Tag Archives: Recipe

Dill-Pickled Green Tomatoes – Simple Recipe For Flavor-Controlled Hors D’oeuvres

Dill-pickled green tomatoes make great appetizers. Numerous recipes for making them can be found in cook books and on the Internet. We use the fairly simple recipe below. It emphasizes the proportion and type of vinegar used to control the strength of the pickling flavor combined with the dill flavor of the green-tomato-and-celery product.

Pickling brines give varying tastes to different people. For example, a product pickled in a strong vinegar brine can cause the taster to blow any choking acetic-acid fumes from his or her nose and throat after sampling it. Still other tasters might like that same flavor without feeling the effects of the vinegar or other additives.

Conversely, the brines having a weaker vinegar portion combined with flavoring spices or further added products will yield milder more articulate flavors to its pickled products. Some recipes will recommend adding a few spices to make the pickling flavor hot or tasty. Others call for the addition of plain or brown sugar to make the flavor sweet. Still others say the following items can be added to the pickled green tomatoes: garlic, celery, onion, hot or sweet peppers (red, yellow or green), Cayenne pepper, carrots, allspice, pickling spice, mixed-pickling spices, black peppercorns, celery seed, dill heads or seed, mustard seed, dry mustard, cherry leaves, slacked lime, cumin, turmeric, lemon juice, ginger, cinnamon, or sugar. 

Still, the pickling flavor coming from a brine recipe is also controlled by the proportion and kind of vinegar used in it. A strong recipe will add no water to the vinegar:salt brine. A medium-strength recipe will use a 1:1 cider-or-white vinegar:water proportion for its brine, the white one being the mildest of the two. A weak or mild recipe will call for a 1:2 or 1:3 cider-or-white vinegar:water proportion. Also, in certain instances, a select wine vinegar might be used to give a preferred taste. In the following recipe, a 1:2 proportion together with a few additives gives a fairly mild, lingering and slightly hot, dill flavor to its green-tomato-and-celery product.

Dill-Pickled Green Tomatoes — (by City Sandy)

5-pounds small firm green tomatoes, (grape or cherry with any stems still attached, or larger ones, quartered), washed well
1-head of celery, washed

To make the brine, mix the following ingredients together in a pan, and bring to a boil for five minutes.

2-quarts water
1-quart vinegar (cider or white)
1-cup salt (plain or cannery)

Pack the tomatoes into standard sterilized pint jars together with the following items in each.

1-clove garlic
1-stalk diced celery (1/2-inch)
1-hot pepper of choice (green or red)
1/2-to-1-tablespoon dill seed, or to taste

Fill the jars to one-half-inch from the top with the hot brine. Seal with canning lids. And then, turn the packed jars over to cool. Store 30 days before serving. Makes 10-12 pints.

Acknowledgement.

Thanks to my thoughtful spouse for helpful cooking and pickling advice.

To learn more about the history of pickling brines, see the following website.

Dill-Pickled Green Tomatoes – Simple Recipe For Flavor-Controlled Hors D’oeuvres

Dill-pickled green tomatoes make great appetizers. Numerous recipes for making them can be found in cook books and on the Internet. We use the fairly simple recipe below. It emphasizes the proportion and type of vinegar used to control the strength of the pickling flavor combined with the dill flavor of the green-tomato-and-celery product.

Pickling brines give varying tastes to different people. For example, a product pickled in a strong vinegar brine can cause the taster to blow any choking acetic-acid fumes from his or her nose and throat after sampling it. Still other tasters might like that same flavor without feeling the effects of the vinegar or other additives.

Conversely, the brines having a weaker vinegar portion combined with flavoring spices or further added products will yield milder more articulate flavors to its pickled products. Some recipes will recommend adding a few spices to make the pickling flavor hot or tasty. Others call for the addition of plain or brown sugar to make the flavor sweet. Still others say the following items can be added to the pickled green tomatoes: garlic, celery, onion, hot or sweet peppers (red, yellow or green), Cayenne pepper, carrots, allspice, pickling spice, mixed-pickling spices, black peppercorns, celery seed, dill heads or seed, mustard seed, dry mustard, cherry leaves, slacked lime, cumin, turmeric, lemon juice, ginger, cinnamon, or sugar. 

