Enjoy your fresh, juicy tomato harvest even through the winter by using this one age old secret. Get your pickling on! 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. 
This recipe was originally published on October 28, 2015 and was updated on September 17, 2020.
Did you know that you can actually pickle tomatoes? In the stores we’re so used to seeing jars and jars of pickles but my Russian grandma pickled tomatoes. This goes back to the old days when canning and preserving tomatoes was a necessity.
Pickled vegetables have deep roots in Russian history. People had to can food that would spoil quickly. If they failed to be ready for the long, cold winter, they would be in trouble.
Why Make Homemade Canned Tomatoes?
Nevertheless, canning is still widely popular in Russia and Ukraine. Some do it out of necessity, some are just used to doing it every year, and some simply like to enjoy healthy zakuski (appetizers) in the winter rather than consume processed food.
Still, others are like me: nostalgic and enthusiastic about trying new things!
Canning is something that my Russian genes call me to do since living abroad. I love pickled food. Despite the fact that I could easily purchase canned food in the store, I would still choose home made pickled tomatoes over anything else.
One reason is because the health benefits of store bought pickled vegetables are questionable due to the industrial techniques used.
But the main reason I make these tomatoes every year is because they taste so good!
These homemade pickled tomatoes are nothing like pickled tomatoes you buy in a shop. The key agent in Russian pickles is salt and not vinegar and that’s what makes them special.
The Health Benefits Of Pickled Tomatoes
Homemade pickles have significant health benefits: they enhance the vitamin and enzyme content of vegetables being pickled as well as improve the digestibility of the food you eat along with it!
Another great fermented recipe that is great for gut health is this Russian Homemade Sauerkraut.
It makes them perfect for holiday meals when you eat a lot of heavy food.
Fun Tip! Pickle juice is a fantastic hangover cure, as it restores your salt and electrolyte balance, making you feel better.
How To Preserve Tomatoes
Before we get into this tomato pickle recipe, you’ll need a quick intro into canning tomatoes. If you don’t really know where to start, let me introduce you to the expert canner, Jenny Gomes from The Domestic Wildflower.
She covers everything you need to know about canning in her canning course for beginners. In the course you will have step by step video lessons, clear instructions, and foolproof recipes.
Take advantage of her wisdom and reap the health benefits of canning, save time and money by skipping the frustration and go straight to the expert source.
The best thing about this course: it’s FREE!
Tomato Selection
When picking tomatoes for this tomato pickle recipe make sure they’re fresh.
If you aren’t harvesting tomatoes from your own garden, be sure to examine each tomato at the store to make sure there are no bruises or signs of molding.
By choosing fresh, ripe tomatoes that aren’t too hard you’ll get the tastiest result.
The best type of tomatoes for pickling are Roma tomatoes (also known as plum tomatoes). You can use cherry tomatoes as well.
How to Make Russian Pickled Tomatoes
You might be surprised to hear that the big secret to Russian tomatoes is the salt, not the vinegar. Same goes for Ukrainian pickled tomatoes, as they are mostly made in the same way.
It is surprisingly easy to make them yourself with these 4 simple steps:
- sterilize the jars;
- gather ingredients;
- make brine;
- fill the jars and close the lids.
It’s that easy!
Prepare Sterilized Jars
In a large pot, sterilize jars and lids in boiling water for 15 minutes. Remove them from water with cooking tongs.
Alternatively, wash jars and lids in a dishwasher on high temperature.
The third method is to put the lids and the jars upside down in the cold oven, then heat it to 260 F (130 C) and keep the jars there for 20 minutes.
I made two 1.5 liter (2 quarts) jars and it took me less than 30 minutes all together with sterilizing jars! My grandma doesn’t usually can less than 10 kilograms of tomatoes (22 lb), so it takes a little longer than canning my 1.5 kilogram (3.3 lb) of tomatoes.
Gather Ingredients
These are the basic herbs and spices I usually used since my recipe is adapted to Western markets:
- Dill (with umbrellas)
- Scallions
- Bay leaves
- Parsley
- Oak leaves (to keep the tomatoes from splitting)
- Sliced garlic
- Black pepper
- Coarse sea salt
- Sugar
- White wine vinegar (optional)
These are the herbs that my grandma adds:
- Cherry leaves
- Blackcurrant leaves
- Horseradish leaves
- Tarragon (optional)
- Summer savoury (optional)
But feel free to experiment with different herbs!
