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Jan 12, 2013 01:03 PM

Lots of small green tomatoes

A rare hard freeze here in AZ has finished my tomato plants for this fall/winter season. I have about 5lbs of small(large cherry size) green tomatoes that I brought in this morning as they'd all fallen off the vines that froze overnight.

Any ideas on what to do with them?

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  1. Here's a site that features about fifteen different ways to deal with green tomatoes...bon appetit!

    1. I'd suggest making pickled tomatoes just as you would dill pickles. In the case of the tomatoes you cut them in halves or quarters, and then just put them in the garlic/dill brine to pickle. They remain tangy and stay nice and crunchy.

      1. Thanks for the suggestions! I"m going to try pickling some, would have never thought of that. My husband loves all things pickled!

        1. I pickled mine with a sweet and sour mixture last time. I liked that better than the dilly pickled green tomato recipes I'd used before.

          2 Replies
          1. re: jmcarthur8

            I love bread and butter pickles. Would you share your recipe, jmcarthur8?

            1. re: ziggylu


              Hot Pickled Green Tomatoes

              3 lb green tomatoes, sliced or quartered
              3 medium onions, sliced
              1 small sweet red pepper, chopped
              1/4 cup (more or less) chopped jalapenos
              4 1/2 cups white vinegar
              3 cups sugar
              2 tablespoons mustard seeds
              5 teaspoons whole peppercorns
              2 teaspoons celery seeds

              Wash and prepare tomatoes. Combine with onions and peppers and set aside.
              Combine remaining ingredients in a saucepan and heat to boiling.
              Pack tomato mixture into hot sterilized jars, pour vinegar mixture over to leave a 1/2" headspace. Process 15 minutes in boiling water bath.

              This recipe was from BH & G's 'You Can Can' book
              I gave a jar to some friends recently, and they ate the entire jar by the next day. The pickles had sat about 3 months by the time they were opened, and the flavors were wonderful.