Does anyone have a recipe for 'Pickled Green Tomatoes'?

Question

I know that the recipe includes green tomatoes and horseradish.

Answer 1

Pickled Green Tomatoes

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)*

Directions
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.

*Note: 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.
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Hot Pickled Green Tomatoes

Ingredients
3 pounds green tomatoes
3 medium onions, sliced
1 small red sweet pepper, chopped
1/4 cup seeded and finely chopped jalapeno peppers
4-1/2 cups white vinegar
3 cups sugar
2 tablespoons mustard seed
5 teaspoons whole peppercorns
2 teaspoons celery seed

Directions
1. Wash tomatoes. Remove cores; slice 1/4-inch thick. Measure 12 cups. Combine tomatoes, onions, sweet peppers, and jalapeno peppers; set aside.

2. In a large saucepan combine vinegar, sugar, mustard seed, peppercorns, and celery seed; bring to boiling.

3. Meanwhile, pack tomato mixture into hot, clean pint jars leaving 1/2-inch headspace. Pour hot vinegar mixture over vegetables, leaving 1/2-inch headspace. Remove air bubbles. Wipe jar rims; adjust lids. Process jars in a boiling-water canner for 15 minutes. Remove jars from canner; cool on racks. Makes 6 pints (42 one-fourth-cup servings).
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Chili Pepper Burgers with Pickled Green Tomatoes

Prep: 15 minutes
Grill: 14 minutes

Ingredients
1/2 cup chopped green onion or finely chopped white onion
2 tablespoons fine dry bread crumbs
2 red serrano peppers, seeded and finely chopped*
3 canned chipotle peppers in adobe sauce, chopped
1/2 teaspoon salt
1 pound lean ground beef
8 1-inch-thick slices bread or 4 whole wheat hamburger buns, split**
Roasted red pepper catsup, roasted garlic catsup, or other purchased flavored catsup (optional)
4 slices Pickled Green Tomatoes (see recipe below)
Sliced red onion (optional)
Red serrano peppers (optional)

Directions
1. In a large mixing bowl combine green onion or white onion, bread crumbs, serrano peppers, chipotle peppers, and salt. Add beef; mix well. Shape meat mixture into four 3/4-inch-thick patties.

2. Grill hamburger patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until done (160 degree F.),*** turning once. Grill or toast bread or buns.** Serve burgers on grilled or toasted bread or buns with desired catsup, green tomato slices, red onion slices, and serrano peppers, if desired. Makes 4 servings.

Pickled Green Tomatoes: For pickling liquid, in a small saucepan combine 3/4 cup vinegar, 2/3 cup water, 2 tablespoons sugar, and 1/4 teaspoon salt. Bring to boiling; reduce heat and boil gently, uncovered, for 5 minutes.

Cut 1 pound green tomatoes into 1/4-inch-thick slices. In a large saucepan cook tomatoes and 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 dill seed and, if desired, 1 or 2 small serrano peppers, halved.* Pour hot pickling liquid over tomatoes, leaving a 1/4-inch head space. Seal and refrigerate overnight or up to 2 weeks. Makes 3 half-pint jars.

*Note: 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.

**Note: To grill bread or buns brush lightly with olive oil or margarine. Grill directly over medium coals for 30 seconds to 1 minute or until just toasted, turning once.

***Note:An instant-read meat thermometer ensures perfectly cooked burgers (patties). The internal color of the burger is not a reliable doneness indicator. A beef or pork burger cooked to 160 degree F, regardless of color, is safe. If using a digital instant-read thermometer, insert the tip of the thermometer into the food at least 1/8 of an inch for 10 seconds. If using a dial instant-read thermometer, insert the thermometer through the side of the burger (patty) to a depth of 2 to 3 inches to get an accurate reading.

Answer 2

Pickled Green Tomatoes
Source: Preserving Fruits and Vegetables

Makes 6 1-quart jars

Making use of the abundance of early summer's crop, this condiment will add a lift to the turkey later in the year.

6 sprigs fresh dill
3 tablespoons mixed pickling spice
1 1/2 cups pickling salt
2 cups white distilled vinegar
2 quarts water

In a bowl, layer the tomatoes, then the dill, and pickling spice. In a saucepan, make a brine of the pickling salt, the vinegar and the water, dissolving the salt and cooling slightly.

Ladle the brine over the tomatoes. Weigh down with a plate and a heavy object. Any tomatoes left floating on top will spoil and ruin the mixture. Cover with a dish towel and store in a cool place for about 3 weeks. Skim off scum and foam each day and place a clean plate and weight on top Add more brine if necessary. After 3 weeks, ladle into clean jars and seal.

Place the jars in a simmering (170-180 degrees F) hot-water canner and process for 20 minutes. At high altitudes, increase time as specified by canner manufacturer. Remove jars from the canner and cool. This can also be stored unprocessed in the refrigerator for up to 6 months.

CANNING TIPS: Gently remove the screw bands after 24 hours. It is important to do this after 24 hours as they will become difficult to remove, may rust, and may not work properly again. Don't force them as you may break the vacuum seal.