Fermented Green Tomatoes Recipe
Pickled the old-fashioned way, through fermentation, these green tomatoes are fermented slowly with hot peppers and garlic for plenty of good flavor.
Servings: 8 servings
Calories: 32kcal
Equipment
- Quart-sized Jar
- Fermentation Seal
- Glass Weights
Ingredients
- 4 cups water
- 2 tablespoons fine sea salt
- 1 ½ pounds green tomatoes quartered
- 4 medium hot peppers sliced ¼-inch thick
- 6 medium garlic cloves
Instructions
- Warm 2 cups water in a small saucepan, and then whisk in the salt until it dissolves. Turn off the heat, and let cool to room temperature.
- Place the tomatoes into a jar, and then add the hot peppers and garlic. Pour the cooled brine over them, adding additional water to cover if necessary. Place a glass fermentation weight over the tomatoes, and seal the jar.
- Allow the tomatoes to ferment at least 14 days, and up to 6 weeks. Taste the tomatoes periodically, and when they're sour enough for your liking, transfer them to the fridge where they'll keep at least 6 months.
