacuum lids. No water bath or they will get mushy!
  11. Allow 1 month for the tomatoes to reach full flavor. They get better they longer the sit.
Recipe Notes

Featured Spices:

Curing Salt

White Vinegar Powder

Recipe source: food.com - Spicy Green Tomato Pickles

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Blog, Front Page, Recipes, Spices

Sweet & Sour Pickled Squash

Sweet & Sour Pickled Squash
Print Recipe
Here is the perfect idea for your extra squash, or other vegetables, when the harvest comes in.
Servings Prep Time
16 servings 20 min
Passive Time
30 min
Servings Prep Time
16 servings 20 min
Passive Time
30 min
Sweet & Sour Pickled Squash
Print Recipe
Here is the perfect idea for your extra squash, or other vegetables, when the harvest comes in.
Servings Prep Time
16 servings 20 min
Passive Time
30 min
Servings Prep Time
16 servings 20 min
Passive Time
30 min
Ingredients
Servings: servings
Instructions
  1. In a large nonmetal bowl combine squash, onion, and sweet peppers. Sprinkle with salt over vegetables; stir to combine. Cover and refrigerate for 1 hour. Drain off liquid.
  2. In a 3-quart saucepan combine sugar, vinegar powder, mustard seed, celery seed, water, and ground mustard. Heat to boiling. Add squash mixture. Return to boiling; remove from heat. Ladle mixture into 2 clean pint jars. Cool 30 minutes. Cover and refrigerate at least 24 hours before serving. Store in refrigerator up to 1 month. Makes 2 pints. (16 1/4 cup servings)
Recipe Notes

Featured Spices:

White Vinegar Powder

Mustard seed

Celery Seed

Mustard, ground

Recipe source: BHG.com - So-Sweet Squash Pickles

 

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