well, it is another heat wave at camptoday... it fe
els like 80F, so that meansit is probably 65F. i'm off to work in the garden (it really needs it)... but who can work with these little rascals running about!
does anyone have a great recipe for green tomatoes?
(i tried frying them, but they just rolled around in the pan!)
3 comments:
Would you like a recipe for "Pick-a-dilly Green Tomato Relish"? (I don't know if that is how it is spelled.) It has dill in it and I've heard that it tastes great. I can get it for you.
Piccalilli
or Green Tomato Relish
Makes 6 pints
Many of us in the Lowcountry grow our own tomatoes or live near tomato farms. Choose rock-hard, unblemished, very round fruits with no sign of red for this delicious relish, a favorite local embellishment for rice dishes, roast meats, and vegetables.
For the vegetables:
5 pounds green tomatoes, cored and ground or finely minced
1 pound (2 green and 1 red) bell peppers, ground or finely minced
1 pound (about 3 average) onions, ground or finely minced
1 or 2 fresh hot peppers, such as jalapeño (optional)
1/2 cup pure salt
For the pickling solution:
4-1/2 cups white vinegar
1-1/2 cups sugar
2 tablespoons (1/8 cup) mustard seeds
1 tablespoon celery seeds
Grind and mix all the vegetables together and sprinkle with the salt. Allow to sit for 3 or 4 hours, then drain well in a colander, squeezing all the excess moisture out of the mixture.
Simmer the pickling ingredients for 15 minutes, add the vegetable mixture, bring to a boil, and add to sterilized jars. Seal. Process in a boiling water bath for 10 minutes.
Here's another recipe from the old "Fanny Farmer Cookbook". Some people recommended this one! It is a little different than the first one that I sent.
Piccalilli
Sweet and Spicy
(6 pints)
12 green tomatoes
4 green peppers
2 sweet red peppers
6 onions, peeled
1 small cabbage
1/4 cup salt
3 cups light-brown sugar
1/1/2 teaspoons celery seed
1 tablespoon mustard seed
1 tablespoon cloves
2-inch stick cinnamon
1 tablespoon whole allspice
2 cups cider vinegar
Chop the tomatoes, peppers, onions, and cabbage coarsely. Sprinkle them with them salt, cover, and let stand overnight. Cover with cold water and then drain. Mix the remaining ingredients in a large pot. Add the vegetables and bring to the boiling point. Reduce the heat and simmer for about 15 minutes. Spoon into hot, sterilized jars, fill with cooking liquid, leaving 1/8 inch headspace and seal. If you wish, process in a boiling-water bath for 10 minutes.
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