posted on November 27, 2000 11:32:31 AM
Hi Nobsy!Franny, I am serious about cooking, so I have lots of recipes, and almost no foods on my "won't eat that" list! There's always something cooking at my house...some things turn out better than others, but I love to try new dishes to go along with the old favorites. And over the years, I've lived with (or in the carcass-tossing distance of) hunters and fishermen who are glad to share their catch (and I'm always glad to get it).
Shar, I don't think that goose tastes like liver. It can be 'gamey' tasting, and it is often quite fatty. One of the things I typically do when I cook it is baste it with cranberry juice (just good 'ol Ocean Spray) or bing cherry juice (from a can of cherries), since that seems to help cut the gaminess. I do that with duck as well, but my favorite duck recipe is made with a bourbon/bing cherry sauce.
Now, let's try for some of those pickled veggie recipes:
Pickled Green Beans
1 (16 oz.) can whole green beans, drained
1/2 C. olive oil
3 T. garlic-flavored vinegar
1 T. diced pimento, drained
1 T. pickle relish
1 T. capers, drained
1 T. chopped chives
1/4 t. freshly ground pepper
pinches: salt, sugar, paprika, crushed red pepper
Place beans in a small shallow dish, and set aside. Combine remaining ingredients in a jar; cover tightly, and shake vigorously. Pour over beans; cover and chill 8 hours. Yield: 4 to 6 servings.
Pickled Carrots (normally served as an appetizer)
1 1/2 C. cider vinegar
1 1/2 C. water
1 C. sugar
2 T. dillseeds
3 to 4 cloves garlic
2 lb. carrots, trimmed, scraped, and cut into strips
Combine vinegar, water, and sugar in a large saucepan, and bring mixture to a boil, stirring until sugar dissolves. Add dillseeds and remaining ingredients, and bring mixture to a boil over medium heat. Cover, reduce heat, and simmer 6 to 8 minutes. Remove mixture from heat, and chill 8 hours. To serve, pour mixture through a large wire-mesh strainer, discarding liquid. Remove and discard dillseeds and garlic, if desired. Serves 14-16 as an appetizer; probably 6 - 8 as a side dish.
I have dozens of recipes for bread pudding, ranging from Blueberry Bread Pudding (which your DH might enjoy) to Mushroom Bread Pudding (really!) to Tennessee Bread Pudding wiht Bourbon Sauce (I like that one, indeed I do). But this may be the variety that you are looking for:
Old-Fashioned Bread Pudding
1/2 C. raisins
1/2 C. brandy
1/4 C. butter or margarine
8 slices of day-old bread, lightly toasted
1 C. firmly packed brown sugar
1 t. ground cinnamon
1/4 t. ground allspice
3 eggs
1/4 t. salt
1 t. vanilla extract
3 C. milk, scalded and cooled
Cover raisins with brandy; set aside. Spread 1 1/2 t. butter on each bread slice, cut bread into 1-inch cubes; set aside. Combine brown sugar, cinnamon, and allspice; reserve 3 T. of this mixture. Toss bread cubes with remaining sugar mixture. Place half of brad cube mixture in a lightly greased 1 1/2 qt. casserole. Drain raisins; place half of raisins over bread cube mixture. Repeat layers. Combine eggs, salt, and vanilla in a medium mixing bowl, and beat at medium speed (electric mixer) for 1 minute; gradually stir in the milk. Pour over the mixture in the casserole dish; let stand 5 miutes. Sprinkle with reserved sugar mixture. Bake at 325 for 45 to 50 minutes. Serve warm. Serves 6 - 8.
If those aren't the 'pickled' veggie recipes you were looking for, let me know...I think I've got more of the "sweet n' sour" version, but it's either carrots or green beans (not combined).
posted on November 27, 2000 12:33:46 PM
Pickled beans, carrots AND bread pudding in the same post? Would you like to adopt a rather sickly gal in her mid-40s?
There's a little taqueria in Guadalajara that has a big gallon jar of pickled carrots on each table. You scoop out what you want with a massive wooden spoon. No dill seeds, and I think they throw a couple jalapenos in for zip. Sure makes waiting for dinner pleasant.
