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Thread: PICKLING TOMATOES

  1. #1
    Eddie G Guest

    Default PICKLING TOMATOES

    Hi,

    I have a bunch of green tomatoes that will not ripen before the end of
    the season. To pickle them I guess I just drop them in pickle juice
    (from an empty jar of dill pickles). How long does the pickling
    take? Even though the tomatoes are green, is there such a thing as
    "too green" or too young a tomato?

    Thanks!

    Eddie

  2. #2
    Brian Mailman Guest

    Default Re: PICKLING TOMATOES

    Eddie G wrote:
    > Hi,
    >
    > I have a bunch of green tomatoes that will not ripen before the end
    > of the season. To pickle them I guess I just drop them in pickle
    > juice (from an empty jar of dill pickles).


    Well, I wouldn't do that.

    Take a look at the recipes on my site, in the Pickles section:
    http://www.jewishfood-list.com/recip...kle_index.html

    B/

  3. #3
    Anny Middon Guest

    Default Re: PICKLING TOMATOES

    "Eddie G" <[email protected]> wrote in message
    news:[email protected]...
    > Hi,
    >
    > I have a bunch of green tomatoes that will not ripen before the end of
    > the season. To pickle them I guess I just drop them in pickle juice
    > (from an empty jar of dill pickles). How long does the pickling
    > take? Even though the tomatoes are green, is there such a thing as
    > "too green" or too young a tomato?
    >


    I'd use a recipe that includes processing directions, but then I'd want myu
    pickles to be shelf stable. Also, personally I think that green tomatoes
    make better sweet pickles than dill -- and I put some hot pepper in mine, so
    they are both sweet and hot.

    You'll get best results using green tomatoes that haven't started ripening
    yet. I don't know that they can be too young. Unless they are small, I'd
    cut them into wedges (halves, quarters, sixths ot eights depending on the
    size of the tomato). If when you cut them they show signs of ripening
    inside they won't make as good a pickle.

    Anny



  4. #4
    The Joneses Guest

    Default Re: PICKLING TOMATOES


    "Eddie G" <[email protected]> wrote in message
    news:[email protected]...
    > Hi,
    >
    > I have a bunch of green tomatoes that will not ripen before the end of
    > the season. To pickle them I guess I just drop them in pickle juice
    > (from an empty jar of dill pickles). How long does the pickling
    > take? Even though the tomatoes are green, is there such a thing as
    > "too green" or too young a tomato?
    >
    > Thanks!
    >
    > Eddie


    Welcome!
    Certainly an interesting question. What you make that way, Ed, is more
    marinated than pickled tomatoes. That might taste good or not, I dunno. You
    could add a spoonful of olive oil over'em and it wouldn't hurt. They will
    probably keep for several days to weeks, but not as long as if properly
    pickled in a vinegar solution of at least 1:1 water to vinegar, or some
    other officially tested recipe that includes boiling water bath processing
    with 2 part lids.
    I did pickle some tomatillos one year. They were good but not great enuf
    to do again, and after processing did not maintain a crispy pickle. I would
    have had to treat with pickle-crisp or lime to get that, but I didn't know
    about that stuff way back then.
    There you go.
    Edrena



  5. #5
    Mike Guest

    Default Re: PICKLING TOMATOES


    "The Joneses" <[email protected]> wrote in message
    news:wQ9Lk.5445$[email protected]..
    >
    > "Eddie G" <[email protected]> wrote in message
    > news:[email protected]...
    >> Hi,
    >>
    >> I have a bunch of green tomatoes that will not ripen before the end of
    >> the season. To pickle them I guess I just drop them in pickle juice
    >> (from an empty jar of dill pickles). How long does the pickling
    >> take? Even though the tomatoes are green, is there such a thing as
    >> "too green" or too young a tomato?
    >>
    >> Thanks!
    >>
    >> Eddie

    >
    > Welcome!
    > Certainly an interesting question. What you make that way, Ed, is more
    > marinated than pickled tomatoes. That might taste good or not, I dunno.
    > You could add a spoonful of olive oil over'em and it wouldn't hurt. They
    > will probably keep for several days to weeks, but not as long as if
    > properly pickled in a vinegar solution of at least 1:1 water to vinegar,
    > or some other officially tested recipe that includes boiling water bath
    > processing with 2 part lids.
    > I did pickle some tomatillos one year. They were good but not great enuf
    > to do again, and after processing did not maintain a crispy pickle. I
    > would have had to treat with pickle-crisp or lime to get that, but I
    > didn't know about that stuff way back then.
    > There you go.
    > Edrena
    >


    I was looking for a tomatillo recipe earlier this year. I wouldn't try to
    bwb them, I would have tried refrigerator pickles instead



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