How to make
Choose a small variety of well-ripened cherry tomatoes. Wash them and put them in a large jar. Peel a few cloves of garlic, add them to the tomatoes along with dill stalks and inflorescences.
To measure your water accurately and to make it easier for you, fill the jar with cold water.
Pour it back and measure the water. Put 1.4 oz (40 g) of salt per liter of water. Return the water and salt back into the jar and close with a lid.
For the first two days, turn the jar over with the lid facing down frequently, until the salt dissolves. Then store the jar in a cool place. After the lactic acid fermentation has passed, add with one or two aspirin.
This pickle cannot be preserved for a long period of time, but it is very tasty and becomes slightly fizzy.
Enjoy!
