Russian Grandma’s Pickled Tomatoes

Name: Russian Grandma’s Pickled Tomatoes
Cook time: 30 min
Total time: 30 min
Cuisine: Eastern European, European
Ingredients: 2 1.5 l or half gallon glass jars or equivalent (washed); 1.5 kg or 3.3 lb Roma tomatoes (or cherry tomatoes) (washed and dried); 4 cloves garlic (sliced); 4 bay leaves; 1 bunch parsley (3-4 stems or about a handful); 1 bunch dill (with umbrellas, 3-4 stems ); 1 stalk scallions; 3 oak leaves; tarragon, summer savoury, cherry, blackcurrant and horseradish leaves (optional); 2 tablespoons whole black peppercorns (or pepper mix); 6 tablespoons coarse sea salt; 2 tablespoons sugar; 2 tablespoons white wine vinegar (optional)

8 steps

Cook:30min

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.

Updated at: Thu, 17 Aug 2023 05:13:24 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories66.5 kcal (3%)

Total Fat0.8 g (1%)

Carbs14.1 g (5%)

Sugars7.4 g (8%)

Protein2.3 g (5%)

Sodium4138.1 mg (207%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

2glass jars

1.5 l or half gallon, or equivalent, washed

1.5kgRoma tomatoes

or cherry tomatoes, washed and dried

4 clovesgarlic

1 bunchparsley

1 bunchdill

2 tablespoonswhole black peppercorns

or pepper mix

6 tablespoonscoarse sea salt

2 tablespoonssugar

2 tablespoonswhite wine vinegar

optional

Instructions

Step 1

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.

Step 2

Fill the jars

Step 3

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't be able to move them later. Fill jars with boiling water.

Step 4

Make the brine

Step 5

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).

Step 6

Pour and close

Step 7

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.

Step 8

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.

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