I realize it’s early in the season to be worried about what to do with green tomatoes. However, we had a round of storms recently that caused some damage to my tomato plants.
I had to prune a few tomato branches and, instead of pitching the green tomatoes in the compost pile, I decided to make a jar of refrigerator pickled green tomatoes earlier than usual.
Because YUM!
And I LOVE PICKLES (sorry for shouting again but I really, really, really LOVE pickles).
I’ve used this recipe from Amazingribs.com for the past few years and it never lets me down. The only change I make is to use a whole jalapeño pepper, cut in half, instead of the serrano. If you don’t like spicy, leave the pepper out.
It only takes a few minutes to make two pints (or one quart). Honestly, waiting the 1 – 2 weeks for the pickles to be ready is the hardest part of this recipe.
Voila! Pickles are ready to go in the refrigerator and I’ll be digging in soon.
October 14, 2017
[…] stragglers to dry on the vine so I can try this Christmas Lima Bean Salad). I made another jar of pickled green tomatoes with the tomatoes, dill, and my favorite Chinese 5 Color pepper. I’m also pretty sure […]