Summer is over…all that’s left in the garden are the Brussels Sprouts which we don’t pick until after the first frost. I have tons of red onions in cold storage and a few straggling green tomatoes. So to grasp what I can at the threads of summer I made fried green tomatoes with Pink Peppercorn Pickled Onions!!! Just a note, the pickled onions can’t be made on the same day. Make at least two to three days in advance… 

Fried Green Tomatoes
2 – 3 green tomatoes sliced about 1/4 inch thick
1 cup all purpose flour
1 egg
1/2 cup evaporated milk
pinch of each salt, pepper, paprika, onion powder and garlic salt
3/4 Tbs oil

Pink Peppercorn Pickled Onions
2 red onions cut in half and sliced very thin (I used a Mandolin slicer)
1 cup water
1/2 cup distilled white vinegar
1/2 cup red wine vinegar
2 tsp pickling salt
1 Tbs pink peppercorns

Boil 2 cups of water. Place the sliced onions in a bowl and cover them with the boiled water for one to two minutes. Drain the water off and set aside. In the same pot you used to boil the water add 1 cup water, the white and red vinegar and the pickling salt and bring to a boil. In the meantime, place the peppercorns in the bottom of a 12 oz mason jar and place the onions on top. Pour the boiling solution in the jar until it fills to the rim. Screw on the lid and allow to come to room temperature before placing in the refrigerator.  Refrigerate at least in 24 hours.

Heat the oil on low in a cast iron skillet. Set out two separate shallow baking dishes. In one place the egg, evaporated and a pinch of the seasoning blend. In the second place the flour and a pinch if the seasoning blend. Dredge the tomatoes in the flour, then the egg mixture and back into the flour. Place each tomato in the hot oil and cook for about 3 minutes per side. Keep hot in a 200°F oven. Serve with mayonnaise and the pickled onions! Delicious!!!

Enjoy!

Heidi

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