Green tomatoes can seem like a nuisance, either at the beginning of the growing season when you can’t wait for red ripe tomatoes, or at the end of the season when you’ve got to get them all in before a frost. But green tomatoes are great for fermenting. The sugars haven’t fully developed yet in these little green gems, making them perfect for a tangy, flavorful lacto-fermented pickle.
15 minutes
35 minutes
1
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Fermented Vegetable Kit
Fermented Vegetable Kit
$28.69
Make tasty fermented veggies at home with our DIY Fermented Vegetable Kit!
This kit is also great for making kimchi, sauerkraut, and more! Equipment in the kit may appear different than pictured.
Grey Celtic Sea Salt
Download our Lacto-Fermentation Recipe e-book today with tips and tricks for making your own delicious Green Tomato Pickles! The perfect addition to any meal!
INGREDIENTS:
- Approximately 3 cups water, more if necessary.
- 2 Tbsp. sea salt
- 1 Tbsp. coriander or dill seed
- 4 garlic cloves, peeled and smashed
- 1 jalapeño or other hot pepper, halved
- 2 pounds small green tomatoes (around cherry tomato size)
INSTRUCTIONS:
- To prepare brine, warm 2 cups of water, add salt and stir to dissolve. Add 1 cup cold water to bring brine to room temperature.
- In a quart jar add coriander or dill seed, garlic cloves, and hot pepper. Fill jar with green tomatoes, leaving about 1 1/2 inches of headspace. Pour brine over all, just covering the tomatoes and leaving the headspace.
- Cover jar with lid and airlock, if using, or tight lid. Ferment at room temperature for 3-12 days. If using a tight lid, be sure to burp the jar regularly for the first few days of fermentation.
- Once tomatoes are fermented, move them to cold storage.
