Lacto-fermented green tomato pickle from Preserving by the Pint: Quick Seasonal Canning for Small Spaces by the Author of Food in Jars by Marisa McClellan

  • garlic
  • black peppercorns
  • chile flakes
  • green tomatoes
  • dill seeds
  • yellow mustard seeds
  • EYB Comments

    Needs to ferment for 5-7 days.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Needs to ferment for 5-7 days.

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