Green tomato pickles

We made pickles based on Betty Crocker bread and butter pickles and this recipe.



10 lbs. green tomatoes - sliced 3/8 inch thick

3 cucumber - sliced 1/4 inch thick

3 Walla Walla onions - sliced 1/8 inch thick

6 c. vinegar

3.5 c. sugar

2 t. tumeric

2 t. celery seed

2 T. mustard - used mix of black and yellow seeds



Salt the tomatoes, cucumbers, and onions 4 hours. Drain liquid and rinse lightly. Start water boiling in canner. Sterilize jars 10 min. While jars are sterilizing heat vinegar, sugar, and spices. Once vinegar is boiling add the veggies, return to boil. Pack hot pickle mix into hot jars, top off with vinegar. Boiling water process 10 min. Made 11 pints.

We made 2 batched of vinegar and processed half of the pickles at a time which meant we could pack 6 pints at a time which is one processing load for our canner.

Green tomato salsa

Alright this is more of a record for us for next year. One jar of salsa didn't seal-the lid was flawed from the get go but we tried anyway- which has allowed us to sample fully processed salsa. It's great, really really good heat and flavor if I don't say so myself.



20 c. chopped green and partially ripe tomatoes (~12 lbs)

6 c. finely chopped onions (2 Walla Walla, 3 regular yellow)

14 fire roasted Serrano peppers

1/2 bulb garlic

2/3 can chipotles with sauce

1/3 c. cumin seed

1/4 c. salt

1/4 c. pepper

1 T. coriander

4 c. lime juice

1/2 - 1 c. cider vinegar



We ran the onion, garlic, and peppers through the food processor for a fine chop. Then cooked the tomatoes, onion mix, and spices for approximately 45 min. Just before we started packing the sterilized jars, we added the lime juice and vinegar because I was afraid to cook off the acidity. Process the jars in boiling water canner 15 min at sea level. Made 13 and a bit pints.

We're still working on a name for the salsa and label design.