‘Unfried’ Green Tomatoes Recipe

Harvest unripened tomatoes from the garden, and incorporate them into a multipurpose pickling recipe.

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by Tamika Adjemian

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.
  • Wipe the jar rims, and apply lids and rings. Process in a water bath canner or steam canner for 15 minutes.
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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.

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Tamika Adjemian is a recipe developer, culinary consultant, and developer of Edible Education programs for camps and private schools. Find Tamika at her website or on Instagram @TamikaAdjemian.

Is there anything better than biting into a crispy pickled cucumber spear, placing a few dill pickle slices on a sandwich, savoring a tasty pickled chutney, or relishing the tang of sauerkraut on a steaming bratwurst? After reading and experimenting with the recipes in Pickled to Please, your answer will be a resounding “no”! If you’ve been considering canning your own pickled products, Pickled to Please is perfect for you. Author Tamika Adjemian has put together a well-rounded collection of methods and recipes for your first foray into canning that will make it easier than ever. Intended for new and experienced home canners, this book covers food preservation methods, safety information, and teaches the “mix and match” approach that demonstrates the easy way to swap out seasonings and spices, vinegars and brines, and fruits and vegetables. Every cook will relish the tips in this cookbook, as Adjemian encourages experimentation with different flavors and combinations to find the perfect pickle. After you’ve mastered the art of pickling, the recipes included will help turn the ordinary into delicious at every meal!


Reprinted with permission from Pickled to Please: A Cookbook of Creative Mix-and-Match Recipes for Pickled Vegetables and Fruits by Tamika Adjemian and published by Ogden Publications, 2019. Buy this book from our store: Pickled to Please or by calling 800-234-3368. Mention promo code MMEPAJZD. Item #9505.