featured recipe World Food Championships

IPA Green Tomato Pickles #SundaySupper

Did you know April is National Florida Tomato Month?  Fresh tomatoes are in abundance in spring, and Florida is the second largest tomato producer in the country, producing about 50% of the country’s fresh tomatoes!  Tomatoes are high in vitamin C, Vitamin A, fat-free, low in sodium and satisfy 10 percent of your daily potassium needs. Not to mention, fresh tomatoes are flavorful and delicious. Tomatoes have a subtle sweetness as well as bright acid notes. However, we don’t have to wait for tomatoes to ripen before we can enjoy them.

In the south, we love our green tomatoes, but we don’t limit our love to frying them. Green tomatoes are great for salsas, chutneys, and even pickles.  As I was preparing for World Food Championships this past year, I knew that I needed a homemade pickle for one of my sandwiches, so to be unique, I turned to green tomatoes. Since a local craft brewery was sponsoring me in that round of competition, I chose one of their IPAs (India Pale Ale) as the liquid base for my pickles. The end result…a quick pickle that was crisp, sweet, tart, briny, and deliciously addictive.  We added them to our Cuban sandwiches and wowed both the judges and the crowd!


2 large green tomatoes-sliced thinly on a mandolin
1 large purple onion-sliced thinly on a mandolin
12 oz. IPA (India Pale Ale)
1 c. apple cider vinegar
1/2 c. white vinegar
1 TBSP minced garlic
2 TBSP pickling spice
1/2 c. sugar
1/8 c. pickling salt


Combine all ingredients except tomato and onion in a large pot and bring to a boil.  Add tomatoes and onion, cover, and remove from heat.  Allow tomatoes and onion to pickle for 20 minutes.

Store in a glass jar in the refrigerator or hot water process. Properly canned (preserved) pickles will last a year in the pantry.

Sunday Supper Recipes Using Fresh Tomatoes

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