A sour and crunchy pickle made by curing small, firm plum tomatoes whole in a vinegar brine with garlic and dill. The tomatoes keep their shape when taken out of the jar, adding a vibrant look to the table.
Wash the small plum tomatoes and remove the stems, then lightly prick the skins in a few places with a toothpick.
Pack the tomatoes tightly into sterilized jars along with garlic and dill.
Boil the water, vinegar, and salt, stirring until the salt dissolves, then remove from heat and let cool to lukewarm.
Pour the lukewarm brine over the tomatoes to fully cover them, seal the jar, and let it ferment in a cool, dark place for two to three weeks.
Important: make sure the tomatoes are small, firm, and not fully ripe; ripe tomatoes can get crushed and fall apart in the pickle. The brine should be poured while warm. It's ready to eat after fermenting for two to three weeks in a cool place.
If you lightly prick the tomato skins in a few spots with a toothpick, the brine penetrates more easily and the pickle sours more evenly.
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