Pickled Tomatoes

[kbeachcat123]

Picked up a jar of Ba-Tampte brand Pickled Tomatoes. OMFG. Delicious and highly addictive. I've only seen them in Dunkirk and Annapolis Giant. Sold in the refridgerated pickle section. I finished off a whole jar. And the juice too!!!!

 

[my-thyme]

I pickle my own, little green cherry tomatoes - YUM!

 

[kbeachcat123]

I pickle my own, little green cherry tomatoes - YUM!

Recipe Please? Please?

 

[Crewdawg141]

I pickle my own, little green cherry tomatoes - YUM!

What else do you do with your green tomatoes? I make a very nice Green Tomato Pie and Piccalili with my green tomatoes.

 

[nobody really]

fried green tomatoes! everytime i see that movie i want some....

 

[my-thyme]

Had a couple of requests, so....

Sorry it took so long to get this up, between working too many hours and spending any spare time in the garden...

Kosher Style Dill Green Pickle Tomatoes

6 quarts green cherry or grape tomatoes
6 cloves garlic, peeled
6 stalks celery, cut in 2-inch lengths
2 quarts water
1 quart white vinegar
1 cup salt
fresh dill to taste
hot peppers to taste

Wash tomatoes and pack in sterilized jars.

To each jar add 1 clove garlic, 1 stalk celery, and 1 small hot pepper (half if using pints).

Make a brine of the water, vinegar, and salt. Boil with the dill for 5 minutes.

Pour the hot brine over the tomatoes in the jars. Seal. Process 5 minutes in a boiling water bath.

Allow to rest for 4-6 weeks before using.

ALWAYS remove canning rings after jars have cooled at least 24 hours!

Yummy!

 

[kbeachcat123]

Thank you! Now I just have to find green cherry tomatoes. :\ However, I did a google search and it seems that the Russians pickle everything, including RIPE cherry tomatoes. I wonder how a mix of ripe cherry and green cherry tomatoes will go together. MMmmmm a nice relish for hot summer days. Yumsters!

 

[itsbob]

Had a couple of requests, so....

Sorry it took so long to get this up, between working too many hours and spending any spare time in the garden...

Kosher Style Dill Green Pickle Tomatoes

6 quarts green cherry or grape tomatoes
6 cloves garlic, peeled
6 stalks celery, cut in 2-inch lengths
2 quarts water
1 quart white vinegar
1 cup salt
fresh dill to taste
hot peppers to taste

Wash tomatoes and pack in sterilized jars.

To each jar add 1 clove garlic, 1 stalk celery, and 1 small hot pepper (half if using pints).

Make a brine of the water, vinegar, and salt. Boil with the dill for 5 minutes.

Pour the hot brine over the pickles in the jars. Seal. Process 5 minutes in a boiling water bath.

Allow to rest for 4-6 weeks before using.

ALWAYS remove canning rings after jars have cooled at least 24 hours!

Yummy!

Not understanding the vinegar BEFORE "pickling"..


Just getting into Lacto-Fermenting, and it usually calls for vinegar for storage after the fermentation/ Brine process..

Wanting to try to ferment Hot Peppers and make my own hotsauce this year..

 

[my-thyme]

Not understanding the vinegar BEFORE "pickling"..


Just getting into Lacto-Fermenting, and it usually calls for vinegar for storage after the fermentation/ Brine process..

Wanting to try to ferment Hot Peppers and make my own hotsauce this year..

itsbob, pickles done this way are considered "fresh", as opposed to "brined", as your 'kraut is. That's why they are best if allowed to sit for 4-6 weeks after processing. They will self-brine, so to speak, as they sit. I have had lids pop off, but very seldom.

I have a sweet petites recipe that is Yummy!, a little involved but worth it if you like sweet pickles. Anyone interested?

 

[my-thyme]

Thank you! Now I just have to find green cherry tomatoes. :\ However, I did a google search and it seems that the Russians pickle everything, including RIPE cherry tomatoes. I wonder how a mix of ripe cherry and green cherry tomatoes will go together. MMmmmm a nice relish for hot summer days. Yumsters!

That would be pretty in jars on the shelf! I'm sure it can't hurt to put a few ripe tomatoes in, but they may not be very firm as pickles.

 

[itsbob]

itsbob, pickles done this way are considered "fresh", as opposed to "brined", as your 'kraut is. That's why they are best if allowed to sit for 4-6 weeks after processing. They will self-brine, so to speak, as they sit. I have had lids pop off, but very seldom.

