Learn how to make Fermented Green Tomatoes and preserve those unripe tomatoes before the season ends. With the traditional method of lacto-fermentation, this pickled green tomatoes recipe is easy, delicious, and packed with nutrition.
Dissolve. In a mason jar, dissolve salt in warm water and set aside. In another quart-size jar, add dill seed, coriander seed, peeled garlic cloves, and dried chili peppers. ½
Prep. Prepare your tomatoes by washing and drying them. Cut in half horizontally and remove the stem end. Depending on the size of your tomatoes, cut them into wedges approximately ½" - 1" thick at the widest part.
Fill. Transfer the tomato wedges into the jar with the seasonings, packing them in tight. Slip the fresh dill into the side of the jar.
Pour. Add the brine over the tomatoes and dill and place the glass fermentation weight on top. Loosely cover and set aside at room temperature away from direct sunlight to ferment.
Ferment. Every day for the next 7 days, open the jar to release carbon dioxide. The brine will noticeably become cloudy. Do a taste test after one week of fermentation and transfer to the refrigerator if tangy to your liking.
Notes
Storage: Store fermented tomato pickles in a mason jar with a plastic or glass lid to avoid metal erosion due to salt. Keep in fridge for up to 1 year, but they are best if consumed within 6 months.Helpful tips:
If there is no room for the fermentation weight in the jar, try again the following day. This will allow the tomatoes to soften a bit and you can then squeeze in the weight to keep everything submerged.
Cut green tomatoes ferment quicker than other vegetables. Do a taste test at 7 days but it's normal for the tomatoes to be fermenting for up to 21 days, depending on the temperature of the house.
A good rule of thumb in lacto-fermentation is for the brine to turn cloudy. In addition, bubbles should disappear when active fermentation has been completed. Now is a good time to transfer the ferment to cold storage.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.