So after winning the pickle contest at the Pawtucket Wintertime Farmer’s market I found myself at Pippen Orchard to pick up some apples. I thought it would be nice to share with them that I had won with cukes I had picked up from them. Ray (the owner) was very excited, yet disappointed I had neglected to bring some of the award winning pickles. I promised to bring a jar the next time I came out to get apples. Our discussion of pickles brought us to his surplus of green tomatoes. He asked if I had ever made green tomato relish. I had never been in a position of having that many green tomatoes that I could can them. Though I would be happy to oblige if he had any.
Long story short, I became the proud recipient of 20lbs. of green tomatoes. I mean who am I to refuse free produce? This last weekend became the weekend of the green tomato.
I began with my trusty Ball canning and preserving book and perused the handful of green tomato recipes. I settled on a salsa verde, dill pickled tomatoes and a green tomato sweet hot dog relish (per Ray’s request). Day one was salsa and pickled. Apparently the relish must be salted over night to draw out a lot of the liquid.
Pre-brining the green tomatoes were really pretty. I haven’t tried them yet and am not sure what I’m going to do with all of this stuff, but I have all winter to figure something out.
At the end of it all I came out with 6 jars of Dill Pickled Tomatoes, 3 1/2 Pints of Salsa Verde and 12 half pints of relish. I don’t even like relish.