‘Unfried’ Green Tomatoes Recipe

Harvest unripened tomatoes from the garden, and incorporate them in a multi-purpose pickling recipe.

| August/September 2019

brines 
Photo by Tamika Adjemian

I purposefully harvest green tomatoes all summer long just to fry them with cornmeal batter seasoned with salt, chili powder, and smoked paprika. When hot and sultry weather has the tomatoes coming in fast, I’ll start pickling green ones just to keep up the harvest until the first frost. By now, you’ve probably guessed how this pickle came to be. Pair these tomatoes with fried chicken or fish, or layer them on a grilled ham and cheese sandwich with a slather of mayo on the lettuce.

Yield: 2 pint jars.

Ingredients:



  • 1-1/;2 cups white vinegar
  • 1 cup water
  • 2 teaspoons salt
  • 1/;2 teaspoon cayenne
  • 3 teaspoons chili powder
  • 2 teaspoons smoked paprika
  • 1/;2 teaspoon ground black pepper
  • 3 to 4 medium-sized green garden tomatoes, sliced into 1/;4-inch rounds

Directions: In a medium stainless steel pot, make the brine by combining all the ingredients except for the tomatoes. Bring to a simmer.

Layer the tomato slices in clean, hot jars, leaving 1/;2-inch headspace. Cover with the hot brine. Remove air bubbles with a thin spatula or wooden spoon.






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