thanks you stranger
I will experiment with your recipe...
regard
stef.

"Peter Watson" wrote in message
...
Now you could well open a can of worms here... in Italy and other parts
of Europe, small green tomatoes are cut in quarters and salted for about
10/12 hours (more or less) drained and dried, then given a quick bath in
some vinegar for 30 minutes or so and then bottled firmly, topped with
olive oil. There are many things that can be added... pepper, chilli,
capsicum and all manner of herbs. The essence is a preserve in one of
the oldest ways known to man.

Peter Watson
Australia

noname wrote:
Hi
a long time ago , an Italian friend of mine offered me a jar of baby
green
tomato pickled in olive oil. I have since lost the recipe. I remember
the
tomatoes had to be salted in cors salt before else..I believe a tiny bit
of
vinegar was also added, but not much ( I don't like vinegar..).that's
all I
remember....
this thing would not last for very long, but I though I could ask
here... I
looked everywhere...
anybody has a recipe that would help me.
thanks
stef, Montreal