There are such preparations that do not stand on the shelves until spring. As soon as you open the first jar — and after a few days you already have to go to the pantry for the next one. These fermented tomatoes with garlic turn out exactly like that: juicy, aromatic, with a light sourness and rich taste.

If you love homemade preserves without unnecessary complications, this recipe will definitely become one of your favourites.

What you will need:

• 2 kg of dense ripe tomatoes
• 1 large head of garlic
• A bunch of dill (preferably with umbrellas)
• Horseradish, currant or cherry leaves — optional
• A few black peppercorns

For the brine:

• 1 liter of water;
• 2 tablespoons of salt without a heap;
• 1 tablespoon of sugar.

How to prepare

First prepare the brine. Bring the water to a boil, dissolve the salt and sugar in it. Let it cool completely.

On the bottom of a clean jar or pot put the greens, several cloves of garlic and the pepper. Then tightly pack the tomatoes, alternating them with garlic slices.

Pour the cold brine so that the vegetables are completely covered. Cover with a lid or a plate with a small weight.

Leave at room temperature for 3–5 days. When active fermentation begins and a pleasant aroma appears, move the tomatoes to a cool place or the refrigerator for a few more days.

Little secrets

• It is best to take medium-sized tomatoes with dense skin.
• Do not use iodized salt — it can spoil the taste.
• If you like it spicier, add a piece of chili pepper.
• The longer the tomatoes infuse in the cool, the brighter their taste becomes.

Such tomatoes taste wonderful with young potatoes, meat dishes or simply with a piece of fresh bread. And every time you open a new jar, the same thought arises: why did we make so little again this year?