Fermented Tomatoes (Квашенi помiдори | Kvasheni Pomidory)
Makes two 1 3/4-pint (1-liter) jars
- 35 grams (1 1/4 ounce) fine sea salt
- 25 grams (1 ounce) superfine sugar
- 1/2 tablespoon allspice berries, bruised
- 1/2 tablespoon black peppercorns
- 1 liter (1 3/4 pints) water
- 500 grams (1 pound) Tumbling Tiger tomatoes or other medium-sized flavorful tomatoes
- 2 dill heads or dill stalks (fresh or dry)
- 1 bay leaf
- 50 grams (2 ounces) celery sticks and leaves, chopped
- Mix the salt, sugar, allspice, and peppercorns into the measured water in a saucepan and bring to a boil. Let the liquid cool down completely to infuse.
- Place the tomatoes and the other flavorings in a sterilized 2-1/2 liter (4-pint) preserving jar and pour over the cool infused brine.
- Seal the jar and leave in a warm place in your kitchen (25° C/77° F) for one week, until the tomatoes start fermenting. Transfer to the refrigerator or a cellar, where they can be kept unopened all winter.
- This recipe is a Community Pick!
More Great Recipes:
Pickles|Vegetables|Condiments|Tomatoes
Topics: Pickling & Preserving
Showing out of comments
12 months ago Kathy Cooks
When you say to seal the lid, does that just mean close tight with top on jar, or is there a special technique used just in canning? I've not done any canning or preserving before. Thank you
Showing 1 out of 1 comments