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7 pints. We already ate 1/2 pint on our dinner last night- roast venison (pulled) cooked Mississippi style on a hoagie. We love this relish. It was a staple back in WV on hot dogs, burgers, side relish with BBQ's.. We used up almost all of our green tomatoes, remaining cabbage (we have one full head left). Great way to use all the late season 'stuff' from the garden.
Looks like we avoid a frost for now but with days in the high 40s-mid 50s and nights in the high 30s to low 40s things will be slowing down to a crawl.
7 pints. We already ate 1/2 pint on our dinner last night- roast venison (pulled) cooked Mississippi style on a hoagie. We love this relish. It was a staple back in WV on hot dogs, burgers, side relish with BBQ's.. We used up almost all of our green tomatoes, remaining cabbage (we have one full head left). Great way to use all the late season 'stuff' from the garden.
You inspired me to make some.
Of course I had to buy cabbage, cucumber, onion, and red pepper. Nevertheless we had our all-but-useless Lunchbox peppers AND a green tomato.
With the chance of a frost tonight my wife pulled up the last of her tomato plants. They were still producing, but not ripening. They would split before they got ripe.
Surprised they weren't ripening anymore, you're in AR? They were still ripening here with the heat. Not sure if they'll progress anymore though with highs in the 45-60F range. We're supposed to skate by without a frost though, for now...
Far better than I had hoped, thanks! Vinegary, but also a little sweet, a little heat.
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Wonder how gardens are doing. 