Fermented Pickled Tomatoes Recipe
This is the pickled tomato recipe I use in my viral video. No vinegar. No shortcuts. Just salt, aromatics, and time. The result? Tangy, savory, gut-friendly tomatoes with real fermented flavor.
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
- 1 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:
- 1 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
BONUS TIP: Never throw away all your brine. Keep 1 cup from this batch to use as a fermentation starter for your next one. It’ll supercharge the flavor and fermentation speed. Keep it going forever — like a sourdough starter, but for pickles.
Want more recipes like this? Grab my Pickle Pack — it includes timelines, flavor templates, and starter guidance for building your own fermented kitchen.
One Response
The recipe is delicious. Thanks David!