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.
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.