Fermented Tomatoes (Квашенi помiдори | Kvasheni Pomidory)
Makes: two 1 3/4-pint (1-liter) jars
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35
grams (1 1/4 ounce) fine sea salt
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25
grams (1 ounce) superfine sugar
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1/2
tablespoon allspice berries, bruised
-
1/2
tablespoon black peppercorns
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1
liter (1 3/4 pints) water
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500
grams (1 pound) Tumbling Tiger tomatoes or other medium-sized flavorful tomatoes
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2
dill heads or dill stalks (fresh or dry)
-
1
bay leaf
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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:
Vegetable|Pickle & Preserve|Condiment|Summer
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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
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