- Serves: 1 (16 oz.) jar
- Prep Time: 20 minutes
- Cook Time: 7-10 days
- 3-4 Fresh Heirloom Tomatoes, vertically quartered
- 2-4 cloves Garlic, roughly smashed
- 1/2 c. Basil Leaves. packed & roughly chopped
- 2 tbsp. Kosher Sea Salt (non-iodized)
- 1 c. Purified Water
- 1/3 c. Apple Cider Vinegar (only use for quick pickles)
- 1/2 tsp. Peppercorns
- 1/2 tsp. Crushed Red Pepper
Place tomatoes, garlic, peppercorns, crushed red pepper, and basil into a 16 oz. sterile glass jar with a tight-fitting lid.
In a separate bowl, whisk together salt and water; continue whisking until salt is completely dissolved. If making quick pickles, whisk in vinegar as well. Pour mixture over tomatoes so that tomatoes are completely submerged; however, it is important to leave at least an inch of headspace at the top of the jar. This will accommodate gasses that develop during fermentation.
To ferment, leave in a dark and cool area for 7 to 10 days. Unless using a jar fitted with an airlock, "burp" your pickles daily by loosening the lid. This releases any gasses and prevents accidental explosions; continue this even when pickles are finished as they will continue fermenting in the fridge. For quick pickles, allow tomatoes to marinate overnight in the refrigerator. Pickles will keep for about 30 days in the fridge.