On a recent warm evening, a storm passed through Orthez, with wind and beating rain. We were snug inside but the cherry tomatoes took a hit; the next morning I discovered a lot of green tomatoes on the ground around the plants. My mom used to make pickled green tomatoes using the same recipe she used for dill pickles…Why not give it a try? We have just harvested onions , so the smallest these will make a great addition, along with a few cloves of garlic and a sprig of dill.
Since this is a new process for me, I sought out a recipe in my Grand-mother’s cookbook, The Lily Wallace New American Cookbook, circa 1949. When I say it was her cookbook, I mean that it was the ONLY cookbook she owned, her go-to for everything about the kitchen, stuffed with more than 3800 recipes and advice on everything from canning pears to pickling tongue to serving an elegant afternoon tea to how to make a Sidecar. The copy she passed down to me is full of mark-ups and notes in my grandma’s hand and stuffed with other recipes and articles she gathered somewhere along the way.
It selected a recipe for “Mixed Pickles”, recipe 3627, which seemed to be going in the direction I was hoping for. The only change I made was that I salted the vegetables and left them overnight, rather than leaving them in brine for 16 days as the recipe recommended. After that, I packed the vegetables into a sterilized jar with spices and dill, then covered with a mix of 50/50 cider vinegar and white vinegar, then sealed the jar. Now I just need to wait for 4 weeks and see how they turn out. I will provide the complete recipe once I have tasted and made corrections.
Hi Chef,
Thinking of you, read the Seattle Times article about Tamara and saw your words and Bryan’s and it made me think so fondly of you all.
Those years in Seattle were such amazing times that I cherish to this day. Thank you for all you inspired us to be and encouraged us to learn.
You two said you’d retire in France and darn it if you did exactly what you said you would!
All my best,
Lynda Boehme
So nice to hear from you! You are right, it was a special time in food in Seattle and Tamara’s passing feels like a ending in some ways. It was very sad but I was very happy to see all the great articles and memories about her. Take care!