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.
- 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.