Are you ready to taste a burst of tangy, sweet, and slightly spicy flavor? This old-fashioned pickled green tomato recipe, inspired by the culinary genius of Ree Drummond (the Pioneer Woman), is a delightful twist on a classic. Perfect as a side dish, a snack, or a unique addition to your charcuterie board, these pickled green tomatoes are incredibly easy to make and will transport you back to simpler times with their irresistible charm. Get ready to enjoy a homemade treat that's both delicious and satisfying – a true testament to the art of preserving summer's bounty.
Ingredients:
- 2 pounds green tomatoes, sliced about 1/4 inch thick
- 1 large onion, thinly sliced
- 2 cups white vinegar
- 2 cups water
- 1 cup sugar
- 2 tablespoons salt
- 2 teaspoons celery seed
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds (optional, adds a nice bite!)
- 1/2 teaspoon turmeric (optional, for a vibrant yellow hue)
- 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
Instructions:
Get Started:
- Sterilize your jars: Wash your jars and lids in hot, soapy water. Rinse thoroughly and place them in a large pot filled with enough water to cover them completely. Bring the water to a boil for 10 minutes to ensure they are properly sterilized. This prevents spoilage and ensures your pickles stay fresh.
Prepare the Tomatoes and Onions:
- Layer the tomatoes and onions: Gently layer the sliced green tomatoes and onions in your sterilized jars, leaving about 1/2 inch of headspace at the top. This ensures there’s enough room for expansion during fermentation.
Make the Brine:
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Combine ingredients: In a medium saucepan, combine the vinegar, water, sugar, salt, celery seed, peppercorns, mustard seeds (if using), turmeric (if using), and red pepper flakes (if using).
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Bring to a boil: Stir the mixture constantly until the sugar and salt are completely dissolved. Continue to boil for 5 minutes, allowing the flavors to meld beautifully.
Canning Process:
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Fill the jars: Carefully pour the hot brine over the tomatoes and onions in the jars, leaving that 1/2 inch of headspace.
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Remove air bubbles: Use a clean utensil to remove any air bubbles trapped in the jars. Wipe the rims clean with a damp cloth.
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Seal the jars: Place the lids and rings on the jars, tightening them fingertip tight. Do not over-tighten.
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Process in a water bath (optional but recommended): Place the jars in a large pot, ensuring they are covered by at least an inch of water. Bring the water to a rolling boil and process for 10 minutes. This step is crucial for ensuring a longer shelf life. If you skip this step, store your pickles in the refrigerator and consume them within 2 weeks.
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Cool and check seals: Remove the jars from the water bath and let them cool completely. You should hear a "pop" sound as the jars seal.
Tips for the Best Pickled Green Tomatoes:
- Use firm, green tomatoes. Avoid those that are overripe or bruised.
- Thinly slicing the tomatoes and onions ensures even pickling and quicker processing time.
- Don't be afraid to experiment with spices! Add dill, garlic, or other herbs to customize the flavor profile.
- Always use sterilized jars to prevent spoilage.
- If you don't have a water bath canner, you can still make this recipe and store the pickles in the refrigerator.
Variations:
- Spicy Pickles: Increase the amount of red pepper flakes for extra heat.
- Sweet Pickles: Add a touch more sugar to your liking.
- Herb-infused Pickles: Incorporate fresh herbs like dill, thyme, or rosemary.
Nutritional Information (per serving, approximate):
This will vary depending on the size of your jars and servings, but a general estimate is: Calories: 40-50, Carbohydrates: 10-12g, Sodium: 200-300mg. Note: This is not a complete nutritional analysis and should be considered an estimate.
Enjoy these delightful pickled green tomatoes! They are a wonderful addition to any meal, making them a fantastic choice for delicious dishes and healthy meals, perfect for quick dinner ideas and homemade cooking. They're sure to become a favorite in your pantry!