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Green tomato pickles

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Posted by lisaincolumbus none (My Page) on
Mon, Oct 21, 13 at 22:42

Near the end of my cucumber season, I made a small batch of Honeyed Bread and Butter (cucumber) Pickles from Canning For A New Generation. They're great! I'm wondering if I could make and can a batch using green tomatoes instead of cucumbers. Would this be safe? I've never done green tomato pickles before. Would substituting green tomatoes change the taste significantly?

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RE: Green tomato pickles

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I've never had those (I did look at the book briefly - would you mind sharing the recipe?). But based on the dilled tomatoes and the sweet pickled tomatoes I've made, I'd say yes, the green tomatoes do taste quite a bit different from cukes. Not that they're bad, I'd certainly try the recipe if you liked it, but maybe a small batch.

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RE: Green tomato pickles

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lisa .. I make green tomato pickles almost every year, just as substitution for cucumber. Green tomatoes are actually better and safer when substituted for cucumbers BECAUSE THEY ARE NATURALLY ACIDIC.

Another thing, per my personal experience, they stay crunchy for much longer than cucumbers, without any pickle crisp stuff PROVIDED they are GREEN with no hint of changing color.
I already have some in frig from last year and I have made another jar this year. Just followed dill pickle basic recipe.

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RE: Green tomato pickles

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  • Posted by digdirt 6b-7a North AR (My Page) on
    Tue, Oct 22, 13 at 10:11

Agree that it would change the taste significantly.

Don't know that book at all since no one here uses it that I know of. So posting the recipe would be needed when asking about questions of safety.

Dave

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