FERMENTED green TOMATO PICKLES ~ healthy, tasty foods
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- Опубліковано 4 жов 2024
- 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.
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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!
Just started fermenting things. I’m 55!!! Where have I been?!? 🤣😝 My first cucumbers (with red onion, jalapeño and garlic) is SOOOOOO GOOOOD!!! And it has helped this erosion (near damn ulcer) on my Vegas nerve. Good stuff!!! 💪🔥❤️🫡
Going to do this with my tomatoes today
Blessings from Chicago. I love that you work while you talk. Too many others, talk too much and make videos too long. You explain,guide and teach all together.❤❤😮
Thank you for your nice comment! :)
Thank you!! I've been looking for a recipe close to what my grandmother us to make of fermented green tomatoes. She additionally add horseradish, which is also very tasty. I love that they stay crunchy and not mushy. Again, thanks so much.
Thank you for your nice comment! :) I wish I could grow horseradish in our heat, I bet that would taste awesome!
Well done! More pickling recipes please!
There will be. Once the winter crops come in. :)
Thank you, for so easy and very detail video! It's fall but I still have plenty green tomatoes! Like your recipe!
I hope you'll love them as much as we do. :)
nice it's a game changer, had no idea it was so easy and delicious.. made some thx for the tip
Ver welcome. Glad you like them. Ferments are amazing.
Lovely video. My mouth watered at the end. I've enjoyed the fermented cucumbers I learned how to do from you, even like drinking a shot of the brine. I already pulled my tomatoes, but will keep this in mind for the future. Thanks for sharing!
A shot of bine is gut medicine! We take shots, too. :) I never ahd much luck with fall tomatoes, but I'm trying (again) this year).
@@homesteadinginnorthflorida I have volunteer sweet potatoes, few pepper plants, eggplant. Sunflowers for fun. Plus pumpkins galore. The heat and rain seems to be keeping a few things going after I pulled most of the rest. Need to motivated if I'm gonna try for fall greens or something. We put four new raised beds together and are getting a trellis. Need to get them leveled and filled. The mosquitoes are so bad where I want to get logsand leaves now though.. So a little along. Joy in the journey.Hope yout tomatoes do well. 🙂
@@joancarnley575 horrible time to garden in this heat right now. Bugs galore, weeds entirely out of control. And despite it being so hot we rarely even get storms. I STILL have to eater some things. I'll be pre-growing winter veg come next month. Right now it's still too miserable. More raised beds are always a blessing! What will you plant for winter?
@@homesteadinginnorthflorida I need to research but I think I will start broccoli, Brussel sprouts and cabbage. (I have seeds) My space is still limited, not sure if we will get the other beds filled beds in time before spring planting. And Im ok with that. Been a bit busy with family also. Ordered some daffodil bulbs to plant in beds already prepared. I like seeing them pop after winter. Like you .. already looking forward to fall and winter cool down and next spring. I would like to make saurkraut and look for a dehydrator. Don't want to get burned out. Also want to get a few fruit trees in later. My muscadines we planted have made it down the wires on the trellis. Good year. 😃
@@joancarnley575 no matter what I did, I could never get Brussels to make. Sad, because I love them so much.. I am totally looking forward to carrots, lettuce, radishes, broccoli ....... beets! Making Sauerkraut is really easy and takes not time at all. Well worth it. I never go without a couple jars in the fridge. I'm hoping we'll have a good cabbage harvest this year.
Is that a North Florida accent? So it's late September here (southern Illinois) and I have several green tomatoes left on the vine. Won't be long until it frosts. Should do something with some of them before then, this looks interesting. So...a Tbsp. salt per quart jar. Sounds way salty. A couple of hot peppers, garlic, peppercorns, celery seed, And you promise that if I fill my jars with that much water, they won't expand and overflow. They always do. I have the jars, weights, every kind of airlock they make, and some they don't. Oh, and the gloves too. I might try this tomorrow. I ate a half a jar of (vinegar) picked green tomatoes this morning. And my half gallon pickling crock is full of hot banana peppers, garlic, and dill. Just experimenting. The other comment about adding horseradish sounds fantastic.
I want to try these!!
You will next season! Because your garden will produce so much more than it could ever have down south!
Thank you very much for giving us such a wonderful scientific method. I hope your video will surely prevent food wastage and benefit people
What a nice and thoughtful comment. Thank you! :)
Brilliant.
Thanks! 🙂
Yum from New Zealand. Thank you!
Hi to New Zealand!:)
Good presentation !
Thank you :)
Thank you for this very informative video! You have encouraged me to try fermenting! Again, thank you!
Aww, you're so welcome! Fermenting is such an easy, inexpensive and super healthy thing to do. I hope you'll love it! 🙂
@@homesteadinginnorthflorida
well, I love pickles, so I hope to love this too! Do you happen to have a pickled cabbage recipe?
@@lionheart830 yes I do - here it is. And there are 2 recipes for sauerkraut dishes on the channel as well. ua-cam.com/video/UeyFXqHapTE/v-deo.html
If you boil your water, the the free chlorine that causes the taste should quickly leave the solution within 15-20 minutes. Chloramine (Chlorine with ammonia and fluoride) is also reduced, but is more stubborn.
Great tip for those with municipal water!
I always wonder why you need to let tap water to stay for a while because of the chlorine. Especially when salt is sodium chloride.
Due to wars, hostile weather and lack of equitable distribution of food, the people of the world are facing severe food shortages.
Due to continuous rise in commodity prices, food items have gone beyond people's purchasing power.
Vegetable prices are low during vegetable season. By following this video of yours, people can save vegetables and eat them throughout the year at a very low cost. This is my belief.
I thank you very much. You made a video for human welfare.
❤️ I want to be friends with you. Will you be friends with me?❤️
So once the tomatos have fermented, can you keep them in a kitchen cabinet, or a dark cool place or do they need to go in the fridge? Thanks
Keep in the refrigerator. Unless you have a cellar that maintains refrigerator temperatures.
how do you long term storage of these? thanks
Thank you for the video. I love green tomatoes in salt or marinade. Delicious. Where do you live?
North Florida 🙂
I'm on second generation of those seminole pumpkins you gave me. Sorry I haven't sent pics. I got another strain of them from another person and they are huge...7-8 lbs. Let me know if you want seeds.
That's a lot of pounds for a Seminole. I've gotten big ones before, but not that big. Are those round ones or the more pear shaped ones?
is kosher salt ok or is it better to use a finer salt?
Hi Sally, size of salt crystals doesn't really matter, as long as they are dissolved. The one thing I try to avoid is iodized salt or salt with added caking agents. I think the latter can be in kosher salt, too, but it should say on the container.
Do the floating seeds mold?
They could. potentially, before it is fully fermented. To prevent that, just stir them every day so they get covered in brine again. Or take them out. Mold would look fuzzy. Kham yeast is whiteish but not fuzzy. It's perfectly fine. :)
hey! lovely recipe, do you sterilise your jars (and other equipment) before putting the tomatoes in?
Everything is clean, but not sterilized. The beneficial fermentation bugs get the upper hand so quickly, that nothing bad can happen. As long as the salt ratio is correct.
@@homesteadinginnorthflorida thank you so much :)
@@Kermitthebadger very welcome :)
Tannie Maria? ;-)
What's your favorite fermented food?
I’m from south Louisiana and my favorite fermented foodstuff is homemade cayenne pepper sauce (Louisiana style hot sauce). It goes great on all our foods here. I can customize it to our tastes, you can’t do that with store bought hot sauce.
Beyond tedious.
Changed to another post to get the gen.