Subject: Pickled green tomatoes recipes
Date: 10/29/2020, 1:00 PM
On 10/29/2020 12:41 PM, Rosie wrote:
I checking to see if you have a old recipes to pickle green tomatoes in an old crock?
I have looked over internet can find anything except canning in jars.
I use to have your cite in my favorites but this morning you name came to me to check
to see if you had any recipes for old time pickle green tomatoes like they did in the
good old days. We are starting our frost season here and I have plenty of green tomatoes.
Thank you for any help or place to find these kind of recipes.
Have a great day.
See below for 2 recipes for pickling green tomatoes in a crock, and one for pickled stuffed green tomatoes.
Pickled Green Tomatoes
Sm. to med. green tomatoes
--Ingredients Per Quart Of Water Used:--
2 tbsp. coarse salt
1 tsp. pickling spice
1/2 tsp. mustard seed, slightly bruised
1/4 tsp. whole black peppercorns, slightly bruised
Handful of stalks of fresh dill with flower heads
1 med. unpeeled clove garlic, slightly flattened
Sort and rinse tomatoes. Measure by quarts and put into a large
crock. Pour cold water to cover the tomatoes. Measure quarts of
water into pot. To water in pot, add salt, pickling spices, mustard
seed and peppercorns. Bring to boil and simmer 5 minutes. Cool
completely. Prick each tomato in several places with fork and
return to crock. Add dill and dill seed to tomatoes in crock. Pour
the brine and spices over drained tomatoes in crock. Put a clean
heavy plate over tomatoes to hold them under the surface. Cover
with cloth and let set in cool place (70 degrees) for 1-3 weeks
until as tangy as you want. If white scum forms, skim off. When
tomatoes are pickled, put in clean jars and pour brine over them,
adding some sprigs of dill, if you like. Put on lids and
Pickled Green Tomatoes
Lg. crock or lg. glass size of crock
4 to 5 pieces of celery
Hot dried peppers
Coarse salt (about 1 c.)
Place 1 layer of green tomatoes tightly packed on the bottom of the crock.
Lay the celery which has been cut into 2 to 3 inch pieces. Cut up several
cloves of garlic and place on top. Start again by placing another layer of
tomatoes, celery and garlic and continue doing this until the crock is full.
Sprinkle the dried peppers liberally to taste.
Then take the coarse salt, mix it with a quart of water and pour it into the
crock. Add enough water to cover tomatoes. Place a plate to cover and a heavy
rock or object to hold tomatoes down. Cover with crock lid and leave in cool
place for 2 weeks. After 2 weeks, do not handle tomatoes with hands as oils
from your skin spoils the flavor of the tomatoes. Use a spoon or tongs.
Green Tomato Pickle
All the green tomatoes left in your garden at end of season
1 c. salt
2 qt. water
2 c. cabbage
1 c. green tomato pulp
1 c. celery, chopped
1 c. onions, chopped
1 c. sweet red pepper, chopped
Salt to taste
1 gal. vinegar
1 c. sugar
4 c. light corn syrup
1 oz. pickling spices
Remove stems from tomatoes and scoop out pulp. Save stems. Soak overnight in brine solution.
In the morning drain and fill with mixture of remaining ingredients. After stuffing tomatoes,
replace stem ends and put in large crock. Heat vinegar, sugar, corn syrup and spices. Pour
over tomatoes boiling hot. Let stand 3 days. (Be sure to weight down so the tomatoes will
all be in the pickling syrup.) Drain, reheat vinegar and pour over tomatoes. After 3 days,
repeat. Then cover crock and let stand until ready for use -- about 3 weeks. If preferred
they may be stored in large open-mouthed jars. They keep perfectly all winter and are delicious.