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:
- Slice green or slightly reddening tomatoes about 1/4 inch thick
- Sterilize with a dunk in boiling water
- Put in leftover brine from good dill pickles
- Put in refrigerator
- Start eating after 1 month
Michael uses left over Costco dill pickle brine and by all reports these green tomatoes are fabulous.
Save the Harvest 
Interesting, I think I could actually do that. I like your blog.
Do-ability. It’s what we’re about here at Save the Harvest
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!
Amazing! Thanks for sharing. It’s surprising how many things you can do with green tomaotes. Waste not, want not.