Refrigerator Pickled Green Tomatoes

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 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.

Making Pickled Green Tomatoes | Horseradish & Honey
Ready to make pickled green tomatoes

Voila! Pickles are ready to go in the refrigerator and I’ll be digging in soon.

Pickled Green Tomatoes | Horseradish & Honey
The finished product!

Sriracha Swiss Chard Stem Pickles

This year, I added Rainbow Swiss chard to the garden because it’s both tasty and pretty. Chard is also part of the beet family and I think it has that same earthiness that makes me love beets.

I’ve just started harvesting the chard and have used it in stir fries and salads so far. Earlier this week, I was trying to figure out what to do with the stems.