Pickled Tomatoes
Credit: Michael Kraus
Give me a pickled green tomato anytime over a dill cucumber. Plump and tangy with a garlicky edge, they're great sliced on my salmon salad sandwich or just eaten alone. There are lots of good jarred brands out there, but I make my own from small unripe tomatoes; then I put them in my martinis. —Faith Kolean, Willow, Alaska
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