Mustard and Dill Fermented Tomatoes for the Fridge

Name: Mustard and Dill Fermented Tomatoes for the Fridge
Prep time: 30 min
Total time: 7230 min
Yield: About 2 kg tomatoes
Cuisine: Ukrainian
Ingredients: 2 kg firm ripe tomatoes; 2 L water; 50 g non-iodized salt; 2 leaves bay leaves; 3 cloves garlic; 2 tsp dry mustard powder; 0.25 bunch fresh dill with seeds; 1–2 sprigs clean currant or cherry leaves, optional; to taste whole black peppercorns

Firm tomatoes fermented with dill, garlic and mustard in a measured salt brine, then refrigerated.

By Savva LoginovUpdated October 2, 2026

Total 120 hr 30 minMakes About 2 kg tomatoes

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The barrel-style source is a large ten-kilogram batch with mustard, dill seed, garlic and leaves from cherry or currant bushes. This smaller version retains that seasoning but uses a clean food-grade crock or bucket and a measured brine. Choose unblemished, firm tomatoes, pierce them once near the stem and weigh them down so none float above the brine. Taste after several days at a cool room temperature and refrigerate when tangy. Mustard gives the tomatoes a distinctive sharpness; it does not turn the batch into a shelf-stable preserve. Keep the finished tomatoes cold and discard a batch with fuzzy mold or a putrid smell.

Recipe card

Mustard and Dill Fermented Tomatoes for the Fridge

Prep 30 minCook 0 minTotal 120 hr 30 minYield About 2 kg tomatoes

Equipment: Food-grade crock or bucket, clean weight, jug

Ingredients

2 kg firm ripe tomatoes 2 L water 50 g non-iodized salt 2 leaves bay leaves 3 cloves garlic 2 tsp dry mustard powder 0.25 bunch fresh dill with seeds 1–2 sprigs clean currant or cherry leaves, optional to taste whole black peppercorns

Instructions

Prepare container
Wash a food-grade crock, lid and weight. Wash tomatoes and herbs; discard any bruised tomato.
Make brine
Dissolve 50 g salt in 2 L water. Use boiled and completely cooled water if your tap water is unsuitable.
Pack and submerge
Layer tomatoes with dill, mustard, bay, garlic and optional leaves. Pour brine over and weight all solids below its surface.
Ferment
Cover loosely so gas can escape. Leave at a cool room temperature for 3–5 days and taste daily.
Chill
When pleasantly tangy, move the container to the refrigerator and keep tomatoes beneath brine.

How to tell when it is ready

The tomatoes taste pleasantly tangy and remain submerged, without mold or a foul smell.

Tips

Use only firm tomatoes of similar size.
Place a clean weight above the tomatoes.
Open or vent the container while fermentation is active.
Taste daily after day three rather than fermenting by calendar alone.

Serving suggestions

Serve cold with boiled potatoes.
Slice beside roast chicken.
Chop into a grain salad.
Offer as part of a pickle platter.

Make ahead

Prepare the cleaned produce and clean containers ahead; follow the chilled storage instructions after cooking.

Storage

Keep continuously refrigerated after fermentation and use within 1–2 weeks.

Food safety

This is a refrigerator ferment, not a tested shelf-stable barrel-preservation process. Discard fuzzy mold, putrid odor or sliminess.

Frequently asked questions

Can I leave the finished tomatoes in the pantry?

No. Once fermented to taste, keep them refrigerated under brine.

How should I store mustard-dill barrel-style fermented tomatoes?

Keep continuously refrigerated after fermentation and use within 1–2 weeks.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.