And another green tomato fermented pickle recipe:
FERMENTED GREEN TOMATO PICKLES RECIPE
This is an incredibly simple recipe, adapted from
Ricks Picks. They’re ready to eat in about two weeks, but store incredibly well throughout the winter. Don’t expect a tomato flavor, but instead, more like a pickled-seasoned tomatillo.
I love using them with tomatillo, finely dicing them into green sauces, served over enchiladas, or creating a mid-winter Green Tomato Salsa, finely chopping them along with cilantro, winter-stored onions and several rough-chopped tomatoes, or rehydrated, chopped tomatoes.
Following Recipe Makes 1 1/2-liter Fido Jar
Ingredients
- 4 bay leaves (don’t double these until you have tripled this recipe, using 6-cups of cherry tomatoes)
- 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)
- 6 T high-quality unrefined sea salt
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Instructions
- Using a clean, sterilized Fido Jar, place all ingredients, beginning with bay leaves, and ending with green cherry tomatoes, into the Fido Jar.
- 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. This is a good job for little helpers – 9-year-old, and above, children who like to help in the kitchen. (Or adults who have anger management issues.)
- Cherry tomatoes won’t expand like other fermented vegetables, so you may fill the Fido Jar above the “shoulder” line, but please leave at least 1-inch of air space between the top of the brine.
- Stir salt into filtered water until dissolved and then pour over cherry tomatoes.
- Place glass discs over top of tomatoes tomatoes under the brine if you have them.
- Latch the Fido Jar. Cover the sides of the Jar to prevent light from neutralizing the vitamins and lactic acid bacteria; Or - place the jar in a dark corner in your a cupboard or 5-7 days.
Recipe writers notes: I find 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.
Note: The pickling spice I used came from an Amish store and was organic. It was whole spices including mustard seed, allspice, dill seed, cinnamon chips, dill seed, celery seed, mild chiles, cloves, and caraway seed.
