Green Tomato Recipes

Green Chili Sauce
Green Tomato Chutney
Green Tomato Jam
Green Tomato Mincemeat
Green Tomato Pie Filling
Green Tomato Pickles
Green Tomato Hot Dog Relish
Green Tomato-Hot Pepper Pickles (see below)
Green Tomato Salsa Verde
Kosher Style Dill Green Tomato Pickles
Lakeview Lodge Green Tomato Pickles (quarts or less)
Pickled Green Tomato Relish
Pickled Sweet Green Tomatoes
Piccalilli Relish
Rummage Relish
Spiced Green Tomatoes

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Preserving Green Tomatoes 

Canned Slices
Wash, core and slice green tomatoes. Pack loosely in Wide Mouth pint or quart canning jars.


To insure safe acidity, add 2 tablespoons of bottled lemon juice or ½ teaspoon of citric acid per quart of tomatoes.
For pints, use 1 tablespoon of bottled lemon juice or ¼ teaspoon citric acid.
Cover with boiling water to ½-inch of top of jars. Add 1/4 teaspoon of pickling or canning salt to each jar if you wish.

Process pints 40 minutes and quarts 45 minutes in boiling water bath.
You can also preserve them in a Steam Canner. 

To use, drain slices, pat dry with a paper towel

 and prepare according to a recipe for green tomatoes as a vegetable, main dish, or dessert.

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Sliced Green Tomatoes

Green Tomato Relish

Pickled Green Tomato-Hot Pepper Mix

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Green Tomato Pie

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Green Tomato Relish

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Pickled Green Tomato Relish




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Copley Plaza Relish

Ingredients
1 quart green tomatoes
½ cup salt
1 quart ripe tomatoes, cut fine
2 green peppers, seeds discarded, chopped
3 red bell peppers, seeds discarded, chopped
5 small onions, chopped
1 pint vinegar
3 cups sugar


Directions
Chop green tomatoes. Add salt and let stand overnight. Drain ripe tomatoes and add remaining ingredients. Cook about 30 minutes. Spoon into hot sterilized 8-ounce or pint jars to ½ head-space and process in boiling bath for 10 minutes.


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Green Tomato Hot Pepper Pickles

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Fermented Green Tomatoes Recipe

Pickled the old-fashioned way, through fermentation, these green tomatoes are fermented slowly with hot peppers and garlic for plenty of good flavor.
Fermentation 14 days
Equipment
Quart-sized Jar
Fermentation Seal
Glass Weights

Ingredients
4 cups water
2 tablespoons finely ground real salt
1 1/2 pounds green tomatoes quartered
4 medium hot peppers sliced ¼-inch thick
6 medium garlic cloves

Instructions
Warm 2 cups water in a small saucepan, and then whisk in the salt until it dissolves. Turn off the heat, and let cool to room temperature.

Place the tomatoes into a jar, and then add the hot peppers and garlic. Pour the cooled brine over them, adding additional water to cover if necessary. Place a glass fermentation weight over the tomatoes, and seal the jar.

Allow the tomatoes to ferment at least 14 days, and up to 6 weeks. Taste the tomatoes periodically, and when they're sour enough for your liking, transfer them to the fridge where they'll keep at least 6 months.

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Dilled Green Tomatoes


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Hot Dog Relish

2 quarts green tomatoes, chopped or ground
½ cup pickling or canning salt
2 quarts cucumbers, chopped or ground
2 Tablespoons mixed pickling spices
1 quart onions, chopped
½ teaspoon cayenne (red) pepper
3 sweet red peppers, chopped (2-1/4 cups)
1 ½ cups cider vinegar (5% acidity)
3 carrots, peeled and ground
3 cups sugar
Chop or grind vegetables; place in a large bowl. Sprinkle with salt and allow to stand overnight in refrigerator or for 6 to 8 hours. Rinse and drain thoroughly.
Tie spices in a spice bag. Place vinegar and sugar in a large kettle and add the spice bag. Bring to a boil and then add vegetables. Simmer 15 to 20 minutes or until vegetables are partially cooked.
Pack hot mixture into clean, hot pint canning jars. Cover vegetables with vinegar solution, leaving ½-inch headspace. Wipe jar rim. Apply dome lid and screwband and adjust band to fingertip-tight.
Process jars in boiling water bath canner for 10 minutes.



