The tomato plants continued to produce fruit into October even though the temperatures were cooking down. Though the plants had tomatoes, they were green and given the cool temperatures, I doubt they would ripen.
I had read one of my favorite blogs that I follow, Garden Betty, and she wrote about pickling her green tomatoes. I thought it was a great way to make use of the green tomatoes from the balcony garden.
I collected the green tomatoes from the plants and pickled them during the first weekend in October. I used the basic brine recipe from Garden Betty. I also followed her instructions for a curry flavored brine. And I made my version of a garlicky and hopefully spicy brine by using one of the cayenne peppers in each half quart jar. And I also had enough to make a Thai inspired brine using the lemongrass from the balcony garden and the rest of the cayenne peppers.
After a month in the fridge, I tried them. To my delight, my first time pickling was a success. They tasted pretty damn good if I say so myself. The green tomatoes still had a crunch and a snap to it. The brine mellowed out. It wasn't too salty and the flavored vinegar permeated the green tomatoes.
TH also liked them!
I must say that the curry flavored pickled green tomatoes were okay. It has a peculiar taste but I think it has to do with the curry powder I used. I think I will have to use a different or higher quality curry that compliment the green tomato and try pickling again with curry powder.