Sweet Green Tomato Ketchup
This is my version of Mom's version of Granny's Green Tomato Ketchup! No sterilizing jars and canning...just eating and enjoying! Use this as a sidedish, or on potatoes or even with corn chips instead of salsa!
This is my version of Mom's version of Granny's Green Tomato Ketchup! No sterilizing jars and canning...just eating and enjoying! Use this as a sidedish, or on potatoes or even with corn chips instead of salsa!
I'm the creator of this recipe - which is actually really good - if you don't follow the instructions I wrote down. I definately reused the "saltwater" one time and it came out really nice - so I wrote it down- but never again has it turned out at all- so if you'd like to try this recipe - discard ALL salted water and it will turn out just fine!!! All Recipes will not let me edit the recipe - since it's already been published. Basically ignore the part that says "reserve 1/2 cup" - throw it all away and rinse rinse rinse the salt off!!! It also says Kosher salt - it should be Coarse salt - or Pickling Salt. Massive typo on my part. I like things to be fairly salty - but it's much easier to add a wee bit of salt at the end with a salt shaker to your own personal taste. My apologies to anyone who tried the original version that was published - believe me - I tried to edit it. It wasn't until now could we review our own recipes. Mistake 1 - Coarse Picking Salt not Kosher Salt Mistake 2 - Do not reserve any of the salt water Mistake 3 - I didn't emphasize how important it is to rinse all the salt off the vegetables. Mistake 4 - When it's time to drain everything - you can just use a plain 'ol collander over the sink.
Read MoreI'm the creator of this recipe - which is actually really good - if you don't follow the instructions I wrote down. I definately reused the "saltwater" one time and it came out really nice - so I wrote it down- but never again has it turned out at all- so if you'd like to try this recipe - discard ALL salted water and it will turn out just fine!!! All Recipes will not let me edit the recipe - since it's already been published. Basically ignore the part that says "reserve 1/2 cup" - throw it all away and rinse rinse rinse the salt off!!! It also says Kosher salt - it should be Coarse salt - or Pickling Salt. Massive typo on my part. I like things to be fairly salty - but it's much easier to add a wee bit of salt at the end with a salt shaker to your own personal taste. My apologies to anyone who tried the original version that was published - believe me - I tried to edit it. It wasn't until now could we review our own recipes. Mistake 1 - Coarse Picking Salt not Kosher Salt Mistake 2 - Do not reserve any of the salt water Mistake 3 - I didn't emphasize how important it is to rinse all the salt off the vegetables. Mistake 4 - When it's time to drain everything - you can just use a plain 'ol collander over the sink.
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