Salt-Brined Tomatoes, Barrel-Style

1. 1 Tomatoes≈ $4.67 per kg 1.8 kg
2. 2 Horseradish leavespack 50 g ≈ $3.00 30 g
3. 3 Blackcurrant leavespack 20 g ≈ $3.00 10 g
4. 4 Dillpack 50 g ≈ $1.80 40 g
5. 5 Garlic≈ $10.00 per kg 20 g
6. 6 Black peppercorns 3 g
7. 7 Bay leaves 1 g
8. 8 Saltpack 1 kg ≈ $0.90 80 g
9. 9 Sugar 20 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Choose firm tomatoes¹ of the same ripeness, wash them, and prick them near the stem.

2. Wash a 3 l jar with baking soda and sterilize it over steam for 15 minutes, then boil the plastic lid for 5 minutes.

3. Place half the horseradish², currant leaves, and dill⁴ on the bottom, along with all the garlic⁵, peppercorns, and bay leaf. Pack in the tomatoes¹ tightly and cover with the remaining herbs.

4. Dissolve 80 g salt⁸ and 20 g sugar in 1.3 l cold boiled water until fully dissolved, then pour over the tomatoes¹.

5. Close the jar with the plastic lid and leave at room temperature for 5–7 days, until the brine turns cloudy. Check daily that the tomatoes¹ stay submerged in the brine.

6. Move the jar to a cellar or refrigerator. Let the tomatoes¹ stand for 2 weeks before serving.

7. Store at 0–5 °C for up to 3 months, and keep an opened jar in the refrigerator for up to 2 weeks.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.