Green tomatoes make one of the crunchiest pickles. All it takes is salt and water, to turn these late season guys into a healthy, gut friendly treat. Recipe below.
For more delicious fermented foods, check these links:
Fermented pickles • FERMENTED (brined) PIC...
Sauerkraut • How to MAKE SAUERKRAUT...
Fermented hot sauce • Abundance of hot peppe...
Beet kvass • BEET KVASS - the easie...
Kimchi • Let's make KIMCHI !
Recipe:
Dissolve 1 tablespoon salt with a little bit of water in a quart jar. If you don't have a cool place, add a teaspoon more salt, this will slow down the fermentation a little during hot temps.
(Scale up or down, depending what jars you have and how many tomatoes).
Mix the salt in the water until dissolved.
Add cut up green tomatoes.
You can also add spices, garlic, onion, peppers, etc.
Fill jars to leave 2 inch headspace. If you use fermenting weights, make sure you leave enough space so the fermenting weight will be mostly covered in brine.
Top the jars off with water to either cover the tomatoes or the glass weight.
Put on lids and burp those 2 - 3 times per day ones bubbles start.
Put in a cool, dark place. Start tasting your green fermented pickles starting at day 2 - 3.
They are ready whenever you like the taste. Store in refrigerator.
Enjoy!
31 июл 2022
