1 part green tomatoes
1 part onions
1 part ripe jalapenos
Chop fairly fine
bring to a boil 3 parts vinegar and 2 parts sugar, add about 1 tablespoon
per quart mustard seed. Add chopped vegetables and simmer for 15 minutes.
pack into sterile jars and seal while still very hot. Will easily keep for a
year (I'm eating some of last years now and it's still wonderful). There's
something about the heat, the sweet and the tart of the tomatoes that is
Curious as to if these are actual green tomatoes or just immature
I was waiting to see if others would post more. Not to split hairs as
these are very loosely defined and you may consider some as one in the
same but Google for jams, chutneys, relishes,salsa, marmalade,
mincemeat. Try canning, freezing whole for later( this works well
for cherry toms also) and of course fried, especially in a BLT. Green
tomato pie as a dish and try batter fried topped with Mozz, ( or any
good melting cheese) baked( or broiled) until Cheese is melted and
topped a salsa verde, perhaps a romesco or any of the jams, chutneys,
relishes,salsa, marmalade mincemeat(?... maybe not so much) mentioned
Steve's version sounds like a chow chow and pretty good For a
different direction, you might try a peperoncini or a wax, along w/
some fresh herbs, colored bells, garlic cloves and some spices like
dill or allspice in the agrodolce . A couple of scotch bonnets (SB)
or habs would add a bit of spiky heat for a Caribe flavor. To tame SB/
Hab heat, leave them whole and uncut in the pickling.
I hope he meant immature tomatoes--- Just ran across this page this
morning- 5 recipes for
Green Tomato And Pimento Cheese Biscuits, Fried Green Tomatoes With
Shrimp Remoulade, Green Tomato Pickle, and Spaghetti With Green
Tomatoes; and some more in the comments-
The biscuit recipe inspired me to try chopping some up and adding them
to the vegan cheesey breadsticks I'm making later.
These are standard tomatoes that are yet to mature. Although since
harvesting they are turning red at an astonishing rate I guess it's due
to the house staying warmer at night. In fact I now have a glut of green
AND red tomatoes, which is a nice possition to be in!
> II live in the Chilterns now, and even here I don't find much, though
> there is quite a lot of woodland. Of course at the moment with a
> prolonged dry period behind us there isn't much out.
While out walking around Berkhamsted at the weekend, I did find a cep.
Unfortunately some previous passer-by had kicked it to pieces. Such
ignorance. In general the ground was dusty-dry and very little was
growing. That was the only bolete I saw on the whole walk.
> Has anyone got any ideas of what to do with green tomatoes. I've got a
> bucket load and I don't think I can deal with that much chutney.
There's loads of non-chutney related fun you can have with green
tomatoes! Here's a 'list' (http://tinyurl.com/yo74ec ) to start you off
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