Lacto-fermented Green Tomato Pickles


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 making pickles. The sugars haven’t fully developed yet in these little green gems, making them perfect for a tangy, flavorful lacto-fermented pickle.


  • 2 pounds of small green tomatoes (around cherry tomato size)
  • 1 tablespoon coriander or dill seed
  • 4 garlic cloves, peeled and smashed
  • 1 jalapeño, or other hot pepper, halved
  • 2 tablespoons sea salt
  • Approximately 3 cups water, more if necessary.


  1. Prepare brine by warming up 2 cups of water, adding salt and stirring to dissolve, then adding 1 cup of cold water to bring brine to room temperature.
  2. 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.
  3. Cover jar with lid and airlock, if using. Allow to ferment in a room temperature space for 3 to 12 days. If you are not using an airlock, be sure to burp your jar regularly for the first few days of fermentation.

Once tomatoes are fermented, move them to cold storage.


Ready to Learn More?

Click here for three tips for making crunchy lacto-fermented pickles.





Green Tomatoes

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