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Summer has definitely come to a close for 2010 and many gardeners are left wondering what to do with all those leftover green tomatoes. We had many ourselves and then also acquired three more boxes from a gardener who had quite the bumper crop of green tomatoes that they didn’t want to mess with.
Green tomatoes can be left to ripen. The process is slow but if you have the space, you can enjoy red ripe tomatoes in the dead of winter. In the book Root Cellaring: Natural Cold Storage of Fruits and Vegetables, it is recommended that you store green tomatoes in a single layer, out of direct sunlight in a 60 to 70 degree room. Green tomatoes can hold for several weeks in the 50 to 60 degree range, delaying ripening even more. We’ve had good luck ripening green tomatoes with the stem end facing down on a bed of crinkled newspaper. Homestead Hottie has beat into my head that the tomatoes need to be checked ever few days and turned to prevent them from getting too soft on one side and molding. If let go, it will spoil your whole box of summer stretched into the winter. A couple I’ve let go have gone airborne across the kitchen at me and believe me, you don’t want to get hit in the face with a rotten tomato!
If you’re impatient and would prefer trying another treat with green tomatoes, you might want to consider pickled green tomatoes. The odd pickles can be used as an accompaniment to hamburgers, roasted chicken and charcuterie. Tied with a red ribbon, they’re pretty enough to give as a hostess gift or to bring to a holiday party so you can share a taste of your summer garden after it’s long gone. Here is a recipe that was printed in the 2009-2010 winter edition of Organic Gardening Magzine:
Pickled Green Tomatoes
1.5 quarts white wine vinegar
1.5 cups sugar
1/2 teaspoon sea salt
4 cloves of garlic, sliced thin
2 pounds green tomatoes sliced into wedges 1/2 to 3/4 inches thick
1/2 cup fresh tarragon leaves, stems removed
Combine vinegar, sugar, salt and garlic in a stainless steel saucepan and bring to a boil. Once sugar is completely dissolved add in tomatoes. Simmer over low heat for about 10 minutes until the tomatoes are tender. Don’t let them get mushy!
Strain the tomatoes but reserve the pickling liquid. Add tarragon to the reserved pickling liquid. Refrigerate both the drained tomatoes and the pickling liquid in separate containers until cool and then combine. Spoon into lidded glass jars and refrigerate for up to 3 months.
A month into the pickling process, I’ve already dipped into one of my two jars. I’ve found the pickled green tomatoes to be sweetly sour, a combination of the vinegar and sugar. I think I might try a jar or two without the sugar to see what the end result is because I’m not a fan of sweetly pickled products with the exception of cinnamon pickles, a completely different jarred treat to discuss in another post.
Do you have a favorite recipe or way to use up green tomatoes? Share your ideas and inspirations so others don’t let those green tomatoes go to waste!
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