Green Tomatoes: Not Just for Frying

When presented with a green tomato, most folks in the southern United States think one thing:  Fried.  Not me.  My family (and my wife's) have Eastern European roots, and our people like them pickled. This past Saturday, I picked up a few from Lightsey Farms at the downtown farmers' market.

For the recipe, I basically used this one, without the dill and with a bit less chili.  The only ingredients are salt, sugar, white vinegar, garlic, coriander seed and chilies.  I heated the brine before pouring over the tomatoes, which I left whole.

They will rest in the fridge for a week or two before I give them a try.  Expect them to take a bit longer than a cucumber.  You can slice them if you want to speed things up, but they won't last quite as long before becoming over-pickled.  Wish me luck!

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