I have a sweet petites recipe that is Yummy!, a little involved but worth it if you like sweet pickles. Anyone interested?

Yes to the sweet pickels..

Don't have the right cukes this year, but always looking for something new to try.

Next year my have a garden full of just Cukes and Cabbage.. ok, and tomatoes, and peppers..

and eggplant....


and squash....


oh and corn, can't have a garden without Corn..

And the ashtray..

 

[my-thyme]

Petite Sweet Pickles

7 pounds small cucumbers (1 1/2 to 3 inches long)
water
1/2 cup kosher salt
8 cups sugar
1 1/2 quarts vinegar
4 sticks cinnamon
2 teaspoons celery seed
2 teaspoons mixed pickling spices
1/2 teaspoon tumeric
1/2 teaspoon fennel
2 teaspoons vanilla

Makes 7-8 pint jars

Day 1, morning: wash cucumbers throughly, scrubbing with a brush. Be sure to remove any blossom left on the ends, but leave a tiny bit of stem in place.

Drain, then put in a large mixing bowl or other container and cover with boiling water.

afternoon (6 or 8 hours later): drain the cucumbers well. Cover them with fresh boiling water.

Day 2, morning: drain the cucumbers. Cover with fresh boiling water.

afternoon: drain the cucumbers. Add the salt and cover them with fresh boiling water.

Day 3, morning: drain the cucumbers and poke each cucumber with a fork in several places.

In a saucepan combine 3 cups sugar, 3 cups vinegar, the whole spices, tumeric and fennel. Heat to boiling and pour over the cucumbers. They will only be partially covered.

afternoon: drain the cucumbers and save the syrup. Combine the syrup with 2 cups vinegar and 2 cups sugar in a saucepan. Heat to boiling and pour over the cucumbers.

Day 4, morning: drain and save the syrup. Heat syrup with 2 cups sugar and 1 cup vinegar to boiling. Pour over the cucumbers (now pickles).

afternoon: wash and rinse jars, keep them hot. Prepare the lids. Drain and save the syrup.

Combine the syrup with the remaining 1 cup sugar and vanilla. Heat to boiling.

Pack the pickles into hot jars and pour in the syrup to within 1/2 inch of the top. Wipe tops and threads of the jars and put on lids and screw bands.

Process in boiling water bath for 5 minutes. Start timing as soon as jars go in the water.


***When type of vinegar is not specified, white or cider is OK. DO NOT use a metal mixing bowl, glass or plastic only! I have left out the final cup of sugar, we like them just a bit less sweet - do not change anything else!!! or your pickles will NOT be safe to eat. Won a blue ribbon at the SMC fair a few years ago with these!

I also have a GREAT bread and butter-type recipe, using either cukes or zuchinni.

 

[my-thyme]

Yes to the sweet pickels..

Don't have the right cukes this year, but always looking for something new to try.

Next year my have a garden full of just Cukes and Cabbage.. ok, and tomatoes, and peppers..

and eggplant....


and squash....


oh and corn, can't have a garden without Corn..

And the ashtray..

I never plant corn, takes up too much space - same with melons. There is always plenty at the Farmer's Markets...

 

[itsbob]

I never plant corn, takes up too much space - same with melons. There is always plenty at the Farmer's Markets...

We have NO shortage of space..

And only one place I know of grows Serendipity.. (other than my yard)

And once you have Serendipity.. well, you have been serendipitous.. and you can never go back.

 

[itsbob]

itsbob, pickles done this way are considered "fresh", as opposed to "brined", as your 'kraut is. That's why they are best if allowed to sit for 4-6 weeks after processing. They will self-brine, so to speak, as they sit. I have had lids pop off, but very seldom.

I have a sweet petites recipe that is Yummy!, a little involved but worth it if you like sweet pickles. Anyone interested?

It also helps when brining that you have a good supply of HorseRadish Leaves available.. and with our 30 odd horseradish plants we have that covered..

We may start a small business this year.. Pickle's Pickles, and Horseradish.. and Sauerkraut... and whatever else we can find to brine...

We have four Super Chili plants (and two Tabasco Habanero plants) that should produce enough peppers to try to Brine them and try our hand at Hot Sauce too.

 

[Merlin99]

We have NO shortage of space..

And only one place I know of grows Serendipity.. (other than my yard)

And once you have Serendipity.. well, you have been serendipitous.. and you can never go back.

What kind did T&A grow last year, that was the best I've ever had.

 

[itsbob]

What kind did T&A grow last year, that was the best I've ever had.

THAT sir, was Serendipity..

Now it's us and them... and they're next door so BONUS for us!!