The Pantry: Summer Greens

We are back out at the Beach Barn for a few last days of summer sunshine before fall arrives. There is a bounty of tomatoes growing around the property, but most are green, and may not ripen before the first frost. I canned up a jar of my new favorite: Pickled Green Tomatoes for all to enjoy. These easy, tasty treats are delicious served on a soft focaccia with serrano ham. Or as an accompaniment to any cheese plate. We make ours sour and salty, but we just got back from a shoot on Prince Edward Island where they make, Chow, a kind of sweet relish with green tomatoes, also delicious. 

Quick Pickled Green Tomatoes

Makes one pint jar

Two medium green tomatoes

Two cloves garlic 

Basil

1 tsp salt

1 tsp sugar (optional)

White Wine Vinegar

Peppercorns or Red Pepper Flakes

Slice tomatoes into quarter inch rounds. Peel and slice garlic cloves thin. Layer tomatoes, garlic, whole leaves of basil, salt and paper until jar is filled. Fill jar halfway with vinegar and the rest with water. Shake gently, and refrigerate for at least 72 hours.