You know how it is. One day you have a plant full of green tomatoes and the next day you have a hard frost. And that means you’re about to become the proud owner of an army of green tomatoes. If you should find yourself in this pickle, here’s a suggestion: pickle ’em!
I picked up the spicy pickled green tomato recipe from Food.com. It’s an easy recipe that makes quick use of a crop of green tomatoes. And it’s really quite basic. Just chop up the green tomatoes and stuff them along with a couple cloves of garlic and jalapeno pepper slices into sterilized jars. Add some salt and a hot white vinegar/water mixture and then top with lids.
The only problem is, I won’t know how these pickled green tomatoes taste for another couple of months. According to the recipe the mixture has to cure for at least two months!