IMHO, anything with capers automatically goes to the top of my Eat It Now list. When I worked in that swanky Boston law firm (lobster salad in the cafeteria - no kidding), caper berries regularly appeared at the salad bar next to the arugula, blanched baby vegies and edible flowers. These aren't the little pea-sized nibbles, but big honkers the size of rose hips. A little Scottish smoked salmon and a few of these...sigh.
You are making me laugh. Pickled and Bread Pudding is a rather odd mix isn't it?
Toke,
Maybe it is the yellow shortening that did it or yellow food coloring. Don't know who mentioned the food coloring. I have been known to add just a drop of coloring to my home made chicken and noodles too.
Nobs,
Yes, 1967 was a very good year except that we didn't get to live together for the first 13 months. Maybe that's why we've been married 33 years.
Your dh and I share something in common. Raspberries are my favorite berry although there aren't many I don't like.
You girls are about to make me go yank out my old Clabber Girl Baking Powder recipe book I got from my GM.
Beth,
I believe the Pickled Green Bean and carrots are it! I was sick a lot during that time so memory is sometimes faulty.
The Blueberry also sounds like a very good recipe to save my few bushes of wild huckleberries for.
Mushroom, dh would probably like. I do fry them for him each year when he brings his "find" in but I don't like them myself.
I think you are right about "gamey" taste of goose. My Mother never liked wild meat so that is probably why she would describe it like that. I married into a hunting family so I cook just about everything except possom and coon although someone told dh onetime that he could take them to St. Louis and get a very good price for the meat.
He coon hunted for the first 20 yrs of our marriage and we waved hi and bye from Oct to Jan. from right after dinner to morning. That was our Xmas money each year.
Our favorite to eat is deer and quail in fact we are having deer steak, fried potatoes, biscuits and gravy for dinner tonight. (I know some city people will not understand but we like wild meat)
posted on November 27, 2000 02:46:30 PMHCQ, if you're eatin', them I'm cookin'...come on up to Tennessee! As some of the folks posting to this thread know, this is all vicarious for me right now. I'm having a series of surgeries on my mouth (started in August, had some more work done in November, next is in December, then March and June), and so I'm unable to eat much food that is more solid than soup or mashed potatoes. But I haven't stopped cooking for family and friends. It has been great for my weight, of course (and the surgeon has me on a diet to push my weight up about 30 lbs before the next surgery, but I'm not that fond of sweet things, so it's not working too great), but we have a lot more extra food than we did when I was eating. I believe I'd seriously consider murder right now if I could eat a carrot. Ah well...
I've never been to Guadalajara, but I love the idea of the jar of pickled carrots! Reminds me of an Italian restaurant that I used to frequent that had some marvelous 'soft' breadsticks and a variety of olive oils on the table...YUM! And it also reminds me of places here in the South, with the jars of pickled eggs, pickled pigs feet, and those detestable (pickled?) Penrose sausages.
I am also crazy for capers!!! Love them on salad, love them on my morning bagel w/lox. It made me wonder, though, if you have ever tried sardines on your green salad? Just crumbled up a bit, and in the quantity that you might add croutons or bacon bits...
Shar, I will cook and eat most game, with the exception (that I recall) of groundhog. But I have never, to my knowledge eaten raccoon, nor do I want to. And I hope that I do not ever become hungry enough to want possum again, because that takes serious hungry. I like rabbit and squirrel; the larger game (deer, bear, elk, etc.); and most game birds (grouse, pheasant, quail, turkey, partridge, goose). But my favorite is duck, although I more frequently get my ducks from the grocery store these days than I do from hunters. I do not hunt, myself (I doubt that I could), but I'm not opposed to it, especially when it's putting food on my table. I do fish, and enjoy that very much (the fishing as well as the eating).
posted on November 27, 2000 04:01:08 PMhellcat: I copied the pickled carrots recipe. Sounds Delicious! I'll be testing that this weekend.
