Fermented Green Tomato Pickles

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Learn how to make fermented green tomatoes with this easy and quick recipe! These fermented green tomato pickles are crisp, juicy, and flavorful. Enjoy them on burgers, in sandwiches, on pizza, and in salads.


  • 200 Grams Green Tomatoes, Sliced
  • 5 Grams of Unrefined Sea Salt
  • 175 Grams of  Fermented Sauerkraut Brine
  • 75 Grams of Raw Apple Cider Vinegar
  • 1 teaspoon pickling spices


  1. Wash your fermentation equipment (jar, weight, and lid)
  2. Wash your green tomatoes in cool water.
  3. Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
  4. Place a mixing bowl on your kitchen scale and tare/zero the scale.*
  5. Add tomato slices into the bowl on your scale until the scale reads the designated amount.
  6. Remove the bowl from your scale.
  7. Place your empty, clean mason jar on the scale, and tare/zero the scale. Make sure your scale is still set to grams and add the Sauerkraut Brine and the apple cider vinegar to the jar.
  8. Add the tomatoes into the mason jar.
  9. Place a small bowl on your scale and tare/zero the scale. Weigh out the salt. Then add the salt to the jar.
  10. Place your standard mason jar lid on the jar, and secure it. Shake the jar for 2 minutes. (if you do not have a fermentation weight, simply stop here and place the jar in the fridge! Otherwise, move on to step 11)
  11. Remove the standard mason jar lid. Place your fermentation weight in the jar, submerging the tomatoes and weight fully in the liquid.
  12. Secure the standard mason jar lid to the mason jar.
  13. Ferment for 48 hours at room temperature.
  14. Then remove the weight, secure the lid to the jar, and store it in the fridge.


  • *Note: Taring/zeroing the scale with a container on it subtracts the weight of the container, allowing you to weigh only what is added to the container. After taring/zeroing the scale, the scale should read 0.0 with the container on it.
  • consume within 6 months
  • this recipe works best with a 16 to 20-ounce jar.