Piccalilli
1 qt green tomatoes, chopped
2 medium red peppers (seeded and chopped)
2 medium green peppers (seeded and chopped)
2 large onions, peeled and chopped
1 small head cabbage (shredded) or 2 cups cucumber, chopped
1/2 cup salt
3 cup cider vinegar
2 cup brown sugar
3-inch stick cinnamon
1 tsp whole cloves
1 tsp whole allspice
1 tsp mustard seeds
Combine all the vegetables and the salt and let stand overnight.
In the morning, drain the vegetables pressing out the juice. Add the
vinegar, sugar and the spices, tied in a bag; bring to a boil and simmer
until the vegetables are clear and the syrup is thickened.
Discard the spice bag and seal the piccalilli in hot jars. Makes 8 pints.

"kalanamak" > wrote in message
...
> Tank wrote:
>>
>> I have dozens upon dozens of green,
>> unripend tomatoes on the vine. There
>> are cherry tomatoes, beefsteaks, roma,
>> and one other type. I just planted a long
>> row of different plants along the fence,
>> and was rewarded in abundance.
>>
>> But, the plants went in late. 2nd week of
>> June. I got lots & lots of red tomatoes,
>> but lately, the cold central Ohio weather
>> has put a stop to that.
>>
>> But, the vines are full of tomatoes! Are
>> they a total loss? Can they be ripened
>> off the vine? Can green tomatoes be used
>> for anything good? Any suggestions would
>> be great!
>>
> If they aren't too immature, put them on the window ledge and some will
> ripen. If they don't:
> Slice dip in beaten egg, then cornmeal, then panfry in corn oil. Eat
> with cocktail sauce.
> Yum