I've got a bunch of green tomatoes right now that are simply begging to be picked w/ the cold weather coming :( I recall sometime earlier this year or this time last year someone posted a green tomato pickle recipe on here that struck my interest because it had grape leaves in it. I forgot to write it down as I wasn't confident in my ability to can stuff yet at that point. Does anyone remember it? Many thanks.
how about Green tomato Ketchup to start
5 green tomatoes, chopped
1 red bell pepper, seeded and chopped
1 white onion, chopped
1/2 cup pickling salt
1 cup white vinegar
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
10 tablespoons white sugar
8 whole cloves
1 tablespoon dark corn syrup
1. In a large bowl, layer the tomatoes, bell peppers and onion, seasoning each layer with salt as you go. Keep making layers until you run out of vegetables. Cover the bowl, and refrigerate for 4 to 5 hours.
2. Pour the vegetables into a colander and rinse off the salt under running water. Put them into a pot with a lid, and stir in the vinegar, brown sugar, cinnamon, pumpkin pie spice, white sugar, whole cloves, and corn syrup. Bring to a boil, and then simmer over medium heat, uncovered, for about 30 minutes. The tomatoes will start to turn pale.
3. When the vegetables are very soft, press them through a sieve, being sure to find all of the cloves and remove them. Cool the sauce and store in the refrigerator
Pickled Green Tomato
1 small onion, thinly sliced
1 red bell pepper, ribs and seeds removed, thinly sliced
3 lbs green tomatoes, cut into 1-inch wedges or left whole if small (about 9 medium)
3 -6 garlic cloves
3 -6 small red chilies
3 cups sugar
2 tablespoons coarse salt
4 cups cider vinegar
4 teaspoons mustard seeds
2 teaspoons whole cloves
2 teaspoons celery seeds
2 teaspoons whole allspice
1In a large bowl, combine onion, bell pepper, and tomatoes.
2Pack mixture into 3 (1-quart) or 6 (1-pint) canning jars. Place a garlic clove and a red chili in each jar, and set aside.
3In a large saucepan, combine sugar, salt, vinegar, mustard seeds, cloves, celery seeds, and allspice. Bring to a boil over medium-high heat; stir until sugar dissolves.
4Pour mixture over produce, leaving a 1/2-inch space at the top of each jar.
5Wipe rims of excess; screw on lids.
6Bring a large stock pot of water to a boil. Using canning tongs, gently place jars in boiling water, making sure the water covers the jars (if not, add additional water to cover).
7Let jars sit in gently simmering water for 10 minutes.
8Remove; let cool slightly.
9Check seal by pressing in center of lid. If it doesn't pop back, it is properly sealed. If it does, return jars to water for 1
0 more minutes.10Let sealed jars cool completely.
11Let pickled tomatoes stand until flavors have melded, at least 2 weeks. Store unopened jars in a cool, dark place up to 6 months. Once opened, jars will keep in the refrigerator for up to 1 month.
and Green Tomato Relish is good too.
24 large green tomatoes
3 red bell peppers, halved and seeded
3 green bell peppers, halved and seeded
12 large onions
3 tablespoons celery seed
3 tablespoons mustard seed
1 tablespoon salt
5 cups white sugar
2 cups cider vinegar
1. In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
2. In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
3. Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
4. Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
5. Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.