Re: Green Tomatoes - What to do?


"~patches~" <noones_home@xxxxxxxxxxxxxxx> wrote in message
news:11jqm4v55mlv9e1@xxxxxxxxxxxxxxxxxxxxx

Any ideas for using up some of the
| green ones now?
| From Otho Books
All About Pickling
Canadian Edition

Piccalilli
makes 5 pints

6 pounds green tomatoes (16-18)
1 large green bell pepper (seeds removed)
1 hot red pepper (seeds removed)
1 cup salt
6 cups distilled white vinegar
2 cups sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 Tbsp mustard seed or dry mustard
1/2 cup freshly grated or bottled horseradish

1. Chop coarsely, or slice the tomatoes and peppers
2. Sprinkle with salt. Cover with water and let soak overnight.
3. Combine sugar, vinegar, ginger, cinnamon and mustard.
4. Drain tomatoes and peppers thoroughly. Simmer gently (do not boil) in
vinegar mixture 3-4 minutes or until tender.
5. Add horseradish and heat through.
6. Pack into hot sterilized jars. Seal. Process 5 minutes.

Note. If desired, 1/2 tsp ground allspice or cloves and 1.5 pounds of
sliced onions may be added. Combine onions with tomatoes and peppers before
salting.

Debbie


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