South Arkansas here. We love our fish frys down here. Its not a very good meal without those pickled sweet green tomatoes!! So glad I ran across this recipe!!! Thank you!
iam going to try this recipe tomorrow. looks like a keeper. I can a lot, in Maine and lost granny's green tomato pickle recipe. She didnt come down to breakfast one morning years ago, she died, and she never ever wrote down a recipe. She didnt have measuring spoons or cups either . But everything she made was tasty. thank you for this recipe & video.
I needed this! I from Arkansas and have been CRAVING THESE. I grabbed my tomatoes from the garden yesterday, am grabbing Celery seed in the morning and am trying your recipe! It’s gonna be SOOOO hard to wait 3 week!
I'm extremely hapoy that I found this recipe. My favorite restaurant in Arkansas is Catfish Hole in Fayetteville. And this is my all time favorite item. Thank you for the video and recipe.
I’m glad you called them fish house pickles, as that is where I first experienced them. I noticed you did not use any sugar, but it is on recipe. I remember them being a little sweet. 🧡
I love I have found this recipe. When you said the recipe came from a catfish restaurant ...Wow..especially from the south. When we lived in Las Vegas (for many, many years) our favorite place to eat was this restaurant that served catfish and crab legs . OMG the green tomato relish served was to die for..like you I could just eat it and keep going..I hear you on that one :)). Being originally from Texas as child...I guess that's were my taste buds live. I searched forever to make a copy cat recipe and finally came up with one. Yours hits right on..they did use white onion and loved the touch of jalapeños.
The Hushpuppy Restaurant in Texarkana Arkansas had some delicious relish. I think you have the best one thats close to my memory of relish. Just bought 10 pounds of green tomatoes today. Will try this one. Thank you do much.
@@carolynmoody9460 when I have more green tomatoes, I will absolutely do a green tomato pie video. I have added it to my list of things to do for next season, so I don't forget!!
I have been looking for this recipe as it is time to close the greenhouse. Boy, do I understand portion control on things I really like. Can I use part water because I do not care for that much vinegar? I was reading of the full recipe and it says 3 Tbs ACV is that supposed to be 3 cups?
4 large green tomatoes, chopped 1 medium onion, chopped or sliced 1/2 jalapeno pepper, chopped (may sub other hot peppers) ½ red bell pepper, chopped 1/4 cup sugar 3 cups apple cider vinegar 1 tsp. salt 1/8 teaspoon celery seed Combine ingredients in a large cooking pan and bring to a boil. Let simmer for about 5 minutes. Ladle into hot, sterile jars, wipe lip edge of jars, screw on hot, new jar rings and flats and finger-tighten. Place jars into a boiling water bath, with at least 1 inch of water above the jar lids. Bring to a boil and keep slowly boiling for 15 minutes (for pints, 10 minutes for half-pints; if you are above 1,000 ft. elevation, increase processing time accordingly). Remove and cool on a towel. Don't tinker with the lids, they will seal in 30 minutes or so. Let cool overnight then label and store in the pantry. These are best after the flavors have matured, about 2 weeks or more, and will keep for one to two years in the pantry.
South Arkansas here. We love our fish frys down here.
Its not a very good meal without those pickled sweet green tomatoes!! So glad I ran across this recipe!!! Thank you!
iam going to try this recipe tomorrow. looks like a keeper. I can a lot, in Maine and lost granny's green tomato pickle recipe. She didnt come down to breakfast one morning years ago, she died, and she never ever wrote down a recipe. She didnt have measuring spoons or cups either . But everything she made was tasty. thank you for this recipe & video.
I am going to try this tomorrow,,end of tomatoes,,I at something like this in Arkansas,I hope their the same delicious pickle
Wowzer this is gonna be delicious!
Arkansas here to, so glad I found this. All the catfish restaurant close have closed. Most definitely will b making. Thanks for sharing.🙏💞
I was in Russellville in June, and was able to go to Brown's Catfish... It was soooo good. I did not reallize how much I had missed it!!
I've been looking for these. Thanks for the recipe.
