I am looking for a recipe for Green Tomatoe Relish. It used to be served at a restaurant called 'Catfish King'. It DOES NOT contain cabbage. It contains green tomatoes, onions, and various spices. It's a little bit sweet and a little bit spicey. It is not the recipe called Piccalillie.
Found tow recipes that claim to be it. I have never heard of Catfish King so not sure if it is correct. I also did not compare the two against each other.
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#1:
Ingredients
* 2 gallons (or) 16 cups green tomatoes, cut in pieces
* 1 qt. (or) 4 cups Onions, peeled and chopped
* 2 cups jalapeno peppers, seeded and chopped
* 1/2 gallon (or) 4 cups white vinegar
* 6 cups sugar
* 1 cup salt
Directions
Mix all together. Bring to a boil in a large pot. Fill canning jars, seal. Put into a water bath. Do not overcook.
Source: this is the recipe that I had asked for and want to thank all that answered. I came to find out this is the one I was looking for and my neighbor happened to have it. This is like you get at Cat Fish King. Hope everyone likes it as much as we do.
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#2
Subject: catfish king recipe
Date: Wednesday, March 18, 2009 10:11 PM
Hi Phaedrus,
There is a little chain of catfish restaurants in Texas called David Beard's Catfish King
(although the Beard name seems to be missing now, so he probably sold them). They have
very good green tomato relish and here's a copycat recipe for it. Note: the tomatoes
are cut in chunks, not diced, but the onions are diced. Now if anyone has their hushpuppy
recipe, I'd really like to have it:
Ingredients
a.. 2 gallons (or) 16 cups green tomatoes, cut in pieces
b.. 1 qt. (or) 4 cups Onions, peeled and chopped
c.. 2 cups jalapeno peppers, seeded and chopped
d.. 1/2 gallon (or) 4 cups white vinegar
e.. 6 cups sugar
f.. 1 cup salt
Directions
Mix all together. Bring to a boil in a large pot. Fill canning jars, seal. Put into a water bath.
Do not overcook.
Thank you so much!! As soon as my tomatoes start putting on I'm going to try this recipe. I'll let you know how it turns out! :)
I found this recipe and joined this group yesterday. Today I made the # 2 version. It turned out well with one problem....the directions call for a cup of salt. I think that is way too much and will cut it to 1/2 cup or less next time.
I'm going to dig out a recipe that my nan used to make, we call it pickle. The posh folk call it relish, and the posh firms charge twice for relish over pickle.
Cooking and eating is like hand in glove.
