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Fried Green Tomatoes, Baked — 2 Comments

  1. The yogurt works in place of the buttermilk. Or you can use a tablespoon of vinegar or lemon juice and enough milk to make a cup.

    I have a bunch of green tomatoes now so I think I’m going to use your recipe and pickle them. I hate tossing them out if I can save them somehow. The problem is, I have about 25 wide mouth lids for my sauerkraut and I’ll probably get 20 quarts (I’m guessing here, maybe a couple more) so I need to do something where I don’t have to hot can, but I also don’t have a big fridge. I can’t get any lids right now. I know, first world problems.

    • I use half yogurt and half milk to get the quantity of buttermilk in baking, but I didn’t want to bother with such a small quantity for these. But we like the egg / mustard combo.
      I only canned for a few years here. I was used to being able to can pickles and tomato juice and having the lids seal without having to process (everything boiling hot going into the jars). Here it all needs processing because it’s glass lids and rubber rings. I bought a freezer

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