My wife has been pickling cucumbers in salt brine for decades. But it was time for a change. This year I have grown about 50 cocktail tomato plants - all my own seedlings After a few weeks of eating a kilo every day, we started looking at them with a little disgust. I got a sudden idea of pickling them for winter like cucumbers. I have already prepared about 20 big jars. After two weeks of fermentation, I opened one. Wow, delicious. Amazing taste! I devoured all of them coz my family didn`t want. Strange people.
Ingredients: garlic, horseradish root or leaves, dill, sugar, salt, a little vinegar, water. I pour warm water over the tomatoes and tightly close the jars - no boiling afterwards!. One week is enough to get it pickled. Sugar is my invention coz I want them to be a little sweet. I added salt at the beginning but after the first series I stopped. Vinegar to make them a little sour.
I also found info about using green tomatoes - a popular trick in Ukraine or Belarus. Yesterday I collected the last but one bucket of tomatoes, they are mostly green coz the plants have already died. I have just put them in jars.
I have opened another jar with pickled tomatoes. Hmm, I have mixed feelings. The tomatoes got soft and the liquid is not sweet - sugar turned into alcohol, like in beer, so the pickle water is fizzy. I eat them but without such pleasure as at the first time.
But I have done sth else - I am pickling the whole cabbage instead of shredded leaves for sauerkraut. Whole cabbage leaves are used for goląbki or as parcels for other ingredients you want. I took a stone pot from the basement and covered it with a plank. The cabbage must be fully immersed in water, and the spices are garlic, dill, horseradish. Plus salt, of course.