It seems that as the weather turns cooler, my eye turns to the color red.
Red autumn jackets keeping the surprise snow off our shoulders.
Green tomato relish, saving the last fruits of the summer season.
Mystery socks, knit is shades of red.
Oooh, may I request your green tomato relish recipe?! I have plenty of green beefsteak ‘maters with which to work, and I have been wondering how to make such a relish…
1 quart chopped cabbage
1 quart chopped green tomatoes
2 sweet red peppers, chopped
2 sweet green peppers (chopped)
2 large onions (chopped)
1/4 cup salt
1.5 cups vinegar (5% acidity)
1.5 cups water
2 cups firmly packed brown sugar
1 teaspoon dry mustard
1 teaspoon turmeric
1 teaspoon celery seed
Mix the vegetables with the salt and let stand overnight. Next morning drain and press to remove all liquid possible. Boil vinegar, water, sugar, and spices 5 minutes. Add the vegetable mixture. Bring to a boil. Pour into sterilized jars to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 5 minutes. Yield: 6 pints.
We doubled the recipe and got 10 pints + a bit. It’s tasty, but a bit on the sweet side. If you like, the pamphlet I have also has recipes for green tomato sweet pickles and green tomato dill pickes (Kosher style).
oh yum– i want some…
Oh, thank you! Now I won’t fret over the big pile of greenies out in the kitchen…
Red! I love red! I’m wearing red today! But I usually do, when I get a haircut/color/blow-dry. Because then I can be, in my friend Jennie’s words, “fancy and red.”
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