Sorry to hear about the surgeries, but I hope all goes well.
posted on November 27, 2000 04:10:13 PMBeth
THANK YOU for that bread pudding recipe, me and the Mr. are bread pudding fanatics and I am always trying new recipes! The first time I had pickled carrots was a couple years ago at this great restaurant in Meredith, NH called Hart's Turkey Farm. Well, they had me hooked the very first bite and they even sold jars to take home. Of course, the jar didn't last long. When I was there this past year I bought 4 jars and wound up with 1 anyhow because I just had to spread the joy! Next year, I am buying at least a half dozen but until then I will get my old cuisinart out and give your recipe a try ... if it's as good as the stuff at Hart's, I will save some money because the jars to take home are not cheap.
I hope your surgeries go well and if you need some soft food ideas, you know who to ask
Shar
I love all berries too! I had this binge going with Boysenberries a while back. I lived on boysenberry jam and preserves and then I started getting my son to stock boysenberry syrup so I could have it with pancakes at his place. One of the pancakes he makes is called "Very Berry" and they are the most popular ones on the menu. His pancakes and omelets are very popular and not just for breakfast.
Speaking of boysenberries, I remember that Dannon used to make a boysenberry yogurt but I haven't seen it in years and years .. it was so good.
gosh ... all this talk has made me hungry ... gonna go nosh on something
posted on November 27, 2000 05:34:31 PM
Thanks, Snowyegret! It's really not so bad, but for a few days following each surgery. And I'm getting great at using the food processor. Unfortunately, food is a mix (for me) of visual, texture, and taste, and even though it tastes the same...it isn't, if you know what I mean.
Nobsy, Is Meredith in the Lakes Region? I'm not familiar with it, so I'm guessing it's not in the (coastal) part of NH where I lived. I remember when you were going through some similar (surgery) times, and while I'm finding plenty that I "can" eat, what I really miss is crunchy/chewy. I want to hear the satisfying 'snap' of a carrot or a fresh bean. One of the things, however, that I can "do" great is pancakes, and if the berries have been 'cooked in'...that's good too! But my mainstay is New England clam chowder. I'm dicing the potatoes and clams smaller, but it's still good.
Now, I am not eating sardines, never tasted groundhog or coon and don't plan to either. I would like to taste duck and a goose.
Since you like to cook would you adopt me?
Nobs,
Yum Boysenberries! I was going to mention them to you but thought I had gone on long enough. I miss eating them. Haven't had anything like that since we left Oregon although I did buy a jar of boysenberry jam at the Cracker Barrel this Summer.
posted on November 27, 2000 05:55:03 PMShar---no sardines???!!??! I'll guess that you don't want any anchovies on your pizza either, hey? S'okay! I'll be glad to adopt you (along with HCQ), and I'll just feed you duck, duck, GOOSE!
posted on November 27, 2000 06:24:52 PMBeth
Meredith is right in the heart of the Lakes Region and Hart's has become a yearly stop for us. They specialize in turkey and it is really good!
I remember when I went through my surgeries and went through the "I would kill to crunch" phase. What I missed most was popcorn (Orville's Movie Theater Butter Light) and Lo Salt Better Cheddars and cookies. I used to dream about eating crunchy foods.
I remember my soup period well. I really think it was the one food that kept me going.
That and oatmeal. Scrambled eggs helped too.
But I really missed the toast. Like you, I still cooked for the family but not as often.
You could also try some pasta (cooked well) with some marinara sauce and grated cheese or macaroni and cheese. If you like cottage cheese, that is good with some apple sauce.
And mashed potaoes, baked potatoes, mashed turnips, sweet potatoes. And after awhile (if you are healed) you can try some nice broiled fish like flounder or salmon (also poached salmon). It isn't the same as those great crunchy and chewy foods but I found if I tried enough of a variety, it helped. I even learned to love Jello and all my RL girlfriends were making me Jello dishes. Lime Jello and baby marshmallows blew me away
I only really lost weight during my "nerve damage" period (before my third surgery which alieviated a lot of it). I should just come down there and look after you! I know you can't afford to lose any weight .. so if you don't eat, I may have to put on my Nurse Nobs uniform and pay a visit.
