Quick Fermented Tomatoes

Elena Butuc

This recipe was automatically translated from Romanian. View original here

I discovered this recipe because of a great appetite for fermented pickled tomatoes, right now, in the season full of fresh tomatoes. I didn't have the patience to wait until the fall when the pickles were made, so I stayed well on the net until I came across this ingenious recipe.

Tomatoes so pickled are made in 5 days and are even pickled, flavorful and absolutely delicious - the quantities in the recipe give them exactly only for brine, but also the amount of it is calculated depending on the amount of tomatoes and the dish in which you pickle them. This can be a 5l jar like mine, or a box / pan with a lid - it must fit in the fridge.

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Ingredients

Metric US

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Tomatoes

2 kg

choose tomatoes that are not very ripe, to be a little stronger and smaller

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Celery leaves

2 bunches

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Dill

2 bunches

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Garlic cloves

10 pieces

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Pickling salt(no iodine)

2 tbsp

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Water

1 l

Step by step

Step 1

Wash the celery leaves and dill well.

A first layer is arranged in the bowl in which you will pick the tomatoes, I have a 5 liter jar.

Step 2

Wash the tomatoes, peel the garlic.

For each tomato with a knife, remove the stalk and put a garlic clove or half of garlic in it.

Step 3

As you fill them, arrange them in a jar - a layer of tomatoes + a layer of celery with dill.

Step 4

Continue like this until you fill the jar, the last layer being green.

Step 5

For the 5 liter jar I made 3 liters of brine - so I boiled 3 liters of water with 6 tablespoons of salt once.

I recommend using clean, filtered and chlorine-free water. I used the Brita cup to filter the tap water and to get a water as clean and good as possible for pickles.

You can find the whole range of Brita mugs on the Kitchenshop website .