All sorts of vegetables can be pickled. If you go over to the Harvest forum here, it's the canning and preserving forum and is linked on this forums front page, you'll find the instructions and recipes for all that.

Dave

I know someone who pickled green cherry tomatoes...they looked a bit like olives.

If you have a lot of tomatoes, why don't you process it for stewed or canned tomatoes? Then you'll have a source of tomatoes for sauce or soup in the winter time.

Pickled green tomatoes are delicious! They are a staple in many good delis. I'm one who actually looks forward to having green tomatoes at the end of the summer to replenish my supply.

I have to say, if I had to choose between pickled tomatoes and pickled watermelon rind I'd pick the watermelon. The two taste similar to me. I didn't care for the texture of the pickled tomatoes.

I once had the most interesting pickles of carrots pickled with lavender. My Mom and I loved them and no one else did. Like Dave said, you can pickle any veg, it is a matter of finding a recipe you like the taste of. Cheers

I'm glad to be reminded of pickled green tomatoes. Haven't had any in years and they are good!

Jim

I didn't even think of doing them green. I was thinking of red ripe tomatoes. I don't can, I never have and have no interest to start now in my old age. I do cook down tomatoes and freeze them for winter use in sauces. But I just got the idea about pickling and wondered if they could be pickled.

Actually pickling IS canning. :) And yes they can be pickled if a safe recipe is used. Most folks call pickled ripe tomatoes...salsa. The onions, peppers, and such often added to pickled ripe tomatoes are all optional. And it can be frozen or canned or even kept in the fridge, in small batches, up to 3 weeks.

Dave

I am planning on using the refridgerator method for all my pickling. Trying to keep it simple. I love salsa. Didn't think about how it is made!

I tried pickling whole cherry tomatoes last fall. I took some into work for the ladies to try, one said that the texture was like what it must be like to eat an eyeball, firm outside layer, and absolute liquid inside. Needless to say, the rest of the jars went on the compost pile. Never again!

Steve

you can pickle most anything, even pig feet.

There are some good recipes out there for green tomato mincemeat. Preparation methods are similar in many ways to pickling.

Rita, you certainly can pickle or ferment red tomatos. All East Europe is doing it for centures. E-mail me if you are interested in fermenting them (similar to cucumbers in brine).
Olga

Hello Olga! Finially, everyone else seems to think it can't be done or would taste aweful. But while I remember my mother making cucumbers in brine, which took weeks, my skills as such are non existant. I was going to this as refriderator pickling.

I tried pickling whole cherry tomatoes last fall. I took some into work for the ladies to try, one said that the texture was like what it must be like to eat an eyeball, firm outside layer, and absolute liquid inside. Needless to say, the rest of the jars went on the compost pile. Never again!

Steve

Is it wrong that now I'm looking up white cherry tomatoes to make into halloween treats?

Edymnion, just use the green ones. The color fades and the result was fairly disturbing.

Steve

Color shouldn't fade. They should be as red as fresh. Something was wrong with your fermentation :( I will try to post a picture later.
Olga

Now that could be creepy/cool. If I could say coat a small circle with wax or something to block the brine, so most of the cherry tomato blanches out white, but still keeps one round circle of color.

Mmm. Dilled green tomatoes. My mother used to put them up. I loved the little crunchy ones but the big ones were too soggy for me.