Pickled Peppers and Fried Green Tomatoes
Pickled banana Peppers
- 3 mason jars (wide-lip ones)
- About 10 banana peppers
- 3 cups vinegar
- 1 cup sugar
- 1 tsp mustard seeds
- 1 tsp celery seeds
Slice banana peppers and fill up the jars with the slices.
Boil the vinegar, sugar, mustard and celery seeds. Stir to allow sugar to dissolve. Let cool a moment and pour over banana peppers. Refrigerate!
(You can also apply this to a canning recipe...I just never have time for all that stuff!)
Fried Green Tomatoes
- 3 biggish green tomatoes (no this is not a special variety...just underripe tomatoes from the vine)
- 2 cups of panko breadcrumbs
- 1 cup of plain flour
- 2 eggs + 1 tbsp water
- 2 tbsp Cajun seasoning - divided
Slice tomatoes into 3/4 inch discs.
Layout your panko and flour on separate plates. Add 1 tbsp cajun seasoning to both the flour and breadcrumb plates and swish it around.
Make an egg "bath" with the two eggs and water - mix it around well with a fork.
Assemble time! With ONE hand (so you can still look at this recipe on your phone with your clean hand) start your assembly line. Douse the slices in the flour, egg bath, and then panko and lay them on a plate or tray.
Fry them in about 3 tbsp of oil (you are not deep frying here) until they are crunchy golden brown on each side.
Salt them! Eat them!