|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Green cherry tomato pickles are a tangy treat that is delicious served with cheese, or simply as an olive-like snack. This recipe has all the probiotic health benefits of lacto-fermented foods and makes great use of this end-of-the-gardening-season ingredient.
The cherry tomatoes are placed in a quart-sized jar along with onion and garlic and plenty of seasonings and left to ferment at room temperature for a week. Although they're ready to eat at this point, the tomatoes do develop an even better flavor after the jar has sat in the refrigerator for a month. It is not necessary to sterilize the jar for this recipe, just make sure that it is clean.
- 4 cups small green cherry tomatoes
- 1/2 cup sliced onion
- 4 cloves garlic
- 2 bay leaves
- 2 dill flower heads (or 3 sprigs fresh dill leaves or 1 teaspoon dried dill weed)
- 1 teaspoon mustard seeds
- 1/2 teaspoon celery seed
- 4 allspice (whole)
- 4 black peppercorns
- 1 to 2 small hot chile peppers, optional
- 4 cups water (filtered, as water containing chlorine or fluoride could prevent successful fermentation)
- 3 tablespoons kosher salt (or sea salt)
Wash the green cherry tomatoes. Pierce each whole tomato with the tip of a sharp paring knife once or twice. Alternatively, poke each tomato several times with a sewing needle. This step ensures that the brine penetrates the tough skins of the tomatoes.
Fill a clean glass quart jar with the tomatoes, adding the onion, garlic, bay leaves, dill, mustard and celery seeds, allspice, black pepper, and chile peppers (if using) as you go. Tuck the bay leaves and dill in between the tomatoes and the sides of the jar if you want them to show.
Place the water in a separate bowl or container and add the kosher or sea salt, stirring to dissolve. Pour the liquid salt brine over the ingredients in the jar. The green cherry tomatoes need to be completely covered by the brine, and the brine should come all the way up to the rim of the jar. Place any leftover brine in a clean container and store it in the refrigerator (you may need it to top off the jar during the week).
Place the jar of green tomatoes on a small plate or saucer and cover loosely with a canning lid. (The plate or saucer is for overflow.)
Leave the jar out at room temperature for five to seven days. Take off the lid once a day and check on the progress of your ferment. It should develop a pleasant, slightly sour scent after a few days, just like a dill cucumber pickle. Use the reserved salt brine to top off the jar should the level of the liquid dip below the top of the food.
After five to seven days, transfer the lacto-fermented green cherry tomato pickles to the refrigerator. You don't need to keep a saucer under them at this point. The tomatoes are ready to eat once they have fermented for a week, but will taste even more delicious after a full month in the refrigerator.