|Ken Hom Cooks Thai|
|by Ken Hom|
Ken Hom has worked his customary magic to bring Thai food - one of the most popular cuisines - within everyone's reach.
Results 1 - 10 of 317 for pickled tomatoes
Wash and thinly slice the tomatoes and onions. Discard ... finely. Drain the tomato and onion well. ... Process for 15 minutes in a boiling water bath canner.
Combine spices with ... and stir in tomatoes and onions; simmer ... of jars clean. Adjust 2 piece caps. Process in a boiling water bath for 10 minutes.
Amounts used for tomatoes and vegetables can ... (pints) or 15 minutes (quarts). If you're new to canning, follow the directions found in the Ball Blue Book.
Sort and rinse tomatoes. Measure by ... completely. Prick each tomato in several places ... When tomatoes are pickled, put in ... on lids and refrigerate.
Mix 2 cups ... and pour over tomatoes. Let stand ... and seal in sterilized jars. (Note: If lime sticks to tomatoes, wash off gently before processing.)
Get firm green tomatoes and cut in ... pepper and 1 teaspoon of pickling spice to each jar. Process according to canning directions found on canning jars.
Peel green tomatoes; slice. Layer ... tomatoes, onions and vinegar mixture. Bring to a boil. As soon as tomatoes start turning, put in hot jars and seal.
Remove stems from tomatoes and scoop out ... If preferred they may be stored in large open-mouthed jars. They keep perfectly all winter and are delicious.
Wash and dry tomatoes. Place a ... leaving 1/4 inch head space. Adjust caps. Process pints and quarts 20 minutes in boiling water bath. Yield: 6 quarts.
Soak tomatoes in water mixed ... pickling spice; pour over tomatoes - soak 24 hours or overnight - cook for 1 hour - Put in clean jars and seal. Yields 6 pints.
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