Fermented Green Tomatoes in a Jar, Like Barrel-Fermented
The tastiest, most aromatic, and piquant tomatoes! Fermented green tomatoes can be made in a jar so that they taste just like barrel-fermented ones. The tomatoes turn out moderately salty, bold, and very appetizing. A jar of these tomatoes can be stored in a cool place all winter.
Updated : 09 April, 2026
Easy
More than 1 hour.
Ingredients
1.5 kilograms
Tomato
1
Horseradish
3
Cherry leaves
7
Garlic
1 liter
Water
2 tablespoon
Salt
1 tablespoon
Sugar
1 teaspoon
Mustard powder
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make fermented green tomatoes in a jar, like barrel-fermented? Prepare the necessary ingredients. In this recipe, you can use both fully green tomatoes and those that have already started to ripen a little. Remove the stems from the tomatoes and wash them well under clean running water. We will not sterilize the jars, which means that the tomatoes, herbs, and the container in which the fermentation will take place must be as clean as possible.
Step 2
First wash the container with detergent and rinse it well, then, for extra safety, wash it again with baking soda. I salt green tomatoes in a large plastic container, but you can also use a regular 3-liter glass jar.
Step 3
Rinse the horseradish leaves and shake off any remaining water. Place a horseradish leaf on the bottom of the container.
Step 4
Peel the garlic, rinse it, and press each clove lightly with a knife so that it flattens slightly. This will make the brine more aromatic and flavorful.
Step 5
Add the garlic to the horseradish leaves.
Step 6
Rinse the cherry leaves and add them to the jar. If you have dill flower heads, currant leaves, or raspberry leaves, use them for salting as well.
Step 7
Make several punctures in each tomato near the stem area using a toothpick. This will help the tomatoes salt faster and more evenly.
Step 8
In a separate bowl, dissolve the salt, sugar, and mustard powder in clean water. In some recipes, mustard powder is omitted. I have tried salting without it. Practice has shown that with mustard powder, less film and mold form during the salting process, so use this ingredient if possible. About the salt: I used 2 heaping spoonfuls, but adjust to your taste.
Step 9
Pour the brine over the tomatoes so that it covers them completely. If needed, make another full or half batch of brine.
Step 10
Next, place a weight on top so the tomatoes do not float. I use a small cup for this purpose, fill it with brine, and place it in the jar on top of the tomatoes.
Step 11
This way, the tomatoes remain constantly submerged in the aromatic brine. Leave the jar at room temperature for 1 week to ferment. After a week, you may see a white film on top. This means the tomatoes have been salted and fermented. Carefully remove the film with a large spoon, cover the jar with a plastic lid, and move it to the refrigerator or another cool place for storage and further curing for at least 3 weeks.
Step 12
The salted green tomatoes are ready!
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