Home-made Cucumbers in Brine

Many people prepare home-made marinades. Cucumbers in Brine is, probably, one of the simpler and tastier home-made marinades ever invented. Below you can find my version, heavily influenced by my mother, but, as always, modified and adjusted to my own taste.



Cucumbers (the amount should be chosen accordingly to the jar you have for marinating)
1-2 garlic cloves
1-2 sprigs of dill
Small horseradish root

Continue reading

Yellow Cherry Tomatoes in Brine

Sometimes its great to repeat things you’ve already done, but with different ingredients.
Since the agriculture has developed lots of variations of Cherry Tomatoes (see, for example, the Tricolor Cherry Tomato salad as a reference on how to combine different types for a greater effect), I did some experiments with the kinds I’ve managed to find at different Farmers Markets.

In this case I have made my Marinated Cherry Tomatoes (see the original recipe for all the details) with yellow cherry tomatoes. The yellow ones are completely different from the red ones, and the result is different: these ones are much more “watery” therefore, when made in brine, they simply “explode” in your mouth…


Try this with the original recipe, the sensation is absolutely different….

Mushrooms Marinated in Balsamic Vingear

The idea for this dish was born when I was looking for a quick garnish for a main meat dish. I had some mushrooms and a bottle of balsamic vinegar. This dish is delicious and very simple to make – 5 minutes of work and 2 hours of “marinating” in the refrigerator.



500 gr. fresh champignon mushrooms
1/2 cup balsamic vinegar
30 ml. mustard oil
1/4 olive oil
1-2 garlic cloves
A pinch of salt

Continue reading

Marinated Cherry Tomatoes

As far as I can remember into my childhood, in the summer it was hot in the kitchen – not because of the temperature outside, but because of the stove that was always on. Mom was always steaming, cooking, boiling, picking and one had to be extra careful in our large kitchen in order to avoid bumping into large cans spread everywhere

Then, in the winter, the storage room was filled with various pickles (salads, vegetables), fruit purees, jams, marmalade, etc… Seeing such a variety was always a great pleasure.

Nowadays, with the modern agriculture, fruit and vegetables are available all-year-round, and the need to preserve vegetables is now more of a culinary practice than a necessity.

Still, my mother’s marinated tomatoes is a taste that I remember from the distant childhood….


Per liter of water:
2 tbsp salt
1 tbsp sugar
Celery branch
2-3 garlic cloves
Optional: a few branches of parsley, hot pepper

Put the tomatoes in a jar and top with water. Then remove the water into a pan and measure the volume. Add salt, sugar, celery (parsley and pepper), according to the volume of the water and boil.

Make a small hole in the tomatoes with a toothpick (if doing it near the connection point of the branch, the tomatoes will not “explode” later) 🙂 Peel the garlic cloves, cut each into small pieces and put into jars. Pour boiling water into the jars. Cover (not tightly) with a lid and leave in a cool place for a couple of days before the fermentation starts. Once the water is turbid – put the jar into the refrigerator.

Periodically taste if ready – small sherry tomatoes are ready after 5 days. They can be left in the marinade for a couple of weeks for extra taste.


A couple of small comments from the recipe author – my mother:

  • It isn’t necessary to pour the water into the jar when boiling
  • Dill as alternative to parsley can give a slightly different taste variation

If you liked this recipe – try out the following ones, they really work well together:

6955309156_3d2033ec0c     8273981731_8d9111a790

Did you like this recipe? Do you think that you are going to cook it anytime soon? Have you already tried it?

Please leave us comments about your experience…..