Green Tomato Energy | Lena Gardens Project : www.greentomatoenergy.com

6 Comments

1. 

   Benny D April 22, 2013

   Soak em in a bottle of good Vodka! If that don’t pickle them, then take em to the bar & get em a few drinks?

2. 

   buzzy April 22, 2013

   4 qts green tomatoes slices,6 sliced med onions,1/2 cup coarse salt, 1 cup vinegar, 1 qt vinegar, 4 cups brown sugar, 1/2 tbsp whole cloves, 2tbsps celery seeds, 2 tbsps peppercorns, 2 tbsps mustard seeds, 2 stick cinnamon. mix tomatoes & onions with salt & let stand overnight. then drain & cover with 1 cup vinegar & 1 cup water.drain after 1 hr. combine 1 qt vinegar with the sugar and add the spices (in a bag) boil & add the vegetables. simmer for 3 minutes. remove spicebag. pack into jars & seal. store in cool place. wait at least a week to eat.

3. 

   mallimalar_2000 April 22, 2013

   (m)

   Green tomato pickles with onions and spices.
   INGREDIENTS:
   4 quarts sliced green tomatoes, loosely packed
   1 quart sliced onion, loosely packed
   1 cup pickling salt, divided
   2 pounds light brown sugar
   6 cups vinegar (5% acidity)
   2 small red chile peppers
   1/3 cup mustard seeds
   1/4 cup celery seeds
   1 teaspoon ground black pepper
   1 tablespoon whole allspice
   2 teaspoons whole cloves
   PREPARATION:
   Place sliced tomatoes and sliced onion in separate bowls; sprinkle 3/4 cup salt over tomatoes and 1/4 cup salt over onion; stir both mixtures. Cover both bowls and let stand at room temperature for 4 to 6 hours. Place tomatoes in a cheesecloth bag, and squeeze gently to remove excess juice.

   Repeat this procedure for onion. Discard the salt liquid. Combine tomatoes, onion, sugar, vinegar, chile peppers, mustard seeds, celery seeds, and pepper in a large kettle. Tie allspice and cloves in a small cheesecloth bag; add to tomato onion mixture. Bring mixture to a boil. Reduce heat, and simmer, uncovered, over low heat 20 minutes or until vegetables are tender. Pack tomato mixture and liquid into hot sterilized 1-quart jars (with 1 piece of the chile pepper in each jar – cut if necessary), leaving 1/2-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on ring bands. Process in a boiling water bath 10 minutes.
   Store in a cool dark place. Store opened pickles in refrigerator. Makes 4 1-pint jars or 2 1-quart jars.

4. 

   duderinow April 22, 2013

   Their is a good green tomatoe pickle recipe here:

   http://www.howtopickle.com/recipes/spiced_green_tomatoes.html

   Their is also a great pickling guide with 30+ recipes, and even more recipes on the site. Enjoy!

5. 

   cartier95 April 22, 2013

   DILL PICKLE – GREEN TOMATO

   Vegetables:

   5 lbs. tomatoes
   2 stalks celery
   green peppers
   onion wedges
   cauliflower
   carrots

   Pickling Solution:

   2 qt. water
   1 qt. vinegar
   1 c. plain salt
   2 bulbs garlic, peeled

   Amounts used for tomatoes and vegetables can vary; use what you have or what you prefer.
   Wash tomatoes and other vegetables thoroughly. Remove any which have blemishes.

   Put tomatoes, vegetables and garlic into a jar. Mix water, vinegar, salt; bring to boil.

   Pour over vegetables in jar and seal.

   Refrigerate and use in two to three weeks, or process in a boiling water bath for 10 minutes (pints) or 15 minutes (quarts).

   If you’re new to canning, follow the directions found in the Ball Blue Book.

