Recipe and instructions needed for pickling green tomatoes
Posted: Sat Aug 30, 2008 6:54 am
Sadly, an inspection of our tomato plants yesterday proved that our tomatoes were, no joke, rotting on the vine. The season that never really started is officially over. The rot is a soft spot that starts out transluscent and turns pale brown, then gray, at which point applying any pressure at all causes your finger to punch a hole right through it. We pulled all the vines and harvested the green fruit that hadn't developed any rot yet, which was about half--about 50 lbs worth. I set the largest and most obviously mature out on a table on the sunnier side of the house in hopes some might ripen yet, but the majority don't have a chance, and I am wondering about pickling them instead. I love the Jewish style of pickled tomato and would love a recipe for those, if anyone knows. I'll cross-post this to Rogov's culinary section, too.
Additionally, is any green tomato a candidate for pickling? Obviously, some I picked are very immature, but since they're all green I can't tell which is which by size alone--does that matter?
Additionally, is any green tomato a candidate for pickling? Obviously, some I picked are very immature, but since they're all green I can't tell which is which by size alone--does that matter?