Russian Pickled Tomatoes
Courtesy of Beautiful on Raw
Yield: 4 portions
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This is an old favorite from my motherland. These raw cultured vegetables can be a good addition to your menu as you are transitioning to the raw food diet. The enzymes in cultured vegetables also help digest other foods eaten with them. And best of all: it’s very easy to make and you will not have to use your stove!DIRECTIONS
- 6 medium tomatoes, cut into quarters
- 1 stalk celery, chopped
- 2 carrots, cut into finger size pieces
- garlic, 3-5 cloves
- Bunch of fresh dill
- 1 Tablespoon Celtic Sea Salt
You will need a 1 quart (or a 1 liter) glass mason jar. If you only have a bigger or smaller jar, then adjust the ingredient quantities accordingly. Place all the ingredients except the sea salt into the jar. The jar should be full, so add or remove a tomato if needed. Then fill the jar with filtered water to the top. Then, while holding the lid over the mouth of the jar to prevent the vegetables from falling out, pour the water into a bowl.
Add the sea salt to the water and stir until all the salt is dissolved. Pour the salted water back into the jar and cover it very loosely.
Let stand for 2-3 days. Once a day, tighten the lid and turn the jar upside down for a few seconds, then set it back down, loosen the lid and let stand until the next day. After two days, taste to see if you like it. If you find it’s a bit bland for your taste, let it stand for one more day. Then refrigerate and enjoy.
Lasts for up to 2 months refrigerated. Preparation time is 30 minutes plus 2-3 days fermentation time.