Old-Fashioned Pickled Green Tomatoes: A Pioneer Woman Inspired Recipe

Introduction

Remember those late summer days when the garden is overflowing, but the tomatoes stubbornly refuse to turn red? It’s a familiar sight, a bittersweet reminder that the season is drawing to a close. Instead of letting those beautiful, firm green tomatoes go to waste, why not transform them into a tangy, crunchy, unforgettable treat? I’m talking about old-fashioned pickled green tomatoes, a Southern staple, and a preserving tradition my grandma swore by.

Think of this recipe as a homage to simple living and delicious, homemade goodness, just like the Pioneer Woman herself would make. While Ree Drummond might have her own spin on preserving the bounty of the garden, this recipe captures that same spirit of approachable, rustic cooking, transforming humble ingredients into something truly special. Let’s celebrate that harvest with a jar of sun-kissed, tangy goodness.

This article will guide you through a delicious and easy-to-follow recipe for old-fashioned pickled green tomatoes. It’s the perfect way to preserve the end-of-season harvest and add a tangy kick to meals, all while channeling your inner Pioneer Woman.

The Allure of Pickled Green Tomatoes

There’s something truly special about pickled green tomatoes. Forget the sweetness of their ripe, red cousins; these pickles offer a unique flavor profile that’s both tangy and refreshingly tart. They deliver a satisfying crunch with every bite, a texture that perfectly complements their zesty flavor. It’s a flavor that dances on the tongue, a reminder that sometimes, the unexpected is the most delicious.

Pickling, as a preservation method, has deep roots in our history, particularly in rural communities. Before refrigeration was commonplace, pickling was essential for extending the life of seasonal produce, ensuring that families had access to nutritious food throughout the year. It’s a tradition passed down through generations, a testament to the ingenuity and resourcefulness of home cooks who knew how to make the most of what they had. On the ranch, pickling and preserving are more than just a cooking method, it’s a way of life, passed down from generations of hardworking, inventive, people.

The best part? Pickled green tomatoes are incredibly versatile. Forget just enjoying them straight from the jar. Picture this:

• Served as a delightful side dish to grilled meats or hearty stews.
• Layered onto sandwiches and burgers for a tangy counterpoint to rich flavors.
• Chopped into salads to add a zesty kick.
• Presented on a relish tray alongside other pickled vegetables and cheeses.
• Even incorporated into cornbread for a surprising twist.

Gathering Your Ingredients: Simplicity and Freshness

For this old-fashioned pickled green tomatoes recipe, freshness is key. Remember, we’re channeling our inner Pioneer Woman, and that means appreciating the bounty of the earth and using the best quality ingredients we can find.

Here’s what you’ll need:

• Green Tomatoes: Choose firm, unblemished green tomatoes, about the size of a tennis ball. Avoid tomatoes that are too ripe or have any soft spots. Five pounds should yield a good batch of pickles.
• White Vinegar: This is our primary pickling agent. It provides the necessary acidity to preserve the tomatoes and create that signature tangy flavor. Use five cups of white vinegar with a 5% acidity.
• Water: We’ll use two cups of water to dilute the vinegar slightly and balance the flavors.
• Granulated Sugar: One cup of granulated sugar adds a touch of sweetness to offset the tartness of the vinegar and tomatoes. You can experiment with brown sugar for a deeper, more molasses-like flavor, but granulated sugar is the classic choice.
• Kosher Salt: Salt is crucial for both flavor and preservation. Use a quarter cup of kosher salt for its pure flavor and consistent texture. Table salt can be used, but kosher salt is generally preferred.
• Mustard Seed: Two tablespoons of mustard seed add a subtle, peppery flavor and a delightful textural element.
• Celery Seed: One tablespoon of celery seed contributes a savory, slightly bitter note that complements the other spices.
• Black Peppercorns: One tablespoon of whole black peppercorns adds a warm, aromatic spice.
• Red Pepper Flakes: A teaspoon of red pepper flakes (or more, if you like a little heat!) provides a gentle kick.
• Garlic Cloves (Optional): Add two to three peeled garlic cloves per jar for a pungent, savory flavor.
• Dill Sprigs (Optional): A few fresh dill sprigs in each jar will impart a fresh, herbaceous aroma.
• Onion Slices (Optional): Thin slices of onion can add a subtle sweetness and complexity to the pickles.
• Bay Leaves (Optional): One or two bay leaves per jar will contribute a subtle, earthy flavor.

These optional additions are where you can really make the recipe your own, tailor it to your own palate, Pioneer Woman style!

The Pickling Process: Step-by-Step Instructions

Now that we’ve gathered our ingredients, let’s dive into the pickling process. This is where the magic happens!

