Back in Việt Nam I could pick the ripe ones in the market, but since I moved to South Korea, they are hard as rocks. I often have to buy tomatoes a week or two in advance and wonder about your situation. Some are too green and refuse to ripen even after a month.
Cherry tomatoes are still good, though not suitable for finer sauces that require peeling.
While that’s true, I buy tomatoes mostly for red sauces, soups and sandwiches. What’s the texture of green tomato pickles?
will depend on your experience with pickling in general, but will most likely will be a little soft – closer to an Italian giardiniera than an American store-bought kosher dill
Thanks, I’ve no idea how those two are, but little soft sounds good enough. I suppose it’s something close to pickled eggplant? I’ll give it a try this weekend.