Green Tomatoes

These recipes were submitted by garden member, Cheryl.

Green Tomato Salsa

This is a freezer recipe and my favorite.

26 large green tomatoes

12-24 green chili peppers or jalapenos/seeds (I cut down on this amount)

2 large onions, chopped

garlic

2 green peppers, chopped

1 cup sugar

2 Tblsp pickling salt

cilantro (2-3 bunches)

3 cups white vinegar (and 1 cup added in later)

Cut veggies and place in large stockpot. Cook veggies with 3 cups vinegar until soft and blenderize until smooth or chunky as desired.

Mix in sugar, salt, and remaining 1 cup of vinegar. Cook until reduced to fairly thick consistency, it takes a few hours or longer to cook down.

Taste to see if you need any more sugar, salt and pepper, etc.

The green tomato recipe needs to be frozen not canned.

It's delicious! Enjoy!

Cheryl 

Piccalilli Recipe

30 green tomatoes

3 lg red peppers

3 green peppers

3 onions

1-2 heads of shredded cabbage

Soak all veggies in one cup canning salt to 5 quarts of water overnight.

Drain through cheese cloth or press/squeeze water out using your hands.

Cook 3 quarts at a time mixing 1 quart cidar vinegar with 4 cups sugar,

Place 2 Tblsp mixed pickling spice in cheese cloth or old, clean panty hose knotted up.

It adds flavor and is discarded at the end. Bring to a boil and add veggies. Simmer for 30 minutes and remove spice bag.

Process in clean, boiled jars in hot water bath, 25 minutes in UT.

(makes 2 quart jars)

It is a great side dish to go with a meal, a PA tradition.

Enjoy,

Cheryl