Fermented Tomatoes (Квашенi Помiдори | Kvasheni Pomidory)

• 35 grams (1 1/4 ounce) fine sea salt
• 25 grams (1 ounce) superfine sugar
• 1/2 tablespoon allspice berries, bruised
• 1/2 tablespoon black peppercorns
• 1 liter (1 3/4 pints) water
• 500 grams (1 pound) Tumbling Tiger tomatoes or other medium-sized flavorful tomatoes
• 2 dill heads or dill stalks (fresh or dry)
• 1 bay leaf
• 50 grams (2 ounces) celery sticks and leaves, chopped

1. Mix the salt, sugar, allspice, and peppercorns into the measured water in a saucepan and bring to a boil. Let the liquid cool down completely to infuse.
2. Place the tomatoes and the other flavorings in a sterilized 2-1/2 liter (4-pint) preserving jar and pour over the cool infused brine.
3. Seal the jar and leave in a warm place in your kitchen (25u0b0 C/77u0b0 F) for one week, until the tomatoes start fermenting. Transfer to the refrigerator or a cellar, where they can be kept unopened all winter.

salt, sugar, allspice berries, black peppercorns, liter, dill, bay leaf, celery

Taken from food52.com/recipes/40625-fermented-tomatoes-i-i-kvasheni-pomidory (may not work)