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 The Brine and Close The Jars
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 on to prevent leaking. Firmly close the lids. Turn the jars upside down for two to three days.
If you want, you can seal the jars using water bath canning: Boil your jars in water in a large pot over medium-high heat for about 15 minutes. That will prolong the shelf life even more.
Exact Ingredients
These are the ingredients you’ll need:
- 1.5 kg or 3.3 lb tomatoes, washed and dried
- 4 cloves garlic, sliced
- 4 bay leaves
- 1 bunch parsley
- 1 bunch dill (with umbrellas)
- 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 salt
- 2 tablespoons sugar
- 2 tablespoons white wine vinegar, optional
How To Store Pickled Tomatoes
Pickled tomatoes are ready within one or two weeks, depending on the size. (or earlier if you used small or cherry tomatoes).
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 six weeks.
What Do You Do With Pickled Tomatoes?
When you’ve completed the process you may be wondering, “What do you do with pickled tomatoes?”
Great question!
- You can serve them as a small appetizer (like you would with a plate of antipasti) along with a side of Russian Dill Pickles.
- Eat them as a snack right out of the jar. You don’t eat the skin but just bite on it and suck out the flesh and juices. It doesn’t look pretty but it’s so good!
- Use them as a refreshing side to a big, beautiful bowl of Borscht soup or as a side to this comforting vegan casserole.
- Try adding them into a salad.
Other Ways To Use Garden Tomatoes
Your garden has produced a rich harvest of tomatoes, and now you have the problem that you need to consume them quickly?
If you don’t want to go through the effort of preserving tomatoes then try making this delicious Italian Tomato Mozzerella Salad.
Or a big batch of Fresh Pico de Gallo Tomato Salsa to serve alongside the best vegan tempeh tacos that are one of my all-time favorite taco recipe.
Top Tips
- Canning tomatoes is a great way to preserve your tomato harvest to enjoy it later during the winter holiday season.
- Garden fresh tomatoes with give the best result (choose Roma or cherry tomatoes).
- These Russian pickled tomatoes are a delight snack, or even an appetizer along with a side of Russian Dill Pickles. Serve them along with a heavy meal instead of a salad, as an addition to a cheese board or simply alongside a bowl of soup.
- Sterilize your jars using one of the following methods: Put your jars and lids in boiling water for 15 minutes. Remove them from water with cooking tongs. Alternatively, wash jars and lids in a dishwasher on high temperature. The third method is to put them upside down in the cold oven, then heat it to 260 F (130 C) and keep them there for 20 minutes.
- This recipe makes two 1.5 l or half gallon glass jars of tomatoes (or equivalent) which is roughly 10 servings (2-3 tomatoes per serving).
- Make sure there is a bit of space in the jar before you put the lid on to prevent leaking.
- An open jar of pickled tomatoes will last up to six weeks in the fridge.
Recipe Variations
- Feel free to experiment with the herbs (pickling is an art not a science!) Use any combination of the herbs from the list above that are available to you.
- Add vinegar to the brine if you want to prolong the shelf life. An unopened jar will last about a year on the shelf, if you add vinegar to it. Without the vinegar they will store for about six months on the shelf. To prolong the shelf life even more, use water bath canning (see instructions above).
- The jars you use can be any size. Just make sure the tomatoes are fully packed and completely covered with brine.
Russian Grandma’s Pickled Tomatoes
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
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
Top Tips
- Canning tomatoes is a great way to preserve your tomato harvest to enjoy it later during the winter holiday season.
- Garden fresh tomatoes with give the best result (choose Roma or cherry tomatoes).
- These Russian pickled tomatoes are a delight snack, or even an appetizer along with a side of Russian Dill Pickles. Serve them along with a heavy meal instead of a salad, as an addition to a cheese board or simply alongside a bowl of soup.
