Use small, firm, freshly-gathered green tomatoes.
Wash, dry and pack in sterilized jars.
Add a bud of garlic, 1 stalk celery and 1 green pepper (cut in fourths) to each quart jar.
Combine water, vinegar, salt and dill.
Boil together for 5 minutes.
Pour hot vinegar mixture over tomatoes to within 1/2-inch of the top of the jar.
Adjust screw band firmly tight.
*Process in boiling water bath 15 minutes.
Liquid enough to fill 6 quarts.
Tomatoes will be ready for use in 4 to 6 weeks.
anning jars with bite sized green tomatoes. Any variety you prefer is
Bring to a boil sugar, vinegar and salt.
Boil 1 minute.
Put cut up green tomatoes, sliced onion and garlic in quart jar. Cover with boiling mixture of vinegar and let stand 3 days before eating.
Layer sliced tomatoes, then onions, then tomatoes, onions.Sprinkle salt between layers.
Slice tomatoes and pack into sterilized jars. Bring remaining ingredients to a boil in a saucepan. Reduce heat and simmer for 5 minutes. Remove chiles, ladle brine into jars leaving 1/4 inch headroom. Process jars in a hot water bath for 15 minutes. Turn off and let jars stand in hot water 10 more minutes. Remove and allow to seal at least 6 hours. Label jars and store unopened for up to 1 year. Develops best flavor after 90 days of aging. Refrigerate after opening.
combine onion, bell pepper, and tomatoes.
Pack mixture into 3
Combine tomatoes, onions and salt in large bowl.
Let stand for 1 hour.
Combine green pepper, vinegar, sugar, celery seed and mustard seed in a large pan and bring to boil.
Add tomatoes and onions and bring to boil again.
Pack pickles into hot jars; cover with boiling vinegar mixture.
Place hot lids on jars immediately. Makes 3 pints.
Put tomatoes in jar.
Make a brine of 1/2 cup vinegar, plus 2 tablespoons salt for each cup of water.
Boil the brine for approximately 2 minutes.
Pour over tomatoes and seal jars.
Use in 1 month.
Wash tomatoes thoroughly, cut away any blemishes
Put tomatoes in a 4-gallon churn.
Add salt and syrup, then finish filling with cold water.
Place saucer on top of churn to keep tomatoes from floating.
In about 10 to 12 days, they will be ready to eat.
Rinse before serving.
Tomatoes will be firm, but swiveled.
Slice tomatoes thin. Soak in water and lime for 24 hours. Drain and soak in fresh water for 4 hours, changing water every hour. Make syrup of sugar, vinegar and pickling spice. Bring to boil and pour over tomatoes. Let stand overnight in syrup. Next morning, boil gently for 1 hour. Put in sterilized jars; cover with syrup and seal.
Boil liquids and spices for 5 minutes. Put sliced tomatoes into pt. jars. Pour hot liquid over tomatoes and seal. Makes about 10 pt.
Boil liquid and spices for 5 minutes.
Put tomatoes into pint jars.
Pour hot liquid over tomatoes and seal.
Makes about 10 pints.
Slice tomatoes and onions.
Combine remaining ingredients. Mix all together.
Cook until tender.
Pour into sterile jars and seal.
inutes.
To prepare Fried Green Tomatoes:
Heat oil in a
00b0.
To prepare the green tomatoes, combine flour and next 4
Slice green tomatoes and set aside.
Bring
he dipping process for the tomatoes, heat the oil in large
Some people
prefer the crock dilled green tomatoes for their crisper
texture and sharper flavor; others prefer these dilled tomatoes.
Either
way,
they
take very little time to make.
You can
make
them
with
any variety;
just pick the tomatoes when they are small.
Slice green tomatoes to 1/4-inch thickness.
Sprinkle with salt, pepper and brown sugar.
In one bowl, beat eggs and add milk.
In another bowl, combine cornmeal and flour.
Dip tomatoes in egg mixture and then coat with cornmeal/flour mixture.
Heat oil in skillet and brown tomatoes on both sides.
Make sure the oil is hot enough before you begin frying.