elizabeth_mn (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
elizabeth_mn) wrote2014-09-21 04:50 pm
elizabeth_mn) wrote2014-09-21 04:50 pm
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Historical Food Fortnightly #8: Green Tomato Pickles
Update below: we tasted them!
The Challenge: 8. In a Jam (Or Jelly or Preserve) September 7 - September 20
It’s harvest time in the northern hemisphere, and springtime in the southern hemisphere. Make something either to preserve that produce that you’re harvesting, or replenish your supply after the winter! Fruit and vegetable jams, jellies, and preserves are the focus!
The Recipe: Laura Ingalls describes green tomato pickles, so I got the idea from her books. The recipe is from National Cookery.
The Date/Year and Region: USA, 1870s
How Did You Make It: I started with a few green tomatoes from the garden than were "ready to ripen," as the recipe suggests. You can see the three on the right have a slight pink/yellow blush, while the ones on the left are totally green.
I sprinkled some kosher salt over them. . .
And poured boiling water to cover.
After a few hours, they had cooled, and I took off a few scraggly bits of skin and chunked them up. I fail at being smart because I could not figure out what it meant to slice them "transversely." I added some thinly sliced onion and packed them in a jar.
I heated a mixture of white and cider vinegar and a little water with the spices, which did not want to to dissolve in. A little clove goes a long way, so I just used a teeny sprinkle.
And poured the hot vinegar over. Now I just wait!
Time to Complete: Actual work time, about 20 minutes, but they had to sit for a few hours and it will take a few more days before they are ready to eat.
Total Cost: Salt and vinegar, a few spices. . . less than a dollar.
How Successful Was It?: Updated! I hate to say it, but these were straight-up nasty. I really didn't know what I expected, but. . . not this. The clove gave a hint of sweetness but there isn't much salt taste to balance; the vinegar and onion packed a strong punch, and all together it's just icky. The texture is chewy, still a little tomato-ey but mostly I just felt like I was still chewing it for a really long time after I wanted it to be over.
My husband said he liked them though, so who knows?
How Accurate Is It?: I didn't have a pickling crock so I used a glass jar.
The Challenge: 8. In a Jam (Or Jelly or Preserve) September 7 - September 20
It’s harvest time in the northern hemisphere, and springtime in the southern hemisphere. Make something either to preserve that produce that you’re harvesting, or replenish your supply after the winter! Fruit and vegetable jams, jellies, and preserves are the focus!
The Recipe: Laura Ingalls describes green tomato pickles, so I got the idea from her books. The recipe is from National Cookery.
The Date/Year and Region: USA, 1870s
How Did You Make It: I started with a few green tomatoes from the garden than were "ready to ripen," as the recipe suggests. You can see the three on the right have a slight pink/yellow blush, while the ones on the left are totally green.
I sprinkled some kosher salt over them. . .
And poured boiling water to cover.
After a few hours, they had cooled, and I took off a few scraggly bits of skin and chunked them up. I fail at being smart because I could not figure out what it meant to slice them "transversely." I added some thinly sliced onion and packed them in a jar.
I heated a mixture of white and cider vinegar and a little water with the spices, which did not want to to dissolve in. A little clove goes a long way, so I just used a teeny sprinkle.
And poured the hot vinegar over. Now I just wait!
Time to Complete: Actual work time, about 20 minutes, but they had to sit for a few hours and it will take a few more days before they are ready to eat.
Total Cost: Salt and vinegar, a few spices. . . less than a dollar.
How Successful Was It?: Updated! I hate to say it, but these were straight-up nasty. I really didn't know what I expected, but. . . not this. The clove gave a hint of sweetness but there isn't much salt taste to balance; the vinegar and onion packed a strong punch, and all together it's just icky. The texture is chewy, still a little tomato-ey but mostly I just felt like I was still chewing it for a really long time after I wanted it to be over.
My husband said he liked them though, so who knows?
How Accurate Is It?: I didn't have a pickling crock so I used a glass jar.