Pickled Tomatoes

    14 days 30 minutes

    Tomatoes are pickled naturally by fermenting in brine. An addictive condiment to have on hand, perfect in everything from sandwiches to salads, or simply enjoyed on their own.

    4 people made this

    Makes: 5 (900ml) jars

    • 2kg plum tomatoes, firm and not too ripe
    • 10 garlic cloves, peeled
    • 3 to 5cm piece fresh horseradish, peeled and grated
    • 3 to 4 bunches mature dill
    • 1 to 1.5 litres filtered water
    • 2 to 3 tablespoons salt

    Preparation:30min  ›  Extra time:14days  ›  Ready in:14days30min 

    1. Bring water to the boil in a large saucepan. Add salt and stir to dissolve, then keep warm over low heat.
    2. To five 900ml sterilised glass jars, add two whole garlic cloves to each jar; distribute evenly half of the grated horseradish between the jars; and add a sprig of dill to each jar.
    3. Pack in the tomatoes tightly, then add the remaining horseradish and another sprig of dill.
    4. Pour the hot brine over the contents of each jar, covering completely. Screw on lids.
    5. Store the jars at room temperature, set over a tea towel to catch any leaks that may occur during fermentation. After 4 to 5 days of fermenting at room temperature, move jars to a cool place - either the fridge or a cellar - to continue fermenting for a total of 2 to 3 weeks. You can enjoy them after the inital 4 to 5 days of fermentation (they'll still be crunchy), or wait till they're fully fermented and have become soft.


    Use mature dill if possible, which has been grown to the point where there are small flowers and longer stalks as compared to the dill typically found in the supermarket. If you cannot find mature dill, you can use a teaspoon of dill seeds in each jar instead. Pickling spice would also work just fine.

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