Last weekend I made tomato pickles as the CSA has tons ofgreen tomatoes that have been rotting before going red somehow. Jonathan and I picked 30 pounds or so of green tomatoes, from roma to green zebra... Washed them, cored and sliced them and layerd them with salt an onions. They brined overnight, and in the morning I simmered them with yellow and black mustard seeds, peppercorns and a few cloves for thirty minutes before canning them. Julie and I had some last night. Sweet, tart and very mustardy. I need to try again with some hot peppers.
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