This year I have the opportunity to show you pickle recipes from home, directly from the source, from my mother, with tomatoes from the garden and greens from the house.
My mother is an expert in the recipe for pickled tomatoes, she knows how to make them very well, with lots of greens, herbs and improvisation. Every year we eat the first ones, we pack them in jars, barrels and enjoy the winter.
Unfortunately, in order to make pickles, people have to have a cool cellar, which is a bit impossible in the city, but if you put them somewhere in November when it's already cool, they can be made on the balcony (possibly with preservatives). I do this with cabbage, but the tomatoes do it faster, they get a little sticky if I make them in the heat and keep them in the warm balcony.
Anyway, the recipe and the proportions are perfect, these are the best pickled tomatoes in barrels ever eaten and it's a shame not to show you the recipe and the method.
I invite you to comment with your pickle recipes and suggestions, please!