Tuesday, August 24, 2010

Loving Local: Yummy Green Tomatoes!

If you are lucky enough to have a garden or access to lots of green tomatoes you are rich indeed! The most obvious and simple way to fix green tomatoes is to fry them. Just slice them about 1/4” thick dredge in a mixture of cronmeal and cornstarch with a little onion powder added and fry in very hot oil. But there are many other wonderful things to do with them. This is an easy recipe for green tomato pickles and they are delicious!

Green Tomato Dill Pickles
Clean and cut into bite-sized pieces:
5 pounds of green tomatoes
Pack them into sterile jars and to each jar add 1 clove of garlic, a few slices of onion, 1 whole clove and 3-4 dill heads.
Place in a large pan:
1 quart of vinegar
1 quart of water
1/3 cup salt
sugar as desired
Simmer for five minutes then pour into the jars over the tomatoes.
Seal and process for 20 minutes. These are really delicious!!!
(This recipe is from my cookbook, Fry Bacon, Add Onions, my cookbook/memoir of growing up Pennsylvania Dutch. )

Grandma Valentine's Green Tomato Sandwich Spread
My Grandmother Valentine had a huge garden and every year she would make this with the leftover green tomatoes. She had this big cast iron food grinder that clamped on to the kitchen table and she would let me help her grind the vegetables. It was very pretty and delicious on turkey sandwiches especially.
Combine and let stand overnight:
2 qts. ground green tomatoes
1 pt. ground onions
2 each of red, yellow and green peppers, ground
½ cup salt
Next day drain the excess liquid and place in a heavy pot. Add:
1 pt. white vinegar and 2½ cups sugar
Bring to a boil and let simmer 20 minutes mak ing sure it doesn’t burn. Chill thoroughly then add 9 oz yellow mustard and 1 pint salad dress ing. Stir well and seal in jars.
(This recipe is from my cookbook, Fry Bacon, Add Onions, my cookbook/memoir of growing up Pennsylvania Dutch. )

Green Tomato Mincemeat
This is a fabulous old-time recipe worth growing green tomatoes for... why wait for them to ripen?
In a large,heavy pan combine: 3 quarts chopped green tomatoes, 1 1/2 quarts peeled, chopped green apples, 2 cups raisins, 1 cup currants, 1/2 cup diced candied lemon or orange peel, 1 tablespoon ground cinnamon, ½ teaspoon each allspice, ground cloves, and mace, 2 teaspoons salt, 3 cups dark brown sugar, firmly packed, ½ cup each vinegar and lemon juice

Bring to a boil and then reduce heat and let simmer until it is thick, dark and somewhat sticky. Ladle into sterile 1 quart jars and process in a deep water bath for 20 mins. It will also keep in the fridge for quite a long time.

This post is part of Loving Local, a blogathon to support Mass Farmers Markets, a non-profit that helps farmer's markets. The blogathon was the idea of Tinky over at In Our Grandmothers' Kitchens

Thanks for reading.


  1. What riches! Thanks, Kathleen.

  2. Recipes sound good but your story is genuinely creepy! Thanks.


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