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Pickled Tomatoes Recipe

Leonid Batkhan | October 2011

http://www.e-lections.us/pickled-tomatoes-recipe.html


NOTE: This simple recipe uses no vinegar in its brine to naturally ferment pickled tomatoes!

Pickled tomatoes

These yummy tomatoes are ready to be served in just 3 days, and most of my friends and relatives assert that this is the best pickled tomatoes recipe they have ever tried.

If you like sharper taste put more spices (mainly garlic); for milder taste use less spices.

  1. Place the following ingredients in layers in a one gallon glass jar:
    1. Halved tomatoes ( coloring anywhere from green to mildly ripe)
    2. Cut small-medium pieces of one sweet bell pepper (red, orange or yellow)
    3. Whole baby carrots (5-15 pieces)
    4. Celery (1-3 stems) cut into 1-2 inch sticks
    5. Dill (to taste), stems are okay too
    6. Cut garlic cloves (5-10 cloves), the more the spicier your tomatoes will be
    7. Allspice, un-crushed black pepper (to taste)
    8. 3-4 grains of cloves
    9. Black currant leaves (4-5) (optional)
  2. Prepare brine by mixing together:
    1. 1.5 Liters (5.5 Cups) of water
    2. 2 Tablespoons of salt
    3. 2-3 Tablespoons of sugar
  3. Pour the brine into the jar.
  4. Cover the jar with a tea saucer. On one hand, the plate will protect the contents from any flies, etc. However, it is also light enough to allow air to escape, which is instrumental in the fermentation process.
  5. Put the jar into a wider pan or bowl (to catch any excess liquid), and let it stand at room temperature for 3 days.
  6. When ready, place in a refrigerator for storage.

See also:
Pickled Cabbage Recipe
Pickled Cucumbers Recipe
Pickled Green Onions Recipe
Pickled Salmon Recipe
Pickled Watermelon Recipe

 
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