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Makes
two 1 3/4-pint (1-liter) jars
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Ingredients
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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
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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)
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1
bay leaf
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50 grams
(2 ounces) celery sticks and leaves, chopped
Directions
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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.
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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.
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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.
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