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Post by pepperhead212 on Aug 15, 2020 0:14:41 GMT -5
I pickled a bunch of green tomatoes today - all those determinate tomatoes that I grew, harvested all of the tomatoes from, and pulled the plants out, and a bunch of the tiger tomatoes I picked green. I ended up with 4½ qts of green tomatoes, after cutting them all up! Originally, I was going to make more pints, but since I had so much, I used 4 qts., and one pint jar. I packed the jars, to see how much I would get, checked one, to see how much liquid it would need (just under 2 c/qt jar) then emptied the jars, cleaned them out, and sterilized them in the MW. The brine for the recipe I settled on was just 1 c each water and white vinegar, plus 1 tb kosher salt, per quart jar, so I had 4½ of each. The seasonings I measured out into spice cups, and here is what I had, per quart: 1 tsp black peppercorns 1 tsp black mustard seed 1 tsp Szechwan peppercorns 3/4 tsp Indian coriander seeds 3/4 tsp crushed Thai peppers 1 large bay leaf 2 crushed garlic cloves 1 tsp calcium chloride (not sure if this makes these crispy, but I always use it for cukes) I just dumped these into each jar, then packed the tomatoes in them, poured the hot brine into the jars, "debubbled" them with a chopstick (there were a lot of bubbles in these!), then filled again to 1/4" from top, wiped the rims, and put the warmed lids on. The quarts I processed in the boiling water bath for 15 minutes, the pint I removed in 10 minutes. They will sit at least 2 weeks, before first sample. A bunch of green tomatoes, for pickling. by pepperhead212, on Flickr Green tomato pickles, ready to go into water bath. by pepperhead212, on Flickr Pickled green tomatoes, after 15 minutes of processing. At least 2 weeks before tasting. by pepperhead212, on Flickr
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solargeek
Junior Member
Posts: 34
Joined: May 2017
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Post by solargeek on Aug 15, 2020 7:09:13 GMT -5
Not to be thick, but what do you do with pickled green tomatoes? I can’t see that these would be a taste for any type of salad or appetizer? What am I missing here.
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Post by brownrexx on Aug 15, 2020 7:59:03 GMT -5
Pretty.
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Post by september on Aug 15, 2020 9:50:40 GMT -5
pepperhead212, I think they will be plenty spicy! Wish I had the patience to do some canning. I tried to refrigerator pickle ripe cherry tomatoes of various colors one time. They were too vinegary and soggy, I wonder if adding your calcium chloride would have made a difference. If I try it again, it will be with a different vinegar and salt combo. solargeek , I think these would be good as condiments with blander meats like roasts, or chopped on burgers. By the time you pickle any thing, they basically taste like the brine, with just a hint of the underlying vegetable flavor left.
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Post by brownrexx on Aug 15, 2020 10:51:00 GMT -5
I made green tomato relish one time and no one really was impressed with it.
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Post by pepperhead212 on Aug 15, 2020 11:34:30 GMT -5
I've made picalili relish many times; it is very sweet, and people that I gave it to liked it much better than the usual pickle relish, but the main flavor was the red bell peppers (with jalapeños added, for spicy versions) and onion. It was a way to use up those end of season green tomatoes, back when I would get much earlier frosts, and have a lot more green tomatoes!
The pickled green tomatoes can be served on the side, like any pickles or olives, or used chopped up in recipes, like regular pickles. They can also be used in some chutneys, in place of the green mango pickles - the most common pickles in Indian cooking.
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Post by paquebot on Aug 15, 2020 19:14:10 GMT -5
The same can be done with ripe tomatoes but not just any tomato. They have to be small like Dave's but solid. It is very common in East Europe. I am growing two this year, Katrina and Zomu, which are about 1½", very solid, and somewhat tasteless. Determinate and short with lots of fruit all at once. Ukrainian friends very happy to take as many as I can spare.
Martin
The truth is more important than the facts.
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Post by ladymarmalade on Aug 15, 2020 20:54:12 GMT -5
They look great! I absolutely love pickled green tomatoes! solargeek, I enjoy them like I would any pickle. An accompaniment to any meal or sandwich. Or I'll just have a small dish as a snack.
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solargeek
Junior Member
Posts: 34
Joined: May 2017
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Post by solargeek on Aug 17, 2020 6:28:27 GMT -5
Thank you for the answers on what to do with them. I love pickle relish so if I have green tomatoes this year I may have to try these.
Right now I am in the midst of harvesting the 400+ plants that I put in this year. Some did fabulously, and some not so much. Very excited though to replenish my stocks of sauce and sun-dried tomatoes. I love this time of year and I’m grateful to God for a fabulous harvest!
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kdlund121
New Member
Posts: 1
Joined: August 2020
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Post by kdlund121 on Aug 19, 2020 22:05:11 GMT -5
My father loved these. One year I made him over two cases for christmas. Of course I didn't get enough garlic in them so when he opened them he would put another three cloves of garlic in the jar.
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Post by pepperhead212 on Aug 19, 2020 23:16:29 GMT -5
Welcome to the forum!
Uh oh...I might not have enough garlic in mine - just two crushed cloves in each jar.
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Post by domination2580th on Aug 24, 2020 23:30:27 GMT -5
I've made picalili relish many times; it is very sweet, and people that I gave it to liked it much better than the usual pickle relish, but the main flavor was the red bell peppers (with jalapeños added, for spicy versions) and onion. It was a way to use up those end of season green tomatoes, back when I would get much earlier frosts, and have a lot more green tomatoes! The pickled green tomatoes can be served on the side, like any pickles or olives, or used chopped up in recipes, like regular pickles. They can also be used in some chutneys, in place of the green mango pickles - the most common pickles in Indian cooking. I'd be interested in that picalili relish recipe.. sounds good.
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