Still, the pickling flavor coming from a brine recipe is also controlled by the proportion and kind of vinegar used in it. A strong recipe will add no water to the vinegar:salt brine. A medium-strength recipe will use a 1:1 cider-or-white vinegar:water proportion for its brine, the white one being the mildest of the two. A weak or mild recipe will call for a 1:2 or 1:3 cider-or-white vinegar:water proportion. Also, in certain instances, a select wine vinegar might be used to give a preferred taste. In the following recipe, a 1:2 proportion together with a few additives gives a fairly mild, lingering and slightly hot, dill flavor to its green-tomato-and-celery product.

Dill-Pickled Green Tomatoes — (by City Sandy)

5-pounds small firm green tomatoes, (grape or cherry with any stems still attached, or larger ones, quartered), washed well
1-head of celery, washed

To make the brine, mix the following ingredients together in a pan, and bring to a boil for five minutes.

2-quarts water
1-quart vinegar (cider or white)
1-cup salt (plain or cannery)

Pack the tomatoes into standard sterilized pint jars together with the following items in each.

1-clove garlic
1-stalk diced celery (1/2-inch)
1-hot pepper of choice (green or red)
1/2-to-1-tablespoon dill seed, or to taste

Fill the jars to one-half-inch from the top with the hot brine. Seal with canning lids. And then, turn the packed jars over to cool. Store 30 days before serving. Makes 10-12 pints.

Acknowledgement.

Thanks to my thoughtful spouse for helpful cooking and pickling advice.

To learn more about the history of pickling brines, see the following website.

Super Bowl Sliders – Mini Burger Recipe

Learn how to sizzle up some Sliders (Mini Burgers) to support your favorite football team! Perfect for your party guests to munch on as an appetizer or meal – and an easy recipe that is packed with flavor in every bite! I LOVE FACEBOOK: www.facebook.com I LOVE TWITTER: twitter.com SLIDERS (MINI BURGERS) RECIPE Recipe Link: flavorofthewk.com ♥ Jenny Kelley ♥ XOXO CREDITS Music arranged by Jenny Kelley (aka iloveflavor) Music clips used by iloveflavor according to the Creative Commons License per freesound.org “Drumroll for ceremony long” By Heigh hoo “Marching drum 03” By LG “Referee s Whistles” By tommon “20061111Band” By daveincamas Permission for use and display of all photographs has been granted to iloveflavor by the original photographer: “40 Yard Line” By Julie Elliott-Abshire “Football 5” and “Football Game 1” By Jennifer Marr All other photography and videography taken by Jenny Kelley (aka iloveflavor) www.iloveflavor.com
Video Rating: 4 / 5

The Super Bowl Party Recipe Playlist!

The Super Bowl Party Recipe Playlist!

We’ve compiled a list of amazing recipes for game day from your favorite YouTube food networks! Check out the playlist: goo.gl Subscribe for more awesome recipes: goo.gl Check out more great channels! Subscribe to Chow: bit.ly Subscribe to Sarah Fit TV: bit.ly Subscribe to Modern Mom: bit.ly Subscribe to Hungry: bit.ly Subscribe to TasteMade: bit.ly Or Click to Get More Great Super Bowl 2013 Game Day Recipes! Tasted – Super Bowl Pigskin Burger with Nerdist’s Sklar Brothers: bit.ly Tasted – Super Bowl Party Cajun-Style Chicken Cacciatore: bit.ly CHOW – How to Pour the Perfect Guinness from a Can: bit.ly Sarah Fit TV – CrockPot Salsa Chicken Recipe : Superbowl Recipe: bit.ly Modern Mom – How to Make Chocolate Covered Peanut Butter Pretzels: bit.ly Modern Mom – How to Make Zucchini Salsa Verde with Brooke Burke: bit.ly Sarah Fit TV – Maryland Crab Cake Superbowl Recipe! HEALTHY: bit.ly CHOW – How to Make Bacon Candy: bit.ly HUNGRY – Hot Wings Three Ways, Grilled – Grill This with Nathan Lippy: bit.ly TasteMade – The Slacker Shake (Extended Version): bit.ly Tune in every Friday to the Food Feeder with Tasted’s new food guru, Noah Galuten. Noah’s been there and done that in pretty much every aspect of the culinary scene from his stint as a popular food writer for LA Weekly to now opening his own highly anticipated BBQ restaurant. Hop on for the ride as Noah gives us the inside scoop on what’s hot and happening in the world of fascinating food from breaking news, to awesome
Video Rating: 4 / 5