Shar
The Cracker Barrel is one of my all time favorite restaurants when I travel (we don't have them here. I used to have to go South to find them and then last year I found they built 2 in Mass. so I got to eat there on vacation. I just love the cheezy hash brown casserole and the sliced apples and the Chicken and Dumplins. heck, I don't think they have any bad dishes. They are always crowded but at least you can sit and rock until they call your name.
I wish I knew how to make that hash brown casserole.
Glad you are adopting and I'll eat duck duck goose anytime but while I will admit to not having tasted anchovies I think I will pass on it too.
Gosh I would love to lose weight but not your way. Seems everytime I get sick I only eat,eat, eat!
Nobs,
I like Cracker Barrel too. Went Christmas shopping there yesterday. Well, no I bought Christmas things for dh and the gk's to enjoy. I love to look there.
You must try the chocolate cobbler. It is a must! Only thing, I can't eat dessert after a meal and my favorite there is breakfast so talked dh into driving into town for dessert and coffee a few times last year. You sure need 2 scoops of ice cream though because it is too rich otherwise but I manage.
In fact, now that I think of it there is a recipe that I had from an old newspaper a long time ago that was for Chocolate Fudge Brownie or something like that. It was a dump cake and had water poured over the top. It came out with a hot fudge sauce over the cake and you served with vanilla ice cream. Absolutely delicious! I wish I had that recipe again.
posted on November 27, 2000 07:10:26 PMSHAR9
No I never made that receipe for the goose stuffing myself, but my sister did. It was Christmas dinner years ago when I first tasted it & to this day I remember it, it was that good. I never cooked a goose so never used it, but I'm going to do it this christmas. How can I not after reading this wonderful thread.
posted on November 27, 2000 07:42:00 PM
OK..its settled. We are all going to cook goose for Christmas dinner, with all the fixings in this thread. Just like Christmas Carol! And God Bless Us Everyone!
Hope things go well for you hellcat, with your surgeries. Made goose and stick it in the blender along with the pickled carrots. Instant Meal! I know...ewwwwwwwwww!
posted on November 27, 2000 08:31:39 PM
franny:
Good idea, we will all do it. I can see my table now. "Barbecued bologna" for starters.
A lovely roast goose with all the trimmings
on this post & what else but that irrisistable "Tang Pie" for dessert.
Now does anyone have a recipe for baked lima beans that are sweet. I guess you would say Pennsylvania Dutch style. I can but them at the farmers market, but would like to make them myself & never could find a recipe.
posted on November 27, 2000 09:48:40 PMhcq
I sent away for their catalog yesterday (Harringtons) I looked at some of their things on line. Expensive yes, but if they can get that price it must be worth it, and there are so many things to do with leftover ham. I buy a Collins Street fruit cake every year & that is 39.00. This is the first year I haven't bought one since I don't know when. I figured I would make one this year because they realy cost so much. They make the ham sound like a bargain. Do you think the boneless is as good as the spiral ? I think I would miss the bone for soup though, bean is my favorite.
Now, one more question how can I find your quilts on ebay, would love to see them.
You can email me your user ID if you don't want to post it or if you don't want to I understand. I still can't get into your web site with webtv. As I said I bought a computer Saturday & can probably find it with that except I don't know how !!!
posted on November 28, 2000 05:41:17 AM
hellcat, i'm sorry to hear about your mouth surgeries, I wish you speedy recovery on each surgery and hope they'll be helpful to you in the long run.
Those food fantasies are probably killing you by now, especially around the holidays.
My husband and I both want to know if you would consider adopting us so we can visit Tennesse and he can eat your bread pudding He's a bread pudding fanatic.
oh, and you can have these 10 extra pounds I have just lying around, I can spare them...
posted on November 28, 2000 08:18:03 AM
Good morning!
Enchanted, thank you for the well wishes! It's really no problem for me, talking about food and sharing recipes...I've always been more of a cook than an eater anyhow, and I'm having some fun experimenting with new soups and other soft dishes. The only thing I really miss is the "crunch" foods.
