Pickled Tomatoes

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I think it takes like 90 days or longer for best quality but 1 month is decent. Not joking, a chamber sealer would fix that. I am not grabbing one until someone confirms but apparently the pressure is so high it instantly pickles. Anyhow, the key to not rushing is to make more. Old homebrewing trick.
 
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I was thinking about that, the most recipes said 1 hole, more make the tomato mushy so i played it safe. This is going to take a bit of testing

Corey
The reason I said this is I'm familiar with green tomato relish. They may react differently than ripe, red tomatoes. Also, the relish I'm familiar with may have pickle crisp/calcium chloride in it. Don't know, however the green stuff I've eaten is cut in chunks and is not mushy by my standards.
 
I think it takes like 90 days or longer for best quality but 1 month is decent. Not joking, a chamber sealer would fix that. I am not grabbing one until someone confirms but apparently the pressure is so high it instantly pickles. Anyhow, the key to not rushing is to make more. Old homebrewing trick.
Hope not. I would think they'd be mush by then. Guess I'll find out.
 
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Hope not. I would think they'd be mush by then. Guess I'll find out.
Been pickling all sorts of stuff for last year and have stuff nearly a year old and no mush. Only mush so far were 2 jars I processed. NOPE. These are fridge pickles only. CaCl works well on these BTW. Won't lie my kraut turned out so well I want to try lacto on these.
 
Yes my mother does their traditional Ukrainian recipe every year but they have to sit at least 3 months before trying them … vinegar sugar salt garlic black pepper bay leaves dill and water I believe they taste delicious it a very common item in Ukrainian and Russian cultures …. Something very similar to this
 
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Been pickling all sorts of stuff for last year and have stuff nearly a year old and no mush. Only mush so far were 2 jars I processed. NOPE. These are fridge pickles only. CaCl works well on these BTW. Won't lie my kraut turned out so well I want to try lacto on these.
Yup, me too. I use pickle crisp as well. Not on the tomatoes though.
 
Yes my mother does their traditional Ukrainian recipe every year but they have to sit at least 3 months before trying them … vinegar sugar salt garlic black pepper bay leaves dill and water I believe they taste delicious it a very common item in Ukrainian and Russian cultures …. Something very similar to this
What part of PA are you from?
 
Ok, so my pickled tomatoes are officially a fail. I am 9 days in, had to try them. They taste good plenty of brine, but i could hardly get them out of the jar. Basically mush. Well, i will muddle my way through these to use them up, but never doing that again.

Corey
 
Anybody pickle tomatos? I just did one jar of pickled cherry tomatoes. I just did them as fridge pickles. I have 2 weeks to find out how they are, if anyone has done them I would be curious to find out what they turned out like.

Corey
My mom pickled tomatoes all of the time. She did it to the non-rip ones in the fall. Did them the same way a pickles, watermelon rinds and beets.
The ones that you are making, we added onions and cucumbers.
 
My mom pickled tomatoes all of the time. She did it to the non-rip ones in the fall. Did them the same way a pickles, watermelon rinds and beets.
The ones that you are making, we added onions and cucumbers.
Hmm, the ones i did were obviously too ripe. I will have to try some that are still not fully ripe. I thought these were but they must have been to soft.🤔

Corey
 
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Great deal on LEM Grinders!

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