Friend and reader Jane Peyton, author of the wild fun-ride, Callie London’s Vampire Adventures (When Push Comes to Shove), asked for this recipe, and I am nothing if not responsive to requests from friends and/or readers.
I’m particularly happy to have this recipe for three reasons: It’s a favorite of my husband’s. It’s his mother’s recipe. My copy is in her handwriting. She’s been gone for some years, but there’s nothing quite like food made from a private recipe written in the dear one’s hand to keep her memory green.
So, then, here is Mrs. Allen’s recipe for using up green tomatoes that you don’t want to fry, or are too small to fry.
- 1/2 gallon green tomatoes
- 1/2 gallon cabbage
- 1 hot pepper
- 1/2 cup salt
- 4 cups of cider vinegar
- 2 cups of water
Work the salt in. Let stand overnight or put in jars right away. Pack down tight. Leave lids loose.
Rinse and drain.
Combine remaining ingredients (add spices and a bit of sugar, if desired, according to Charlie’s sister Marilyn). Heat to boil. Simmer for 3 minutes. Pour over vegetables and seal.
Me, I would store the jars in the refrigerator if I didn’t put them through a canning bath.
A WRITING PROMPT FOR YOU: A character finds an old recipe in a handwriting they recognize and cooks it.