Nobsy, you may not know, but the Cracker Barrel restaurant chain was founded, and has it's headquarters here in Lebanon, TN. The folks next door to me are the 'founding family' (I live in one of those eclectic neighborhoods where it is possible to live in a very average house next door to one which is not average at all). Well, I wandered next door this morning and asked for a recipe or two...these aren't "official", but here ya go...
Fried Apples
6 tart apples, sliced
1 t. lemon juice
1/4 C. bacon drippings
1/4 C. brown sugar
1/8 tsp. salt
1 t. cinnamon
1 dash nutmeg
In a large skillet, melt bacon drippings. Pour apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and cook over low heat for 15 minutes until apples are tender and juicy. Sprinkle with cinnamon & nutmeg.
Hash Brown Casserole
1 (2 lb) bag frozen country style hash browns
1/2 C. (or so) onion, chopped fine
salt/pepper
1 1/2 - 2 C. Colby cheese, shredded (more is not necessarily better)
1 can cream of chicken soup
Cook hash browns and onions, and season to taste in a skillet. You will need to add a little butter, cook until the hash browns are tender, and brown. Drain the hash browns and set aside. Then mix together cheese and cream of chicken soup in a separate bowl Add hash browns to mixture, then transfer into a buttered 2 qt. casserole dish and cook at 350 for 30 minutes or until golden brown.
Shar, I believe this is the recipe you're looking for:
Hot Fudge Cake
1 (18.25 oz.) pkg. Devil's Food cake mix without the pudding
1 C. sugar
1/4 C. cocoa
2 C. hot water
1 t. vanilla extract
vanilla ice cream
toasted, chopped pecans
Prepare cake batter according to package directions. Pour into a lightly greased 13 x 9 inch pan. Stir together sugar, cocoa, hot water, and vanilla; pour over batter (it will sink to the bottom of the pan, and it will look very strange). Do NOT stir. Bake at 350 for 45 minutes. Let stand 10 minutes. Serve warm with ice cream and chopped pecans.
And McJane, give this recipe for the baked lima beans a try...it comes from a Mennonite cookbook I picked up when we lived in PA.
Baked Lima Beans
1 can of lima beans (the recipe doesn't specify the size)
1 med. onion, diced
1/2 C. catsup
1 t. dry mustard (opt.)
2/3 C. brown sugar
1/4 C. maple syrup
1/4 lb. sliced bacon
Save juice from limas. Put drained lima beans in a baking dish. Fry bacon; then layer some small pieces in the beans. Combine 2 or 3 cups of bean juice, catsup, sugar, syrup, mustard and diced onion. Stir well and put liquid over beans; place the rest of the bacon on top of the beans and add the rest of the liquid. Cover with lid, and bake 2 1/2 to 3 hours at 325.
I've never tried this recipe, so I have no idea how big the can of limas has to be. I would think that you could also use fresh limas and their cooking liquid, or perhaps dried limas (about 2 cups, I'd think) and their cooking liquid.
posted on November 28, 2000 08:43:07 AM
Hi mcjane,
Let us know how your goose turns out. I think I'll pass on the BBQ bologna and the tang pie.
Beth,
I like fried apples and I never used a recipe just do it like my Mother did but my recipe is a little different on the fried apples and I don't care for Cracker Barrels.
I use granulated sugar instead of the brown sugar
I use butter and bacon grease
I don't use cinnamon or nutmeg
This leave them with a beautiful color and a pure sweet/tart taste. Too early for my mouth to start watering and I'll be glad to lend you 10 lbs. No sense in my struggling to lose when you can use them.
Your cake recipe sounds like the one I am looking for although I was thinking I made this during a time I would have never considered using a cake mix but it sounds close and good! I'm going to try this as soon as I get to town to buy the ice cream. Thanks
You don't have the recipe for that Chocolate cobbler that Cracker Barrel makes do you?
posted on November 28, 2000 08:58:46 AM
Well, I'm coming into the pickled discussion late, but I have to ask if anyone has a recipe for pickled tomatoes. I have had them at Canter's (famous delicatessen here in Los Angeles's Jewish district) but I have never seen a recipe and I would love to replicate these babies at home. They are divine. Oh by the way, did anyone here ever drink pickle juice as a kid? (sucking the juice out of the container after all the pickles were gone). I loved it!! It must be why I am so tart
posted on November 28, 2000 09:56:21 AMBeth
Big smooches, you're a dear for getting those recipes for me! Your neighbors must be very fond of you because I don't think they give those recipes out to just anyone! I will treasure them and of course, make them often. I knew it was colby cheese in the hash brown casserole but I would have never guessed the soup!
