On 10/18/2022 1:49 AM, T wrote:
Hi All,
My cherry tomatoes are filled with green tomatoes that
do not seem to want to ripen. And the first freeze
is coming pretty quick.
Is this good advice?
Get Tomatoes to Ripen Faster on the Vine - How to Ripen Green Tomatoes https://www.youtube.com/watch?v=j7736v9lOlA
Many thanks,
-T
This isn't my recipe, but it's very similar. Instead of vinegar pickling,
this one depends only on salt - lactic acid brining. I have screwed the lids
on fairly well and when opened, there is gas in the jar and sometimes the tomatoes themselves will fizz after being opened. We let them work in the fridge and will last months in there. You'll either love them or hate them. We've made them with green cherry tomatoes, but a roma style is our favorite. When I worked in Newark, NJ back in 1971, there was an Italian deli that specialized in sandwiches stacked with inches of thin sliced meats. But, in
the dining area, these green pickled tomatoes were in bowls on the table for customers to enjoy at will.
Ingredients
2 clean mason jars
1 qt filtered or distilled water (chlorine prevents fermentation)
3 tbsp. Morton's kosher salt
4 bay leaves
2 tsp. whole coriander (optional)
4 tsp. whole black peppercorns
2 tsp. dill seeds, or a few sprigs of dill weed
4 cloves garlic, peeled and halved
green tomatoes, halved or quartered and cored
Instructions
Wash the jars, then mix the salt and water.
Add half of the spices and garlic to each jar.
Add half of the tomatoes to each jar, filling to just below the jar's neck. Pack them in as tightly as you can!
As described on the Fermentation Basics page, use your preferred method
to keep the tomatoes submerged.
Add brine to both jars, leaving about 1" at the top.
Loosely lid the jars, then follow the general directions on the Fermentation Basics page.
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