Quick Fermented Tomatoes

Thoroughly wash the celery leaves and dill.

Place a layer of these greens at the bottom of the pickling container, such as a 5-liter jar.

Wash the tomatoes and peel the garlic.

For each tomato, remove the stalk with a knife and insert a whole or halved garlic clove.

As you prepare the tomatoes, arrange them in the jar in layers: one layer of tomatoes followed by a layer of celery and dill.

Repeat the layering process until the jar is full, ensuring the topmost layer is made of greens.

Prepare the brine: boil 1 liter of water with 2 tablespoons of salt (adjust quantity based on your jar size; e.g., 3 liters of water and 6 tablespoons of salt for a 5-liter jar).

Carefully pour the hot brine over the layered tomatoes in the jar.

Cover the jar loosely with a lid and leave it at room temperature to ferment for 5 days.

Shake the jar gently once a day, if possible, but this is optional.

Around the second day, you’ll notice the tomatoes change color slightly, and the brine will become cloudy as fermentation begins.

By the fourth day, fermentation may become more active. Place a plate under the jar to catch any brine overflow.

If your kitchen is warm, taste a tomato on this day as they may already be ready.

The tomatoes are typically ready by the fifth day. Once ready, refrigerate them for 5-6 hours before serving.

Store them in the refrigerator until consumed.

Enjoy your quick, fragrant, and flavorful pickled tomatoes!