In theory all blooming fruiting vegetables contain some enzymes in the blossom end and best results come with removing that end with any fruit/vegetable that won't be chunked. In practice, many don't do it with anything except cukes. Ultimately, it's your choice. :)

I find it not only helps with whole green tomato pickles but also allows for easier brine access to the inside of the fruit.

Dave

I agree with Dave. Though the benefit may be minimal, it can make the difference between "OK" pickles and great ones.

Carol

Thank you Dave and Carol, I guess I will pull them out of the crock tomorow and trim the the ends. You might wonder why this question came up in late Dec. I'm in central Fl, but I was a little late getting my fall garden in. It's pickle them or lose them ;>)

Thanks again, john

Would you mind sharing the procedure with us?I've never heard of fermented green tomato pickles..sounds good.

Mike

Mike, I'm using the same method I've used for cucumber pickles. The brine is 2 quarts RO water, 1/2 cup pickling salt and 1/4 cup of white vinegar. I add 1 tbsp dill seed, 4 garlic cloves, 2-4 hot chili peppers and 2 tsp mustard seeds. That is for each gallon of pickles. I keep the crock in a spot that is reliably 70-75 degrees. It takes about 3 weeks. I got this recipe from the Ohio State web site in case you need more details.
john