How to ferment green tomatoes with mustard in 7 days

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Fermented green tomatoes with mustard is an autumn snack that always impresses with its spicy taste and crispy texture. Green tomatoes have a natural density that is ideal for fermentation, and the addition of mustard makes the taste especially bright and unusual.

Mustard not only gives the dish a spicy taste, but also helps prevent the development of unwanted bacteria during fermentation. This makes the fermentation process safer and extends the shelf life of the snack.

To ferment green tomatoes with mustard, you will need:

• Green tomatoes – 1 kg
• Water – 1 liter
• Salt – 2 tablespoons
• Mustard powder – 1 tablespoon
• Garlic – 3-4 cloves
• Leaves currants, cherries or horseradish for flavor

The last September tomatoes from the garden are great for pickling.

The process is simple: wash the tomatoes and make a few small punctures with a fork to release the brine dressed better. Prepare the brine by dissolving salt and mustard powder in water. In a sterilized jar, put a layer of leaves, then tomatoes, garlic, and pour hot brine over them.

Cover the jar with a cloth and leave it at room temperature for 3-5 days. After that, move it to the refrigerator or basement for storage. After a week, the tomatoes will be ready for consumption.