Wednesday, October 12, 2011

Pickled green tomatoes

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?

3 comments:

  1. There are a couple of green tomato recipies on my blog under the receipe label (at bottom of blog).

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  2. i've always been curious about green tomato jam! the pickles look awesome.

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  3. sounds delicious! This morning I finished pickling my head of red cabbage and kielbasa sausages.
    Wish I had thought of this for all my green 'mato's :)

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