Lacto-Fermented Pickled Green Tomatoes
Makes 1 quart
7-8 small green tomatoes, freshly picked from the vine
1 tablespoon mustard seeds
2 tablespoons fresh dill, snipped
1 tablespoon sea salt, preferably Kosher
4 tablespoons whey (if you don't have whey use 1 extra tablespoon salt)
2-3 cloves garlic (whole)
filtered or bottled water
Wash green tomatoes well and place in a quart mason jar. Add all the rest of ingredients except the water to the jar, stuffing the garlic in the holes.
Add water to 1 inch below the top of the jar. Cover tightly. Shake to stir ingredients.
Keep at room temperature for about 3 days before transferring to cold storage.
For best results, allow to ferment for at least 1 month. When the jar is opened, the liquid will fizz. This is a good sign!