COSSAR'S PICKLED GREEN TOMATOES

2 pints tiny green tomatoes
1 1/3 cups vinegar
2/3 cup water
2 tablespoons dill seed
2 tablespoons salt
6-8 cloves garlic, peeled
4-6 small hot peppers

Fill 2 sterilized pint jars with green tomatoes that have been washed. Bring water and vinegar to a boil. Add spices, garlic, and peppers to the jars. Pour vinegar and water over tomatoes. Seal jars in water bath. Let jars stand upside down for about 24 hours. After about 7 to 10 days, they are ready to serve. Yields 2 pints.
(Use larger ones cut in wedges if tiny whole tomatoes not available.)

A more upscale recipe from Junior Auxiliary of Vicksburg, Mississippi, 1985, "Vintage Vicksburg," Wimmer Brothers (also reprints).

GREEN TOMATO RELISH

2 quarts green tomatoes, chopped
1 quart onions, chopped
1/2 cup salt
2 quarts cabbage, chopped
1 quart green peppers, chopped
2 hot peppers, chopped
1 medium head cauliflower, chopped
2 quarts vinegar
3 cups sugar
1 cup flour
1/4 cup dry mustard
1/4 cup tumeric
1 tablespoon celery seed

Sprinkle tomatoes and onions with salt and let stand overnight. Drain above mixture and combine well with other vegetables. Add a little vinegar to dry ingredients to make a paste. Add remaining vinegar and paste to vegetables. In a large saucepan bring relish to a boil. Reduce heat and cook slowly for 1 hour. Put into sterilized jars and seal with a water bath.
From "Vintage Vicksburg."

FRIED GREEN TOMATOES

2 medium firm green tomatoes
1 cup corn meal
1/2 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil for frying

Slice tomatoes 1/4-inch thick. Season corn meal with salt and pepper.
Dredge tomatoes in corn meal. Fry immediately in hot oil on both sides until golden brown
Drain on paper towels. Yields 4 servings
From "Vintage Vicksburg."
Superior to the "white Trash" recipe. This recipe works well with sliced okra, etc.