Green tomato pickles is what you make with unripe green tomatoes. FYI.
It’s not like I didn’t have a billion other things to do when I got back from my extended world tour/pre-honeymoon/wedding/no-honeymoon/endless-waiting-in-security-lines except run out and harvest unripe tomatoes before the first frost. But, well, sometimes things just gotta be done.
Right before what I thought would be the first frost I went out and harvested all the damn green tomatoes that had refused to ripen with intention of making green tomato pickles. I have made them before and I love them. I really don’ tneed so many of them but what are you gonna do? My mother’s recipe, now lost, was the best but there are plenty of websites that tell you what to do. My mom’s were refrigerator pickles but I had way too many to put them all in my refrigerator. So I did what this recipe told me to do. I followed it exactly. And what I ended up with was 6 jars of mush. The flavors are great—the curried ones are fantastic—but they’re just plain mush.
At the moment they are sitting on my counter because they are pretty but imma have to dump ’em all.
Bummer. On so many levels.
Gah. I found these in the back of an upper cabinet. I cannot fathom what the hell happened here or how I have missed it for so long. Green tomato pickles I canned a few years ago. Not really all that long. I’m good at canning. I still have canned tomatoes from last year and I may even have a few jars of green tomatoes from this batch. They look fine.
These looked like Satan in a jar and didn’t smell much better. They are now a matter for the Milwaukee Metropolitan Sewerage District to deal with. In the meantime I am considering an exorcism for house cleansing purposes. There a number of issues that can be addressed.