I think you might be asking about the Russian Fermented Tomato Pickles? The are not brined and no vinegar is used. They are fermented with salt and a bit of sugar (optional) then stored in the fridge for approx. 3 months. It is the fermenting process that makes them safe to consume.
If so then the only real safety issues are (1) using the correct amount of sea or canning salt for the amount of produce and jar size - 1 T per quart, and (2) fermenting them for at least a full 7 days before consuming so that the beneficial bacteria has sufficient time to develop.
You might want to start with 1 quart the first time to see if you really like them and be sure to start with boiled to sterilize jars. Just fill the jar with tomatoes/vegetables and herbs/seasonings of your choice, use basil, mixed Italian, dill, hot pepper flakes or black pepper corns, garlic, etc.
Fill the jar with boiled water that has been allowed to cool to room temp. Remove any air bubbles in the jar and leave a 2" space at the top for expansion. Add 1 T sea or canning saltto the jar and wedge the vegetables below the water level (half a tomato dome side up works well to do that). Place cap on tightly and invert the jar several times to mix the salt throughout then loosely cap the jar. Set in a bowl to catch overflow and ferment out of the direct sun for 7 days. Check daily and if any scum has formed on top skim it off and toss it. When finished, store in the fridge.
Hope this helps.
Dave
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