Looks like a bunch of chow chow to me wish I could
get that far now will be coming that way in 2 weeks
tree

My mother would store hers in a cold closet layered in newspapers and let them ripen. She also fried them green.

I just edited to say I was born in Checotah. My orig birth place is under Eufaula Lake.

This post was edited by EmmaR on Thu, Nov 6, 14 at 23:48

Well I got them taken care of. Did pickles and fried the left overs and froze them. lol

It's to late now but you can set them in a box /bucket in a corner somewhere and some of them will go ahead and turn red though not as good as vine ripe. But you got the best of it with the pickles. I prefer the sweet pickles over the dill. It has been several years since I made tomato pickles but I put a little cinnamon in the last batch that I made. Or you can still fry the frozen ones like okra with a cornmeal batter.

Oh, I wish I had seen this when they were still available - I make a green tomato "mincemeat" that my husband loves. Only had enough green tomatoes (from two volunteer plants that sprouted in July!) for three pies.

Maybe this next fall, I'll have more. The fried green turned out better than I thought. They heat up pretty good.