(1 pound) Tumbling Tiger tomatoes or other medium-sized flavorful tomatoes
dill heads or dill stalks (fresh or dry)
(2 ounces) celery sticks and leaves, chopped
In This Recipe
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.