pickled tomatoes

Try these Russian pickled tomatoes: healthy, delicious and super easy to make. A flavorful and refreshing appetizer or snack made in only 30 minutes that will keep for months on the shelf. 

Russian Grandma’s Pickled Tomatoes

garlic (sliced)

bay leaves

parsley (3-4 stems or about a handful)

dill (with umbrellas, 3-4 stems)

scallions

oak leaves

tarragon, summer savoury, cherry, blackcurrant and horseradish leaves (optional)

black peppercorns (or pepper mix)

salt

sugar

white wine vinegar (optional)

In a large pot, sterilize jars and lids in boiling water for 15 minutes (see alternative sterilizing options in the notes below). Remove them from water with cooking tongs.

Sterilize the jars

Put tomatoes, garlic, bay leaves, parsley, dill, scallions and oak leaves (tarragon, summer savoury, cherry, blackcurrant and horseradish leaves if using) in jars. Try to surround the tomatoes with leaves evenly, as you won&#039;t be able to move them later. Fill jars with boiling water.

Fill the jars

Pour the water from jars into a medium pot or saucepan. This step allows you to determine the exact amount of water you need to fill in the jars. Add black peppercorns, salt and sugar and let boil for 5 minutes. Add vinegar (if using).

Make the brine

Pour the brine back in the jars. If tomatoes are not completely covered, add more boiling water but make sure there is a bit of space in the jar before you put the lid onto prevent leaking. Firmly close the lids. Turn the jars upside down for two to three days.

Pour and close

Pickled tomatoes are ready within one or two weeks, depending on the size. Store them at a room temperature or lower before opening. Using this recipe, an unopened jar will last about a year on the shelf, if you add vinegar to it. Once you open the jar, store it in the fridge for about six weeks.

Store

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Try these Russian pickled tomatoes: healthy, delicious and super easy to make. A flavorful and refreshing appetizer or snack made in only 30 minutes that will keep for months on the shelf. Enjoy your fresh, juicy tomato harvest even through the winter by using this one age old secret.

If you&#39;re a fan of tangy deli cucumber pickles and pickled tomatoes then you&#39;ll be ready to dive in to this recipe for classic deli-style Kosher sour dill pickles. Even better is the fact that they can be made in about an hour! This recipe is also perfect for pickled tomatoes, a great way to utilize end of season green tomatoes. After you make them, they are ready to eat in a day, at peak after a week, and they keep for 3 months or so before the taste changes.

Kosher Dill Pickles And Pickled Tomatoes Recipe

½ serrano or jalapeno chile

tomatoes

garlic

dill seeds

black peppercorns

white vinegar

water

Morton Coarse Kosher Salt

Prep the ingredients. Wash the jalapeno and tomatoes. Cut the stem end off the jalapeno and slice it in half lengthwise. Cut bad spots out of the tomatoes and cut the big ones into quarters, small ones in half. Peel the garlic cloves and slice them in half langthewise.

Prep the bottle. Make sure you have a really clean bottle and lid. The lids must have good rubber seals. The best thing to do is buy canning jars and lids from Ball. They are in a lot of hardware and grocery stores. Sterilize them by submersing them in a boiling water bath.

Load up. Put the garlic, dill seeds, chile, and peppercorns into the bottle first. Then cram the tomatoes in leaving about 1/2&quot; - 3/4&quot; (12.7 - 19.1 mm) of space at the top.

Make the brine. Combine the vinegar, water, and salt in a sauce pan or pot. Bring to a boil, and stir until all the salt is dissolved. Pour the hot brine over the tomatoes and cukes to within 1/4&quot; (6.4 mm) of the top. Wipe the jar top, put the lids on and tighten.

Age. Let the pickles sit for 2 to 3 days (1 week is optimum) in the refrigerator before serving. Keep refrigerated for up to 3 months.

Beware. The brine will taste very salty at first, but don&#39;t panic. The juices from the tomatoes or cucumbers will dilute the concentration of salt in a few days.

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