Interesting...I understand the peeling part, about the boiling water and then the ice cold water. That would get the peels off. But, I have no idea what they would want to do with jars of tomatoes packed in cold water and with 2 T. salt. That is a lot of salt. When you can them, normally 1 tsp. salt is added per quart.
The jars can't seal, since there is no heat processing. No bottled lemon juice added to prevent botulim or heat processing to destroy bacteria.
I know people ferment the seeds in water to save seeds, but this says put the tomatoes in the jars, not just the seeds.
I know you can make tomato wine, but they add raisins and things, so I don't think this is what they are wanting to do, either.

Linda Lou, I'm as puzzled as you are, I can't figure out what the heck that recipe is trying to do with tomatoes. I think 2 tbls of salt per quart would make them nearly inedible, that's way too much salt and I've never heard of anyone fermenting tomatoes.

Annie

The only thing I've tried that comes close is a tomato "pickle" in a salt brine from Bulgaria. I can't say I enjoyed it much.

Carol

I'm glad you only found this recipe but didn't make it. It sounds like the sauerkraut in the jar recipe. Can tomatoes be fermented like cabbage? I can't imagine how one would use them.

Shirley

Helen Nearing canned tomatoes like that - just peeled them, put them in jars with a lot of salt and filled to over-flowing with cold water and screwed the tops down. Sounds like an invitation to disaster but they always turned the tomatoes into soup or sauce so they got thoroughly boiled before using. I suppose if jars and tomatoes were sterile and the water very pure, it might work but I never felt inclined to try it. But then Helen and Scott were strong on alternative ideology so maybe it worked for them.

i have tons of green cherry tomatoes that i just picked last nite. what is the easiest and quickest way to pickle them.

* Posted by Leesa_B zn 5 NE (My Page) on
Hot Green Tomatoes

1 1/2 C vinegar
1 1/2 C water
1 T canning salt

Bring brine to a boil and add tomatoes. Boil largest (golf ball) for 3 minutes and smallest for 1 minute. Add one clove of garlic and one pepper to jar and then green tomatoes. Ladle brine on top and BWB for 10 minutes. This of course pickles the pepper and garlic which are both good too! Enjoy.

* Posted by petrowizard z5a NE IL (My Page) on
Here's the recipe for Fireballs (pickled green cherry tomatoes) from SOS in Iowa. I should think golf ball size would work fine.

Fireballs
14 lb. small green cherry tomatoes - about 1 gallon
4 garlic cloves (1/2 clove per pint)
4 celery stalks (one piece celery per pint - height of jar)
4 red hot peppers (half a pepper per pint)
4 heads dill (can use 1/2 tsp. dill seed & 1/4 tsp. dill
weed per pint)
1 quart water (1/2 cup per pint)
1/2 cup pickling salt (1 TBS. salt per pint)
2 quarts white vinegar (1 cup per pint)
Combine water, salt & vinegar. Bring to a boil.
Pack cherry tomatoes into hot jars.
For each quart, add a garlic clove, a celery stalk, a hot red pepper, and a head of dill.
Pour hot brine in jars to 1/2" from top.
Process 10 minutes in BWB.

The link is to a sweet pickle recipe Melly used.

Melissa

Here is a link that might be useful: http://www.uga.edu/nchfp/how/can_06/sweet_green_tomato.html