Moldovan Natural Fermented Pickled Tomatoes

Elena Butuc

This year, I'm excited to share traditional pickling recipes that come straight from my mother's kitchen, using homegrown tomatoes and herbs directly from our garden.

My mother is a skilled expert in pickling tomatoes, making them masterfully each year with a rich variety of greens, spices, and a touch of improvisation. We always savor the first batch, storing them in jars and barrels to enjoy throughout winter.

Ideally, a cool cellar is needed for pickling, but in urban settings, this can be a challenge. However, if you start in November when temperatures drop, they're perfect for pickling on a balcony, possibly using preservatives. While I process cabbage this way, tomatoes require quicker handling since they tend to become slightly sticky if kept in warmth.

Regardless, the recipe and ratios are flawless; these are the finest barrel-aged pickled tomatoes I have ever tasted. It's truly worthwhile to share this exceptional recipe and method with you.

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Ingredients

Metric US

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Tomatoes

10 kg

approximate amount depends on size; ideally, use firm or slightly green tomatoes

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Greens/Herbs

1 kg

includes horseradish, cherry, grape, or currant leaves; green or dried dill, celery leaves, garlic, bay leaves, optional hot peppers, and black peppercorns

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Bell pepper

2 pieces

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Pickling salt(no iodine)

2 cups

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Sugar

1 cup

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Water

10 l

salt and sugar are typically dissolved in 10 liters of water, regardless of pickle quantity

Step by step

Step 1

Wash and sort the tomatoes, avoiding overly ripe or soft ones. My mother keeps the stems on.

Ensure your tomatoes come from a reliable source, as artificial growth can affect the pickling process.

Moldovan Natural Fermented Pickled Tomatoes - Step 1

Step 2

Clean and prepare the leaves and spices. I even add marigold flowers for their wonderful aroma, which enhances the pickles' flavor.

Step 3

Place a layer of spices and leaves in a clean barrel (or glass jar), followed by a layer of tomatoes. Repeat the layering process until the barrel is full.

Step 4

Remember to place 1-2 fat bell peppers among the tomatoes for additional flavor.

Step 5

Top the filled barrel with horseradish leaves (or roots) and grape leaves to prevent mold and film from forming.

Step 6

Dissolve salt and sugar in 10 liters of cold spring water.

Step 7

Move the barrel to the cellar and pour in the saline sugar solution.

Secure the lid tightly without leaving air, and let it ferment for at least 1 month.

Moldovan Natural Fermented Pickled Tomatoes - Step 7

Step 8

For a quicker version, we used a glass jar, allowing fermentation outdoors in warm conditions for 3 days, then stored it in the cellar for 2 weeks.

Step 9

These turned out perfectly, with slightly sweet but delicious tomatoes. The juice becomes cloudy with a delightful aroma and flavor – it's often consumed first!