Bread and Butter Pickled Green Tomatoes Recipe

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Bread and Butter Pickled Green Tomatoes
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Ingredients
10
Count
Nutrition
2414
Calories
Total time
1800
Minutes
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Ingredients:

Directions:

  1. Wash tomatoes thoroughly, cut away any blemishes or bad spots, and cut into 1/4 thick slices.
  2. Combine 2 gallons water and pickling lime in a large glass or plastic bowl; not metal.
  3. Add tomatoes, and soak for 24 hours, mixing a couple times.
  4. Drain tomatoes, cover with fresh water, and soak 4 hours longer, changing water every 1/2 hour, then rinse and drain well.
  5. In a large nonreactive pot, combine vinegar and sugar, and bring to a boil.
  6. While the mixture is heating, combine all spices in a double layer of rinsed cheesecloth, and tie cheesecloth into a pouch with string.
  7. Place spice-pouch in boiling syrup, and continue to boil for 15 minutes.
  8. Remove from heat, and add sliced tomatoes.
  9. Stir gently, cover with a clean towel, and let stand overnight, stirring gently a couple of times if you think of it.
  10. In the morning, bring the syrup and tomatoes to a simmer, gently mixing occasionally, for about 30 minutes or until tomatoes are translucent.
  11. Remove and discard spice pouch.
  12. Meanwhile sterilize 6 1-pint canning jars and lids according to manufacturers directions.
  13. Layer hot tomatoes in hot sterilized jars to about 1/2 below the rim.
  14. Pour hot syrup over top, covering tomatoes by 1/4 and leaving 1/4 of head space.
  15. Slide a plastic chopstick or wooden skewer along the insides of the jars to release air bubbles, and tap each jar lightly on counter a couple of times to release more.
  16. Wipe the mouth of each jar with a clean damp cloth, place a hot sterilized lid on each jar, and screw on bands firmly.
  17. Process in a boiling-water bath for 10 minutes, starting timing after water returns to a boil.
  18. Cool, making sure that lids have sealed.
  19. Jars that leak during processing or don’t seal should be stored in the refrigerator and used within a couple of weeks.
  20. Store sealed jars at room temperature if desired.
  21. Pickles can be served after 24 hours but are better if allowed to mellow in a cool, dry place for 2-3 weeks before using.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2413.97 Kcal (10107 kJ)
Calories from fat 2.79 Kcal
% Daily Value*
Total Fat 0.31g 0%
Sodium 3204.36mg 134%
Potassium 957.99mg 20%
Total Carbs 606.76g 202%
Sugars 556.76g 2227%
Dietary Fiber 2.22g 9%
Protein 8.75g 17%
Vitamin C 65.5mg 109%
Iron 1mg 5%
Calcium 224.6mg 22%
Amount Per 100 g
Calories 135.56 Kcal (568 kJ)
Calories from fat 0.16 Kcal
% Daily Value*
Total Fat 0.02g 0%
Sodium 179.95mg 134%
Potassium 53.8mg 20%
Total Carbs 34.07g 202%
Sugars 31.27g 2227%
Dietary Fiber 0.12g 9%
Protein 0.49g 17%
Vitamin C 3.7mg 109%
Iron 0.1mg 5%
Calcium 12.6mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 47.9
    Points
  • 67
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium,
  • High in Sugar

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