Salt-Brined Tomatoes with Horseradish and Dill

Salt-Brined Tomatoes with Horseradish and Dill
Salt-Brined Tomatoes with Horseradish and DillSimon Bajada

"Russian chefs learn pickling on their babushkas' laps," says chef Ivan Berezutskiy, and in Russia, they often pickle with salt instead of vinegar. The most difficult part of pickling tomatoes, a tradition in Moscow, is waiting the required two weeks before eating them. At the end, the brine-logged tomato flesh takes on a funky, fermented flavor and mustardy heat, with a waterlogged texture and sweet-tart quality similar to ripe watermelon.