What size are your jars? Thank you for sharing your recipe and video.
Thanks for this recipe. How many pint jars does this make
I needed this! I from Arkansas and have been CRAVING THESE. I grabbed my tomatoes from the garden yesterday, am grabbing Celery seed in the morning and am trying your recipe! It’s gonna be SOOOO hard to wait 3 week!
I am from Arkansas too!! I grew up North of Russellville, near Lurton. I live in Cleveland, OH area now, but am retiring back home in a few years.
Arkansas too! Near Greers Ferry Lake!
I'm extremely hapoy that I found this recipe. My favorite restaurant in Arkansas is Catfish Hole in Fayetteville. And this is my all time favorite item. Thank you for the video and recipe.
Ohmjeeeeze, these look and sound delish!!!! Can't wait to try this! Thanks for all you do! ♡♡♡
I LOVE THESE!! They are so tasty!! I really hope you like them!!
Definitely going to try these!
They are so good!!! I hope you enjoy them!!
great recipe, thanks
My pleasure 😊 One of my favorites!
I’m glad you called them fish house pickles, as that is where I first experienced them. I noticed you did not use any sugar, but it is on recipe. I remember them being a little sweet. 🧡
I love I have found this recipe. When you said the recipe came from a catfish restaurant ...Wow..especially from the south.
When we lived in Las Vegas (for many, many years) our favorite place to eat was this restaurant that served catfish and crab legs . OMG the green tomato relish served was to die for..like you I could just eat it and keep going..I hear you on that one :)). Being originally from Texas as child...I guess that's were my taste buds live.
I searched forever to make a copy cat recipe and finally came up with one. Yours hits right on..they did use white onion and loved the touch of jalapeños.
I am so glad you liked it!! This is a staple condiment for me now.
We love the Catfish Hole!
The Hushpuppy Restaurant in Texarkana Arkansas had some delicious relish. I think you have the best one thats close to my memory of relish. Just bought 10 pounds of green tomatoes today. Will try this one. Thank you do much.
oh how I wish I'd seen this sooner!!! I had alot of green tomatoes I let go of!! you can only eat so many fried.. Blessings
They also make great "apple" pie (YES, REALLY) and relish or green salsa.
@@FyreflyesFollies APPLE PIE!!! YOU HAVE GOT TO MAKE A VIDEO!!!
@@carolynmoody9460 when I have more green tomatoes, I will absolutely do a green tomato pie video. I have added it to my list of things to do for next season, so I don't forget!!
Do u not put sugar
How many jars did you get with this recipe?
I have been looking for this recipe as it is time to close the greenhouse. Boy, do I understand portion control on things I really like.
Can I use part water because I do not care for that much vinegar? I was reading of the full recipe and it says 3 Tbs ACV is that supposed to be 3 cups?
Yes and yes. I corrected the recipe... but yes, you can cut the vinegar with water, or use regular vinegar if you prefer.
That looked like A lot more than 1 t?
Where is recipe? Would like to print off....thanks!!
if you click on "see more" in the video description you can get the whole recipe.
4 large green tomatoes, chopped
1 medium onion, chopped or sliced
1/2 jalapeno pepper, chopped (may sub other hot peppers)
½ red bell pepper, chopped
1/4 cup sugar
3 cups apple cider vinegar
1 tsp. salt
1/8 teaspoon celery seed
Combine ingredients in a large cooking pan and bring to a boil. Let simmer for about 5 minutes.
Ladle into hot, sterile jars, wipe lip edge of jars, screw on hot, new jar rings and flats and finger-tighten. Place jars into a boiling water bath, with at least 1 inch of water above the jar lids. Bring to a boil and keep slowly boiling for 15 minutes (for pints, 10 minutes for half-pints; if you are above 1,000 ft. elevation, increase processing time accordingly). Remove and cool on a towel. Don't tinker with the lids, they will seal in 30 minutes or so. Let cool overnight then label and store in the pantry. These are best after the flavors have matured, about 2 weeks or more, and will keep for one to two years in the pantry.
You didn't add sugar (which is in the recipe), because you simply prefer them without?