Thanks Gen, for the recipe. I don't have a Hush Puppy by my house. Does this taste anything like Chow-Chow?   Joy From: Vicki Salvoni <[email protected]> To: "[email protected]" <[email protected]> Sent: Thursday, October 18, 2012 6:07 PM Subject: Re: [ARIZARD] Off subject: Green Tomato Pickles They sell this by the jar at Hush Puppies...very good and never had a problem. ________________________________ From: Gen <[email protected]> To: [email protected] Sent: Wednesday, October 17, 2012 4:19 PM Subject: [ARIZARD] Off subject:  Green Tomato Pickles If it isn't too late already, I found this recipe, personally I wouldn't add the jalepenos, otherwise the recipe does remind me of those served at catfish restaurants as a side with the pinto beans and cornbread.  Let me know what you think. gen Green Tomato Pickles 6 quarts green tomatoes, cored, cut in half crosswise, then cut each tomato half into quarters. Measure after cutting up. 1 cup red bell pepper, cored, seeds and white membrane removed. Diced or chopped coarsely 1 cup jalapeno peppers, stems and seeds removed, chopped (wear rubber gloves) 8 cups diced or coarsely chopped onions 3/4 cup pickling salt 6 cups sugar 1 1/2 teaspoons mustard seeds 1/2 teaspoon celery seed 1/2 gallon white vinegar 1. Place tomatoes, onions, red bell pepper, jalapeno peppers in a large bowl. (Stainless steel, glass or plastic) 2. sprinkle salt over vegetables, mix lightly with hands. Let sit overnight; drain well. 3. bring to a boil the sugar, mustard and celery seeds and vinegar. 4. Add vegetables to boiling liquid; cook until tomatoes just change color. 5. put into hot sterilized jars, leaving 1/2 inch head space remove air bubbles and cap with hot simmered lids. Place in water bath canner, containing boiling water. When water returns to a rolling boil, process pints for 5 minutes and quarts for 10 minutes. Adjust for your altitude. Makes 13-14 pints. ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

I've never eaten chowchow, it's not something my folks ever canned. --- On Fri, 10/19/12, Joy DeSpain <[email protected]> wrote: > From: Joy DeSpain <[email protected]> > Subject: Re: [ARIZARD] Off subject: Green Tomato Pickles > To: "Vicki Salvoni" <[email protected]>, "[email protected]" <[email protected]> > Date: Friday, October 19, 2012, 12:03 PM > Thanks Gen, for the recipe. I don't > have a Hush Puppy by my house. Does this taste anything like > Chow-Chow? >   > Joy > > > From: Vicki Salvoni <[email protected]> > To: "[email protected]" > <[email protected]> > > Sent: Thursday, October 18, 2012 6:07 PM > Subject: Re: [ARIZARD] Off subject: Green Tomato Pickles > > They sell this by the jar at Hush Puppies...very good and > never had a problem. > > > > ________________________________ > From: Gen <[email protected]> > To: [email protected] > > Sent: Wednesday, October 17, 2012 4:19 PM > Subject: [ARIZARD] Off subject:  Green Tomato Pickles > > If it isn't too late already, I found this recipe, > personally I wouldn't add the jalepenos, otherwise the > recipe does remind me of those served at catfish restaurants > as a side with the pinto beans and cornbread.  Let me know > what you think. > gen > > > > > > Green Tomato Pickles > 6 quarts green tomatoes, cored, cut in half crosswise, then > cut each tomato half into quarters. Measure after cutting > up. > 1 cup red bell pepper, cored, seeds and white membrane > removed. Diced or chopped coarsely > 1 cup jalapeno peppers, stems and seeds removed, chopped > (wear rubber gloves) > 8 cups diced or coarsely chopped onions > 3/4 cup pickling salt > 6 cups sugar > 1 1/2 teaspoons mustard seeds > 1/2 teaspoon celery seed > 1/2 gallon white vinegar > 1. Place tomatoes, onions, red bell pepper, jalapeno peppers > in a large bowl. (Stainless steel, glass or plastic) > 2. sprinkle salt over vegetables, mix lightly with hands. > Let sit overnight; drain well. > 3. bring to a boil the sugar, mustard and celery seeds and > vinegar. > 4. Add vegetables to boiling liquid; cook until tomatoes > just change color. > 5. put into hot sterilized jars, leaving 1/2 inch head space > remove air bubbles and cap with hot simmered lids. Place in > water bath canner, containing boiling water. When water > returns to a rolling boil, process pints for 5 minutes and > quarts for 10 minutes. Adjust for your altitude. > Makes 13-14 pints. > > ------------------------------- > To unsubscribe from the list, please send an email to [email protected] > with the word 'unsubscribe' without the quotes in the > subject and the body of the message > > ------------------------------- > To unsubscribe from the list, please send an email to [email protected] > with the word 'unsubscribe' without the quotes in the > subject and the body of the message > > ------------------------------- > To unsubscribe from the list, please send an email to [email protected] > with the word 'unsubscribe' without the quotes in the > subject and the body of the message >