Simply because some of our tomatoes are still green come harvest time doesn’t mean we can’t use them. We Can use them Green in a number of Recipes. Jams , Jellies and Preserves, Pickles, Salsa, Pies, soups and of course let us not forget Fried Green Tomatoes.
One of my favorite recipes for Fried Green Tomatoes comes from southernplate.com – Fried Green Tomatoes it’s simple and tasty.
Green Tomato Soup – My personal favorite can be found at recipesource.com – Green Tomato Soup it might be a tad spicy for some palates , buts it’s versatile and easily modified. Green Tomato Pie – My favorite is further down on this page, but a close second is from the Food Network – Food Network Green Tomato Pie
Green Tomato Pie
This actually tastes similar to Apple Pie, with an unusual but pleasantly unique flavor of it’s own. If you’ve tried pumpkin pie and sweet potato pie, you will notice the similarity between the two. The same can be said of green tomato pie and apple pie.
- 2.5 cups grated green Tomato
- finely grated Rind of l lemon,
- 6 tablespoons lemon juice
- Pastry for an 8 -inch 2-crust pie
- 1.5 cups brown sugar
- 3 tablespoons flour
- 1/2 cup golden raisins
- 1/4 teaspoon salt
- 1/4 teaspoon allspice
- 1/4 cup Candied Ginger
Green Tomato Jam
- 3 cups fine chopped green tomato
- 1/2 cup lemon juice
- 7 1/2 cup sugar
- 1 tsp unsalted butter
- 3 oz. Fruit Jell Pectin
Measure the 3 cups finely chopped green tomatoes into a 6 quart saucepan. Add lemon juice. Stir in sugar and butter. The butter is necessary to prevent foaming.
Bring mixture to a full rolling boil stirring constantly.
Stir in pectin and bring mixture back to a full boil.
Cook exactly one minute stirring constantly. Remove from heat, skim, and ladle into sterile half pint jars. Seal and process.
Pickling Green Tomatoes
Green Tomato Sweet Pickles
- 1 *gallon green tomatoes
- *16 cups sliced
- 1/4 cup salt
- 1/2 tablespoon powdered alum
- 3 cups vinegar (5% acidity)
- 1 cup water
- 4 cups sugar
- 1 tablespoon mixed spices
- 1/2 teaspoon cinnamon
- 1 tablespoon celery seed
- 1/2 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 1/2 tablespoon powdered alum over the tomatoes
Let stand 20 minutes. Drain and cover with cold water, then drain again. 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 once more 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 jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath for about 10 minutes.
Green Tomato Dill Pickles
- Green tomatoes
- A Stalk of celery
- Sweet green peppers
- 2 quarts water
- 1 quart vinegar
- 1 cup salt
Use small, firm green tomatoes. Pack into sterilized jars.
Add to each quart jar a bud of garlic, 1 stalk of celery and 1 green pepper cut in fourths.
Make a brine of the water, vinegar and salt.
Boil with the dill for 5 minutes.
Pour the hot brine over the pickles to within 1/2 inch of top
Put on cap, screw band firmly tight. Process in Boiling Water Bath 15 minutes.