Fermented Tomatoes That Are Eaten Faster Than Any Other Pickles

No complicated ingredients and long preparation. Only ripe, dense tomatoes, aromatic greens, garlic and the correct brine. Thanks to natural fermentation the tomatoes remain firm, juicy and acquire a rich sourish taste.

Ingredients 3 kg of dense tomatoes; 1 head of garlic; a large bunch of dill; horseradish leaves; cherry and currant leaves; 5–7 black peppercorns; 2–3 bay leaves.

For the brine:

3 liters of water; 3 tbsp of salt without a heap; 2 tbsp of sugar.

How to prepare

Wash the tomatoes thoroughly, rinse the greens under water. On the bottom of a clean jar or enamelled pan put part of the greens, garlic, leaves and spices.

Then tightly pack the tomatoes, interlaying them with dill, garlic and leaves.

Bring the water to a boil, dissolve the salt and sugar in it. Completely cool the brine and pour it over the tomatoes so that they are fully covered with liquid.

Cover the container with a lid or gauze and leave at room temperature for 3–5 days. When the brine becomes slightly cloudy and the tomatoes acquire a pleasant sourish taste, transfer them to a cool place.

Useful tips

• It is best to use small dense tomatoes of the same size.
• Do not reduce the amount of garlic — exactly it makes the taste especially rich.
• Horseradish leaves help keep the tomatoes firm and crispy, while currant and cherry leaves give the preparation a pleasant aroma.
• After the end of fermentation store the tomatoes in the cellar or refrigerator.

These fermented tomatoes excellently suit potatoes, meat dishes, porridges and simply a slice of fresh bread. Having tried them once, you will probably prepare this recipe every season. And, as the experience of many housewives shows, no matter how many jars you close — in winter there always turns out to be too few of them!

This material was prepared by the editorial team using artificial intelligence tools. All information has been verified and edited before publication.