I wanted to pickle them, but wasn't in the mood to can. I found this great Italian recipe on Public Radio's Splendid Table for pickled green tomatoes, no processing required. I added some chopped onions because a lot of other pickling recipes call for them, and because I had them. The mint and hot pepper were out - I didn't have any on hand.
At this point, the plate was covered in saran wrap and went into the fridge for 24 hours. When I removed it, I rinsed the mixture with cold water.
|Tomato mixture packed into jars and filled with 7% white vinegar. Result: 2 pints|
What concoctions would you like to make this summer?