Whole tomatoes lacto-fermented in barrels with garlic, dill, horseradish and currant leaves. Late-summer harvest preserve.
Documented in 1700s Kyiv-Podilskyi monastery garden inventories as the autumn cellar fixture, alongside cabbage and apple ferments. Whole tomato fermentation is distinctly Ukrainian-Russian; Mediterranean tomato cultures favor sun-drying and salting. The horseradish and currant leaves are tannin sources keeping the tomatoes firm.
Olga Franko's 1929 cookbook gives the canonical Volyn recipe: per 5kg green tomatoes, 50g dill, 30g garlic, 4 horseradish leaves, 12 currant leaves, 4 bay leaves. Green (unripe) tomatoes are preferred — they fizz harder and hold structure longer than red.
Soft yet still whole tomatoes — they yield to gentle pressure but the skin doesn't burst on the plate. Sour-salty with a fizz from lactic carbonation, garlic-funky on the finish. Eaten alongside boiled potato and lard, or as zakuska with horilka. The brine itself is drunk separately as morning hangover cure.
Brine ratio is critical: 60g salt per 1 liter water, no more, no less. Tomatoes pierced once near the stem with a toothpick so brine penetrates evenly. Fermented at 18 to 20°C for 5 to 7 days, then moved to 4°C for slow ripening minimum 3 weeks. Currant leaves at bottom and top of jar prevent surface mold.
Variations
Volyn version uses green tomatoes and barrel-ferments outdoors until first frost. Bessarabian style adds bell peppers in the jar and a splash of grape leaves for tannin. Carpathian Hutsul villages ferment in oak barrels lined with cabbage leaves instead of glass jars.
On the Palate
Where Ukrainian Pickled Tomatoes sits in the Ukrainian flavor cloud
Ingredients
Serves 6
How it's made
4 steps · 28 min active + 7 days waiting
- 115 min
Wash 2 kg firm ripe tomatoes; prick each with a fork to allow brine penetration.
Watch outPrick each tomato once near the stem, not all over — one channel lets brine seep in slowly without the flesh going mushy.
- 28 min
Pack in jar with 6 garlic cloves + dill heads + horseradish leaf + 4 currant leaves.
- 35 min
Make 3% brine: 30 g salt per 1 L water; pour over tomatoes to cover.
Watch outNail the salt ratio — 30 g per liter; too little and it molds, too much and fermentation stalls and stays raw-salty.
- 410080 min
Cover with cloth + weight; ferment 5–7 days at room temp, then refrigerate.
Watch outKeep every tomato pushed under the brine with the weight — anything poking above the surface is where mold starts.
