Lacto-Fermented Green Cherry Tomato Pickles
Lacto-fermented green cherry tomato pickles provide a savory use for excess produce at the end of the gardening season.
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Instructions
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Wash and pierce each green cherry tomato to allow brine penetration.
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Layer tomatoes and all other ingredients (onion, garlic, bay leaves, dill, mustard and celery seeds, allspice, black pepper, and chile peppers) into a clean quart jar.
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Dissolve kosher or sea salt in water to create a brine, then pour it over the jar ingredients, ensuring tomatoes are fully submerged; refrigerate any leftover brine.
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Cover the jar loosely with a lid and place it on a small plate to catch potential overflow.
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Ferment at room temperature for five to seven days, checking daily for a sour scent and topping off brine if needed with the reserved liquid.
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After fermentation, refrigerate the pickles; they are ready to eat after a week, but flavor improves significantly after a month.