Quick Pickled Green Tomatoes

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Boil 1 gallon of water and add the salt. Remove the hot water from the stove and leave it aside. Place a layer of dill stems to the bottom of the jars. Place the cauliflower (if you use any) with green tomatoes and sliced carrots. Add garlic cloves, mustard seeds and peppercorns in between tomatoes.

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Cut larger (slicing) tomatoes into 1/2-inch wedges, and cut smaller (cherry or grape) tomatoes in half. In a small saucepan, bring all of the brine ingredients to a boil and stir until the salt is dissolved. Remove the brine from heat. Fill a hot, clean quart jar with the pickling spice mix of your choice.

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Salads and Appetizers. One delicious way to use pickled green tomatoes is to add them to your salads. The tangy flavor of the tomatoes pairs well with fresh greens, creating a refreshing and unique salad. You can also use them as a flavorful topping for bruschetta or crostini, adding a burst of flavor to your appetizers.

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Step 3: Prepare the Tomatoes slice the green tomatoes into wedges or halves, depending on the size, and remove the stem end. Dice up onion, if using, and remove paper from garlic if using. Step 4: Pack Jars Pack onion (if using), garlic if making garlic dill, and green tomato wedges tightly into jars.

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Directions: Slice tomatoes, either into 1/4-inch thick slices, or halved and cut into 8-10 wedges. Divide tomatoes among 3 pint jars, packing the tomatoes tightly in each jar. Place a few slices of garlic and a few fronds of dill in each jar. In a small saucepan, combine vinegar, water, salt, sugar, peppercorns, and red pepper flakes.

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Prepare the Tomatoes: Clean and quarter the tomatoes. Place the quartered tomatoes in a sterilized jar along with your crushed garlic. Prepare the Pickling Liquid: In a saucepan, combine the vinegar, water, salt, and sugar. Heat this mixture, stirring frequently until the sugar and salt have completely dissolved.

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Oven - preheat the oven to 325º F. Wash the jars and lids in hot soapy water. Rinse and transfer the jars to a cookie sheet (not the rubber ring) and bake for 10 minutes, until the jars are dry. Stovetop - Boil a large pot of water, add the glass jars (should be 100% under the water) and boil for 10 minutes.

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Combine vinegar, water, and salt in a large pot. Bring to a boil and keep hot while you pack the jars. This recipe calls for pint-size jars. Don't use quart size. If you want to go smaller you can. Use 8 oz jars but you'll still need to process for the same time as pint-size. Place garlic clove and dill in each jar.

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Remove the stem portion of the tomato and any visible imperfections with a paring knife. Then slice the tomatoes into round pieces and sprinkle a generous amount of salt into a small bowl. Coat the tomatoes in the salt one at a time and put them into a large bowl. Continue adding layers of tomatoes and salt until your bowl is completely full.

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Process your pickled green tomatoes for 10 minutes (pint jars) or 15 minutes (quart jars). Carefully remove from the water bath canner and place on tea towels on the counter. Leave them to sit overnight, checking that the lids have sealed after 12 hours. Resist the temptation to try them straight away!

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Peel the garlic. In a small saucepan, combine the garlic, vinegar, water, dill, peppercorns, turmeric, sugar, and kosher salt. Bring to a low boil, stirring occasionally to dissolve the sugar and salt. Once dissolved, pour the brine mixture into the jar, allowing the garlic to settle on top of the vegetables.

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Boil mixture for 3 minutes. Using a funnel and a ladle, spoon the hot brine into the mason jars until it reaches the top. It's best to use a ratio of at least ⅔ vinegar to ⅓ water when pickling vegetables. Anything less may not contain the proper amount of acidity for a safe pickling process.

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Instructions. Wash the tomatoes and use a toothpick to poke a small whole in the top of each tomato. Then put them in a pint jar. Slice the garlic thinly and add the garlic and a few sprigs of dill to the jar. Combine the vinegar, water, salt, sugar, peppercorns and crushed red pepper in a small saucepan.

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My first thought is to chop either or both of these up for a relish. You could use that to smarten up sandwiches, fold into dips (imagine that in a hummus — yum!), or top grilled meat. Add a few cloves of the garlic to a pan sauce whenever you need to perk it up. Because both of those ingredients work as a one-stop shop to the most basic.

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Directions. In a large bowl, place tomatoes, garlic and chiles. In a saucepan, bring vinegar, water and salt to a simmer until salt dissolves. Pour over tomatoes; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate up to 1 month.