Green Pickle

Does anyone have a recipe for "pickled green tomatoes?

I know that the recipe calls for green tomatoes and horseradish.

Pickled Green Tomatoes Ingredients 3 / 4 cup vinegar 2 / 3 cup water 2 tablespoons sugar 1 / 4 c. Tea salt £ 1 green tomato 1 teaspoon salt 1 tablespoon dill 3 to 6 small Serrano chilies, halved (optional) Instructions * For the pickling liquid in a small saucepan, Mix vinegar, water, sugar and 1 / 4 c. tea salt. Bring to a boil, reduce heat and boil gently, uncovered, for 5 minutes. Cut tomatoes into 1/4-inch-thick slices. In a large saucepan, cook the tomatoes and 1 teaspoon of salt, covered, in a small quantity boiling water for 1 minute. Drain, rinse with cold water. Drain, transfer of heat to three half cleaning pots. In each pot, Place 1 teaspoon of dill seeds and, if desired, 1 or 2 serrano peppers. Pour the pickling liquid of hot tomatoes, leaving a space 1/4-inch. Seal and refrigerate overnight or up to 2 weeks. 3 pint jars. * Note: Hot peppers contain volatile oils that can burn eyes, lips and sensitive skin. Please use plastic gloves when working with peppers and remember to wash your hands afterwards. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~ ~ Hot Pickled Green Tomatoes Ingredients: Tomatoes 3 pounds green 3 medium onions, sliced 1 small red pepper, chopped 1 / 4 cup seeded and finely chopped jalapeno peppers 4-1/2 cups white vinegar 3 cups sugar 2 tablespoons mustard seeds, 5 teaspoons ground pepper 2 teaspoons celery seeds Directions 1. Wash tomatoes. Remove the heart, slice 1/4-inch. Measure 12 cups. Combine tomatoes, onions, peppers and jalapeno peppers on one side. 2. In a large saucepan, combine vinegar, sugar, mustard seeds, peppercorns, and celery seed, bring to boil. 3. Meanwhile, the tomato mixture in hot pack clean jars leaving a 1/2-inch space pint. Pour the hot vinegar over vegetables, leaving a 1/2-inch space. Remove air bubbles. Wipe the rims of pots, adjust lids. Process jars in a pan of boiling water for 15 minutes. Remove jars from pot, let cool on racks. 6 quarts (42, quarter cup servings). ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Chili Pepper Burgers with Pickled Green Tomatoes Preparation time: 15 minutes Grill: 14 minutes Ingredients 1 / 2 cup chopped green onion or white onion, chopped 2 tablespoons finely grated bread 2 red chillies dried serrano, seeded and finely chopped * 3 canned chipotle peppers in adobe sauce, finely chopped 1 / 2 teaspoon £ 1 lean ground beef 8 1 inch thick 4 slices of bread or whole wheat bread, split ** roasted red pepper sauce, roasted tomato sauce with garlic or tomato sauce flavored with purchase (optional) 4 slices of pickled green tomatoes (see recipe below) slices red onion (optional) Serrano peppers Red (optional) Preparation 1. In a large bowl, combine green onion and white onion, bread crumbs, serrano, chipotle pepper and salt. Add beef and mix well. Shape meat mixture into four 3/4-inch-thick patties. 2. Grill burgers on the grill uncovered grill directly over medium coals 14 to 18 minutes or until completely cooked (160 degrees F. ),*** turning once. Toast or toasted bread or buns .** Serve burgers on the grill or toast or rolls with tomato sauce is desired, sliced tomato, sliced red onion and Serrano peppers, if desired. Makes 4 servings. Pickled Green Tomatoes: For the pickling liquid in a small saucepan, combine 3 / 4 cup vinegar, 2 / 3 cup water, 2 tablespoons sugar and 1 / 4 c. to teaspoon salt. Bring to a boil, reduce heat and boil gently, uncovered, for 5 minutes. Cut 1 pound of green tomatoes 1/4-inch-thick slices. In a large saucepan, cook the tomatoes and 1 teaspoon of salt, covered, in a small amount of boiling water for 1 minute. Drain rinse with cold water. Drain, transfer of heat to three half cleaning pots. In each jar, 1 teaspoon dill instead and, if desired, 1 or 2 small serrano chilies, halved .* Pour hot pickling liquid in the tomatoes, leaving 1/4-inch headspace. Seal and refrigerate overnight or up to 2 weeks. Trademarks 3 bottles of half a liter. * Note: Hot peppers contain volatile oils that can burn eyes, lips and sensitive skin. Please use plastic gloves when working with peppers and wash your hands thoroughly afterwards. ** Note: To toast the bread or pastry brush lightly with olive oil or margarine. Grill directly on medium coals for 30 seconds to 1 minute or until toasted, turning once. *** NOTE: An instant-read thermometer to meat ensures perfectly cooked burgers (patties). The internal color of the hamburger is not a reliable indicator of doneness. A patty of beef or pork cooked to 160 degrees F, regardless of color, is safe. If you use an instant digital thermometer, insert the tip of the thermometer in the food, at least 1 / 8 inch in 10 seconds. If you use an online instant-read thermometer, insert the thermometer on the side of the patty (Patty) to a depth of 2 to 3 inches for an accurate reading.