I know what you mean about eclectic neighborhoods, we have a lot of those where I live too. It is not uncommon to find 7 figure homes in with homes that are in the low 6 figures. It is also common to see new townhouse decelopements right across the street from a farm with horses and animals and a farm market for their fruits and vegies. I like neighborhoods like that. I really dislike the developemnts that keep cropping up here with all similar houses (like they use cookie cutters to stamp them out). They are so unimaginative and if you have seen one house in the developement, you have seen them all. They even decorate and furnish them alike, I swear. Now, I know a lot of folks are wondering how I know and the truth is that I have been in so many of them. They have indoor and outdoor sales here. It's funny because even their yard sales look alike - same furniture, kitchen stuff, same kids toys and books. It is like the Stepford Wives . They even have 2.5 children each and I have a friend that works in the supermarket that swears they buy the same exact groceries as each other.
So, I really love eclectic neighborhoods where there is variety ... which IS the spice of life!
posted on November 28, 2000 10:15:38 AMKim
I don't have a pickled tomato recipe, I'm sorry. But I love pickle juice, even to this day. I like it as a kid and when I was in my 20s (and would party a bit too much) it was great the morning after. I still like it and I have favorites too. Like the Polish garlic pickles, the juice is great! I use the picle juice in my potato salad recipe, it is great - you just use a tablespoon or so along with some apple cider vinegar in the potato salad and it is yummy. Another thing I add is a squirt of Dijonaise (about 1/2 to 1 teaspoon) and it really makes it nice. If I am in the mood, I omit the Dijonaise and add a little hot mustard powder (Coleman's) to the salad - that is good too!
posted on November 28, 2000 10:57:45 AMShar, I don't have the exact recipe for the Cracker Barrel chocolate cobbler, but the neighbor next door (who is tired of looking at my face, I can tell...) says that this recipe is 'kinda close.'
Chocolate Cobbler
6 T. margarine
1 C. self-rising flour
3/4 C. sugar
1 1/2 T. cocoa
1/2 C. milk
1 t. vanilla
1 C. sugar
1/4 C. cocoa
1 1/2 C. boiling water
Melt margarine in 13x9 pan in 350 oven. Mix flour, 3/4 C. sugar, 1-1/2 T. cocoa, milk and vanilla in small bowl. Spoon this batter over melted margarine. Do not mix margarine into batter. Mix 1 C. sugar and 1/4 C. cocoa together. Sprinkle over batter. Pour boiling water on top. Bake at 350 for 30 minutes.
Kim, now you've given me a challenge! I don't have a pickled tomatoes recipe in my memory bank, or my data base, so I'll check through some of my likely cookbooks that aren't cataloged yet, and see what I can find for you. I'm really not a pickle juice drinker, but isn't there some sports team (football?) who swears by it as a power booster?
Nobsy, my neighbors are very nice folks! He is no longer active in the management of the business, but he and his wife run the Cracker Barrel Foundation, which is their charitable/community service arm. And their house, while certainly extra nice, is fairly modest by the standard of what you might expect...and it's just as cluttered with junk and keepsakes as mine is. Now, you understand, they are not specifically "confirming" that those recipes are correct...they are 'unofficial'. And Jean told me that the hash brown casserole can be made with either colby or cheddar, and the restaurants in various parts of the country vary it to typical regional preference. But here, at the original restaurant...it's colby.
Oh! As I've been experimenting with "loaded" mashed potatoes lately, I've been using Dijonaise...good stuff!
posted on November 28, 2000 11:19:17 AMKim, I just stumbled across this page...chock full of pickled everything, including several for pickled tomatoes:
posted on November 28, 2000 03:42:06 PMKim, were the pickled tomatos you had green? I have a recipe for green ones I'd be happy to post for you if that's what you're looking for.
