Pickled Green Tomatoes Recipe
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Finally, the perfect use for all those end-of-season green tomatoes. These crisp tomato pickles are easy to make and are a great use for your garden's surplus.
Ingredients
- 3/4 cup vinegar
- 2/3 cup water
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 pound green tomatoes
- 1 teaspoon salt
- 1 tablespoon dill seed
- 3 to 6 small serrano peppers, halved (optional)*
- For pickling liquid, in a small saucepan combine vinegar, water, sugar, and the 1/4 teaspoon salt. Bring to boiling; reduce heat and boil gently, uncovered, for 5 minutes.
- Cut tomatoes into 1/4-inch-thick slices. In a large saucepan cook tomatoes and the 1 teaspoon salt, covered, in a small amount of boiling water for 1 minute. Drain; rinse with cold water. Drain well; transfer to three hot, clean half-pint jars. In each jar, place 1 teaspoon of the dill seed and, if desired, 1 or 2 serrano peppers. Pour hot pickling liquid over tomatoes, leaving a 1/4-inch headspace. Seal and refrigerate overnight or up to 2 weeks. Makes 3 half-pint jars.
- Hot peppers contain volatile oils that can burn eyes, lips, and sensitive skin. Please wear plastic gloves while working with peppers and be sure to wash your hands thoroughly afterward.
- Calories 12, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 152 mg, Carbohydrate 4 g, Fiber 0 g, Protein 0 g. Daily Values: Vitamin A 1%, Vitamin C 9%, Calcium 0%, Iron 1%.
- Percent Daily Values are based on a 2,000 calorie diet
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