I did some green tomato pickles last year, and was told not to use anything that was even slightly blushing.

I was told by others who had doen this before me that they would not taste good, and after eating some, I would agree that the ones that were even starting to turn red have an "off" taste and texture compared to those that were solid green.

I've never tried pickling ripe ones, so I don't know if the problem is with the "inbetween" stage or not.

I've also made mincemeat and relish with green tomatoes. I live in SD, and also expect a frost some time this month. Last year we got lucky and it was at the end of the month, but one never knows so it's time to watch the weather reports daily.

macybaby,

Thanks for the response. i got my recipe from my cousin and it is an old family recipe. however i am not just canning but i am fermenting them.

i had to process them yesterday so i decided to use only firm tomatoes.

i used the ripe one to make a fresh salsa. i got my recipe for an old Mexican mama. However my friend Hank told me his peppers were not hot enough. so my salsa is hot goin in and coming out. my peppers were very hot. ouch!!!!

i not have four buckets of cucumbers in brine and two buckets of tomatoes in brine.

this is my third year doing fermenting and i really prefer it over the cannin thing

last yerar i did sauerkraut, dilly beans, peperonicni and cucumbers.

my friends are not bringing me buckets and spices and stuff adn want to help me when i cold pack them.

several have said "the best pickle i have ever had".

well i need to go pick and other bucket of tomatoes.

Dean

I have had ripe red tomatoes fermented in brine (a Bulgarian recipe). I'm a big fan of pickles but these I did not care for. I decided fermentation works best with the firmer vegetables (i.e. cucumber, green beans, etc.)

Carol