It happens to the best of us.
Two weeks ago, we decided that the tomato plant had to go at our community garden. It was time to prep the ground for an herb garden and the tomatoes were not going to get any better now that the weather has gotten colder.
Luckily in Oakland the threat of frost is pretty low, so we managed to extend our tomato crop into the end of October. But, the plant was still covered in tiny green cherry tomatoes. Not quite what we had expected with our tomato plot, but I wasn't going to let them go to waste.
I ended up with most of the little green guys, but I had no idea what to do with them. I had fried green tomatoes before, but these were too small to bother to fry, it would have taken hours. I found a nice recipe for pickling the green tomatoes on the Huffington Post
They won't pickle properly whole, so you need to poke a hole in them or cut them in half. I opted to cut them in half.
Throw 'em in your STERILE mason jars and top with your spices and brine
Yum! These are fridge pickles so you have to keep them in the fridge and they won't last forever like a pressure canned pickle will, but they're so easy! They're also very boldly flavored, so they're best on a sandwich. I shared the extra jar with my garden buddy. Here's the recipe, so enjoy and don't fret if your tomatoes don't turn out as you expected them to be, you'll be surprised by the result!