Pickled Green Tomatoes

A fresh, crunchy way to preserve those end of season tomatoes that just won’t turn!  Pickled green tomatoes are extremely easy to make & you probably already have the ingredients.  We like to enjoy these with fried fish, fried chicken, eggs in the morning, BBQ chicken, basically anything that goes well with ​pickles! 

Time: 15 minutes  + time to cure 

 Ingredients to make one 10oz jar [amount of all ingredients to be adjusted based on the amount of jars you’re filling or how large your jars are]: 

• 3 medium sized green tomatoes or a bunch of green grape/cherry tomatoes. Use the greenest ones, this won’t come out good if they have started to turn already. 
• 1 part white vinegar
• 3 parts water
• 1 teaspoon black pepper kernels or a sprinkle of ground black pepper  
• 2 cloves garlic 
• 1 hot pepper (we used Thai chilis) 
• 1 teaspoon canning salt  (can sub kosher salt)

Reipe:

1. Cut the tomatoes into wedges, bite sized 
2. Slice the garlic or smash it if you prefer to keep it whole
3. Boil the water & vinegar together
4. While the mixture is boiling, layer the tomatoes, garlic, black pepper & chili in the jar. I made this multiple times & sometimes I vary between slicing the chili up or leaving it whole. It’s more spicy when you slice it up so just be mindful of that
5. Sprinkle the canning salt in the jar
6. Place the jar in the sink & pour the boiled mixture into the jar. Cover it & use pot holder to lift the jar out of the sink, rinsing any spilled liquid away. I usually turn it over a few times to let the salt incorporate with the water/vinegar mixture. 
7. Leave the pickled tomatoes in the fridge to cure. You can taste them as early as the next day but they are even better after about a week of curing!  

Fried Green Tomatoes

One of my fave appetizers, side dishes, or snacks in the summer! Save those green tomatoes at the end of the summer & make use of them with this 15 minute recipe. You won't regret it, fried green tomatoes are so delicious & easy to make! 

Time: 15-20 mins depending how many you're making, this recipe serves 2-3 ppl

Ingredients:  

• 2-3 large green tomatoes 
• 1 cup all purpose flour  
• 1 tablespoon fine sea salt  
• 1 tablespoon black pepper
• 1 cup panko or Goya corn meal
• 1/4 cup milk (I used lactaid)
• 1/2 cup vegetable oil or sunflower oil
• Optional: 1 teaspoon grated asiago cheese as a garnish 

Recipe: 

1. Cut the tomatoes into even slices, about 1/2 inch. You don't want them too thick or they'll be still raw on the inside when you fry them.  
2. Heat the vegetable or sunflower oil to medium heat in a frying pan.  
3. Get 3 small bowls. Put the flour, salt & pepper in one bowl, milk in another bowl, & the panko or cornmeal in the third bowl.  Season all 3 bowls with salt & pepper.
4. Dip the tomatoes one by one into the flour bowl first, then the milk, then the panko or cornmeal.  
5. Fry until golden brown on each side (about 2-3 mins).
6. Drain on a paper towel then serve with your favorite dressing or spicy mayo!  Also goes well with ranch. 

Hint: I sprinkled the tops with freshly grated Asiago cheese to complete the taste & give it a fancy look!