Green tomato pickles
Have three pints of green tomato pickles sitting on a towel on the
counter cooling down. Took four pounds of green tomatoes to make the
three pints. Used the recipe for sweet cuke pickles in SETP, first
edition, worked fine. Now if we get a frost, which we didn't last night,
we won't lose the tomatoes. Still have a few on one plant that we
covered last night, appears to have made it okay.
I used Pickle Crisp in these, now they will sit on a shelf in the pantry
for three weeks before we try them. Has been several years since I made
green tomato pickles, anxious to see how they turn out.
We have a ten-quart bucket of kumquats sitting on the counter. I will
wash them in the big colander and then we will let them air dry on a
couple of old towels. The biggest pain in making kumquat marmalade is
the slicing and taking out of seeds, this variety of kumquat has four
seeds to the fruit. Probably will pick another bucket this afternoon and
then make a very large batch of marmalade. Reminds me I need to pick up
ten pounds of sugar.
Pretty cool last night, this morning at dawn the temperature was 28F but
is supposed to rise the rest of the week. Possibility or rain this
coming weekend and we can surely use it.
We hope everyone had a good Thanksgiving and are looking forward to a
good Christmas. We, as usual, will celebrate with the descendants, just
waiting for one to spring forward and offer to host the soiree. I'm not
leaping up to volunteer anymore, it's time to pass the hard part over to
the young ones.
Re: Green tomato pickles
George....hope the frost didn't finish your tomatoes!......did you cut
the green tomatoes in slices or chunks for the pickles?.......what is
SETP?..........can't wait to hear how the pickles came out!...Carol
Re: Green tomato pickles
On 12/13/2011 12:43 AM, Carol S wrote:
> George....hope the frost didn't finish your tomatoes!......did you cut
> the green tomatoes in slices or chunks for the pickles?.......what is
> SETP?..........can't wait to hear how the pickles came out!...Carol
I used my Ronco slicer, much easier to cut same size slices that way.
SETP is the University of Georgia's canning and preserving book, So Easy
To Preserve. Well worth the money. Go here and scroll down to the bottom
of the page:
The pickles have Pickle Crisp in them so it is a three-week wait to try.
We've made pickled green tomatoes for over forty years and haven't had a
bad batch yet. I made this batch with sucralose, one brand name is
Splenda, the one we use is Kroger branded as Apriva. Have made fruit
preserves and sweet pickles with the sucralose for a few years now and
they taste just as good as the ones made with real sugar but don't
affect my blood glucose levels as much. You can find recipes in SETP for
using sucralose also.