Pickled Green Tomatoes

Green tomatoes are deeply associated with the American South, where they are often deep-fried to crispy perfection in antique cast-iron skillets. I love this tradition, and we definitely fry up our fair share of green tomatoes at the restaurant in early summer. But I also like to slice them really thin to make pickles that will carry us through fall. When treated this way, they lend an incredible crunch and splash of acidity to so many dishes.