   Green tomato pickle recipe, and scroll down for more green tomato recipes.
   INGREDIENTS:
   4 quarts sliced green tomatoes, loosely packed
   1 quart sliced onion, loosely packed
   1 cup pickling salt, divided
   2 pounds brown sugar
   6 cups vinegar, 5% acidity
   2 small red chile pepper pods
   1/4 cup + 2 tablespoons whole mustard seeds
   1/4 cup celery seed
   1 teaspoon pepper
   1 tablespoon whole allspice
   2 teaspoons whole cloves
   PREPARATION:
   Place tomatoes and onion in separate bowls; sprinkle 3/4 cup salt over tomatoes and 1/4 cup salt over onion, mixing well. Cover both bowls and let stand aat least 4 hours. Place tomatoes in a cheesecloth bag, and squeeze gently to remove excess juice. Repeat this procedure for onion. Discard the salt liquid. Combine tomatoes, onion, sugar, vinegar, chile peppers, mustard seeds, celery seeds, and pepper in a large Dutch oven. Tie allspice and cloves in a cheesecloth bag; add to tomato mixture. Bring mixture to a boil. Reduce heat, and cook, uncovered, over low heat 20 minutes or until tomatoes are tender. Pack tomato mixture and liquid into hot sterilized 1-pint jars, leaving 1/2 inch head space; wipe jar rims. Cover at once with metal lids, and screw on bands. Starting timer when water returns to a boil with jars in it, process for 10 minutes in a boiling-water canner, or 15 minutes for altitiudes of 1001 to 6,000 feet. Over 6,000 feet, process for 20 minutes.
   Makes 4 pints.

   Sally’s green tomato pickle
   Chef: Sally Wise

   Chilly nights and frost on the ground? This easily-made pickle’s a good way to use up those green tomatoes you get at the end of the growing season.

   You need:
   Tomatoes, vinegar, sugar, spices and flavouring. Use a good quality curry powder for best results.

   750 ml bottle vinegar (white gives the best presentation)
   3kg (6lb) green tomatoes
   1kg (2lb) onions
   small handful of salt
   ½ teaspoon pepper
   1kg (2lb) sugar
   3 tablespoons curry powder
   3 tablespoons mustard powder

   Method:
   Chop the onions and tomatoes, sprinkle with salt, mix well in a bowl, then leave to stand overnight.

   Next day drain off the fluid. Add three quarters of the vinegar, bring to the boil and boil for 10 minutes. Add the sugar, bring back to the boil, stirring, then boil for one hour, stirring often.

   Mix the remaining vinegar with the dry ingredients. Add to the pot and stir until well combined. Boil 5 minutes, then bottle and seal.

   Sally tells us this is “…the best and easiest pickle recipe she’s ever come across

   GREEN TOMATO PICKLE

   1/4 pkg. (1 3/4 lb.) green tomatoes
   4 onions
   1/4 c. salt
   4 peppers, chopped
   1 qt. vinegar
   1/2 tsp. celery seed
   1/2 tsp. mustard seed
   1 tbsp. whole allspice
   1 tbsp. whole cloves
   1 lb. sugar

   Firm, small to medium green tomatoes (entirely green, not partially ripe) and firm, white onions. Wash well. Slice tomatoes and onions, sprinkle with salt and let stand overnight. Rinse well in cold water; add peppers. To the vinegar, add spices (tied in a bag) and sugar. Mix with vegetables and cook for about 2 hours. Remove spice bag. Seal pickle in clean, hot sterilized jars.
   Makes five 1 pint jars.

   PICKLED GREEN TOMATOES

   Wash tomatoes and pack in sterile jars. Add several garlic buds. (May
   also add strips of celery, pepper, carrots.) Boil the following five minutes:

   2 qt. water
   1 qt. vinegar
   1 c. canning salt
   2 tbsp. dill seed

   Pour brine over tomatoes. This makes enough brine for 6-7 quarts tomatoes. Add fresh dill if available. Ready to serve in six weeks.

6. 

   EmM April 22, 2013

   This is a very simple method and it is the one i use.

   PICKLED GREEN TOMATOES

   Wash tomatoes and pack in sterile jars. Add several garlic buds. Boil the following five minutes:

   2 qt. water
   1 qt. vinegar
   1 c. canning salt
   2 tbsp. dill seed

   Pour brine over tomatoes. This makes enough brine for 6-7 quarts tomatoes. Ready to serve in six weeks.

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