Fermented Tomatoes in Jars for Winter
Incredibly tasty and simple! A great summer preserve! Fermented tomatoes in jars for winter were made by our grandmothers. Every summer I make at least a couple of jars. In the cold season, they go well with mashed potatoes or other side dishes.
Updated : 03 September, 2025
Easy
More than 1 hour.
Ingredients
10 kilograms
Tomato
10
Carrot
1
Hot chili pepper
1
Celery
1
Horseradish root
10
Garlic
250 grams
Salt
250 grams
Sugar
10 liter
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
First, prepare all the ingredients according to the list.
Step 2
Slice a clean carrot into long sticks, cut hot chili pepper into rings, and leave garlic cloves whole. Also prepare sliced horseradish root and a sprig of cherry. From herbs, take celery greens.
Step 3
Take ripe tomatoes and wash them. I prefer fermenting ripe red or slightly brown tomatoes.
Step 4
Prepare the brine: for 10 liters (about 2.6 gallons) of warm water, dissolve 250 g (about 1 1/4 cups) coarse salt and 250 g (about 1 1/4 cups) sugar.
Step 5
In a jar, barrel, or bucket, place the spices: hot pepper, celery greens, garlic, horseradish, and cherry sprig. I prefer fermenting tomatoes in 3-liter jars (about 3 quarts).
Step 6
Pack the tomatoes tightly, alternating with carrot pieces.
Step 7
Pour the brine over the layered ingredients in the jars and close with plastic lids. One 3-liter jar usually takes about 1-1.5 liters (4-6 cups) of brine, depending on the size of the tomatoes and how tightly packed the ingredients are.
Step 8
Leave the jars at room temperature in the kitchen for fermentation. The fermented tomatoes will be ready in about one month. After that, move the jars to a cold place (cellar or basement). Happy preserving!