Salted tomatoes
4 servings
30 minutes
Salted tomatoes are a classic dish of Russian cuisine, known for their rich sour-salty flavor harmony. The tradition of pickling vegetables originated in ancient times as a way to preserve the harvest for long winter months. This recipe uses Baku tomatoes, which gain firmness and zest when salted, while the addition of tarragon, savory, and black currant leaves fills them with a spicy aroma. The barrel where the tomatoes undergo fermentation transforms their taste into a deeply rich and multifaceted experience. They are perfect as an appetizer for meat dishes or simply as a standalone treat with a slice of black bread. After 40-50 days of waiting, these salted tomatoes become a true gastronomic delight filled with Russian traditions and flavor richness.
1
Before salting, prepare the barrel by thoroughly washing and sterilizing it. Sort the tomatoes, discard the spoiled ones, wash them with water, and arrange them in rows in the barrel. It is recommended to layer green tomatoes with dill, tarragon, savory, as well as cherry and blackcurrant leaves.
- Baku tomatoes: 10 kg
- Tarragon leaves: to taste
- Savory: to taste
- Blackcurrant leaves: to taste
- Cherry leaves: to taste
2
When packing, you need to shake the container from time to time to pack the tomatoes tightly. The tomatoes should be placed in the container to the top and then covered with brine.
- Water: 12 l
- Salt: 800 g
3
Cover the barrel with a wooden circle and place a light weight on it. Tomatoes should be stored in a cool place (they are ready in 40-50 days).