What to do with Green Tomatoes
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!