Description
Learn how to make tangy and probiotic fermented green tomatoes with this easy recipe. These lacto-fermented green tomato pickles are a delicious and healthy condiment that adds a punch of flavor to your meals.
Ingredients
Scale
Green Tomato Pickles:
- 1 1/2 pounds green tomatoes, cut into wedges or thick slices
- 4 garlic cloves, smashed
- 1 tablespoon mustard seeds
- 1 teaspoon black peppercorns
- 2–3 fresh dill sprigs
- 1 small hot pepper (optional)
- 1 quart filtered water
- 1 1/2 tablespoons sea salt (non-iodized)
Instructions
- Layer Ingredients: In a clean quart-sized glass jar, layer the green tomato wedges with garlic, mustard seeds, peppercorns, dill, and hot pepper if using.
- Prepare Brine: Dissolve the sea salt in filtered water to create a brine.
- Pour Brine: Pour the brine over the tomatoes, leaving 1 inch of headspace.
- Ferment: Cover the jar with a lid loosely and let it ferment at room temperature for 5 to 10 days.
- Check and Store: Taste for desired tanginess, then seal the jar and refrigerate.
Notes
- Use non-chlorinated, filtered water and sea salt for best results.
- Sliced tomatoes ferment faster than whole ones.
- Flavor improves with a few days in the fridge post-fermentation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Fermenting
- Cuisine: Eastern European
Nutrition
- Serving Size: 1/4 cup
- Calories: 10
- Sugar: 1g
- Sodium: 220mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
