Fermented Pickled Tomatoes Recipe

Ingredients

• •6 8 large underripe beefsteak tomatoes ((firm)
• •3 liters filtered water ((room temperature))
• •3 tbsp sugar ((1 tbsp per liter))
• •heaping (2 tbsp per 1 liter) sea salt (6 tbsp)
• •peeled and sliced in half head of garlic (1 head)
• •1 e A few stalks of celery
• •1 bunch 1 bunch of fresh dill
• •(if available) Optional: horseradish root or horseradish leaves
• •1 tbsp black peppercorns
• •1 tbsp dill seed
• •1 tbsp yellow mustard seed
• •1 tbsp coriander seed
• •Optional: 1–2 bay leaves
• •(cut to fit jar opening) Cheesecloth
• •1 tsp dry mustard powder ((sprinkled on top of cheesecloth))

Instructions

1. Clean the Tomatoes:Wash your tomatoes thoroughly with a baking soda and vinegar solution. Rinse well with clean water.
2. Prepare the Jar:Use a clean, gallon-sized jar or fermentation container. Layer celery, dill, and garlic at the bottom.
3. Pack the Tomatoes:Add your beefsteak tomatoes in layers with more dill, garlic, and celery between them.
4. Add the Spices:Sprinkle in the mustard seed, black peppercorns, coriander, dill seed, and bay leaf if using.
5. Make the Brine:Dissolve the sugar and salt into the 3 liters of room-temp filtered water. Stir until fully dissolved.
6. Pour the Brine:Fill the jar completely, making sure all tomatoes are fully submerged.
7. Top with Mold Barrier:Cover the surface with a piece of cheesecloth and sprinkle 1 tsp of mustard powder over it.
8. Cover and Store:Cover with a loose lid, fermentation lid, or breather. Store in a dark place (cabinet or pantry) covered with a towel for 4–6 days.
9. Cloudy Brine? Perfect.Once the brine turns cloudy, move the jar to the fridge.
10. Refrigerate & Ferment:Chill for at least 1 week. When the peel peels off easily they’re ready. Flavor continues to develop for months. These can last 1 year+ in the fridge.