Green tomatoes
 

is there such a thing as too green?

I'm making my cousin's green relish recipe, yum yum.

I don't think so, but I would use the larger one's before they start turning. When the color begins to get a little lighter, then they would be just right.

thank you Eva. I was thinking of the cherry tomatoes specifically, but he does have two standard plants.

I use the most green tomatoes that I can find and make pickled green tomatoes. The big ones I cut into quarters and
the smaller ones I leave whole. I don't process them. I put them into the jars with the spices and pour the hot liquid over them and refrigerate. They last forever if you don't eat them first. You need to have another refrigerator just for items
like this. We have one of those college dorm tiny fridges just for this purpose. I have used all kinds of tomatoes to pickle.

Oh, mmmmmmm! Green tomato relish. What a treat. I can't think of eating roast beef without green tomato relish.

Totally green tomatoes make the best relish. I used to make it, and if there was even the slightest bit of pink on the tomatoes, it changed the taste. I made the relish the same day the tomatoes were picked, because they start to turn pretty fast.

So where's the recipes? Let us see!!

I'm going to get the ingredients I don't have today, 12 green peppers and 6 red peppers, and a head of cabbage. Anyone priced red bell peppers lately? The one I bought last week was over two dollars.

I use my relish for hotdogs

I usually wait until the end of the season and pick all the green tomatoes left before a frost. I make pies, relishes, and green tomato mincemeat. No one ever guesses the main ingredient! Aren't they great?

I've never used them before, we usually only have enough for eating out of hand, but this year he has 3 plants so there is more than enough :)
I don't think I've ever been in a farm home though in September or October that didn't have green tomatoes everywhere