Pickled Green Tomatoes

2-3 green tomatoes

about a tablespoon kosher salt

1 cup cider vinegar

1/3 cup brown sugar

1 1/2 tablespoons whole mustard seed

pinch of celery seed

1/2 teaspoon turmeric

1 yellow onion sliced

1 green and 1 jalapeño pepper, seeded and diced


Slice tomatoes to about 1/2″ thick, removing stem and blossom ends and place evenly on a baking sheet. Sprinkle evenly with salt and refrigerate overnight. Drain in a colander for about an hour. Combine sugar, vinegar, mustard, celery seed and turmeric in a heavy saucepan and bring to a boil. Add onions and simmer for about 5 minutes before adding tomatoes and peppers. Return to a boil and simmer for 5 minutes. Pour everything into a sterile mason jar and refrigerate for at least two weeks. Enjoy as you would a pickle along with your meal or as a stand alone snack…

Fried Green Tomatoes

From the New York Times…
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup sliced onion
  • 2 medium green tomatoes
  • 1/2 cup milk
  • 1/2 cup flour
  • Salt and freshly ground black pepper


Heat one tablespoon of the oil in a large skillet. Add the onions and saute over medium heat until they are golden brown and beginning to crisp. Remove the onions from the skillet and drain on absorbent paper.
Slice tomatoes horizontally one-half-inch thick. Dip slices in milk, then coat with flour.
Heat remaining oil in the skillet, add the tomato slices and saute until golden brown on one side. Turn and saute until golden on the other side, drain briefly, season to taste with salt and pepper then serve sprinkled with fried onions.