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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.

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