Pickled Green Tomatoes

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karstopography
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Pickled Green Tomatoes

#1

Post: # 21318Unread post karstopography
Wed Jun 03, 2020 7:23 am

Anyone done these? I have an abundance of tomatoes and just wondering what experience you all might have with these.
Zone 9a/b, right on the line, in the heart of the Columbia bottomlands. Heat zone 9, Sunset Zone 28, annual rainfall 52”

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Nan6b
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Re: Pickled Green Tomatoes

#2

Post: # 21338Unread post Nan6b
Wed Jun 03, 2020 9:36 am

DH fermented some green cherry tomatoes last year. There isn't much tomato taste there, in my opinion. Pickling may be different.

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pepperhead212
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Re: Pickled Green Tomatoes

#3

Post: # 21345Unread post pepperhead212
Wed Jun 03, 2020 10:41 am

I have picked greens in the fall, when a freeze was eminent, and I picked everything. I have never been a fan of the tomatoes that develop from putting green tomatoes in paper bags - some ripen, but the flavor is more like a store-bought variety. I prefer to make some picalilli relish, or some chutney. If I knock off a green tomato or two by accident (happens to all of us), I dice them up, and put them in a Thai curry - the sour flavor is good in combination with the sweet flavors; this works well with some Indian curries, too, but I like it best in the Thai curries.
Woodbury, NJ zone 6B-7

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worth1
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Re: Pickled Green Tomatoes

#4

Post: # 21365Unread post worth1
Wed Jun 03, 2020 12:53 pm

I like fermented ripe or close to ripe tomatoes.
Mixed in with habanero peppers and other odds and ends.
Like garlic and onions.
Worth
25 miles southeast of Liverpool.

There are no dead end jobs, only dead end people.

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karstopography
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Re: Pickled Green Tomatoes

#5

Post: # 21376Unread post karstopography
Wed Jun 03, 2020 1:58 pm

0E27B7F2-D50B-468A-B427-1B37D664AE02.jpeg
[mention]pepperhead212[/mention]
Yes, The genesis of this was the accidently knocked off tomato. Wondered about using green tomatoes in a relish, but the curry idea is appealing. No frost to worry about now for our first season, heat is the enemy here. I just picked a few green, almost ready to color break ones, to have enough for a couple of flavors of pickles.

I did two types of pickled, about 2 1/2 or 3 pounds of various green tomatoes, enough to fill two quart jars around lunchtime today. One, a spicy type, the other a garlicky, dill version. I think it was super fantastic, celebrity, top gun and carmello, plus a few grape and cherry types to fill in the gaps. Recipes from gardenbetty.com
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Zone 9a/b, right on the line, in the heart of the Columbia bottomlands. Heat zone 9, Sunset Zone 28, annual rainfall 52”

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GoDawgs
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Re: Pickled Green Tomatoes

#6

Post: # 21412Unread post GoDawgs
Wed Jun 03, 2020 4:44 pm

I'm still looking for a recipe I like. Until then, I'm frying them!

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Nan6b
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Re: Pickled Green Tomatoes

#7

Post: # 21434Unread post Nan6b
Wed Jun 03, 2020 6:51 pm

Love fried green tomatoes.

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Whwoz
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Re: Pickled Green Tomatoes

#8

Post: # 21447Unread post Whwoz
Thu Jun 04, 2020 3:19 am

I do a relish with end of season green tomatoes, never tried pickling or frying them

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karstopography
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Re: Pickled Green Tomatoes

#9

Post: # 21454Unread post karstopography
Thu Jun 04, 2020 3:44 am

I’m not sure why we must wait for the end of the season or accidental knock offs to do anything with green tomatoes. Many people that grow tomatoes get slammed with too many ripe tomatoes at once and struggle with ways to use them or find a home for. Intentionally harvest a few green ones along the way for whatever, then less ripe ones coming all at once. A green tomato harvest pressure relief valve. Seems logical to me.

Sacrilege, but I’m already ready for it, the current season, to wind down. I’ve pretty much overdosed on tomatoes at this point.
Zone 9a/b, right on the line, in the heart of the Columbia bottomlands. Heat zone 9, Sunset Zone 28, annual rainfall 52”

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Nan6b
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Re: Pickled Green Tomatoes

#10

Post: # 21483Unread post Nan6b
Thu Jun 04, 2020 9:45 am

I plant Dotson's Lebanese Heart partly for the purpose of fried green tomatoes. (DLH was discovered by a TJ member, Spartanburg123) Who can resist?

