Home Forums Hunting & Shooting Hunter's Campfire Green tomaters

I know I'm not the only one with a metric buttload of 'em. Only so many fried tomaters you can eat.

What are some other favorites? Got some quick pickled cooling off now.

green tomato pie. Use apple pie recipe that calls for tart apples like Granny Smith.

We have a few bushels spread out in the greenhouse hoping they'll ripen so we can can them. A few are turning but there are lots more that are still totally green.

Pickled green tomatoes are great with fried catfish. Maybe you can use them like tomatillo and make salsa verde.

You can make a Green Tomater Stew with them
Good stuff.

Just picked the last of the huge pink brandywines on Oct. 14. Great to have a late freeze and not have the garden get wiped out by hail for a change.

Pull the whole plant and hang it upside down in the pumphouse or other cool/dry/frostproof place. Those green maters will ripen over time and be almost as good as the ones you picked all summer long.

Alternately, pick each green tomato and wrap in newspaper, then place in boxes and store as mentioned above.

The ripe tomato is easier to spot when they are hanging on the vines in the pumphouse.

You could probably use some to make salsa.

Green Tomater Salsa

Use them when I make chow-chow (my grandmother's old recipe).

Have a good one...

Would you be kind enough to post that recipe for us ?

Thanks, Man.

Green tow mater relish.

I went with a green chili, with smoked pork butt, green tomatoes, poblanos, and cilantro.

We have a counter full on paper, ripening. Getting hard to keep up with them. Not doing any green tomater stuff.

Oh, the Humanity!

Salsa

I have had the "apple pie" made from green maters, and also sliced zucchini. Both are surprisingly good.

I like them sliced brushed with olive oil seasoned and cooked on the grill.

Ours are still getting ripe, albeit somewhat slowly.

Greenbeans are still coming in too.

'Toot, as requested:

4 Cups Chopped Cabbage
2 Cups Chopped Green Tomatoes
2 Cups Chopped Onion
2 Cups Chopped Sweet Green Peppers
4 Cups Vinegar
1/2 Cup Salt*
3/4 Cup Sugar
3 Tbsp. Mustard Seeds
2 Tbsp. Celery Seeds

Chop and measure all vegetables. Dissolve salt in 8 cups of water, pour over vegetables. Let stand 1 hour; drain.* If too salty rinse and drain again.
Mix vegetables with sugar, seeds & vinegar. Simmer 20 minutes, then bring to a boil. Pack, boiling hot, into hot jars. Seal at once. Makes 4 to 5 pints.

* About that salt: I've found that following the recipe as originally written was way too much salt. I finally settled on a heaping 1/8 cup, soaking veggies
for 15 to 20 minutes. You can vary either/or the salt or time to suit.
Wild Cards:
> Peppers: I've used a variety of peppers over the years, just to try something different. I normally use red bell peppers or Anaheim chilies but use what you like.
> Vinegar: I normally use apple cider vinegar, but have also used Heinz salad vinegar for a little different taste. Here again, use what you like and don't be
afraid to try something different.
> Measurements: The recipe makes between 4 and 5 pints as written. I stuck strictly to the recipe and used level cups when measuring everything, and
always ended up about +/- 1/2 pint shy of filling that last pint jar. I've found that heaping every cup of chopped veggies will yield five full jars.

Y'all feel free to post your variations and let us know how they turned out.

Best Regards

"Shooter, I've got to say thanks for this one. I hung a few plants in the garage and it's working nicely. Vine ripe tomatoes a few weeks after a hard freeze is like gravy.

We just put all ours on newspaper or brown paper bags on kitchen counter. Been eating them like crazy to keep up. Handy, walk-by snacks. Just about out, now, a month after we brought them in.