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Fermented Green tomato

Tuesday, October 11, 2016

So DH is tied of watering plants so he got rid of the Early Girl tomato. Now I have a bushel of green tomatoes with more on the vine!

.Lacto-Fermented Green Tomato Pickles

Approximately 3 cups water, more if necessary.
2 Tbsp. sea salt
1 Tbsp. coriander or dill seed
4 garlic cloves, peeled and smashed
1 jalapeno 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.

GREEN TOMATO PICKLES

7 cups (roughly 4.5 pounds) of whole, smaller variety, unripe tomatoes, fresh off the vine, if possible
5 tablespoons yellow mustard seeds
3 cloves of garlic
1 Tablespoon black peppercorns
5 cups of brine (2 tablespoons of salt dissolved into 5 cups of room temperature, filtered water). This will vary depending on the size of your tomatoes.

How-to

Place the spices and garlic in the jar and put the tomatoes on top of them.
Pour brine over the top and use your preferred method to submerge the tomatoes.
Let them sit at room temperature, out of direct sunlight for one week. They will, of course, bubble vigorously during fermentation At that time, give them a taste. If they are acidic enough, great! Stick them in the fridge and start eating them. If not, let them sit another few days before trying again. Once they've reached your desired acidity, they're done.

Lacto-Fermented Green Cherry Tomatoes

4 bay leaves
2 teaspoon pickling spice
4 cloves garlic
2 dill head (or 3 sprigs fresh dill and 1 teaspoon dill seed)
1 small rough-chopped onion
1/2 teaspoon celery seed
4 cups (approximately) hard green cherry tomatoes, washed

For the brine: (This makes more than enough for 1 pint, but who wants to only make 1 pint?)

8 cups filtered water (no chlorine or fluoride)
38 grams high quality unrefined sea salt

Instructions

Using a clean, sterilized jar, place all ingredients, beginning with bay leaves, and ending with green cherry tomatoes, into the container.
Clean cherry tomatoes, making sure all stems, leaves, and any sand/dirt have been thoroughly removed.
Here's the tedious part, poke each cherry tomato several times with a sewing needle. This is so the brine penetrates through the skin, otherwise, the skin will remain tough, like leather.
Cherry tomatoes won't expand like other fermented vegetables, so you may fill the jar above the "shoulder" line, but please leave at least 1 inch of air space between the top of the brine and the lid.
Stir salt into filtered water until dissolved and then pour over cherry tomatoes.
Place the jar in a dark corner on your kitchen counter for 5-7 days.

These are the most flavorful when I refrigerate them after 7 days, and place them in the refrigerator to continue curing for another 30-days.
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Member Comments About This Blog Post
  • MORTICIAADDAMS
    I tend to freeze stuff instead of canning them.
    762 days ago
  • NJMATTICE
    I admire your "gumption!" Canning seems like a big endeavor, but with gardening, comes preserving. I have no garden at this time, so I watch with interest from afar. Keep up the good work.
    762 days ago
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