One stalk of tomato..

[evs]

Ha! I’ll know for next year:)

I just pickled them. 3 larger jars.

1L water
2 tbsp salt
10 tbsp sugar
Boil the above
Add:
1 tbsp black peppercorns
2 tbsp mustard seed
3 cloves garlic
3 chilies
A few stalks of dill
200 mL white vinegar

Pour warm over tomatoes which you arranged in jars. Close the lids and cover the jars in kitchen towels so it cools down slowly. Once cool it’s ready to eat.

[mimi]

NICE ! I've never done that !

[mimi]

I DID just make a double batch of antipasto with my over abundance of peppers.
It's STILL the best antipasto I've ever had...and I've had 18 and 20 dollar jars of the stuff. No comparison.

[evs]

You got gold:)

I’ve never tried the above recipe either. Will report here if turns out edible.

[evs]

I’m back to report - this stuff is delicious. It’s crisp and perfect balance of sweet and savoury. One word of caution - tomatoes should be cut or at least halved for best taste, even the small ones, to let the brine fully soak in. Yum.

[mimi]

Must try !
I didn't have any green tomatoes this year. I planted a month early, so they all ripened in season. =))))

[evs]

Oh the crispness took me by surprise. Crispier than a crispy dill pickle.

[mimi]

They sound really good. I don't think I've ever had a pickled green tomato.

[9 incher/160 IQ]

.. That my youngest got at the end of school year to look after over the summer grew into a monster tomato plant with at least 5 or 6 bunches of 5 to 6 fruit each.

It’s so exciting to watch it grow. I water it religiously. When does the fruit turn red??

Gmorning!

You missed the point, goofball. She was supposed to water it.

I still have so many red tomatoes on the vine. cherry and grape tomatoes, roma, beefsteak, etc.. Lots of other veggies as well.

[evs]

Yeah. Cept she was away for a month this summer. Goofball.

[Edward]

I often start mine from volunteers. The tomatoes that aren't plucked fall to the ground and get squished in. Early spring new plants start on their own.