Fermented Pickled Tomatoes – A 1-Year Shelf Life Recipe
Every spring, I make one special batch of fermented tomatoes — not for snacking, not for slicing, but for something much bigger.
These fermented pickled tomatoes are the real deal: no vinegar, no shortcuts. Just underripe beefsteak tomatoes, filtered water, garlic, dill, and time. A true lacto-fermented process that pulls every bit of tang and umami from the natural ingredients.
I started fermenting them a few years ago because I wanted to create something deeper than a standard cucumber pickle. Tomatoes have a subtle sweetness and that juicy texture that, when fermented, transforms into something entirely new: savory, funky, acidic — but clean and craveable.
The real reason I make them, though?
My signature BBQ sauce.
I crush one of these fermented tomatoes straight into the pan as the base for my Fermented Honey BBQ Sauce, and that’s the only BBQ sauce I use all summer long. If you’re a fan of bold, real food flavor — you’ll want to stay tuned. That recipe’s coming next.
But first, here’s the full method for making fermented pickled tomatoes from scratch. This is the exact recipe I use in my viral videos, and the one I remake year after year. It’s simple, reliable, and gut-friendly — and it just might become your new summer obsession.
How to Make Fermented Pickled Tomatoes
Fermented Pickled Tomatoes Recipe
Equipment
- 1 Gallon Jar
- 1 Breather Lid
- 1 Cheesecloth
- 1 Large brine mixing container with measurements
Ingredients
- 6–8 large underripe beefsteak tomatoes (firm, not soft)
- 3 liters filtered water (room temperature)
- 3 tbsp sugar (1 tbsp per liter)
- 6 tbsp sea salt, heaping (2 tbsp per 1 liter)
- 1 head head of garlic, peeled and sliced in half
- 1 e A few stalks of celery
- 1 bunch 1 bunch of fresh dill
- Optional: horseradish root or horseradish leaves (if available)
Spices:
- 1 tbsp black peppercorns
- 1 tbsp dill seed
- 1 tbsp yellow mustard seed
- 1 tbsp coriander seed
- Optional: 1–2 bay leaves
For the Mold Barrier:
- Cheesecloth (cut to fit jar opening)
- 1 tsp dry mustard powder (sprinkled on top of cheesecloth)
Instructions
- Clean the Tomatoes:Wash your tomatoes thoroughly with a baking soda and vinegar solution. Rinse well with clean water.
- Prepare the Jar:Use a clean, gallon-sized jar or fermentation container. Layer celery, dill, and garlic at the bottom.
- Pack the Tomatoes:Add your beefsteak tomatoes in layers with more dill, garlic, and celery between them.
- Add the Spices:Sprinkle in the mustard seed, black peppercorns, coriander, dill seed, and bay leaf if using.
- Make the Brine:Dissolve the sugar and salt into the 3 liters of room-temp filtered water. Stir until fully dissolved.
- Pour the Brine:Fill the jar completely, making sure all tomatoes are fully submerged.
- Top with Mold Barrier:Cover the surface with a piece of cheesecloth and sprinkle 1 tsp of mustard powder over it.
- Cover and Store:Cover with a loose lid, fermentation lid, or breather. Store in a dark place (cabinet or pantry) covered with a towel for 4–6 days.
- Cloudy Brine? Perfect.Once the brine turns cloudy, move the jar to the fridge.
- Refrigerate & Ferment:Chill for at least 1 week. Flavor continues to develop for months. These can last 1 year+ in the fridge.
Video
Notes
**Tips for Success**
– Use underripe tomatoes
– Don’t skip mustard powder
– Use filtered water
– Ferment out of sunlight
**Bonus Tip:**
Save your brine to supercharge your next batch.
**Want More?**
Grab my Pickle Pack – timelines, templates, and fermentation secrets.
Want another game-changing ferment? Check out my Fermented Cucumber Pickles — the video that started it all.
