Pickling green cherry tomatoes?greenspun.com : LUSENET : TimeBomb 2000 (Y2000) : One Thread
Hi hey anybody know how to pickle green cherry tomatoes? Planted sweet 100's ,now need to store some in different ways.Thanks Daryll
-- Daryll Smallwood (email@example.com), May 26, 1999
Hi, Daryll...From the web....
http://sunsite.auc.dk/recipes/english/o0080594.html (dill) http://sunsite.auc.dk/recipes/english/o0080595.html (sweet) http://sunsite.auc.dk/recipes/english/o0350193.html (salsa) http://sunsite.auc.dk/recipes/english/o0360612.html (relish) http://sunsite.auc.dk/recipes/english/o0310565.html (jam) http://sunsite.auc.dk/recipes/english/o0350384.html (mustard)
This should get you started...now back to my peppers..
-- peter piper (firstname.lastname@example.org), May 26, 1999.
Is it just me, or am I simply confused about all this cooking bit?
I thought you waited until tomatoes were ripe, let Heinz squish 'em, can 'em, then squish the catsup out of the plastic bottle?
Either that, or wait unitl McD's cuts and stores 'em inside a hamburger till they're ready?
Or am I all wet?
-- Robert A. Cook, PE (Kennesaw, GA) (email@example.com), May 26, 1999.
You can make an incredible pickled green tomato with cherry tomatoes, Roma types, regulars, etc. It's basically a dill pickle recipe- add LOTS of garlic and dill- tastes like the NYC deli pickled tomatoes- I do this with green tomatoes if i have any left and sell it at the farmers market. Yummy stuff.
You can also use green tomatoes of any size in chow-chow, etc type rcipes. But why now? Why not wait til the end of the season and use the green ones then? let them ripen now..
-- anita (firstname.lastname@example.org), May 26, 1999.
Here's how Euell Gibbons does it:
Using a gallon size glass jar (gets them from the school cafeteria- they purchase salad dressing in them) pack a layer of dill at the bottom of the jar. Add several cloves of garlic, a few red tobasco peppers,a layer of green cherry tomatoes, another layer of dill. Keep layering until full. You can vary the layers with jerusalem artichokes, cauliflower florets, onion. Nearly any kind of fresh crisp vegetable. Green or wax beans are especially good. The bean may need to be blanched for about 3 min to get the fuzzies off. Cover all with a brine made of one measure of salt to a half measure of vinegar and ten measures of water. Top off with another layer of dill and a small saucer weighted with a rock or other weight to keep it below the brine. Put in a cool place like the cellar for about 2 weeks to cure. Skim off any scum that forms after about 3 days. Skim daily after that. After about 2wks strain the brine through a coffee filter into the sterile quart jars after you've put the vegetables in. You can add another clove of garlic if desired. Divide the dill between the jars. Leave 1/2 inch headspace and seal. Process 15 minutes in a boiling water bath canner.
Euell didn't process his, I've added that part in case you want them to keep longer. He just ate them right out of the big crock.
Alternativly, use green tomatoes to make chutney. I have a couple of receipes for that if anybody is interested.
mb in NC
-- mb (email@example.com), May 26, 1999.
When I was a kid my mother would take us to a tomato farm in the Catskills, where she'd pick lots of green tomatoes to pickle, and I'd pig out eating ripe tasty red tomatoes off the vine.
I never developed a taste for the green ones, but -- years ago, an old Englishman living in Canada taught me how to simmer nearly-ripe (mostly green outside, somewhat pink inside) tomatoes in butter, with a *little* salt added. They are absolutely delicious, and I've tried cherry tomatoes too, and they're just as good. Just slice them in half, simmer them slowly in butter until they "melt" a bit. Sprinkle a little bit of salt on them as they're cooking (not mandatory).
They are delicious, and have a very good tangy flavor.
-- Ron Schwarz (firstname.lastname@example.org), May 27, 1999.