Homemade Pickled Green Tomatoes

DustyRusty

Well-known member

Equipment
BX23S
Nov 8, 2015
2,251
1,446
113
North East
I like pickled green tomatoes, and a few years ago, I made a bunch in a 2-gallon glass jar. They turned out perfect, but I forgot about them until recently. I found the jar in the garage and they look as good as the day that I tasted the first one out of the Jar. My wife says that they are no good after all this time. I say that anything pickled will last forever in the brine. Your thoughts?
 

pigdoc

Member

Equipment
G1800S
Aug 19, 2022
50
33
18
SE Pennsylvania
My wife has a limit of 2 years, which I tend to try to stretch, at times...
If the vacuum seal is intact, there are no worries!
The color gets a bit...dingy...but that doesn't stop me.

That said, if you've opened them in the past, you're on your own.
Personally, I wouldn't eat them (disclaimer: I'm just a veterinarian).
It would be nice if we could assay for Clostridium botulinum toxin, but you can't (practically) and it's deadly.

Next time, do them in smaller jars!
'tis the season!
I'm thinking of pickling some myself, since we're not going to can any this year.
I typically have 10-20 quarts of canned tomatoes on hand.
You never know when the Scottish Guards are going to show up at your door!

-Paul
 

Matt Ellerbee

Well-known member
Lifetime Member

Equipment
MX6000
Jun 27, 2019
1,254
1,277
113
Canton, Georgia
The wife and I are still eating on some of her grandmothers canned green beans, at least 10 years old.

I’d open those tomatoes, if they don’t smell rotten, taste one, if not funky taste you should be fine.
 

DustyRusty

Well-known member

Equipment
BX23S
Nov 8, 2015
2,251
1,446
113
North East
My wife has a limit of 2 years, which I tend to try to stretch, at times...
If the vacuum seal is intact, there are no worries!
The color gets a bit...dingy...but that doesn't stop me.

That said, if you've opened them in the past, you're on your own.
Personally, I wouldn't eat them (disclaimer: I'm just a veterinarian).
It would be nice if we could assay for Clostridium botulinum toxin, but you can't (practically) and it's deadly.

Next time, do them in smaller jars!
'tis the season!
I'm thinking of pickling some myself, since we're not going to can any this year.
I typically have 10-20 quarts of canned tomatoes on hand.
You never know when the Scottish Guards are going to show up at your door!

-Paul
You are a better doctor than many MDs because your patients can't tell you their symptoms or where it hurts!
 
  • Like
Reactions: 1 user