GREEN TOMATO PICCALILLI

GREEN TOMATO PICCALILLI

Makes about 4 pints.

This spicy condiment is a snap to make. Don't bother peeling the tomatoes; simply throw them in the pot. Some piccalilli recipes call for cabbage, but we like it better without.

• 1/2 c. kosher salt

• 1 quart (4 c.) water

• 1 quart (4 c.) green tomatoes, cored and chopped

• 1 red bell pepper, seeded and chopped

• 1 large onion, chopped

• 2 c. white wine vinegar

• 1 c. sugar

• 2 tsp. allspice berries

• 2 tsp. pepper berries

• A few whole cloves

Directions

Heat together the salt and water to make a brine. Combine the tomatoes, peppers and onion in a large pot, cover with the brine and allow to sit overnight.

The next day, drain off the water. Heat the vinegar and sugar in an enameled or stainless steel pot until the sugar dissolves. Meanwhile, tie the spices into a cheesecloth bag or put into a tea ball. Pour the vinegar mixture over the vegetables and bring to a boil. Add the spices and boil gently for 30 minutes.

Remove the spices and ladle the piccalilli into hot sterilized pint jars, allowing 1/2-inch headroom. Process jars in boiling water for 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down.

Calories19Fat0 gSodium73 mgSaturated fat0 g

Carbohydrates4 gCalcium4 mg

Protein0 gCholesterol0 mgDietary fiber0 g

Diabetic exchanges per serving: free food.

GREEN TOMATO MINCEMEAT

This spicy-sweet vegetarian mincemeat makes a wonderful, old-fashioned pie and is also good with grilled foods. You can peel the tomatoes by blanching them in boiling water first for a minute, then plunging them into ice water. The skin will pull off easily with a knife, but it's not necessary to do so.

• 6 c. chopped apples

• 6 c. chopped green tomatoes

• 4 c. brown sugar

• 11/3 c. cider vinegar

• 3 tsp. ground cinnamon

• 1 tsp. ground allspice

• 1 tsp. ground mace or nutmeg

• 1 tsp. freshly ground black pepper

• 2 tsp. salt

Toss together the apples and tomatoes in a large pot and drain well. Place them into a large kettle along with the brown sugar, vinegar, raisins, cinnamon, allspice, ground mace, pepper and salt.

Bring the mixture to a boil over high heat, then lower the flame and simmer, uncovered, for about 3 hours, stirring often.

Spoon the mincemeat into hot sterilized pint jars allowing 1/2-inch headroom. Process jars in boiling water for 15 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down.

Nutrition information per 1/4 cup:

Calories116Fat0 g

Carbohydrates30 gCalcium27 mg

Protein1 gCholesterol0 mg

Dietary fiber1 g

Diabetic exchanges per serving: 1 fruit, 1 other carb.

FRIED GREEN TOMATOES

This makes a terrific appetizer or side dish. Sometimes we eat them as an entrée with plenty of fresh corn and a big salad. (They're a bit messy but well worth the effort.)

• 3 medium green tomatoes

• Salt and freshly ground black pepper

• 1/2 c. all-purpose flour

• 1/4 c. milk

• 2/3 c. cornmeal

• 1/4 c. vegetable oil, divided

Directions

Cut the tomatoes into 1/2-inch slices and sprinkle with salt and pepper.

Place the flour, milk, eggs and cornmeal in separate low-sided dishes. Film a skillet with about 2 tablespoons of the oil and set over medium heat.

Repeat with the remaining tomato slices, adding more oil to the skillet as necessary. Season with salt and pepper before serving.

Nutrition information per serving of 6:

Calories160Fat10 gSodium21 mgSaturated fat2 g

Carbohydrates14 gCalcium19 mg

Protein3 gCholesterol36 mgDietary fiber1 g