Shlomo's Kosher Sour Pickles Tomatoes by Sy

Delight your taste buds with "Shlomo's Kosher Sour Pickles Tomatoes by Sy," a tangy, briny masterpiece perfect for lovers of old-world fermentation. This classic kosher recipe transforms crisp green tomatoes into zesty sour pickles, thanks to a bold blend of garlic, fresh dill, black peppercorns, mustard seeds, and an optional kick of chili flakes. The simple technique of natural fermentation, combined with a white vinegar-brine base, delivers a perfectly crunchy, flavor-packed treat in just 5-7 days. Ideal as a refreshing snack, a vibrant side dish, or a bold addition to a deli platter, these pickled green tomatoes bring traditional kosher charm right to your table. Your pantry deserves this burst of homemade, probiotic-rich goodness!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 6

Ingredients

• 2 pounds Green tomatoes
• 4 whole, peeled Garlic cloves
• 1 large bunch Fresh dill
• 3 tablespoons Kosher salt
• 4 cups Water
• 1 teaspoon Black peppercorns
• 1 teaspoon Mustard seeds
• 0.5 teaspoon Dried chili flakes (optional)
• 0.25 cup White vinegar

Directions

Step 1

Clean your green tomatoes thoroughly under running water and pat them dry. Remove any stems and cut large tomatoes in half or quarters, leaving smaller ones whole.

Step 2

Sterilize a large wide-mouth glass jar (or several smaller jars) by washing them with hot, soapy water and rinsing well. Let them air dry completely or wipe the insides dry with a clean towel.

Step 3

In a medium saucepan, create a brine by dissolving the kosher salt in 4 cups of warm water. Stir thoroughly until fully dissolved, then set aside to cool to room temperature.

Step 4

Layer the bottom of the jar(s) with some of the dill, garlic cloves, black peppercorns, and mustard seeds. Add a few optional chili flakes if you want a spicy kick.

Step 5

Pack the green tomatoes into the jar(s) tightly but without crushing them. As you layer the tomatoes into the jar, intersperse with remaining dill and spices for even flavor distribution.

Step 6

Once the jar is packed, pour in white vinegar, then add the cooled saltwater brine to the jar until the tomatoes are fully submerged. Leave at least 1 inch of headspace at the top of the jar.

Step 7

Place a sterilized weight or a small glass jar inside the larger jar to keep the tomatoes submerged under the brine. Seal the jar with a tight-fitting lid.

Step 8

Store the jar in a cool, dark place (like a pantry or basement) for 5-7 days to ferment. Open the jar every 1-2 days to release any built-up gas pressure and check that the tomatoes remain submerged in the brine.

Step 9

After 5-7 days, taste a tomato to check the flavor. If they’re sour and tangy to your liking, transfer the jar to the refrigerator to slow fermentation. The pickled tomatoes will keep in the refrigerator for several weeks.

Step 10

Serve cold as a snack, side dish, or part of a deli platter!

Nutrition Facts

Serving size	(2019.3g)

Amount per serving	% Daily Value*
Calories	292.2

Total Fat 3.8g	0%
Saturated Fat 0.1g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 196.7mg	0%
Total Carbohydrate 58.2g	0%
Dietary Fiber 13.0g	0%
Total Sugars 35.6g
Protein 15.3g	0%

Vitamin D 0IU	0%
Calcium 374.1mg	0%
Iron 10.2mg	0%
Potassium 2551.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 10.4%

Protein: 18.6%

Carbs: 70.9%