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?
There are a couple of green tomato recipies on my blog under the receipe label (at bottom of blog).
ReplyDeletei've always been curious about green tomato jam! the pickles look awesome.
ReplyDeletesounds delicious! This morning I finished pickling my head of red cabbage and kielbasa sausages.
ReplyDeleteWish I had thought of this for all my green 'mato's :)