I also have one for pickled string beans (fresh) if you are looking for that rather than for the canned beans.
Geez, I think I have recipes for pickled everything....grapes, prunes, cherries, peaches, cantaloup, pears, watermelon, onions etc.
I have one here that is for string beans, lima beans, cabbage, onions, tomatos, corn, cucumbers, celery, carrots, green peppers all pickled together. I may have to try that one.
posted on November 28, 2000 04:50:11 PM
Wow, Beth, that is some page of pickled potpourri of perishables I am impressed - I bookmarked it so now I can pickle just about anything
posted on November 28, 2000 04:59:55 PM
Oops too late, but here they are anyway.
Kosher Pickled Dill Tomatoes
3 cups white vinegar
3 cups water
12 garlic cloves - peeled and sliced
1/2 cup salt
4 pounds green tomatoes
1/4 cup dill seeds
1 tablespoon peppercorns
Combine vinegar, water, garlic and salt and heat to the boiling point. Thoroughly wash and dry tomatoes. Pack the tomatoes into hot, sterile jars. Add to each jar the dill seeds and peppercorns. Remove garlic cloves from vinegar mixture and pour mixture over the tomatoes to within 1/2" of the top. Immediately adjust lids. Seal and process in a boiling-water bath for 10 minutes.
Green Tomato Pickles
1/4 bushel green tomatoes - peeled and quartered
4 large onions - cut up
2 large green peppers - cut into large squares
2 large red bell peppers - cut into large squares
1 teaspoon black pepper
4 cups cider vinegar
4 cups sugar
salt - to taste
6 long hot peppers
Prepare vegetables. Combine black pepper, vinegar, sugar and salt in large pot and bring to boil.
Combine tomatoes, green and red bell peppers and onions.
Put in large pot and return mixture to a boil.
Put 1 hot pepper in each jar. Fill each jar with tomato mixture. Seal and process 15 to 20 minutes in boiling water bath.
Dilled Green Tomatoes
5 pounds green tomatoes - small, firm
3 1/2 cups vinegar
3 1/2 cups water
1/4 cup canning salt
6 cloves garlic - or as needed
6 sprigs fresh dill - or as needed
6 bay leafs - or as needed
Wash & core tomatoes, cut into halves or quarters. Combine vinegar, water & salt in a large sauce pot; bring to a boil. Pack tomatoes into hot jars, leaving 1/4" headspace. Add 1 garlic clove, 1 dill sprig, and 1 bay leaf to each jar. Pour hot liquid over tomatoes, leaving 1/4" headspace. Adjust caps. Process 15 minutes in boiling water bath.
posted on November 28, 2000 05:00:49 PM
Oooh! A website! Thanks hellcat! I'll look at that next.
UpInTheHills: Yes, these pickled tomatoes were green and quite firm. They were big old tomatoes, too, not cherry sized.
McJane: McThanks!!! If only I could find some green tomatoes now! I do live in California but I don't think I could coax tomatoes into fruition in this weather---although I do have some tomato plants still as sturdy as ever. No fruit since October though.
posted on November 28, 2000 05:12:29 PM
Well, you'll have your choice of which to try.
*****************
Green Tomato Pickles
10 pounds green tomatoes
2/3 cup salt
1 1/2 quarts water
5 pounds white onions
1 quart vinegar
1 cup sugar
2 Tbsp white mustard seed
2 Tbsp celery seed
Wash and slice tomatoes. Peel and slice onions. Place tomatoes and onions in large crock in alternate layers. Sprinkle each layer with salt. Cover with plate. Weight down. Let stand overnight. Drain. Add 2 cups vinegar and 2 cups water. Heat to boiling. Drain. Add 2 cups vinegar, 4 cups water, sugar, celery seed and mustard seed. Boild slowly, stirring occasionally, 30 minutes.
******************
Well, good grief, it doesn't say what you are supposed to do with 15 pounds (more or less) of pickles now that you've got them. This is an old recipe, so maybe they just left them in the crock.
Someone wrote in pencil beside this recipe that they are good though.
