Yes, I said it. Pickles.
You know how there’s always half a jar of bright green liquid when you fish out that very last pickle and it seems like such a waste? In the August issue of Martha Stewart Living, they recommended cutting and dropping green tomatoes into the leftover juice of pickles; wait a week, eat and then keep for up to a month. Well, it was still early in the season and we didn’t want to sacrifice the few tomatoes we had so we tried a few green beans (I just blanched them first…),You know what? They were yummy! My kids actually ate them too! So of course after that, we just started dropping things in and waiting to see how they tasted just for the heck of it…Carrots..mmm, not bad. Plain cucumbers.. tasted like pickles (who knew?)… onions and potatoes.. that’s the next experiment…and were still waiting on the beets in the garden so we can give them a try.
What can you drop in your pickle juice?
Speaking of Tomato’s.. We have a lot, so I can spare a few I made fried green tomatoes for dinner and I forgot how much we love the tangy zing.And they are a great option for all of those tomatoes that haven’t ripened at the end of the summer too.
Fried Green Tomatoes
Slice tomaotes about 1/4 inch thick. Make an egg dip and bread with Italian seasoned bread crumbs.
Fry on medium in a skillet in olive oil until golden brown on each side until the tomato gets a green translucent look.
Always be extra careful when frying with oil and keep an extinguisher handy!
Put on paper towel to get blot off extra oil. Salt and pepper to taste.
Eat!
3 medium tomatoes will serve 2.
Eat!
3 medium tomatoes will serve 2.
When My mom and I were in Kentucky, we had a fried green tomato BLT. It was fanstastic and such a nice twist on an old classic. And you can see how we eat them in a summer garden dinner on an August night.
~Jen
~Jen
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