By Sarah Leitzel
The weather this fall is enough to drive me and my garden batty. One minute I want to stick my head in the freezer and the next, my hind end on a heater. My tomatoes don’t know what to do either, so the plants are still alive and well despite a decent frost or two already but the tomatoes won’t ripen and are green and hard. Being my frugal self and a lover of all things pickled, I decided to find a recipe for pickled green tomatoes. Success! This recipe used up the excess and produced a lovely sweet, sour, and garlicky pickle that is good enough to be served as a side with a juicy steak and a mound of buttery mashed potatoes. I substituted the sprigs of tarragon with sprigs of thyme as that is what I had in my refrigerator.
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