Posts tagged green tomatoes

Pickling Tomatoes …. red or green

1 gallon green tomatoes
6 large onions
3 cups brown sugar
1/2 lemon
1 small whole hot red pepper (for each jar – optional)
3 red bell peppers
1 pint vinegar
1 pint water
1 tablespoon whole cloves
1 tablespoon allspice
1 tablespoon crushed celery seed
1 tablespoon whole mustard seed
1 tablespoon dry ground mustard
1 tablespoon whole black peppercorns

Wash and thinly slice the tomatoes and onions. Discard any with blemishes.

Sprinkle over the vegetables, one half cup of canning salt. Let stand overnight in a stainless steel or enamel pan or crock.

Tie the pepper, cloves, allspice and celery seed in a square of cheesecloth; fasten with cotton string. Slice the lemon and chop two peppers very finely.

Drain the tomato and onion well. Add all the seasoning except one of the pepper pods to the vinegar, then add the tomato and onion. Cook for 1/2 hour, stirring gently at intervals to prevent burning.

Remove spice bag to prevent darkening.

Pack in pint jars and garnish with slender strip of red bell pepper and 1 small hot pepper per jar (near the outer edge as decoration). Ladle hot vinegar mixture over jars, leaving 1/4 inch headspace.

Adjust lids. Process for 15 minutes in a boiling water bath canner.


Great way to save tomatoes!

Russian Pickled Tomatoes

Most of the recipes i have seen for pickled tomatos are for green tomaotes- this one you can use red, yellow or green tomatoes. Enjoy

It’s a tradition in Russia to preserve vegetables, fruits and berries
for winter. Almost every family has a dacha ( little summer house with a
garden). People grow vegetables and fruits there. Some people do it to save
money, other ones want to be “closer to the ground”. So, they spend summer
time growing vegetables and gathering mushrooms and berries in the wood. And then they preserve them for winter time.
Tomatoes are usually pickled in large jars ( 3 l, and this recipe is for 3
l jars ). If you want you can use little ones, it’s more comfortable to
open them.
Clean the jars very well. Sterilize them in the boiling water for 20
minutes. Put a leaf of horse-radish, dill and few cloves of garlic on the
bottom of the jar. Then put the tomatoes up to the top. Sterilize the
covers ( there are special ones for preserving) in the boiling water for
15 minutes. Add sugar and salt into water and boil it. After boiling add
vinegar and let liquid boil during 5 minutes. Pour hot liquid into the jar
to the brim. Close the jars with covers. Turn the jar upside down to check
the leaking. Put somewhere some warm things (it can be an old blanket or a
jacket), put the jars upside down. Cover them with a blanket. Leave then
for 4-6 hours. After that if the jars are still warm, let them cool down.
Then place them in a cool place (fridge, cellar) and keep for months.
Pickled tomatoes can be served with anything you like.


  • 2 kg average tomatoes.
  • 1 l water.
  • 1 tb salt.
  • 2 tb sugar.
  • 1/3 c vinegar 9%.
  • 3 tb vegetable oil.
  • horse-radish leaves.
  • dill, garlic cloves.

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Tomato blight has hit Vancouver in fall 2010

Sept 19, 2010.

It seems as if blight has hit the Lower Mainland. Many tomatoes will ripen indoors. So head to your garden ASAP,  pick your tomatoes and store between layers of shredded newspaper, egg cartons works well for smaller tomatoes like cherry and sundrop. Dry the tomatoes before you store them but leaving the stems/vine on will improve flavour.

If you want to use your tomatoes green here are some links to some recipes:

Green tomato & mint spaghetti:

Pickled green tomatoes:

Green Sauce:

Share your stories of surviving blight below in comments.

Ways to control blight. From

  1. Grow plants in a warm, dry, sunny area. If you have had blight previously, move to a different area if possible, or replace the upper soil layer since “oospores” will carryover in soil.
  2. Water only underneath the plants, not the foliage. Drip irrigation is preferable to watering with a hose, to reduce water splash. Don’t over fertilize or over water.
  3. Grow on a light sandy soil if possible or cover soil with a white plastic mulch to increase soil and air temperatures around the plants and reduce humidity.
  4. Growing plants under an overhang or a clear plastic shelter will help prevent spores from being deposited on plants by wind and rain. But plants must be covered before infection has occurred. Covering the plants after they are infected may raise humidity and make the disease worse.
  5. Grow the tomatoes on raised beds with well-spaced trellises or in containers off the ground. Tomatoes grown on balconies or roof-tops rarely develop late blight, probably because the environment is warmer and drier.
  6. Remove all of last year’s tomato or potato debris to prevent carryover of disease.
  7. Remove diseased leaves, shoots and plants that are severely diseased, immediately. Bury them, or seal them in a plastic bag and take to a landfill. Do not compost diseased plants. If “oospores” are present, they will survive in compost.
  8. Destroy any volunteer potato or tomato plants in the garden.
  9. Destroy any nightshade weeds in and near the garden. Nightshade is related to tomato and potato and is also a good host for late blight.
  10. Apply copper sprays or other home garden fungicides recommended for late blight at least once a week when weather is favourable for disease. READ THE LABEL. Copper, which is accepted by most organic producers, should be applied for prevention more than cure, that is, before the disease has become established.
  11. Gardeners who are unable or choose not to follow a regular fungicide spray program for late blight are strongly urged to destroy (bag or bury) all infected tomato or potato garden plants or plant parts as soon as the disease is observed. If in doubt whether it is late blight, take a sample to a local garden centre or Master Gardener for tomato

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