Updates and Green Tomato Pickles

OK, we’re gonna try to continue the blog, but we’re going to try something new and probably start it in the month of November.  We might be changing the budget restrictions a bit and focus on creating everything for the month of November from scratch – no processed foods.  Still working out the kinks, but we’ll be back!

In other news, here’s a few of our tomatoes from the garden and a batch of green tomato pickles I made from the garden as well.  The tomato pickle was created from leftover brine from another batch of pickles – boil the brine, fill a jar with thickly cut green tomatoes and top them with the brine.  Seal and eat in a day or two – they last for a couple of weeks in the fridge, but you shouldn’t have them that long.

Fresh Tomatoes

Green Tomato Pickles


12 Comments on “Updates and Green Tomato Pickles”

  1. so glad you guys are going to continue! i have so missed your posts. you always have great, affordable recipe ideas and i recommend 30 a week to everyone, for real.


  2. Jesse says:

    Hope you are going to be blogging about the cooking from scratch. Seems like looks of talk going around currently about back to basics cooking. I’m truly surprised by how many people that don’t know how to cook even the simplest thing from scratch. I loved reading about your adventures and looking for forward to the new changes.

  3. susan says:

    This is exactly the reason you need to continue. I have a HUGE garden and I cook all my meals (vegan) but I never knew or thought to reuse pickle juice! I don’t care about the exact amount you spend weekly. I am more concerned with simple and delicious ways to reduce spending and food waste. OK now I’m glad I have all those green tomatoes.

    • tinaspins says:

      Yay! Thanks all. In terms of reusing pickle juice you can do it once, maybe twice before the acidity drops – you can add more vinegar to the batch OR use the brine in Bloody Mary’s, potato salad or use a bit to make your own relish with finely chopped onions and red peppers.

  4. Dinah says:

    Tina & Phil – thank you for deciding to continue with your blog. The challenges that you set yourselves – whether budgetary/source/cooking style or ingredient list, make for very interesting reading and – as has been said – are inspiring people to cook in kitchens all over the globe. I just hope that all the people who read your blog leave a comment, that way you’ll be reminded of how valuable this blog is.

    We’ve had a pretty good summer here in the UK and the high temperatures of a couple of weeks ago actually meant we have less green tomatoes here than we have had for a good while. However, it all tastes good, so that’s what is important.

  5. Sandy says:

    This is the best news of the day!

  6. Jenn says:

    Great idea! I look forward to the new focus!

  7. food4five says:

    So glad to know you’ll be continuing. Cooking from scratch and reducing food waste are key things for us all to think about. I’m looking forward to November already!

  8. Granny says:

    Good morning! I just landed here while researching topics of interest and am glad I did. Frugal living requires a lot of dedication and honesty. It is not for the faint of heart. Judging from all the comments here, you are an inspiration. Am certain I will enjoy reading you in the months to come. Be well. ~ Granny

  9. Glad to hear you’ll be continuing! Thanks for the update.

  10. The Jeffersonville Scribe says:

    Good to be here. 30 Bucks a Week is the way to go!

  11. Saryn says:

    I was hoping you would continue to post…I love the site and have followed for quite a while…and been inspired to create many delicious meals!

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