Posting this to save it for posterity (and myself). I love the pickled green tomatoes they serve at some fried fish places in the bootheel & it's a great way to use up all the green tomatoes left at the end of the season. It's kind of relishy and goes well with fish & white beans & anything really. (I like it with a lot of my side's thanksgiving food.)
It cooks down a fair amount & the tomatoes release a lot of liquid if you're worried about it not being enough. We didn't put any hot peppers in - maybe next year!
We did a 1/4 recipe and it made about 2 quarts, so here's that translation:
8 cups green tomatoes
1 cup onions
1/2 cup white vinegar
3/4 cup sugar
2 tablespoons salt
Mix everything but tomatoes together til hot, add green tomatoes and bring to a pool til tomatoes turn light green, turn off heat, place in hot sterilized jars.
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