Green Tomato Pickles and Relish2012-09-30
- Yield : 1 Quart
- Servings : 12
- Prep Time : 10m
- Cook Time : 5m
- Ready In : 19:27 h
Use these green tomato pickles on your favorite sandwiches, or dice them up to make a great pickle relish. These pickles are slightly sweet, but not overly so. A great way to use up some green tomatoes at the end of the growing season!
Roma tomatoes work well for this recipe, but any tomato will do. These tomatoes are ready to eat after two days of pickling, but are best after a week or longer. They will keep in the refrigerator for up to 8 weeks. This recipe should not be used for pressure or hot water canning.
- 6 medium-sized green tomatoes, cut in half
- 3 cloves garlic, whole
- 6 pearl onions, peeled
- 3 dried red cayenne peppers
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon whole mustard seed
- 1/4 teaspoon whole cloves
- 1/2 teaspoon coriander, whole
- 2/3 cup vinegar
- 1 cup water
- 2 tablespoons white sugar
Place the tomatoes and cayenne peppers in a 1-quart jar or resealable container.
Combine the garlic, onions, peppercorns, mustard seed, cloves, coriander, vinegar, water, and sugar in a small saucepan. Bring mixture to a full rolling boil.
Pour hot mixture over the tomatoes until the jar or container is full. Be sure to include all of the onions, garlic, and spices in the jar, adjusting liquid level as necessary. Close the container and allow to cool to room temperature. Place in the refrigerator for at least two days.
To serve, slice the pickles thinly and place on a sandwich. Alternatively, dice the tomatoes, onions, and garlic finely to make a sweet pickle relish that is perfect in chicken salad or on your favorite hamburger.
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This information is per serving.
Total Fat0.1 g
Saturated Fat0 g