SAN FRANCISCO (KCBS)— There was a time when things like pickled green tomatoes and fried green tomatoes only happened once a year (usually early autumn) when the tomato plant has gotten to the point that it’s loaded with green tomatoes and there’s simply not enough sunny days left to ripen them.
So what do you do with them? It’s simple. Take those green tomatoes and make pickles out of them. You can do the old fashioned kosher dill pickle just as you would with a cucumber, but I tend to go with the more old-fashioned bread and butter pickling process.
Narsai David Food News: