What's Cooking - Green Tomato Pickles

Sadly I have an abundance of Green Tomatoes and also an abundance of insects that are hungry for the tomatoes as soon as the start to ripen. Vines are starting to waste away too. So yesterday I want out and reaped all the green tomatoes of decent size. Just not anything under 1 1/2" diameter.

The larger tomatoes, I will use to make fried green tomatoes, the smaller ones I quartered and made green tomato pickles. These are a little different than cucumber pickles, because the only seasoning I use is Garlic, lots of Garlic! Give these a try and enjoy.

GREEN TOMATO PICKLES

quart canning jars
white sugar
salt
whole garlic cloves
cider vinegar
boiling water

Quarter the green tomatoes, they should be about 1 1/2" to 2 1/2" in diameter. Each jar should have 3 peeled garlic cloves. I put one on the bottom, one in the middle and one on the top. Fill jars tightly with tomatoes, leaving about 1" headroom. Make sure to tap them on the counter to get as many as you can into each jar.

When the jars are full, add one tablespoon sugar, one tablespoon salt, and 1/2 cup of vinegar (don't forget the garlic). Add the boiling water slowly to just cover the tomatoes, there should be 3/4" headroom left. put on canning lids and do a boiling water bath. I process for 15 minutes, because these are firm and can take it. You can do 10 minutes.

I know it will be tempting to try, but these do better if they sit for at least 3 days. I've tried it, and they just don't absorb enough of the garlic for a few days.

Worth Repeating - Zucchini Pickles

I posted this recipe originally in July of 2011. This week, I've been hitting the jars of pickles I made last month and I thought I'd like to temp you again. They are remarkably crisp and just the perfect combination of sweet, sour and a touch of hot. I make mine with the hot peppers. If you have an abundance of zucchini, and have run out of freezer room for bread, or can't get the extra's to me, you might want to try this great recipe.

You can also find the original recipe in my recipe pull down, along with other great recipes.

Zucchini Pickles                                

9 qt thinly sliced zucchini
10 small onions sliced
6 ½ c sugar
6 c cider vinegar
¼ c pickling spice in cheesecloth
6 T salt

Optional 4 or 5 hot peppers halved seeded and sliced

In a large bowl or non aluminum kettle, sprinkle salt over all vegetables. Let stand for 4 hours. This will draw out excess moisture. Put into colander and drain.

Combine vinegar and sugar in a large kettle, add spices. Stir over high heat, cover and boil for 5 minutes. Add vegetables and bring to boil. Boil one minute. Remove spices.

Place in hot clean jars, apply lids according to manufacturers instructions. Process for 10 minutes with water one inch above tops of jars. Cool completely. Check seals the next day. Makes 5 quarts.

These sweet Zucchini pickles are absolutely wonderful on top of a slice of cheddar on a Ritz.