No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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!!