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Prep time
1 hour
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Cook time
96 hours
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Serves
10
Author Notes
A simple way to preserve tomatoes and other vegetables, using brine. Refrigerate up to 6 months. —BobbiLusic
Ingredients
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2 tablespoons
Coarse salt
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1 liter
Distilled water
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2 pounds
Tomatoes
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1 tablespoon
Black Peppercorns
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8
Garlic cloves
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1 tablespoon
Coriander
Directions
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Cut tomato into 1-inch wedges. Pierce through cherry tomatoes with a toothpick.
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Evenly divide the garlic, black pepper and coriander and place in the bottom of 4 half-liter jars.
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Dissolve the salt in the water to make brine.
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Fill the jars tightly with tomatoes. Here additional ingredients may be added, such as other vegetables and herbs.
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Pour the brine into the jars to completely cover the tomatoes.
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Close the jar lids very loosely so that they can off-gas.
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Keep jars in a cool and dark pantry for 2-4 days. Bubbling should be visible after the 2nd day.
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Close lids tightly and refrigerate for up to 6 months. Note that the fermentation will continue in the fridge, at a slower pace.
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