Pickled green tomatoes!
Oh, hail yes!
My wife has an uncle, an old-timer who grows most of his own vegetables. Every year he has quite a crop of tomatoes, and every year he ends up canning a whole butt-load of green tomatoes.
Now, if you’ve never had any pickled green tomatoes made with good brine and packed with hot, homegrown peppers, then you don’t know what you’re missing. Each season her uncle gifts us with two or three jars of these babies, and I carefully portion them out to myself until the following year. It ain’t easy.
I figure that pickled green tomatoes might actually be an acquired taste. I don’t know. I’ve loved the muthas since the first time I tried them. Now, I have to say that the hot ones are the best. Tomatoes in dill just don’t do it for me. It’s got to be the hot stuff. An amazing jumble of sweet, and tart, and sour, and hot fit for a Mexican table—that’s the way it must be.
(Oooooooooh, BAY-bee!)Since you guys don’t have an Uncle Joe who knows how to pickle and can his own home-grown ‘maters, then go out to the nearest farmer’s market and try to hustle you up a few jars of these babies.
If you’re a real man, you’ll like ‘em.
(mmmmmm-M!)If you don’t like ‘em…well to Hell with you, then.
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