[tschmidlin]

Maybe some sort of green tomato green chile salsa.

I like this idea - I'd probably roast them in the oven and make it like a tomatillo salsa.  I haven't tried it though, so I'd do a small batch first.

[Hokerer]

Thanks joe. I might not be able to find that brand of spices here but your technique tells me a lot about how to go about it.

You should be fine.  Nanny's actual recipe just called for "pickling spices".  The Mrs Wages is just what's easy to find at our local Southern States Co-op.

[tubercle]

I believe chow chow will be made. Not the full amount but it it will indeed be hot. I want to pickle some too. I was told to cook for 15 minutes or so and then freeze in ziplocks or can in jars. That doesn't enthuse me. Maybe some sort of green tomato green chile salsa.

 If you don't have enough for a full batch use finely chopped cabbage as a filler. Squash, peppers (hot and/or bell), corn, califlower or carrots works good too. I make some chow chow with nothing but cabbage, onions and peppers and some with just about everything thrown in. There is no set standard.
 
The Mrs Wages Hokerer was speaking of makes a good product. I use the dill pickle packages. It makes better than I can mix up myself.

It is in our stores here too but you can buy online.
http://www.mrswages.com/

[bluesman]

Chowchow sounds really good but this is what I do with them...my grandmother's recipe.



Love pickled green tomatoes.

[tubercle]

Chowchow sounds really good but this is what I do with them...my grandmother's recipe.



Love pickled green tomatoes.

Mmmm....Fresh dill weed.

[punatic]

Chowchow sounds really good but this is what I do with them...my grandmother's recipe.



Love pickled green tomatoes.

Mmmm....Fresh dill weed.

I hear it makes great doughnuts...

[bluesman]

My wife makes fried green tomatoes that are "to die for"...

[euge]

My wife makes fried green tomatoes that are "to die for"...

Sharp intake of breath when I saw this. Never had a fried tomato green or red. That looks good. Like a corn meal breading.

[tschmidlin]

Sharp intake of breath when I saw this. Never had a fried tomato green or red. That looks good. Like a corn meal breading.

And bacon!

[euge]

Chowchow sounds really good but this is what I do with them...my grandmother's recipe.



Love pickled green tomatoes.

And this: care to share the recipe?

[punatic]

My wife makes fried green tomatoes that are "to die for"...

Sharp intake of breath when I saw this. Never had a fried tomato green or red. That looks good. Like a corn meal breading.

Oh man euge, you've never had FGTs?!  You are SO in for a treat!

Ron, the bacon is INSPIRED!  Why didn't I think of that?   Gorgeous photo.

[bluesman]

Chowchow sounds really good but this is what I do with them...my grandmother's recipe.



Love pickled green tomatoes.

And this: care to share the recipe?

I make a gallon of these delicious little treats right around harvest each year.

1 Peck of assorted size fresh green tomatoes
2qt vinegar
1qt water
1/2cup Kosher salt
1 head garlic
2-3 stalks celary (cut into 3" pcs)
1 bunch fresh dill (rough chop)
3 red cayenne peppers (whole)
jalapeno pepper (optional)
1tbl pickling spice

boil brine 3-4min, line jars with tomatoes and remaining ingredients and pour brine into jars. Ready in two weeks. You can pressure cook (jar) them but it's really not necessary with this level of vinegar.

[tubercle]

Chowchow sounds really good but this is what I do with them...my grandmother's recipe.



Love pickled green tomatoes.

And this: care to share the recipe?

I make a gallon of these delicious little treats right around harvest each year.

1 Peck of assorted size fresh green tomatoes
2qt vinegar
1qt water
1/2cup Kosher salt
1 head garlic
2-3 stalks celary (cut into 3" pcs)
1 bunch fresh dill (rough chop)
3 red cayenne peppers (whole)
jalapeno pepper (optional)
1tbl pickling spice

boil brine 3-4min, line jars with tomatoes and remaining ingredients and pour brine into jars. Ready in two weeks. You can pressure cook (jar) them but it's really not necessary with this level of vinegar.

 

This is almost the exact recipe I use except I usually quater the tomatoes. Why?? Because I always have is the only answer I can think of

 I don't heat them either. Just seal and store. They will keep forever.

 I save the bigger ones to fry. They actually serve fried green tomatoes in a lot of restuarants around here. I thought they were universal

[phillamb168]

My wife makes fried green tomatoes that are "to die for"...

Sharp intake of breath when I saw this. Never had a fried tomato green or red. That looks good. Like a corn meal breading.

Man, you don't know what you're missing. Thems' good eatin'. Gotta make them spicy IMO.

[euge]

Gave away 2 pounds of the grape-sized tomatoes. I pickled up 2 quarts with roasted garlic and serranos and white onion. White and cider vinegar with salt and sugar. Inspired by bluesman's recipe.


Have at least 4 pounds of quasi-ripe and still green left. I plan to roast them and split for salsa and chowchow tonight. Need to get them off my counter...