- Sterilize your jars using one of the following methods: Put your jars and lids in boiling water for 15 minutes. Remove them from water with cooking tongs. Alternatively, wash jars and lids in a dishwasher on high temperature. The third method is to put them upside down in the cold oven, then heat it to 260 F (130 C) and keep them there for 20 minutes.
- This recipe makes two 1.5 l or half gallon glass jars of tomatoes (or equivalent) which is roughly 10 servings (2-3 tomatoes per serving).
- Make sure there is a bit of space in the jar before you put the lid on to prevent leaking.
- An open jar of pickled tomatoes will last up to six weeks in the fridge.
Recipe Variations
- Feel free to experiment with the herbs (pickling is an art not a science!) Use any combination of the herbs from the list above that are available to you.
- Add vinegar to the brine if you want to prolong the shelf life. An unopened jar will last about a year on the shelf, if you add vinegar to it. Without the vinegar they will store for about six months on the shelf. To prolong the shelf life even more, use water bath canning (see instructions above).
- The jars you use can be any size. Just make sure the tomatoes are fully packed and completely covered with brine.
Carol A. Finton says
Will the roma tomatoes maintain their structure so you can slice them for garnish on sandwiches?
Elena Szeliga says
Hi Carol, I’m afraid these tomatoes are too juicy to slice. Maybe you can cut in halves but not thinner. Hope you still enjoy them as they are!
Linda Garlock says
Do you use table salt? Also, in the recipe it doesn’t say canning is necessary and you can keep them up to 6 months., but in one of the replies you said they should can them. Thank you!
Elena Szeliga says
Hi Linda, you can use table salt or sea salt. Canning is not necessary if you plan to store them in a cool place for no longer than 6 months. If you want to store them longer, I recommend water bath canning: Boil your jars in water in a large pot over medium-high heat for about 15 minutes. Hope that helps!
Allie says
When do you add the sugar?
Elena Szeliga says
Hi Allie, you add it to the brine.
Carol Borchardt says
Someone gave me a jar of pickled tomatoes a while back and while everyone was reluctant to try them, I fell in LOVE with pickled tomatoes and ate the whole jar myself! I can’t wait to try this recipe this summer with our fresh tomatoes!
Elena Szeliga says
That’s so nice to hear, Carol! Pickled tomatoes are addictive, aren’t they? I hope you get to try this recipe when the tomatoes are ripe. Let me know how it turned out. Cheers!
Larry says
Thanks for posting the recipes. I’m going to try the pickled tomatoes but am a little confused on the jars. Is the recipe for two quart jars or for two 1/2 gallon jars?
Thank you.
Elena Szeliga says
Hi Larry, glad you like the recipes! This recipe is for two 1/2 gallon jars but you can use whatever jars you have on hand. Let me know how you it turned out!
Rick Franceschini says
I had a ton of tomatoes to judiciously use. I came across this recipe and suspected we would like it. I was also intrigued by the idea of an oak leaf in the recipe. Gosh! These were really fabulous. Intense tomato flavor with just enough sour and herb to make them a really unique treat. Thank you, really!
Elena Szeliga says
Hi Rick, thank you for your lovely feedback! So glad you enjoyed the recipe! Oak leaves prevent the tomatoes from cracking and give a nice flavor to them. They also make them store longer, although these tomatoes usually disappear within days in my house 😉
Troi says
How long will this last unopened box n my cabinet?
Elena Szeliga says
HI Troi, great question! Up to a year but they usually disappear much sooner!
Tamera says
I just returned from a Russian wedding where pickled tomatoes and brined pears were served. Incredible! I am so excited to have found your recipes and excellent instructions. Thank you for sharing your insights and family recipes!
Elena Szeliga says
HI Tamera, thank you for stopping by! I hope you give this recipe a try. Pickled tomatoes are incredible and it’s so easy to make them at home!
Rachel Shelley says
So, I made two quart jars of Roma and one pint jar of cherry tomatoes. OMGSH they were amazing. I am now making another batch with heirloom cherry tomatoes with yellow, orange, and red. I’m excited about the yellow cherry tomatoes since they tend to be much tangier and sweeter. Thank you again for the wonderful recipe! I’ve told all my friends about them and had to apologize that I had already eaten them all before I could offer them some. My husband did get a few and loved them.
