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.
- Approximately 3 cups water, more if necessary.
- 2 tablespoons sea salt
- 1 tablespoon 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)
- 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 1½ 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.
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