By David Harbilas
In past posts I’ve repeated the need to use the freshest, ripest tomatoes possible.
Now I’m telling you to find those hard, nearly green tomatoes that are grown only for mass consumption.
These are the tomatoes many restaurants unfortunately buy and use in bland salads, and they taste primarily of acid.
So why fight that? Pickling is so versatile and healthy it’s a wonder more people don’t do it at home. And it’s also very cheap, especially if you’re using those less than perfect vegetables.
- 2 pounds under-ripe tomatoes
- 1 yellow onion, roughly chopped
- 5 cloves garlic
- 3 cups vinegar, preferably cider though white distilled will also work fine
- 1 cup sugar Read the rest of this entry »