Salt-Brined Tomatoes with Horseradish and Dill
The brine-logged tomato flesh takes on a funky flavor and mustardy heat, with a waterlogged texture and sweet-tart quality similar to ripe watermelon.
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Cooking tools:
- Cheesecloth
- Mason jar
- Paring knife
- Pot
- Stove
- Measuring cup
- Spoon
- Refrigerator
Ingredients
- 1⁄4 cup kosher salt
- 7 medium, firm vine-ripe tomatoes (2 1/2 lb.)
- 5 whole black peppercorns
- 3 cloves garlic
- One 1-inch piece horseradish root, peeled (1/2 oz.)
- 1 small bunch dill (1 1/4 oz.)
- 1⁄4 cup yellow mustard powder
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