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Fermented Pickled Tomatoes Recipe

155kcal
5 from 7 votes
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Prep 45 minutes
Resting Time 6 days
Total 6 days 45 minutes
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.
Course Condiments, Side Dish
Cuisine Eastern European, Fermented Foods, Traditional

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)

Equipment

  • 1 Gallon Jar
  • 1 Breather Lid
  • 1 Cheesecloth
  • 1 Large brine mixing container with measurements

Method

  1. Clean the Tomatoes:Wash your tomatoes thoroughly with a baking soda and vinegar solution. Rinse well with clean water.
  2. Prepare the Jar:Use a clean, gallon-sized jar or fermentation container. Layer celery, dill, and garlic at the bottom.
  3. Pack the Tomatoes:Add your beefsteak tomatoes in layers with more dill, garlic, and celery between them.
  4. Add the Spices:Sprinkle in the mustard seed, black peppercorns, coriander, dill seed, and bay leaf if using.
  5. Make the Brine:Dissolve the sugar and salt into the 3 liters of room-temp filtered water. Stir until fully dissolved.
  6. Pour the Brine:Fill the jar completely, making sure all tomatoes are fully submerged.
  7. Top with Mold Barrier:Cover the surface with a piece of cheesecloth and sprinkle 1 tsp of mustard powder over it.
  8. 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.
  9. Cloudy Brine? Perfect.Once the brine turns cloudy, move the jar to the fridge.
  10. Refrigerate & Ferment:Chill for at least 1 week. Flavor continues to develop for months. These can last 1 year+ in the fridge.

Nutrition

Calories155kcal

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.

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