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Dilled Green Tomato Pickles

1 gallon small firm green tomatoes
Dill (1 head/jar or 1 tsp. dill seed/jar)
3 to 4 stalks celery
1 quart distilled vinegar (5% acidity)
5 to 6 green sweet peppers
2 quarts water
Garlic (1 or 2 cloves/jar)
1 cup pickling or canning salt

Pack cleaned green tomatoes into clean, hot jars. To each quart, add a stalk of celery and 1 green pepper, seeded and cut into quarters. Add 1 head of dill and 1 or 2 cloves garlic.
Combine vinegar, water and salt. Bring to a boil and pour over the vegetables, leaving ½-inch headspace. Wipe jar rim. Apply dome lid and screwband and adjust band to fingertip tight.
Process jars in boiling water bath canner for 15 minutes. Allow to stand 4 to 6 weeks before using in order to develop flavor. Note: This amount of liquid fills approximately 6 quart jars.



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Green Tomato Mincemeat

4 quarts green tomatoes, cored and chopped
½ cup cider vinegar (5% acidity)
2 quarts tart apples, pared and chopped
1 cup bottled lemon juice
1 orange, grated, peeled and chopped
2 tablespoons cinnamon
2 pounds seedless raisins
1 teaspoon nutmeg
4 cups brown sugar, packed
1 teaspoon ground cloves
½ teaspoon ground ginger
Chop tomatoes and apples. Grate orange peel; chop flesh of orange.
Mix all ingredients together and heat to boiling. Simmer until mixture thickens somewhat, about 35 – 40 minutes.
Pour boiling hot mixture into clean, hot pint or quart canning jars, leaving ½-inch head-space. Wipe jar rim. Apply dome lid and screw band and adjust band to fingertip-tight.
Process jars in a boiling water canner for 15 minutes.



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Green Tomato Salsa
5 cups chopped green tomatoes or tomatillos
6 cloves garlic, finely chopped
1 ½ cups seeded, chopped long green chilies
1 Tablespoon ground cumin
½ cup seeded, chopped jalapeno peppers
1-3 Tablespoons oregano leaves
4 cups chopped onions
1 Tablespoons salt
1 cup bottled lemon or lime juice
1 teaspoon black pepper
Combine all ingredients in a large saucepan. Stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
Ladle hot into pint jars, leaving ½-inch headspace. Wipe jar rim. Apply dome lid and screwband and adjust band to fingertip-tight.
Process jars in a boiling water canner for 15 minutes. Yield: 5 pints

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It's easy to freeze green tomatoes for adding to recipes later. Select firm, sound green tomatoes. Wash, core and slice 1/4 inch thick. Seal and freeze. If you plan to serve as fried tomatoes later, pack the slices into containers with freezer wrap or parchment paper between the slices. Leave 1/2 inch head space. Seal and freeze.

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Brined Green Tomatoes with Basil




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Hot Green Tomato Kraut


Amount will vary
2 PROCESSES GIVEN ~ FERMENTING OR CANNING

2 lg. heads cabbage
6 medium to large green tomatoes, stems removed
2-4 hot peppers (like jalapeno) OPTIONAL

Wash vegetables well, discarding bruised vegetables. Use only just picked fresh vegetables.
Grate cabbage or chop like for slaw. Chop green tomatoes coarsely; chop peppers very fine. Mix all together. Pack into sterilized jars.
To each quart jar add one (1) teaspoon canning salt. If using pints, add 1/2 teaspoon canning salt.


TO CAN:
Pour boiling water over the kraut mixture. Add lids and water bath can according to chart below.