Southerns love to pickle anything out of the garden and I am no exception. This was a quick pickle recipe I threw together last week and I loved it so much, I am sharing it with you!
Quick pickles require no preservation method (pressure canning or water bath), they simply go in the fridge to marinate for 24-48 hours and they are best eaten within 30 days.
You can use any type of green tomatoes, I used large ones, small ones and tiny green cherry tomatoes.
Tangy, sour, sweet, salty- all the things! These would be prefect with a burger, on a sandwich or with a bowl of pinto beans or on a charcuterie tray. The possibilities are endless!
