A tangy, crisp pickle made by fermenting small, firm plum tomatoes whole in a vinegar brine with garlic and dill. The tomatoes keep their shape when removed from the jar and add a bright touch to the table.
Wash the small plum tomatoes and remove their stems. Lightly prick the skins in a few places with a toothpick.
Pack the tomatoes tightly into sterilized jars with the garlic and dill.
Bring the water, vinegar, and salt to a boil, stirring until the salt dissolves. Remove from the heat and let cool until lukewarm.
Pour the lukewarm brine over the tomatoes until covered. Seal the jar and leave it to ferment in a cool, dark place for 2–3 weeks.
Important: Choose small, firm, not fully ripe tomatoes; ripe tomatoes may soften and fall apart in the brine. Pour the brine over the tomatoes while it is lukewarm. They will be ready to eat after fermenting in a cool place for 2–3 weeks.
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