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MissS
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Re: Pickled Green Tomatoes

#11

Post: # 21558Unread post MissS
Thu Jun 04, 2020 9:43 pm

I adore pickled tomatoes along with pickled beans and brussel sprouts. I use several different recipes but I do agree that garlic and peppers are mandatory. I make mine as refrigerator pickles because they have a nice crispy crunch to them then and the garlic cloves are amazing. I just do not care for my pickles cooked.
~ Patti ~

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Shule
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Re: Pickled Green Tomatoes

#12

Post: # 21571Unread post Shule
Fri Jun 05, 2020 4:57 am

How about dried green tomatoes? :idea:
Location: SW Idaho, USA
Climate: BSk
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Nan6b
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Re: Pickled Green Tomatoes

#13

Post: # 21590Unread post Nan6b
Fri Jun 05, 2020 9:25 am

Shule wrote: Fri Jun 05, 2020 4:57 am How about dried green tomatoes? :idea:
I have dried green and partly-ripe tomatoes. I didn't find much flavor in the green ones.

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karstopography
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Re: Pickled Green Tomatoes

#14

Post: # 23631Unread post karstopography
Fri Jun 26, 2020 11:23 pm

Opened up the garlicky, dill ones. Very good. Firm, but not hard. Not anything I’m going to make or eat a ton of, but could see having a few with a ham sandwich or on a BLT.
Zone 9a/b, right on the line, in the heart of the Columbia bottomlands. Heat zone 9, Sunset Zone 28, annual rainfall 52”

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worth1
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Re: Pickled Green Tomatoes

#15

Post: # 23650Unread post worth1
Sat Jun 27, 2020 7:07 am

karstopography wrote: Fri Jun 26, 2020 11:23 pm Opened up the garlicky, dill ones. Very good. Firm, but not hard. Not anything I’m going to make or eat a ton of, but could see having a few with a ham sandwich or on a BLT.
One might consider making a vinegar or lime juice solution with habanero peppers (not many) pickling spice sugar and so on like a hot sweet gherkin.
Did this with fermented sweet potato and they were very good.
Worth
25 miles southeast of Liverpool.

There are no dead end jobs, only dead end people.

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MissS
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Re: Pickled Green Tomatoes

#16

Post: # 23754Unread post MissS
Sat Jun 27, 2020 9:18 pm

I like to add some type of hot peppers and garlic cloves to my pickled tomatoes. I have a small student refrigerator that I use to make my pickles in. I do not cook them at all. Make a brine add the ingredients and store in the fridge for at least 6 weeks. They come out nice and crispy with bright flavors. When I was younger, I enjoyed them in martini's.
~ Patti ~

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Re: Pickled Green Tomatoes

#17

Post: # 23780Unread post Tracydr
Sun Jun 28, 2020 7:25 am

I’ve had pickled green tomatoes and liked them but I’ve never made any my self. I used about 10 gallons last fall when the stink bugs army worms got impossible to control. I used them with and a bunch or peppers or all sorts to make a faux- batch of green Chile pork stew fashioned after a Hatch chili. Not as good as traditional but having grown up in the west and now living on the east coast, it was nice to have a little taste of home.

EdieJ
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Re: Pickled Green Tomatoes

#18

Post: # 23803Unread post EdieJ
Sun Jun 28, 2020 11:24 am

I have a cherry "patio" tomato that got overwatered (something plugged up the drain holes which I discovered too late) and isn't going to make it, darn it. And it is loaded with greenies. I think I might try making a jar of pickles with them... Better than just tossing them! Thanks for the idea!
North Central AL (mountains)
Zone 7

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pepperhead212
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Re: Pickled Green Tomatoes

#19

Post: # 28211Unread post pepperhead212
Sat Aug 15, 2020 12:17 am

I pickled a bunch of green tomatoes today - all those determinate tomatoes that I grew, harvested all of the tomatoes from, and pulled the plants out, and a bunch of the tiger tomatoes I picked green. I ended up with 4½ qts of green tomatoes, after cutting them all up! Originally, I was going to make more pints, but since I had so much, I used 4 qts., and one pint jar. I packed the jars, to see how much I would get, checked one, to see how much liquid it would need (just under 2 c/qt jar) then emptied the jars, cleaned them out, and sterilized them in the MW.

The brine for the recipe I settled on was just 1 c each water and white vinegar, plus 1 tb kosher salt, per quart jar, so I had 4½ of each. The seasonings I measured out into spice cups, and here is what I had, per quart:

1 tsp black peppercorns
1 tsp black mustard seed
1 tsp Szechwan peppercorns
3/4 tsp Indian coriander seeds
3/4 tsp crushed Thai peppers
1 large bay leaf
2 crushed garlic cloves
1 tsp calcium chloride (not sure if this makes these crispy, but I always use it for cukes)

I just dumped these into each jar, then packed the tomatoes in them, poured the hot brine into the jars, "debubbled" them with a chopstick (there were a lot of bubbles in these!), then filled again to 1/4" from top, wiped the rims, and put the warmed lids on. The quarts I processed in the boiling water bath for 15 minutes, the pint I removed in 10 minutes.

They will sit at least 2 weeks, before first sample.
ImageA bunch of green tomatoes, for pickling. by pepperhead212, on Flickr

ImageGreen tomato pickles, ready to go into water bath. by pepperhead212, on Flickr

ImagePickled green tomatoes, after 15 minutes of processing. At least 2 weeks before tasting. by pepperhead212, on Flickr
Woodbury, NJ zone 6B-7

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