Green Tomato Dip
Great as a salad dressing, sandwich spread, or fresh vegetable dip.
Equipment: Boiling-water-bath canner; four 1-pint jars
Ingredients:
8 green tomatoes, washed and cored
4 red bell peppers, washed, halved, and seeded
4 large onions, peeled, cut in half
3 cucumbers, peeled, cut into chunks
1/2 cup pure granulated pickling salt
2 1/2 cups white wine vinegar
1 cup sugar
2 tsp. celery seed
1 tsp. dry mustard
1/4 tsp. freshly ground black pepper
1 tsp. mixed pickling spice
2 eggs
1/2 cup flour
3/4 cup vegetable oil
- Grind vegetables coarsely, using a hand-turned grinder or pulsating motions in a food processor, or chop by hand. Sprinkle with the salt.
- Cover and let stand at least 8-12 hours to allow the vegetables to "sweat".
- Drain vegetables and combine with 2 1/4 cups of the vinegar, sugar, celery seed, mustard, and pepper. Add the pickling spice tied in a cheesecloth bag.
- Pour vegetables and seasonings into a nonreactive saucepan. Cook, simmering over low heat for 30 min. Combine the eggs, flour, and remaining vinegar in a food processor. With the motor running, add the oil by droplets in a steady stream until the mixture becomes thick and smooth.
- Remove the spice bag from the vegetables and stir in the egg mixture. Cook, simmering over low heat, until thick (5-10 minutes).
- Ladle into hot, clean jars, leaving 1/2 inch of headspace.
- Cap, seal, and water-bath process for 10 minutes, adjusting for elevation if more than 1,000 feet above sea level.