Crispy, crunchy fried green tomatoes are summer's unexpected gift, and there's one quick and easy way you can take the ...

Paul’s Cooking Tips has 6 ways to use unripe ’maters: Desserts, pickles, frittatas, ...

Jam, in my opinion, is mostly a way to divest of Ball jars, which are a commodity these days. Beginning canners make a lot of jam, and I always wonder who is eating it all. But I stand behind a ...

2. Put 1 1/2 tablespoons kosher salt, 1 teaspoon pickling spices, 2 dill sprigs, 2 garlic cloves and 1 chile in each jar. Pack each jar with as many tomatoes as will fit.

Pack tomato mixture and liquid into hot sterilized 1-quart jars (with 1 piece of the chili pepper in each jar -- cut if necessary), leaving ½-inch headspace; wipe jar rims.

Well, green. We have a quartet of pickle recipes — two of the bread and butter variety and two of the green tomato. The bread and butter pickles came from Carol Rusnak of Tomah.