Fermented (Brined) Cherry Tomatoes
At the end of the summer, I am done using cherry tomatoes in salads and pasta dishes. Instead, I gather as many as the plants give me to make this delicious fermented tomato pickle. It takes just minutes to put together and then you leave it to ferment on the counter for a week. Once that time is up, simply remove the pickle pipe and pickle pebble, cap the jar and put in the fridge. Brining cherry tomatoes is a fantastic way to allow you to enjoy these beautiful tiny tomato delights reinvented for an additional month past the growing season.
YIELD : 1 2-litre mason jar
Equipment
- 1 2-litre wide mouth mason jar and plastic lid
- 1 wide mouth mason jar ring
- 1 pickle pipe
- 1 pickle pebble that is meant to use for a wide mouth mason jar
- 1 knife or utensil to use to debubble
Ingredients
- 6½ cups (about 1 pound 12 ounces) cherry tomatoes slightly underripe, firm and free of cracks or splits
- 5 cloves garlic peeled and cut in half
- 1 jalapeno seeded and cut into strips, or if you like a spicy pickle substitute a habanero
- 6 heads dill rinsed
- 4 sprigs parsley
- 4 sprigs tarragon
For the brine:
- 1 litre water
- 2 tbsp pickling salt
Instructions
- Sterilize the 2-litre mason jar by placing in a 225℉ oven for 10 minutes. Remove and let cool just before filling.
- In a large liquid measuring cup, make the brine by mixing and stirring the cool water and pickling salt until the salt is dissolved.
- To the 2-litre mason jar, put a layer of some garlic, some of the herbs and then the tomatoes. Repeat until you reach the start of the neck of the mason jar.
- Pour the brine over the tomatoes until it just covers.
- Using a thin utensil, run it on the inside of the jar, pressing slightly to release any trapped air. (Called debubbling)
- Place the glass pickle pebble over the tomatoes. This is to ensure that the tomatoes remain submerged while they are fermenting.
- Add the pickle pipe. This is to ensure that the CO2 gas created during the fermentation is allowed to escape while also ensuring that oxygen does not enter the mason jar. Add the mason jar ring and screw tightly.
- Let ferment on the counter at room temperature for a week. Ideally, the room temperature is at around 70℉.
- After a week you should notice that the brine is cloudy. Remove the pickle pipe and pickle pebble. Inspect the top to make sure that no mold or yeast had developed.
- Once passed inspection, screw on the plastic lid and refrigerate. Refrigeration will now slow the fermentation. Enjoy these delicious refrigerated fermented cherry tomatoes for 1 month.
Video
Nutrition
Calories: 14kcalCarbohydrates: 3gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 883mgPotassium: 158mgFiber: 1gSugar: 2gVitamin A: 375IUVitamin C: 16mgCalcium: 18mgIron: 1mg
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