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Pickled Green Tomatoes

Martha Stewart Living, August 2008

Turn unripe green tomatoes from your garden into snacks with the help of brine left over from store-bought dill pickles. Cut the tomatoes into quarters, and refrigerate them in a covered jar of brine for at least 1 week before serving. The pickled tomatoes can be stored in the refrigerator for up to 1 month.

Comments (3)

  • 16 Sep, 2008

    Thils is the recipe. It's that simple

  • 11 Sep, 2008

    I would love to have this recipe but all I get is an ad for hp cheap ink that won't go away. I guarantee I will not buy anything from hp ever again.

  • 11 Sep, 2008

    Now I wish that I hadn't used up that leftover pickle juice for making potato salad!!