PICKLED GREEN TOMATOES

The growing season in Maine is roughly 90 days. A heavy frost is due soon.  The tomato plants are still loaded with fruit. What to do?

Make tomato pickles!

Though larger tomatoes may be used, I prefer the cherry tomatoes for this gastronomic project.

Choose only green tomatoes. No hint of yellow or red. Remove the stems and give the tomatoes a good washing.

Now, we have two ways of going about this. The first is rather quick and simple. The second method is also simple but requires a little more time.

Method #1:

Clean canning jars

White vinegar

Kosher or canning salt

Pickling spices

Green tomatoes

Pack the jars with the washed tomatoes then fill the jars with vinegar. Pour the vinegar out of the jars and into a nonreactive pot. Keep the tomatoes in the jars.

Add the picking spices to the vinegar, I use about a scant tablespoon per pint, now add about a half cup more vinegar.

Bring the vinegar too a boil, remove from heat and let cool.

When cool, pour back into jars with tomatoes. Cover and store in a cool, dry spot. These will be ready in about a week.

Method #2:

This is a lactofermentation method. The same as making saurkraut.

You will need:

A crock or nonreactive container large enough to hold all the tomatoes.

Distilled water

Kosher or canning salt

Pickling spices

Green tomatoes

Fill the crock with tomatoes, cover with water and then pour out the water into a nonreactive pot. Add 1 cup of salt for every 2 quarts of water. Add spices, bring to a boil and remove from heat. Stir to desolve salt. Let cool. Pour into crock with tomatoes.

If you have an airlock, the can be purchased at a beer or wine brewing shop, us it or seal the crock and "burp" it each day.

In a week to twelve days you should have some nice pickles.