Joe Lingeman for The New York Times. Food Stylist: Barrett Washburne. Editors’ Collection Green Tomato Recipes Breaded and fried or pickled and preserved, green tomatoes are delicious any way you slice them. EmailShare on PinterestShare on FacebookShare on Twitter
Pickled Green Tomatoes Martha Rose Shulman The pickled tomatoes will keep for 2 months in the refrigerator.
Grilled Watermelon and Tomato Salad Elaine Louie, Daniel Humm 15 minutes, plus preheating of charcoal grill or grill pan
Pickled Green Tomato and Mirliton Chowchow The New York Times, Brian Landry About 1 hour, plus at least 4 hours’ standing
Fried Green Tomatoes and Shrimp Rémoulade Kim Severson, Ken Smith 30 minutes plus at least 30 minutes' chilling.