1. Prepare the Tomatoes: Wash the green tomatoes thoroughly and remove any stems or blemishes. Slice them into slices that are about one-quarter inch thick. Placing the sliced tomatoes in a bowl and sprinkling them with salt (about a tablespoon) can help draw out excess moisture, resulting in crisper pickles. Let them sit for about an hour, then rinse them well and drain them thoroughly.
2. Prepare the Brine: In a large saucepan, combine the vinegar, water, sugar, salt, mustard seed, celery seed, peppercorns, and red pepper flakes. Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt are dissolved. Once boiling, reduce the heat to low and simmer for about five minutes to allow the flavors to meld.
3. Prepare the Jars: While the brine is simmering, sterilize your canning jars and lids. You can do this by boiling the jars and lids in a large pot of water for ten minutes, or by running them through a dishwasher cycle. It is very important to sterilize your jars before the pickling process.
4. Pack the Jars: Carefully pack the sliced green tomatoes into the sterilized jars, leaving about one-half inch of headspace at the top. Add your optional additions (garlic cloves, dill sprigs, onion slices, bay leaves) to each jar as you go. Pack the tomatoes tightly, but not so tightly that they are crushed.
5. Pour the Brine: Carefully ladle the hot brine over the tomatoes in each jar, ensuring that they are completely submerged. Leave about one-half inch of headspace at the top of each jar.
6. Remove Air Bubbles: Use a clean utensil (like a chopstick or small spatula) to gently poke around the inside of each jar to release any trapped air bubbles.
7. Seal and Process: Wipe the rims of the jars clean with a damp cloth. Place the sterilized lids on top of the jars, and then screw on the canning rings until they are finger-tight. This means tightening the rings until you feel resistance, but not forcing them too tight.
8. Water Bath Canning: Place the jars in a water bath canner, ensuring that they are completely covered with water. Bring the water to a boil and process the jars for fifteen minutes (adjusting for altitude – consult canning guidelines for your specific location). IMPORTANT SAFETY NOTE: Following proper canning procedures is crucial to prevent botulism. Consult with reputable sources (like the USDA Complete Guide to Home Canning) for detailed instructions and safety guidelines.
9. Cool and Check Seals: Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a “popping” sound as the lids seal. After the jars have cooled completely (usually about twelve to twenty-four hours), check the seals by pressing down on the center of each lid. If the lid does not flex, it is properly sealed. If the lid flexes, the jar is not properly sealed and should be refrigerated and consumed within a few weeks, or reprocessed with a new lid.

Tips and Tricks for Pickling Perfection

* Tomato Selection is Key: Opt for firm, unripe green tomatoes. Avoid those that are too ripe or show any signs of bruising.
* Brine Adjustments: Don’t be afraid to adjust the sweetness or spice level to your liking. Add more sugar for a sweeter pickle, or increase the amount of red pepper flakes for a spicier kick.
* Jar Preparation is Essential: Make sure your jars and lids are properly sterilized to prevent spoilage.
* Canning Safety First: Always follow proper canning procedures to ensure the safety of your pickled green tomatoes. It’s more important than a few extra pickles!
* Proper Storage: Store properly sealed jars in a cool, dark place for up to one year. Refrigerate opened jars.
* Troubleshooting: If your pickles turn out soft, it could be due to overripe tomatoes or not enough vinegar in the brine. Cloudy brine can be caused by hard water or excessive starch from the tomatoes. If your seals don’t work, it could be due to a dirty jar rim, a damaged lid, or improper processing.

Serving Suggestions and Flavorful Variations

As mentioned before, the possibilities for enjoying your pickled green tomatoes are endless. Use them to add a tangy punch to sandwiches, burgers, and salads. Serve them as a side dish alongside grilled meats or hearty stews. Add them to a relish tray for a festive appetizer. The list goes on!

If you’re feeling adventurous, try these variations:

• Spicy Pickles: Add more red pepper flakes or jalapeño slices to the brine for a fiery kick.
• Sweeter Pickles: Increase the amount of sugar in the brine for a sweeter, more candied flavor.
• Different Spices: Experiment with different spice combinations, such as adding allspice, cloves, or cinnamon for a warm, aromatic flavor.
• Mixed Vegetables: Add other vegetables, such as green beans, peppers, or onions, to the jars for a medley of pickled goodness.

Pair these tangy pickles with richer foods, such as fried chicken, pulled pork sandwiches, or creamy potato salad. They provide a delightful counterpoint to these heavier dishes, cleansing the palate and adding a refreshing touch.

A Pioneer Woman’s Legacy: Bringing Home the Flavor

So there you have it – a simple, yet satisfying recipe for old-fashioned pickled green tomatoes, perfect for preserving the flavors of the harvest and adding a touch of homemade goodness to your table. It’s a recipe that embodies the spirit of the Pioneer Woman, celebrating the bounty of the land and the joy of creating something delicious from scratch.

Don’t let those end-of-season green tomatoes go to waste! Try this recipe, experiment with your own variations, and share your pickling adventures with friends and family. With a little bit of effort, you can transform those humble green tomatoes into a tangy, crunchy treasure that will be enjoyed for months to come. It’s about preserving the harvest, savoring the simple things, and connecting with the traditions that nourish our souls. Happy pickling!