I've been searching the web, but I haven't been able to find a fermented
green tomato pickle recipe anywhere. Does anyone here know of such a
beast? Alternately, is it safe to substitute an equal weight of green
tomatoes in a cucumber pickle recipe?

In news Mike Glover took a deep breath, sighed and spoke thusly:
I've been searching the web, but I haven't been able to find a
fermented green tomato pickle recipe anywhere. Does anyone here know
of such a beast? Alternately, is it safe to substitute an equal
weight of green tomatoes in a cucumber pickle recipe?

Fermented? No, I've only done the green tomato relish/piccallili recipe that's in the
Ball Blue Book. I'm getting ready to make it either today or tomorrow. I don't see why
you couldn't substitute green tomatoes. I did dilled green tomatoes one year adn they
came out fine.

Side question of my own regarding the green tomato relish, though. I'd like to make it
sweeter by adding more sugar than what the recipe calls for. Can I do that as long as I
don't change any other proportions such as the vinegar or the amount of tomatoes, etc.?


--
Marilyn
-----------
"They got a name for the winners in the world
I want a name when I lose"

I've made sweet pickles for years using either sliced green tomatoes or
sliced cukes, equal weight of either.

George

Marilyn© wrote:
In news Mike Glover took a deep breath, sighed and spoke thusly:

I've been searching the web, but I haven't been able to find a
fermented green tomato pickle recipe anywhere. Does anyone here know
of such a beast? Alternately, is it safe to substitute an equal
weight of green tomatoes in a cucumber pickle recipe?


Fermented? No, I've only done the green tomato relish/piccallili recipe that's in the
Ball Blue Book. I'm getting ready to make it either today or tomorrow. I don't see why
you couldn't substitute green tomatoes. I did dilled green tomatoes one year adn they
came out fine.

Side question of my own regarding the green tomato relish, though. I'd like to make it
sweeter by adding more sugar than what the recipe calls for. Can I do that as long as I
don't change any other proportions such as the vinegar or the amount of tomatoes, etc.?

Mike Glover wrote:

I've been searching the web, but I haven't been able to find a fermented
green tomato pickle recipe anywhere. Does anyone here know of such a
beast?

Do you mean salt-brined and left to pickle? If so, see the links to my
site below.

Alternately, is it safe to substitute an equal weight of green
tomatoes in a cucumber pickle recipe?

Seems to be.... see second link.

http://www.jewishfood-list.com/recip...pickles03.html

http://www.jewishfood-list.com/recip...omatoes01.html

B/