15 October, 2020
Fall Harvest Pickled Green Tomatoes
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When we first moved into our house over 20 years ago, I was a gardening newbie. I had tried a zucchini and pumpkins at the rental I lived before but other than that, nothing. My house has a south facing spot where i put a flower garden the first few years. In 2011 started experimenting with vegetables, I quickly found that tomatoes did very well in this location! The problem was weeds and mint, I could not keep up with it. When I first moved in I had this grand idea to plant mint, directly in the ground. Classic newbie mistake! DON’T do it!
My husband is a self proclaimed “Meat-atarian” and we are empty nesters, I don’t need a large garden and I wanted more curb apeal. In 2013 I dug up my front area and went to a container garden. I added newspaper and 4 bags of landscape material to control the weeds and mint.
I picked a variety of pots and chose plants with different textures, this gave my garden a nice curb appeal, and the vegetables did well. Best part… NO WEEDS! Deer are a problem, but that’s another story.
In 2015 we bought our first RV, even though our temps never get over 100º I was having trouble with the plants getting too dry when were gone the whole weekend. So in 2016 I installed a drip system and timer… HOLY MONSTER PLANT BATMAN! My My plants thrived, especially the tomatoes and green beans, and my crop at the end of the season was more than I could eat.
We live in an area with a very short growing season, I use starts and put them in the ground in June if I’m lucky. There was one year where it didn’t get warm enough to plant until the first week in July! We get frosts all summer long and we usually get our first hard frost in September, with it setting in for good in October. I cover my plants with old sheets to protect them and I watch the forecast, when there are more than a couple days in the fall of hard frost, or our temp drops to the teens I harvest everything and call it a year.
Last year my green tomato crop was massive, one can eat only so many fried green tomatoes. I started searching Pinterest to find ways to prepare them, other than fried. I made some soup in my Deluxe Cooking Blender that was OK but nothing to blog home about. And I found a recipe for pickled green tomatoes, Italian style, that sounded interesting. I changed it up a bit with what I keep around the house and what came in with the final harvest of the season. It came our awesome! This will be a yearly thing at my house.
This year, 2020, was especially difficult for our family and I didn’t have a garden. A friend gave me some of her crop so I could do some canning.
Here is the recipe with my changes, enjoy!
Fall Harvest Pickled Green Tomatoes
- 4 – 1 cup canning jars and lids
- Coated Tomato Knife #1509
- 5"Santoku Knife #1577
- Simple Slicer #1099
- Glass Mixing Bowls #1752
- Stretch-Fit Silicone Lid Set #1758
- Small Batter Bowl #2432
- Stainless Steel Mesh Colander #2797
- Stainless Steel Mini Whipper #2635
- Garlic Peeler #2586
- Meat Tenderizer #2705
- Large Bowl Harvested Green Tomatoes any variety and can be mixed such as Heirlooms, Roma, and Early Girls.
- 1 Medium Carrot
- 6 Cloves Garlic
- Random Vegitables from Garden I like to add a few hot peppers
- ¼ Cup Coarse Sea & Himalayan Salt #9864 – I sprinkle right from jar
- 2 TSP Italian Seasoning Mix #9719
- 2 TBSP Peppercorn Medley #9865
- 3 Cups White Wine Vinegar
- 1 Cup Water
- 2 Cups Extra Virgin Olive Oil "EVOO"
Day 1 – 15 Minutes prep, 24 hours wait
- Using the Coated Tomato Knife trim off any blemishes from tomatoes. Slice the firm green tomatoes using setting 3 (3/16") on the Simple Slicer, if you have any that are starting to rip and are a bit soft use the Coated Tomato Knife to cut them into a bit thicker slices (1/4" to 3/4"depending on softness). Do not use fully ripe tomatoes.
- Layout tomatoes in layers in a Large Glass Mixing Bowl, sprinkling Coarse Sea & Himalayan Salt in between each layer.
- Cover the tomatoes with a *Stretch-Fit Silicone Lid and leave to stand in a cool, dark place for 24 hours.
Day 2 – 15 Minutes prep, 12hours wait.
- Take the tomatoes out of the bowl drain them in a Stainless Steel Mesh Colander. Squeeze tomatoes gently and leave in Stainless Steel Mesh Colander for about 20 minutes, or until most of the liquid has been drained.
- Use the Simple Slicer on setting 3 (or the 5" Santoku Knife ) to slice the carrot and any other vegetables you are using.In 2020 I did not have a garden, so I used 1 jalapeno, 1 poblano pepper, and 2 slices each of a red and a yellow onion. I was even out of carrots!
- Mix together vinegar and water in another Glass Mixing Bowl.
- Place tomatoes, sliced carrots (and vegetables, if using) into the vinegar and water mixture, making sure the liquid covers all of the vegetables. Cover with a Stretch-Fit Silicone Lid and set aside for approximately 12 hours.
12 hours later – 15 Minutes prep, 4 hours wait.
- Drain the liquid from the tomatoes and vegetables using a Stainless Steel Mesh Colander.
- Leave the tomatoes and vegetables in the Stainless Steel Mesh Colander and place a small plate over them,so that the vegetables are being pressed down and drained through the Stainless Steel Mesh Colander. Add some weight to the top of the plate so it adds extra pressure to the pickled veggies (I used a bowl of water). Leave it like this for about 4 hours.
4 hours later – 20 to 30 Minutes prep
- Peel the garlic cloves with the Garlic Peeler, and chop into thick slices with the 5" Santoku Knife.
- Measuer the Peppercorn Medley into a small plastic storage bag and pounding with the flat end of the Meat Tenderizer until most the peppercorns are cracked.
- In a Small Batter Bowl, mix EVOO, garlic, Italian Seasoning Mix and cracked Peppercorn Medley. Blend with a Stainless Steel Mini Whipper.
- Stuff the tomatoes and vegetables into sterilized preserving jars. Don’t be afraid to push the vegetables into jars firmly. Pour the EVOO mixture over the green tomatoes, leaving 1/2 inch head space.You might need a little more or less of the olive oil mixture to make sure the veggies are covered and fit well in the jar.
- Make sure that all vegetables are covered with oil mixture and seal tightly.
- Keep the jars in a refrigerator until ready to use. When you remove vegetables to eat, make sure all vegetables left behind in the jar are covered with oil, adding additional oil if necessary. Keeps 6 months.