Green Tomato Recipes

Q. I enjoyed your column about emergency procedures for green tomato harvest. I was also very interested in "your old mama's recipes" and would love to try them.

A. If you have more green tomatoes and other less-than- mature produce than you know what to do with, try some of my old mama's tried-and-proven recipes.

1 peck (12 pounds) green tomatoes
8 large onions
10 green bell peppers
3 tablespoons salt
6 hot peppers (chopped)
1 quart vinegar
1 tablespoon allspice
1/4 teaspoon cloves
3 tablespoons dry mustard
Few bay leaves
1 3/4 cups sugar
cup horseradish (optional)
CHOP tomatoes, onions and peppers together and cover with the salt; let stand overnight. Drain, add the hot peppers, vinegar, spices (tied in cheese-cloth bag) and sugar; allow to boil slowly until tender (about 15 minutes). Add horseradish. Pack into sterilized Kerr jars to within inch of top. Put on cap, screw band FIRMLY TIGHT. Process in Boiling Water Bath 10 minutes.

1 gallon green tomatoes (16 cups sliced)
1/4 cup salt
tablespoon powdered alum
3 cups vinegar (5% acidity)
1 cup water
4 cups sugar
1 tablespoon mixed spices
teaspoon cinnamon
1 tablespoon celery seed
teaspoon allspice
1 tablespoon mustard seed
SLICE tomatoes. Sprinkle with salt and allow to stand overnight. Next morning drain and pour 2 quarts of boiling water with tablespoon of powdered alum over the tomatoes and let stand 20 minutes. Drain and cover with cold water, drain. Combine vinegar, water, sugar and spices (tie spices loosely in bag) and bring to a boil. Pour this over the tomatoes. Let stand in this solution overnight. Then drain and bring solution to boil and pour over tomatoes. Let stand overnight. On the third morning bring the pickles and solution to a boil. Pack into sterilized Kerr jars to within inch of top. Put on cap, screw band FIRMLY TIGHT. Process in Boiling Water Bath 10 minutes. Yield: 8 pints.

1 cup sliced cucumbers
1 cup chopped sweet peppers
1 cup chopped cabbage
1 cup sliced onions
1 cup chopped green tomatoes
1 cup chopped carrots
1 cup green string beans (cut in inch pieces)
1 cup chopped celery
1 tablespoon celery seed
2 tablespoons mustard seed
2 cups vinegar
2 cups sugar
2 tablespoons turmeric
SOAK cucumbers, peppers, cabbage, onions, celery and tomatoes in salt water overnight (cup salt to 2 quarts water). Drain. Cook the carrots and string beans in boiling water until tender; drain water. Mix soaked and cooked vegetables with remaining ingredients and boil 10 minutes. Place in sterilized Kerr jars; seal at once. Process in Boiling Water Bath 5 minutes.

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