📝 About This Recipe
Transform the end-of-season garden harvest into a tangy, probiotic-rich delicacy that captures the essence of late summer. These tomatoes are naturally fermented in a sea salt brine, resulting in a crisp texture and a complex, savory zing that far surpasses any vinegar-based pickle. Infused with aromatic dill, pungent garlic, and a hint of chili heat, they are a staple of Eastern European larder traditions and a must-have for any fermentation enthusiast.
🥗 Ingredients
The Produce
- 2.5 pounds Green Tomatoes (firm, unripe, small to medium sized)
- 8 pieces Garlic Cloves (smashed and peeled)
- 1 large bunch Fresh Dill Sprigs (including heads and seeds if available)
- 2 pieces Small Shallots (peeled and halved)
The Brine
- 4 cups Filtered Water (chlorine-free is essential for fermentation)
- 2 tablespoons Sea Salt (non-iodized, such as fine sea salt or kosher salt)
Spices and Tannins
- 1 teaspoon Black Peppercorns (whole)
- 1 teaspoon Mustard Seeds (yellow or brown)
- 1/2 teaspoon Coriander Seeds (whole)
- 1/2 teaspoon Red Chili Flakes (adjust for heat preference)
- 2 pieces Bay Leaves (dried)
- 2 pieces Grape Leaf or Oak Leaf (optional; provides tannins to keep tomatoes crunchy)
👨🍳 Instructions
-
1
Thoroughly wash two 1-quart wide-mouth glass jars and their lids with hot soapy water. Rinse well and let them air dry completely.
-
2
Prepare the brine by combining 4 cups of filtered water with 2 tablespoons of sea salt in a pitcher. Stir vigorously until the salt is completely dissolved. Set aside.
-
3
Wash the green tomatoes and remove any stems. If the tomatoes are larger than a golf ball, prick them once or twice with a toothpick to allow the brine to penetrate the skin.
-
4
Divide the spices (peppercorns, mustard seeds, coriander, and chili flakes) equally between the two jars.
-
5
Place 4 smashed garlic cloves, 1 halved shallot, and a generous handful of fresh dill into the bottom of each jar.
-
6
If using grape or oak leaves for tannins, tuck one leaf into each jar against the side.
-
7
Pack the green tomatoes into the jars tightly, being careful not to crush them. Leave at least 1.5 inches of headspace at the top of the jar.
-
8
Pour the prepared brine over the tomatoes until they are completely submerged, ensuring there is about 1 inch of space between the liquid and the rim of the jar.
-
9
Use a fermentation weight or a small glass ramekin to weigh the tomatoes down, ensuring no vegetable matter is floating above the brine line to prevent mold.
-
10
Wipe the rims of the jars and seal with a fermentation lid or a standard lid left slightly loose to allow gases to escape.
-
11
Place the jars on a tray (to catch any overflow) in a cool, dark spot out of direct sunlight, ideally between 65-75°F (18-24°C).
-
12
Check the jars daily. After 3-4 days, the brine should become slightly cloudy and you may see small bubbles. This is a sign of healthy fermentation.
-
13
Taste a tomato after 7 days. If you prefer a more sour, pungent flavor, let them ferment for another week. Once the flavor is to your liking, remove the weight, tighten the lid, and move to the refrigerator.
💡 Chef's Tips
Always use filtered or spring water; chlorine in tap water can kill the beneficial bacteria needed for fermentation. Choose tomatoes that are rock-hard and bright green; any softening or pink blush indicates they are ripening and will turn mushy during fermentation. If you see a thin white film on the surface (Kahm yeast), simply skim it off; it is harmless but can affect flavor if left too long. If the brine smells putrid or you see fuzzy colorful mold, discard the batch and start over with sterilized equipment. Tannin sources like grape, oak, or even black tea leaves are the secret to keeping the skins snap-crisp.
🍽️ Serving Suggestions
Slice them thinly and serve alongside rich smoked meats or fatty brisket to cut through the richness. Dice them up and fold into a potato salad or tuna salad for an unexpected probiotic punch. Serve as part of a traditional Zakuski (appetizer) platter with chilled vodka and rye bread. Use the leftover 'pickle juice' brine as a base for a savory Bloody Mary or to marinate chicken before grilling. Chop and use as a topping for street-style tacos or grilled sausages.