Green Zebra Pickles

Last week I made some green tomato pickles using a method from Martha Stewart- You just cut up the tomatoes and put them in left over pickle brine- after a couple of days they'll be pickle-y and delicious. I used some brine left over from my dills, and some from my hot mix veggies- which are pleasantly spicy. The tomatoes keep their crunch and tartness, and it's super easy to put together, taking all of 5 minutes from start to finish. I used Green Zebra Heirloom tomatoes because they're really delicious green and beautiful as well.

Our tomato harvest is going well actually- we haven't lost as much as we thought we would to late blight, and they're ripening (or reddening I suppose, as some say that a tomato picked green won't ever actually ripen off the vine but just get redder), on a piece of cardboard in the porch- we've already frozen a whole bunch and there's more to go now that we've had some nice dry warm weather.