Treadwell

If you have enough unripened cherry tomatoes (or big ones for that matter, just cherries preserve better) you can pickle them.

Use an old Gal. size pickle jar.

1 Cup sugar
2 Tbsp salt
2 Tbsp Tabasco brand green pepper sauce
1 Gal. jug of white vinegar.

Put all the solid ingredients and the Tabasco in first. Then fill 3/4 full with green cherry tomatos.

Pour in the white vinegar till youve topped off the jar. Shake well. Then store them for a couple weeks.

They have a sweet and sour (and very slightly spicy) flavor. Very similar to a peperoncini.

Ive done this with surplus cherry tomatos for a couple years, and have eating them right up till Dec. (or until i run out)

They havent spoiled on me yet.

If you dont think youll eat them all before they expire you could use quart Mason jars, and seal them with parafin wax.

P.S. Now that i think of it i should also add that i do put my jars in the back of the refrigerator too keep them cool. They will more than likely keep for a long time regardless but I pick at mine for months so i like to keep them from getting too mushy.
If you seal them in Mason jars i doubt this would be necessary, but i think itd keep them fresher longer if you intend to store them most of the winter like i do.

__________________
If a pot plant grows in the woods, and no one is around to smell it, does it make a scent?

2009 OUTDOOR - failed lunar grow

BREEDING AUTOS - hempy style