Lacto-Fermented Green Tomato Pickles

Ingredients:

Firm medium green tomatoes (you may also mix in baby carrots and cauliflower florets)

1/2 medium sliced onion

4 cloves garlic, smashed

2 bay leaves

Small bunch fresh dill (the more the better)

1 ½ teaspoons mustard seeds

1 teaspoon celery seed

8 allspice berries (whole)

11 black peppercorns

small hot chile peppers (dry or fresh), optional

5 cups water (distilled or filtered, as water containing chlorine or fluoride could prevent successful fermentation)

4 tablespoons kosher salt

1. Wash the green tomatoes, and cut each into 4-6 wedges, depending on desired size. 

2. Fill a clean, glass, half-gallon jar (or 2 quart jars) with the tomatoes, onion, garlic, bay leaves, dill, mustard and celery seeds, allspice, black pepper, and chile peppers, layering 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. Pack tightly. 

3. 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 jars. The tomatoes need to be completely covered by the brine, and the brine should come all the way up to the rim of the jar. Use an optional glass weight (highly recommended) to hold ingredients below the brine. 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). 

4. 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.) Do not tighten lid as the water will be forced out during fermentation. You may also use a tight plastic lid with a silicone “burp” valve. 

5. Leave the jar out at room temperature for five 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. The brine will become cloudy. 

6. After five days, tighten the lids, rinse and dry jars, and transfer the lacto-fermented 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. They will keep for up to six months.