To refrigerate or not to refrigerate, that is the question

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larry_stewart

Master Chef
Joined
Dec 25, 2006
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5,244
Location
Long Island, New York
End of the garden season and I have dozens of unripe green tomatoes .
I figured I'd make a batch of pickled green tomatoes, which I have done multiple times over the years.
I use a recipe my father gave to me. Basically 2:1 water to vinegar, salt, spices, garlic. Bring brine to a boil. Let cool to room temp. Fill the jar ( which has already been packed with green tomatoes) enough to cover. Ready to eat in about 6 weeks.

The only thing that wasnt written is whether to store in the. refrigerator or on the counter for the 6 weeks. Im assuming it's the fridge, as it's not really a fermentation thing, but I forgot what I did in the past.

Any suggestions ?
 

GotGarlic

Chef Extraordinaire
Joined
May 9, 2007
Messages
26,944
Location
Southeastern Virginia
I think I'd pour the brine over the tomatoes while it's still hot, then let it cool to room temperature, then refrigerate. The brine will penetrate better when it's hot, so they'll be ready to eat sooner.
 

Andy M.

Certified Pretend Chef
Joined
Sep 1, 2004
Messages
49,639
Location
Massachusetts
When I was a kid my parents made pickles in gallon jars and stored them in a cool back hall. We pickled around this time and aimed to open the first jar for Thanksgiving. We refrigerated the opened bottles.

I've done the same thing using their recipe but I didn't have gallon jars. Stored the unopened jars in the cellar.
 

cookiecrafter

Senior Cook
Joined
Aug 10, 2021
Messages
227
Location
Chicago
Your kitchen could get too hot for counter top storage. A good idea above to pop them into fridge when cool.
 

Badjak

Senior Cook
Joined
Dec 24, 2010
Messages
145
It will never do any harm to refrigerate ;)
I think your acid amount is too low to keep them out for too long.
I use 1:1 (up to 1.5 to 1)vinegar (5%) to water and haven't seen anything go bad outside the fridge, even in the hot season (100+ F)
 

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