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Makes two 1 3/4-pint (1-liter) jars
grams (1 1/4 ounce) fine sea salt
grams (1 ounce) superfine sugar
tablespoon allspice berries, bruised
tablespoon black peppercorns
liter (1 3/4 pints) water
grams (1 pound) Tumbling Tiger tomatoes or other medium-sized flavorful tomatoes
dill heads or dill stalks (fresh or dry)
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!