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Five Steps to Green Tomato Pickles

December 28, 2011

Here it is.  Just exactly the kind of keep-it-simple-solution that any harvest manager can love.

What do we do with those last few tomatoes on the vine?  You know, the green ones.

Seattle-based gardener and Save the Harvest reader Michael Brawer has the answer.  Pickle them the easy way.   Here’s the recipe, in Michael’s own words:

  1. Slice green or slightly reddening tomatoes about 1/4 inch thick
  2. Sterilize with a dunk in boiling water
  3. Put in leftover brine from good dill pickles
  4. Put in refrigerator
  5. Start eating after 1 month

Michael uses left over Costco dill pickle brine and by all reports these green tomatoes are fabulous.

5 Comments leave one →
  1. Rev Meg permalink
    December 28, 2011 9:52 pm

    Interesting, I think I could actually do that. I like your blog.

    • Cindy Shamel permalink*
      December 29, 2011 9:13 am

      Do-ability. It’s what we’re about here at Save the Harvest

  2. January 7, 2012 7:16 pm

    I love green tomato relish! This year I found a recipe for green tomato spice cake – the green tomatoes need to go into a food processor where they can be finely minced (skin and all).
    The recipe then continues much like any zucchini cake recipe. No one in my family believed me when I told them there were green tomatoes in the cake! Delicious! And appropriate for breakfast as well as dessert!

    • January 8, 2012 9:35 pm

      Amazing! Thanks for sharing. It’s surprising how many things you can do with green tomaotes. Waste not, want not.


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