End of season greens

[ScottinAtlanta]

It is always sad to pull those tomato plants at the end of the season, and harvest the last few pounds of green fruit. Not sure what I will do with these green tomatoes - anyone have a good relish recipe?

[Father'sDaughter]

If you're a fan of Fried Green Tomatoes, there was recently a thread on here with instructions for preparing and freezing them. Reports were that you could pull a few out of the freezer and fry them up, and you'd never know they were frozen. I didn't get enough of a crop to try it this year, but there's always next year....

[ScottinAtlanta]

I am, but these are too small for a proper slice. Pickling, relish?

[PNW_D]

They will ripen Scott - just lay them flat, single layer on a piece of newspaper - a nice addition to salads in December .........

[ScottinAtlanta]

I will do that, PNW. Thanks.

[KarenO]

green tomato mincemeat for Christmas. yum! its delicious and you would never know it has any green tomatoes in it
Karen

http://www.bernardin.ca/pages/recipe...51.php?pid=523

[green_go]

I recommend “Armenian Pickled Green Tomatoes”.
I am giving you the original recipe, but you can modify the amount of ingredients (especially hot peppers!) to fit your taste:
For
5 kg of green tomatoes
15 hot peppers (too much for me – something like 5 was more than enough for my taste)
3 large heads of garlic
5 bunches of parsley and/or cutting leaf celery (not celery stalks! Leaves only)

Parsley/celery, hot peppers and garlic cut thinly (you can use a meat grinder or a food processor).
Place green mixture in a bowl and add white vinegar to it just to barely cover the mixture and leave for 24 hours.

Using sharp knife, cut green tomatoes through the center (along the equator line), but not all the way through – cut approximately by 2/3, two halves should still be attached, fill the opening between two halves with generous amount of greens-garlic-pepper mixture and place tomato in a container (I am using 10-litre pickling glass jar from Home Hardware store). Do not discard the remaining vinegar!

Make a brine: 5 liters of cold water + 1 cup of kosher salt + remaining vinegar (where the green mixture was marinated) - mix well until salt is dissolved and pour over the tomatoes, so they are completely covered. Put a lid on the jar and let it pickle for about 2 weeks in cool place. In 2 weeks, they are ready to eat. They can be consumed over several months if kept in cool frost-free place.

[pdxwindjammer]

I make green tomato salsa verde or green tomato chutney with mine.

[Cole_Robbie]

This stuff makes great fried green tomatoes.