I sorta love the anxiousness with which I open my CSA cooler each week. For someone who likes presents, and to cook, this is the best kind of surprise. Will we have Oyster mushrooms this week? Squash? Leeks? I love turning over the possibilities for the week ahead while I lay everything out on the counter.
I admit though I hesitated when I pulled out over two pounds of green tomatoes last week. Gulp. I’ve seen the movie, I’ve eaten fried green tomatoes at a fabulous restaurant in DC amongst friends, but I confess I’ve never dared to bring some into my kitchen. Double gulp.
As I wandered around the internet looking for things to make with them, I came across some recipes to pickle them. Pickle! (just say it out loud, it’s fun) The thought had never crossed my mind, but I have pickled a few different vegetables the past few years and have fallen in love with this quirky canned food.
Serve these on a BLT or over a hot dog (make it into a haute dog!).
Wondering what to do with those green tomatoes? Serve them pickled on a BLT or over a hot dog (make it into a haute dog!).
- green tomatoes, sliced into 1/2 to 3/4 inch thickness - 2.5 lbs
- honey - 1/4 cup
- whole pickling spice blend - 2.5 teaspoons
- cloves garlic, minced - 2
- white vinegar - 2 cups
- sea salt - 2 tablespoons
1 - Put tomatoes, garlic and spices in two sterilized quart canning jars.
2 - Boil 2 cups of water with vinegar, sea sat and honey. Pour boiling mixture into jars, leaving 1 inch of room at the top.
3 - Cover with lid and cool. Refrigerate for 4 hours before using. Will last in refrigerator for 1 month.
Or go ahead and can them! If you need a starter on how to can, this is a great resource here.