After I picked all those green tomatoes on Saturday, I had to do something with them. Pickling seemed the easiest option. First, I scrubbed them all with a soft brush and dunked them in light bleach solution to remove any possible mouse residue.
In two 1-quart jars, I placed dill seeds, peppers, garlic, bay leaves, celery seed, salt, sugar, black peppercorns and sichuan peppercorns. I was riffing off of Homesick Texan's recipe, sort of.
Then I chopped up the tomatoes and packed the jars, filling them to the top with brine.
I dunno. They look pretty, anyway! I hope they taste OK.
I took the opportunity to fry up one of the larger tomatoes for dinner. You dredge thick, seasoned tomato slices in flour, eggs and bread crumbs (I used Italian-style panko). Just about anything tastes good fried, and green tomatoes are no exception.
I've still got a passel of them, though. I'm thinking I might try a green tomato relish recipe next. It involves salting the pickles overnight, then cooking them down.
Unless you have any better ideas?