Friday, November 13, 2009

Fish-House Style Green Tomato Pickles

Thought some of you might have some green tomatoes and this recipe is good with pinto beans. It will also give you a chance to can something simple.


2 qts. quartered green tomatoes
2 c. chopped onion (might want to use onion rings) 3/4 c. chopped hot peppers (see
2 c. sugar
3 tbsp salt
2 c. vinegar
1 tsp celery seed
Put tomatoes, onions and hot peppers in large pan. Mix remaining ingredients and pour over tomatoes. Bring to a boil. Remove from heat immediately and put in hot, sterile jars and seal. (I place the lids in warm water and it seems to help with sealing.)

NOTE: For spicy but not hot pickles, reduce hot pepper to half (I used 1/4 c.) or less the amount called for and fill measure with chopped sweet peppers.

1 comment:

mandi said...

great recipe! i'd love to see more of your canning/preserving recipes and tips!