Helena says
Pickled tomatoes are one of the best canned sides you can possible imagine. Pickled cucumbers are great, too. Really like using garlic in my canning recipes, too!
Elena Szeliga says
Yes, garlic is great here! I can’t imagine our New Year’s feast without these tomatoes 🙂 They are truly special.
Rachel Shelley says
I just discovered pickled tomatoes today in our local Russian market Anoush Deli. I grew up eating pickled vegetables, but NEVER pickled tomatoes. I don’t know why they aren’t popular in the US. Anyway… I ate the WHOLE jar in one day, I couldn’t get enough of them. The jar is the size of the one you use in the photos. But I love to make my own food, so I’m on a mission. Thank you for this easy recipe. I’ll get back to you and let you know how I did. 🙂 Keep the wonderful recipes coming.
Elena Szeliga says
Hi Rachel, I’m so happy you discovered these tomatoes because they are so good! I have to restrain myself from not eating the whole jar in one sitting 😀 I hope you enjoy the recipe! I would appreciate your feedback once the tomatoes are ready. Cheers!
Rachel Shelley says
I’m headed to the store today to pick up what I need. Thankfully there is a store nearby that sells 2-3 foot long dill stocks with seeds and all. I’ll respond in a few days to let you know how it goes.
Elena Szeliga says
Awesome! Great that you could find them. They are the main ingredient, besides tomatoes 🙂
Susie says
Did Laurie ever get back to you?
Elena Szeliga says
Hi Susie, not yet but you if you are looking for someone’s feedback on these tomatoes, look for Claudia’s comment 🙂
Laurie Peccini says
Hi Elena,
I decided to find out what PH would be safe for the tomatoes instead of a water bath after putting them in the fridge. They had already sat out at room temp upside-down for 3 days before then. When I opened the jar it released the seal, so good to know it had sealed itself during it’s time at room temp.
I checked with a litmus paper. The recommended PH for safety was 4.5, and mine registered 5, so I feel safe now about serving them. Can’t wait to try them, and thanks so much for your timely answer…they look gorgeous! L.
Elena Szeliga says
Hi Laurie, I’m so glad to hear that all is well with your tomatoes! I’m looking forward to your feedback after you try them for Thanksgiving 😉
Laurie says
Dear Eva,
I was so excited to make your Grandmother’s pickled tomatoes…found some locally grown Marzano plum tomatoes at a Farm Market store to use. Now that they are done, I do have a few questions…I used 6 TBS of kosher salt, not table salt, but I tasted the brine and it was quite salty…do you think Kosher salt was OK?
Also, I did not put them in a water bath afterward for 15 mins. Your recipe did not say we should do that, so I am hoping it’s not required?
I found some beautiful 2 qt jars from Italy that worked perfectly… The contents look so fantastic in their upside-down position on my counter, and I can’t wait to try them this Thanksgiving!
Thanks so much for this recipe, and I hope you can answer my questions,
Elena Szeliga says
Hi Laurie, to start with, great that you made my grandma’s tomatoes! Hope you and your family will enjoy them for Thanksgiving! They should taste great by then.
As for the salt, I wouldn’t worry. The brine should taste quite salty as the salt is basically the main preserving agent here. Since kosher salt is a bit more dense than sea salt, you might need a tiny bit less of it. Anyway, my grandma prefers to estimate “by eye”and never follows a precise recipe 🙂 Her tomatoes always taste amazing though.
Since you plan to keep your jars closed until Thanksgiving, I would actually recommend a water bath to make sure they don’t go bad. Just boil your jars in water for 15 minutes. I can’t tell you what happens if you don’t do it but I would just do it to be on the safe side. If you have any questions, feel free to reach out again!
Elena
Ellen says
Hello Elena, My husband and I spent 2 years going back and forth to Russia for a job a few years back and we had the pleasure of eating pickled tomatoes made by his translators wife Anna. They were one of the best tastes I had over there and have wanted to try them for some time now. I had a copy of Anna’s recipe but never had enough garden tomatoes to try them and have since lost the recipe. Your grandma’s recipe looks similar to what I remember and I have an abundance of tomatoes this year so I am excited to finally get to try my hand at making them. Thank you so much for sharing this recipe , I can’t wait for my results.
