Post by hasset on Jul 26, 2009 10:46:50 GMT -6
I collect old recipes and have never made these "olives" but if you folks have lots of tomato plants that will not finish producing when the weather gets cold, you may want to try to make these olives out of your small green tomatoes. The directions are not very clear, in my opinion. Some of you chefs may want to figure it out and if you do, let me know if they really taste like olives.
Olives out of green tomatoes:
You have to use green tomatoes no bigger "n a marble. Well, maybe a little larger. These make fine relishes with any sort of meal.
RECIPE
1/2 pound salt to 1/2 gal. water
1/2 gallon tomatoes, small and green
2 large onions
2 Tablespoons vinegar
Grape leaves
Dill heads
1 Tablespoon celery seed
1 Tablespoon ground mustard.
Brine tomatoes 5 to 6 days.
Add onions second day.
Drain in water twice.
Take mustard, celery and vinegar. Mix in 2 cupfulls water.
Put tomatoes, onions and other mixture into open vessel and run up to boiling point, then remove and cool at once.
Use old fashioned crock. Place grape leaves in bottom, then put in mixture, adding brine to stand even with tomatoes. Now spread dill on top. Last thing, spread rest of grape leaves on top. Seal lid after three days with paraffin wax..
Olives out of green tomatoes:
You have to use green tomatoes no bigger "n a marble. Well, maybe a little larger. These make fine relishes with any sort of meal.
RECIPE
1/2 pound salt to 1/2 gal. water
1/2 gallon tomatoes, small and green
2 large onions
2 Tablespoons vinegar
Grape leaves
Dill heads
1 Tablespoon celery seed
1 Tablespoon ground mustard.
Brine tomatoes 5 to 6 days.
Add onions second day.
Drain in water twice.
Take mustard, celery and vinegar. Mix in 2 cupfulls water.
Put tomatoes, onions and other mixture into open vessel and run up to boiling point, then remove and cool at once.
Use old fashioned crock. Place grape leaves in bottom, then put in mixture, adding brine to stand even with tomatoes. Now spread dill on top. Last thing, spread rest of grape leaves on top. Seal lid after three days with paraffin wax..
