John Myers
Ingredients for 1 servings:
- 2,000 g tomatoes, green and small
- 5 tbsp salt
- Water, as needed
- 200 g shallot(s)
- 5 stalks of dill – umbels
- 5 cm horseradish
- 4 bay leaves
- 10 peppercorns
- 1 tbsp mustard seeds
- 350 ml pickling aid Gurkenmeister, ready-made
- 700 ml water
- 2 tbsp salt
- 4 tbsp sugar
- Garlic, to your taste
Instructions
Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes
ideal and tasty processing of tomatoes that are no longer ripe
Wash the tomatoes, pierce them 5 to 6 times with a toothpick, and place them in a bowl. Sprinkle with salt and add enough water to just cover. Let the tomatoes stand in this brine for about 4 hours. Layer the well-dried tomatoes with the dill, shallots, thickly sliced horseradish, and spices in an earthenware pot. To make the broth, bring the water, salt, sugar, and vinegar to a boil and immediately pour over the tomatoes. Seal the pot with cellophane. Let the tomatoes ripen for at least 4 weeks. Shelf life: approximately 4 months.
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