Russian Grandma’s Pickled Tomatoes
User Reviews
5
Russian Grandma’s Pickled Tomatoes
Description
This recipe calls for sterilized jars packed tightly with washed and dried Roma or cherry tomatoes surrounded evenly by sliced garlic, bay leaves, parsley, dill, scallions, oak leaves, and optional herbs such as tarragon, summer savory, cherry, blackcurrant, and horseradish leaves. The jars are filled with boiling water to measure brine volume before draining.
A brine made by boiling water with sea salt, sugar, black peppercorns, and optional white wine vinegar is poured back into the jars, covering the tomatoes completely. After sealing, the pickles are stored either for fermentation or longer-term preservation, with storage times ranging from six weeks refrigerated after opening to up to a year unopened if vinegar is used.
These pickled tomatoes offer a tangy, herbaceous snack or side dish popular in Russian cuisine. They are often served alongside heavier meals or as part of a cheese board or appetizer platter. The recipe emphasizes the importance of jar sterilization and packing technique for shelf life and safety.
Adjustments to the herb blend are encouraged as pickling is flexible, accommodating available herbs. The instructions include methods for sterilizing jars including boiling, dishwasher, or oven methods to ensure safe canning.
Ingredients
- 2 1.5 l or half gallon glass jars or equivalent washed
- 1.5 kg or 3.3 lb Roma tomato washed and dried, or cherry tomatoes
- 4 cloves garlic sliced
- 4 bay leaf
- 1 bunch parsley 3-4 stems or about a handful
- 1 bunch dill with umbrellas, 3-4 stems
- 1 talk scallions
- 3 oak leaves
- tarragon optional
- summer savoury
- cherry leaves
- blackcurrant leaves
- horseradish leaves
- 2 tablespoons black peppercorns or pepper mix, whole
- 6 tablespoons sea salt coarse
- 2 tablespoons sugar
- 2 tablespoons white wine vinegar optional
Instructions
Sterilize the jars
- 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.
Fill 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't be able to move them later. Fill jars with boiling water.
Make the brine
- 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).
Pour and close
- 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.
Store
- 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.
Notes
- Sterilize jars and lids by boiling for 15 minutes, dishwasher on high, or heating upside down in the oven at 260°F for 20 minutes.
- Add vinegar to the brine to extend shelf life up to a year unopened; without vinegar, expect six months shelf stability.
- Store opened jars in the refrigerator and consume within six weeks.
- Use fresh garden Roma or cherry tomatoes for best results in texture and flavor.
- The recipe yields approximately two 1.5-liter or half-gallon jars, about 10 servings total.
- Pack tomatoes and herbs tightly and ensure complete coverage with brine to prevent spoilage.
- Feel free to adapt the herb combination based on availability or preference.
- These pickled tomatoes pair well with heavy meals, as snacks, or alongside Russian dill pickles and soups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 31 kcal
% Daily Value*
| Calories | 31kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 11mg | 0% |
| Potassium | 392mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1749IU | 35% |
| Vitamin C | 29mg | 32% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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