Pickled Green Tomatoes

I’m surprised how GOOD these things are! First, a little backstory. The other day as I was munching my lunch at work one of my co-workers happened through the break room and we got talking about gardens and the weather and all that stuff some people find boring but we don’t. In the course of your chat I mentioned that I’ve got a lot of green tomatoes on the vines that I don’t expect to ripen despite the nice warm spell we’re having. She then told me about the pickled green tomatoes that were served at her daughter’s recent wedding. I had one of my (frequent) “Oh, duh!” moments as she enlightened me to something I could be doing with some of that unripe fruit.

As soon as I had a chance I picked a small load of green San Marzanos and Sungolds and got picklin’. The recipe I used was found here. In the original sliced globe tomatoes were used. Since I actually have fewer globe types on the vine right now I opted for the varieties mentioned above. The San Marzanos I quartered lengthwise into spears and the Sungolds, some of which were actually ripe or beginning to color, I randomly halved, left whole, slitted shallowly or just cut off the discolored spot on the stem end. My thought was that I could compare the different sizes, degrees or ripeness and treatments of the fruit. I also substituted a quarter of the white vinegar in two of the jars with cider vinegar, both having an acidity of 5%. Even though I just made these pickles yesterday, I popped open the larger jar of spears and thought they taste pretty good, if I do say so myself.


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