Recipes

Green Tomato ChowChow

• 1 qt green tomatoes (stem and core removed) finely chopped
• 1 cup cabbage finely chopped
• 1 green pepper finely chopped
• 1 small hot pepper finely chopped
• 1/4 cup chopped onion
• 3/4 cup vinegar
• 1/2 cup sugar
• 1 tsp salt

Bring vinegar, sugar and salt to a boil. Add mixed vegetables to liquid. Simmer 20 minutes, stirring often. Remove from heat and cool. Place in airtight container and refrigerate. Serve cold.

Excellent condiment for hot dogs and burgers.

bostonplus.com

 

Green Tomato Salsa

Ingredients (measurements are approximate and not critical. Use what you have):

• 1 pound green tomatoes
• 1-2 red tomatoes
• 1 Serrano (or other) pepper, minced (seeds and all); use two if you like your salsa fiery
• 1/4 tsp cayenne (or more, as above)
• 1 small onion
• 3 cloves garlic
• Juice of 1/2 lime
• 1-2 tsp salt, to taste

Cut the fruits/vegetables into chunks; mince the chiles. Dump everything but the salt into a food processor and pulse until it’s chopped fine, but not pureed. Taste, correct seasoning. Transfer to a lidded bowl and allow to ripen at room temperature for an hour or so, then refrigerate. Keeps several days in the fridge.

Besides making a great dipping salsa (I like it with flour tortilla chips, but use what you prefer), this stuff would be fabulous with fresh seafood…

Cooking From the Market

Pickled Jalapenos

Ingredients:

• 1/2 pound jalapenos (about 8), stems removed, cut into 1/4 inch slices
• 2 medium carrots, cut into 1/4 inch rounds
• 1 1/2 cups cider vinegar
• 2 cups water
• 2 bay leaves
• 2 teaspoons coarse salt
• 1 teaspoon sugar
• 1/4 teaspoon whole black peppercorns

Place jalapenos in a large heatproof glass bowl. In a medium pot, bring carrots, vinegar, water, bay leaves, salt, sugar, and peppercorns to a boil over medium high. Reduce and simmer 2 minutes. Pour over jalapenos and let sit until cool, about 1 hour, using a small plate to keep jalapenos submerged if they float. To store, refrigerate in cooking liquid in an airtight container, up to 3 weeks.

Everyday Food

Blueberry Jam

Ingredients:

• 5 cups fresh blueberries (or 2-10 ounce bags of frozen*)
• 1/2 cup sugar
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon kosher salt

Directions:

1. In a medium saucepan, combine the blueberries, sugar, lemon juice, and salt. Mash with a potato masher or wooden spoon until the berries have released their juices.
2. Cook over medium-high heat, stirring occasionally, until the mixture has thickened, 18 to 25 minutes. Transfer to containers and refrigerate for up to 1 month, or freeze for up to 1 year

*If using frozen blueberries, cook berries for 2 to 3 minutes before mashing, then reduce the total cooking time to 15 to 17 minutes.

Real Simple

Zucchini Dill Pickles

Ingredients

• 1/2 cup white balsamic vinegar
• 2 tablespoons dill
• 2 medium zucchini (10 ounces), cut into 1/8-inch-thick rounds
• 2 teaspoons salt
• 2 teaspoons water

Whisk vinegar, dill, salt, and water in medium bowl until salt dissolves. Add zucchini. Let marinate 10 minutes, tossing often. Drain zucchini. Serve with Pork Tenderloin with Mustard Sauce.

(epicurious)

SLOW-COOKED PEAR AND APPLE BUTTER

Ingredients:

• 2 ½ pounds Bartlett or Anjou pears (about 5)
• 2 ½ pounds McIntosh or Gala apples (about 5)
• 1 cup packed dark brown sugar
• ½ teaspoon coarse salt
• 1 cinnamon stick

Preparation:

Peel, quarter, and core pears and apples. In a food processor, finely grate fruit (in batches if necessary), then transfer to a 5 to 6 quart slow cooker. Stir in brown sugar and salt, add cinnamon stick. Cover and cook on high, 4 hours.

Remove cinnamon stick and reserve. Transfer mixture to food processor (in batches if necessary) and process until smooth. Return to slow cooker, along with cinnamon stick, and cook on high, uncovered, until mixture is thick and browned, 4 hours. Discard cinnamon stick and let mixture cool. Transfer to airtight containers and refrigerate, up to 3 weeks, or freeze, up to 3 months.

Everyday Food Magazine

OVERNIGHT CHINESE DAIKON RADISH PICKLES

Ingredients:

• 1 1/2 cups chopped daikon
• 3/4 teaspoon salt
• 1 tablespoon rice vinegar
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon sesame oil (optional)

Preparation:

1. In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
2. Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours

allrecipes.com By: MARBALET

PICKLED BANANA PEPPERS

banana peppers, sliced in rounds

jalapeno or other chilis, finely chopped

onion, finely chopped

1/2 cup water

1 cup vinegar

1 cup sugar

Slice banana peppers and add to a clean jar(s) along with jalapenos and onions.

Mix together water, vinegar and sugar and bring to a boil.  Pour over pepper rings, jalapeno and onions packed in jar(s).

May be stored in refrigerator for up to 1 month. (if you don't eat them all right away:)

Submitted by H.J. - Lakeway, TX

GAZPACHO

Ingredients:
2 lb tomatoes, peeled, cored and seeded (about 6 medium)
1 lb cucumbers, peeled, seeded, chopped (about 2 medium)
1 cup chopped onion (about 1 large)
1 cup chopped green pepper (about 1 large)
1/2 cup chopped celery (about 1 stalk)
5 cups tomato juice
1/2 cup red wine vinegar
2 Tbsp hot pepper sauce
1 clove garlic, minced
1 tsp salt
1/4 tsp black pepper
7 (32 oz) quart freezer safe glass jars with lids and bands or plastic storage caps


Directions:
1.) Combine all ingredients in a large bowl.
2.) Ladle soup into clean jars leaving 1/2 inch headspace. Place lids and bands or plastic storage caps on jars. Twist on lids. Label.
3.) Freeze up to 1 year.

Note:  Makes about 6 pints

EASY REFRIGERATOR PICKLES

6 cups thinly sliced cucumbers

2 cups thinly sliced onions

2 1/2 cups sugar

1 1/2 cups cidervinegar

1/2 tsp. salt

1/2 tsp. mustard seed

1/2 tsp. celery seed

1/2 tsp. ground turmeric

In a glass or crockery bowl, alternately layer the sliced cucumbers and onions. 

In a medium saucepan, combine the sugar, vinegar, salt, mustard seed, celery seed and ground turmeric.  Bring to a boil, stirring just until the sugar is dissolved.

Pour the vinegar mixture over the cucumber-onion mixture:  cool slightly.  Cover tightly.  Refrigerate pickles at least 24 hours before serving.  After sitting for 24 hours, the pickles can be transferred to a different container, like Tupperware or jars with tight fitting lid.