It’s the end of the gardening season and we’re sharing what to do with the final harvests. Today is one of my most favorite and simple things ever: quick pickled green tomatoes:
There’s no magic recipe here – chop some tomatoes, throw them in a jar, add spices and cover in vinegar. Place them in the back of your fridge and start eating after a few weeks (I’ve found that they’ve lasted a year or more).
I tend to like to add some hot peppers, dill (though not too much), peppercorn, salt and anything else I might add to a stir fry. Although you can eat them whole, I love to chop them up and use them as a salsa (for things like fish tacos) or as an addition to stirfrys. The pickling brine is also a great add to any stir fry and even to add a bit of tang to a winter salad or mashed potatoes!