Pickled Tomatoes
July 27th, 2011 by Leora
What do you do with the tomatoes that drop to the ground while still green? If they are large enough, you can put them in a windowsill or a paper bag and hope they ripen properly. Or you can make fermented tomatoes – a tasty, healthy treat.
Ingredients:
- 1 tsp. sea salt (approx.)
- 2-3 tomatoes, cut into wedges (the fermentation went quicker when I cut the tomatoes)
- 2 – 3 cloves garlic, peeled
- 1 tsp. pickling spice: mine has pepper, dill, mustard seeds
- Optional: dill seed from homegrown dill
Put all the ingredients in a jar. Cover with water. Cover the jar with a cloth and a rubber band.
Does my jar look a bit like Laurence of Arabia? Let the pickles sit for about a week, maybe less if it’s very warm. Be sure to check it every day. When it begins to form a little foam on top, it is fermenting. That’s when I usually cover it with the jar lid and put it in the refrigerator.
If you try this, please let me know. It’s even easier than pickling cucumbers.
I wonder what they taste like and how you use them.
Like any other pickle – goes well with a deli sandwich or with a bowl of rice and beans.
We have to take you to the Lower East Side or at least to a real deli – pickled tomatoes are a New York kind of specialty.
We have to take you to the Lower East Side or at least to a real deli
I like the sound of this!
Does my jar look a bit like Laurence of Arabia?
This made me smile…
Someone who enjoys my humor!
Love the photo, adore the humor. LOL
Wish I had the green tomatoes! BTW they are also delicious sliced and fried in flour/salt/pepper, with a bit of muenster cheese melted on them!
I’m glad you enjoy them fried, but I am searching for ways to make healthy food, and fermented foods are tops for delicious and healthy.
I just LOVE pickled green tomatoes but never thought to make them myself. Thanks for the inspiration
Hope you will give them a try! It was the easiest of the fermented foods I have made yet.