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Simplest Fermented Green Tomato Pickles

makes 1 quart

Ingredients

1 3/4 to 2 pounds small green tomatoes, whole

3 – 4 cloves garlic, peeled

1 tablespoon prepared pickling spice OR 1 teaspoon whole mustard seed, 1/2 teaspoon whole coriander seeds, whole black peppercorns, 1/2 teaspoon dill seed, a bay leaf, optional dried red pepper flakes to taste

a few srigs fresh herbs, this can be thyme, rosemary, tarragon, dill or coriander stems and heads, (or your favorite herb)

For the Brine:

2 teaspoons unrefined salt
2 cups unchlorinated water

1. Place the spices and garlic at the bottom of a quart jar.
2. Place tomatoes such as to pack them tightly in without breaking them. Add the herbal springs as you are packing.
3. Mix the salt and water together and pour over the tomatoes until they are completely submerged.
4. Reserve any leftover brine in the fridge. (It will keep for 1 week; discard thereafter and make a new batch, if needed.)
5. Tighten the lid all the way. Set aside to ferment, somewhere nearby and out of direct sunlight, in a cool spot for 7 to 14 days. Every day, or when you see pressure under the lid (slight bulging), you will loosen the lid slightly for a moment so CO2 can escape, then retighten.
6. If brine bubbles out when you “burp” the jar top off with the reserved brine, if needed, to cover.  As the carrots ferment the brine will get cloudy; this is when you can start to test your pickles. They’re ready when they’re pleasingly sour, pickle-y tasting without the strong acidity of vinegar. If they’re not sour enough for your palate continue to ferment longer.  Store in the refrigerator (in the same jar, lid tight). These will keep, refrigerated, for 12 months.