It is perfectly OK to add acid. In fact, when a mixture is too dry that's precisely what to do.

However, lime juice is more acid than vinegar and since I don't know if the lime juice is for flavor or a factor in recipe safety I can't tell you if the vinegar is a sufficiently acid addition.

It often happens in pickled recipes (relishes, salsas, chutneys) that the mixture is excessively dry. It is dependent upon the condition of the vegetables used and sometimes on the extent to which vegetables are drained. In these cases it's not only appropriate but important to add additional liquid but always use more of the original brine whether it's undiluted acid or some mixture of acid+water+sugar.

Carol

i wish more of these recipes would stipulate to not use roma/paste type tomatoes when making them. Using slicing type tomatoes, even when green, provides the needed liquids. Paste/roma types just don't have it in them.

IMO too many folks try to make salsa with paste tomatoes and not only are they lacking in the necessary liquid but the flavor as well.

That said, you did the best you could with what you had to work with.

Dave

Thanks, Carol and Dave!

I, too, wish they would have warned me not to use those tomatoes. We were pulling out our tomato plants from the summer, and I wanted to do something with the green tomatoes that were still on the plants. This seemed like a good option.

From what you both say, it seems like they should be fine to eat, since I only added acid, but otherwise followed the recipe.

I gather the fact that the veggies on top aren't immersed isn't a problem?

I gather the fact that the veggies on top aren't immersed isn't a problem?

Not a safety problem, just an appearance problem. They will turn dark over time. When you open the jar, just scoop them off and toss.

Dave

Thanks, Dave! I appreciate your advice -- now I know not to be scared if they turn dark!