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Pickled Green Tomato Relish

post #1 of 11
10/10/08 at 3:29pm
Thread Starter 
So a couple of days ago, my friend called to say that they were picking all their tomatoes, including the green ones, and did I want some? She knows we like fried green tomatoes. I hurried on over, only to find that the green ones were much too small to bother frying. Still, she had no one else to share them with, and had no idea what else to do with them.

I brought them home, and decided to make relish.

National Center for Home Food Preservation | How Do I? Pickle

It wasn't difficult, but it is time consuming. Instead of the pint jars, I used the half pint size. I wish you all could try some. It turned out great!
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post #2 of 11
10/10/08 at 3:53pm
If you get more small ones, you can also pickle them whole. And I've made jam/preserves with them, too, flavored with chopped lemongrass! :lips:
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post #3 of 11
10/10/08 at 4:43pm
At one of the places I worked we used to serve pickled green cherry tomatos in some cocktails. I believe they called them Tomolives
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post #4 of 11
10/11/08 at 4:24pm
I always used to love howards pickalilly (that's sure to be spelled wrong) and in italy, of course, i couldn't find it. I tried a recipe for green tomato relish (with brown sugar, spices, etc) and it was perfect. The only way i like hamburgers or hot dogs is with this relish.
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post #5 of 11
10/11/08 at 5:16pm
Thread Starter 
piccalilli :lips:
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post #6 of 11
10/12/08 at 12:20am
Hard for me to have a ham sandwich without it!!!!
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post #7 of 11
10/12/08 at 6:57am
and to think i pride myself on my spelling. thanks
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post #8 of 11
10/12/08 at 2:49pm
I know this advice is too late now, but try it next year. If you only have tiny green tomatoes, just cut them into wedges, or even in half if they're really teeny, and fry them as usual.

When we pulled up the tomatoes at the end of the season this year, that's how I fried mine up. Oh, we had such a feast!
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post #9 of 11
10/13/08 at 11:21am
I have a hard time imagining frying a tomato, at least deep frying - is that what fried green tomatoes are? deep fried?
tomatoes are so watery, don't they spatter all over the place?
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post #10 of 11
10/13/08 at 1:44pm
Thread Starter 
I select the greenest tomatoes for frying. The firmer the better. In fact, the ones I use can even be described as hard. So this is when they are fully grown, but still in the greenest stage. The flesh is not watery. There is just enough moisture for the flour to stick, then they are dipped into egg/water mixture, and then into crumbs. Fully breaded, they do not sputter when placed into the oil. Mine are not deep fried. I do them in about a half inch of oil in a deep skillet, browning first one side, then turning to do the other. I drain them on paper towels laid on top of several layers of newspaper. Season while still hot.
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post #11 of 11
10/13/08 at 2:11pm
thanks, amazingrace - i can find green tomatoes of every level of maturity or greenness at the markets here, so i'm going to try it.
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