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Enjoy your fresh, garden tomatoes by preserving them Russian-style. Pickled Tomatoes (солёные помидоры) with garlic and fresh herbs. I stuff extra veggies between the tomatoes. These canned tomatoes are a staple year round.

Russian Pickled Tomatoes (солёные помидоры)

Enjoy your fresh, garden tomatoes by preserving them Russian-style. Pickled Tomatoes (солёные помидоры) with garlic and fresh herbs. I stuff extra veggies between the tomatoes. These canned tomatoes are a staple year round.

Course Condiment, Sides
Cuisine Russian, Ukrainian, Vegetarian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 3 Litre Jar
Author PetersFoodAdventures

Ingredients

  • tomatoes to fill a 3 litre jar
  • bunch of dill - best with dill flower if available
  • bunch of coriander
  • 1 black currant/horseradish leaves optional
  • 10 cloves garlic
  • 10 peppercorns
  • 2 cloves
  • 1 bay leaf
  • 1 carrot sliced optional
  • 1 chilli pepper chopped in circle pieces optional
  • 1 paprika pepper chopped in circle pieces optional
  • 1 bell pepper capsicum deseeded and sliced in strips (optional)
  • 6 cups water
  • 6 teaspoons salt
  • 3 teaspoons sugar
  • 3/4 cup white vinegar

Instructions

  1. Wash tomatoes and remove the stems.
  2. Prepare sterilised jars. This recipe uses a 3 litre jar, which is most commonly used, and easy to pack with tomatoes.
  3. Place the dill, coriander, black currant/horseradish leaves, garlic, bayleaf, cloves and peppercorns into the bottom of the jar. Set aside some dill and coriander if you wish to put some in the middle of the jar, amongst the tomatoes.
  4. Place the tomatoes on top of the herb/spices until the jar is full. I usually cut the last tomato in half, so it fits better into the jar. As you layer the tomatoes, stuff the pepper and carrot pieces in between the tomatoes, filling the gaps that are available.
  5. To create the brine, in a medium pot, over high heat, add the water, vinegar, salt and sugar and bring to a rolling boil. Using a Pyrex glass measuring jug, slowly add the hot brine into the tomato jar, covering the tomatoes. Close the lid tightly.
  6. Place the jar in a boiling water bath to ensure the lid is covered. Full canning recommendations from the USDA can be found here. Keep the tomatoes in the water bath for 15 minutes before carefully removing and placing upside down on the countertop until it's fully cool. The jar should be sealed and ready for storing in your pantry. If the top of your lid still pops, then the seal did not take, so keep refrigerated and eat your tomatoes right away. Enjoy!