Ingredients
• Main: Small to medium, firm tomatoes (like Roma or plum tomatoes).
• The “Snow”: 1 to 2 tablespoons of freshly grated garlic per 1-liter jar.
• Brine (per 1 liter of water):
• 1 tablespoon Salt.
• 3 tablespoons Sugar (since you avoid sugar, you can substitute with a heat-stable sweetener or omit it, though it helps balance the acidity).
• 1 teaspoon Vinegar essence (70%) or 2 tablespoons 9% vinegar.
• Optional: Black peppercorns and mustard seeds.
Preparation Steps
1. Prepare the Jars: Wash and sterilize your glass jars and lids.
2. Pack the Tomatoes: Wash the tomatoes and prick the stem area with a toothpick (this prevents the skin from bursting). Pack them tightly into the jars.
3. The First Soak: Pour boiling water over the tomatoes in the jar. Cover with a lid and let them sit for 15–20 minutes.
4. Prepare the “Snow”: While the tomatoes soak, grate your garlic using a fine grater.
5. Make the Brine: Drain the water from the jars into a pot. Add the salt and sugar. Bring to a boil.
6. Assemble: Add the grated garlic directly into the jar on top of the tomatoes. Pour the vinegar into the jar.
7. Final Seal: Pour the boiling brine over the garlic and tomatoes until the jar is full. Seal the lids tightly immediately.
8. Cool: Turn the jars upside down and wrap them in a warm blanket until they are completely cool.
Preservation Tips
• Garlic Quality: Use fresh, firm garlic. If the garlic is old, it might turn a slightly blue or green color in the jar—this is a natural chemical reaction and is safe to eat, but fresh garlic stays white and “snow-like.”
• The Brine: The brine will initially look a bit cloudy because of the garlic, but it will settle beautifully over time.
• Storage: These can be stored in a cool, dark pantry for up to a year.