Pickled green tomatoes

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I’d eaten too many Christmas cookies, and I figured the antidote to butter and sugar was salt and vinegar.  Can’t say it worked out all that well.

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Comments

  1. Hoosier Girl says:

    I canned a quarter-bushel of green tomatoes this fall, for the first time. I just didn’t want to see all those tomatoes go to waste with the first heavy frost. Plus pickled green tomatoes are mentioned repeatedly in the Little House books–so surely they must be good? My verdict: yuck. Perhaps they are an aquired taste, but in the meantime I have a dozen-odd jars in the root cellar and I, too, would rather have sugar cookies piled high with cream cheese frosting and sugar sprinkles.

    • I’m sorry to hear about your tomatoes — nothing like spending a lot of time and effort making a food, only to discover that you hate it. Even though I love pickled tomatoes, I feel your pain.

  2. Hoosier Girl says:

    I set some out on an antipasto platter for my book group, and they seemed to like them, so maybe I will get rid of them yet! This is my first fall canning (my mom canned extensively) but perhaps I will think twice before trying pickled watermelon rinds (featured in both the “Ball Blue Book” and “Farmer Boy”). On the other hand, if I have a big pile of rinds, it’s a shame to let them go to waste…

    Thank you so much for a delightful blog–I have just recently discovered it and have enjoyed reading through past posts.

    • I feel your pain as well. I canned some squickles (squash pickles) and while I liked them out of the crock they got squishy and soft after canning. I do like candied watermelon rind though! I have never had canned green tomatos.