Pickled tomatoes

Tools required: Glass bottle, cloth, and elastic

Main ingredients:

Small tomatoes (Roma and vine tomatoes work well)
Salt (Pickling salt is best as it keeps the water from clouding)

Recommended flavoring:

Dried dill stems (old dill preferred)
Garlic - 1 clove

About the ingredients:

Tomatoes, also known by the name Love Apple, probably from pomme d'amour, originated in South America. These delicious berries make a fantastic snack, and in Ukraine people pickle them by the barrelful. I can eat 10 in one sitting. I also like to add them into salads, stir-fries, and guacamole.

Tomatoes are rich in vitamin C and beta-carotine (used to make vitamin A). They also contain some vitamin B. Tomatoes are said to be good for the liver and kidneys, and as a remedy for constipation. According my encyclopedia, they are thought to lower the risk of cancer. To me they just taste great. Garlic is a good anticeptic, antiviral, and antifungal, though I don't know how active it is in the pickling jar. Dill juices are used in remedies for gastro-intestinal upset, poor apetite, and hiccups. It's supposed to be generally calming, so it can help alleviate insomnia. (Source: Biggs, et al. Vegetables, Herbs, and Fruit)

It's probably not a good idea to eat too much of them on account of the salt, but the tomatoes themselves, when ready, are not that salty. Moreover, the pickling process has some health benefits. There are upsides and downsides to everything. Some people apparently have a mild allergy to the Solanaceae family, or "night shades", which includes tomatoes, potatoes, and aubergines (eggpants).

Directions:

1. Boil water and cool to lukewarm or cold (for tomatoes that are a bit hard (underripe), use warmer water)
2. Wash tomatoes and put into jar
3. Add lots of salt (start with 2 table spoons), dill, and garlic
4. Pour in water and close jar
5. Tip jar until salt dissolves and taste (it should be very salty)
6. Fit cloth over top and seal with elastic
7. Wait 2-3 days (the longer you wait the more pickled they get)

Notes:

The best dill comes from really old, thick dill plants that have flowered. You take the crowns and the stems, dry them, cut them, and store them. The next best thing is regular store-bought dill. Cut stems off and dry on window sill.

Start without the garlic. Sometimes garlic can obscure the really gentle taste of dill. Additions generally increase the risk of the mixture going "bad". If you find that the tomatoes start "going bad" after a day or two, that means you didn't put enough salt. Keep in a cool place if you intend to keep it for longer than 4 days.