Makes a 2 x 1 litre

(1 ¾ pint) jars

35g (1 ¼ oz) fine sea salt

25g (1oz) caster sugar

½ tablespoon allspice

berries, bruised

½ tablespoon black

peppercorns

1 litre (1 ¾ pints) water

500g (1lb) Tumbling Tiger

tomatoes or other

medium-sized

flavourful tomatoes

2 dill heads or dill

stalks (fresh or dry)

1 bay leaf

50g (2oz) celery sticks and

leaves, chopped

1 Mix the salt, sugar, allspice and peppercorns into the

measurement water in a saucepan and bring to the

boil. Let the liquid cool down completely and infuse.

2 Place the tomatoes and the other flavourings in a

sterilized 2.5 litre (4 pint) preserving jar and pour over

the cool infused brine.

3 Seal the jar and leave in a warm place in your

kitchen (25°C/77°F) for 1 week until the tomatoes start

fermenting. Transfer to the refrigerator or a cellar,

where they can be kept unopened all winter.

Mamushka: Recipes from Ukraine & beyond by Olia Hercules, Photography by Kris Kirkham, published by Mitchell Beazley