Late season green tomato's

[CAPT BRAD]

Anybody have a clue what to do with these. I have about 3/4 of a bushel left on the vine and hate to let them go to waste. I have already done the relish thing, but was hoping to find a way to preserve them for frying. Thanks.

Good Luck. Capt Brad.

[chef#1]

HEY CAPT,

MY FAVORITE WAY TO EAT GREN TOMATOES IS FRIED. IF YOU HAD A DEEP FREEZER THAT IS VERY COLD YOU CAN SLICE THE TOMATOES WHILE THEY ARE RAW AND FREEZE THEM INDIVIDUALLY. THEN WHEN YOU WANT SOME SLICES JUST TAKE THEM FROM THE FREEZER.

FIRST MAKE A SEASONED FLOUR:

2LBS FLOUR
1/2 CUP OLD BAY SEASONING
1/2 CUP KOSHER SALT
1/2 CUP GROUND BLACK PEPPER
1/4 CUP GARLIC POWDER

MIX ALL TOGETHER

NOW MAKE A SEASONED EGG WASH

5 EGGS BEATEN
1/2 CUP WATER
SALT AND WHITE PEPPER

TAKE FROZEN SLICES OF GREEN TOMATOES PLACE IN SEASONED FLOUR THEN EGG WASH THEN BACK IN SEASONED FLOUR.

PAN FRY THEM IN A CAST IRON SKILLET UNTIL GOLGEN BROWN THEN FINISH IN OVEN IF STILL FROZEN IN THE MIDDLE. NOW ENJOY.

THESE ARE ALSO GOOD WITH A BIT OF TABASCCO OR SALSA.

HUNT ON HUNT HARD EAT WELL

I AM WORKING ON HORS.

[cyclone]

Not for frying, but I pickle mine. Makes wonderful slices to put on a venison burger or diced up for salads.

Stuff all the green tomatoes that you can into a 1 gal pickle jar. Use large ones and fit the smaller ones in between. Pour in 1.5 bottles of zesty Italian dressing (oil/vinegar type definately not creamy). You can put in some hot banana peppers, fresh or, I prefer Bell View already pickled and sliced. Put in some pepperonchinis, olives or whatever you like...fill the rest of the bottle with water screw the lid on and shake well by inverting many times...

Set this jar in the basement and shake it up once a day for about a week, then weekly mixing is all that is needed. Loosen the lid so that the mixture can breath and it will begin to work in a few weeks. You'll see small bubbles of CO2 rising. The smaller ones will pickle faster and will be done in about a month. The larger ones take at least 3 months...I make mine in Oct. and break into them in late Jan..

MMMMMMmmmmmmm....

~Will Hunt For Food~

[Who]

Wrap them in newspaper an put them in a box check on them daily and remove the ripe ones for what ever. They will ripen.

Rick

Bad officials are elected by good citizens who do not vote.

[rbduck]

I make mine into &quot;dill pickled green tomatoes&quot;. Got the recipe if you like. Same as dill pickles.<img src=icon_smile_tongue.gif border=0 align=middle>

Ron<img src=icon_smile_big.gif border=0 align=middle>