36 degrees tonight, Pick or Not ???

CC, I have not saved any yet, as they come up each year as volunteers for me, and I still have some of the original seeds from http://www.seedsavers.org/ But I will start some today for saving. 

I have not read up on the exchange, so I will go check that out.  I would be glad to send you some.

Madge

unit649 wrote:

walshevak wrote:Dreaming of green tommy toes pickles.   

Kay

 Kay,
that sounds like a great idea.  Do you have a recipe?
Madge

This link has several recipes for green tomatoes and other good stuff.
http://www.sbcanning.com/search?q=Green+Tomatoes

Kay

A hot pepper added to the jar makes a hot  dill pickle

found my refrigerator pickle recipe.
KOSHER DILL REFRIGERATOR GREEN TOMATO PICKLES

The best part of this recipe is that you can use it with green tomatoes, cucumber spears, and even cucumber slices for sandwiches.
We usually pick the tomatoes the day before the first hard freeze, because frost can make them mushy. When you're finished with the jar, don't dump the juice. You can add more tomatoes or cukes. After the second use, the brine gets a bit thin, so don't reuse it more than once.
Recipe
Yield. 1 quart jar
Preparation time. 90 minutes, aging time 1-2 weeks.
Ingredients1 cup distilled white vinegar 1 1/4 cup water 3 tablespoons kosher salt 1 pound firm green tomatoes (about 5 plum tomatoes) or pickling cucumbers (about 4) 1/2 serrano chile, stem removed 6 medium garlic cloves, peeled and sliced in half 4 tablespoons dill seeds 1/2 tablespoon whole black peppercorns
About the veggies. If you want to do cucumber pickles, buy pickling cukes. They are usually 4 to 6" long and have small seeds and crunchy skins. They should be cut lengthwise into halves or spears. You can leave them whole, but they will take longer. If you do tomatoes, they can be any breed, they must be all green, no orange allowed, and they should be cut in half or quarters.
About the water. Distilled water is best because it is purer and impurities can impart odd flavors, but, unless you have strong tasting tap water, it usually works fine. You can usually find distilled water in the grocery or drug store.
About the salt. It is important to use kosher salt in this recipe. It has fewer impurities, and if you use another salt you will need to change the quantity. Click here to learn more about salt and how to convert quantities.
About the chile pepper. I usually add 2-4 small red hot chiles per pint, each no bigger than a marble, usually Black pearls or fiestas, which we grow outdoors in pots in the summer, and bring indoors over winter. But they are hard to find, so serranos will work fine. If you can't find fresh peppers, you can use 1/2 teaspoon of red pepper flakes. Don't worry, they don't make them hot, they just add complexity in the background.
About the vinegar. Use distilled vinegar. Any other vinegar imparts odd flavors.
Do this1) Make sure you have a really clean bottle and lid. The lids must have good rubber seals. The best thing to do is buy canning jars and lids from Ball. They are in a lot of hardware and grocery stores. Sterilize them by submerging them in a boiling water bath.
2) Add the garlic, dill seeds, and peppercorns to the jar.
3) Thoroughly wash the tomatoes and slice them in halves or quarters. Cut out all bad spots and the stem ends. Cram them in the jar leaving about 1/2" to 3/4" of space at the top.
3) Make the brine by combining the vinegar, water, and salt in a non-reactive sauce pan or pot. Bring to a boil, and stir until all the salt is dissolved.
4) Pour the hot brine over the tomatoes to within 1/4" of the top. Wipe the jar top, put the lids on and tighten. Age for at least 2 days in the refrigerator.
Serve with a big honkin' pastrami sandwich on rye, easy on the mustard.

kay

Kay,
Thank you so much for sharing your recipe for Green Tomato Pickles.  I will try this.

I used the recipe from your link and made the Green Tomato Chutney.  It is very tasty.  I have never had any kind of Chutney before, so I did not know what to expect.  I am not sure if I like it or not.  I will wait a couple of weeks like recommended and then try it again.  It sure has the kitchen smelling good.
Madge
Washing and capping about 300 of my smallest green Tommy Toe Tomatoes.

 
The Green Tomato Chutney cooking.


Here are two quarts of the canned Green Tomato Chutney, plus I had about 1/2 pint left over to refrigerate for eating in a couple of weeks.

walshevak wrote:
Serve with a big honkin' pastrami sandwich on rye, easy on the mustard.

kay

Sacrilege! The proper minimum amount of mustard to put on is just to where your nose tingles and you wonder if you're going to sneeze, with a maximum right up to the edge of where you begin to wonder if you're going to choke.

Marc Iverson wrote:

walshevak wrote:
Serve with a big honkin' pastrami sandwich on rye, easy on the mustard.

kay

Sacrilege!  The proper minimum amount of mustard to put on is just to where your nose tingles and you wonder if you're going to sneeze, with a maximum right up to the edge of where you begin to wonder if you're going to choke.

That was a comment on the recipe page, not mine. I would have said mustard of your choice.