Green tomatoes and pickles probably aren't two things that are often thought of together. Green tomatoes = fried. Pretty much. I mean, what else do you do with them (of course, green tomatoes not to be confused with tomatillos which make for some excellent salsa verde, green tomatoes are literally unripe tomatoes). And pickles, well, you can honestly pickle just about anything, including green tomatoes. So there you have it, pickled green tomatoes. Finding ways to use green tomatoes definitely developed out of necessity. Once the weather starts to cool, you may still have a few green tomatoes left in your garden. My advice? Pick them before the first frost because otherwise they are totally useless. And then turn them into some fabulous pickles. With bourbon, mind you. Why? Why not. Granted, the pickles do lose some of their vibrant green color after a few days in the brine, but the benefit to refrigerator pickles is they retain all their crispness. No soggy pickles, here. What I

Share: