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three
1 pint jarsEasy
By James Villas
Published 2007
Fried green tomatoes have been a prized breakfast item in the South for centuries, but equally important are the green tomatoes picked in late summer and early fall, pickled with brown sugar and lots of spices, and served throughout the year with hamburgers, meat hashes and croquettes, fish cakes, and any number of other dishes. The ideal tomato for this pickle is one that is slightly pink but still firm.