Elena Szeliga says
Hi Ellen, I’m so happy this recipe brought up some nostalgia to you! Hope you’ll love your canned tomatoes! The hardest thing is to wait for them to pickle. Let me know how you like them 😉
Billy says
I love that you took it upon yourself to can your own pickled tomatoes instead of buying them from the store! I think its likely you’ll save a bunch of money and they will probably be better for you too! I love being able to make sure that what I get out is exactly what I put in, and that all my ingredients are natural and local. Thank you for sharing your recipe!
Elena Szeliga says
Hi Billy! Thank you for stopping buy and leaving your comment. I really appreciate that! I love homemade food too and I think it’s tastier and healthier than store-bought. Besides, it’s not always harder to make! 😉
Denise says
Hi Elena, it’s winter here in Australia and last weekend I opened my first jar of Grandmas pickled onions. I added them to a dish of sauteed mushrooms and sprinkled feta. They made a simple dish into something special. It was delicious as a side dish to our roast and also a great hit with our vegetarian children.
Thank you for sharing.
Denise:)
Elena Szeliga says
Hi Denise! I’m so happy you like them! Thanks for your feedback! You mean tomatoes, not onions?
Anyway, great idea to add them to sauteed mushrooms! I should try it next time 😉
Denise says
Oops I did mean tomatoes!!!!
We also sampled some pickled onions as well as some caper berries I had put away earlier in the year. All delicious, we are very fortunate to be able to enjoy these home grown and prepared goodies. Our children and their families love coming to the country for a visit and to try whatever goodies we have in store and we love these family get togethers.
Denise 🙂
Elena Szeliga says
Sounds good, Denise! I love family gatherings with lots of homemade food! Your children are lucky to have you 🙂
Nicole says
Hi. I’m in Oregon, in the USA. These look absolutely delicious. I’m definitely wanting to try them. I’m wondering about the leaves. You said they are for firmness? I’ve not heard of using oak leaves before but have heard of using grape leaves for that. Would those work or would that make for a flavor difference? I have a small patch of grapes on my backyard so would love it if those leaves would work.
And a fun fact. My husband’s family is Russian Mennonite that immigrated to Canada several generations ago and my family is German Mennonite that immigrated to the USA several generations ago. Between us we have many German and Russian recipes in our heritage. I learned to can from watching my grandma and love to make the foods she made that can’t be bought in stores.
Elena Szeliga says
Hi Nicole! Thank you so much for stopping by and sharing your story! I love to receive comments like yours on my blog! You are right, canning food the way our ancestors did brings us closer to our roots and brings up dear childhood memories.
As for your question, I would say go ahead and use your grape leaves! They would give a nice aroma to the tomatoes. A small tip: you can use the leaves later to prepare dolma. Hope you and you family enjoy this recipe! Please let me know how you liked it.
Denise says
Hi Elena, My tomato crop is abundant this year and I have just made three jars of your Grandmas pickled tomatoes. They already look good enough to eat however I will resist the temptation and leave them to pickle. Thanks for your site, I am going to try some of your other treats as well.
Regards
Denise from Yea, Victoria, Australia.
Elena Szeliga says
Hi Denise, thank you for stopping by! Hope you like my tomatoes.
I know it’s tempting to open the jars right away, but they really taste the best after being pickled for a couple of months. I’m so glad you used my Grandma’s recipe for your tomato harvest and hope you’ll find more recipes on my site to enjoy.
I will be happy to hear from you when you open the tomatoes! Cheers from Hamburg!
william vrabel says
Hi Elena, I am Bill from Bedford Texas USA. First, your photography is wonderful !!!!! I have several questions about Grandma’s pickled tomatoes. I am new to canning and I ask can you use green tomatoes in this process, green tomatoes are plentiful in Texas the other question is the use of oak leaves. What type of oak leave do you use? usually all recepies don’t mention this, also what type of flavor does it add? Pickled tomatoes are very hard to find in Texas. I am also of Russian decent. Do you have any information on how to make Babka? Thanks…Bill ferom Bedford. .
Elena Szeliga says
Hi Bill! First of all, thank you for stopping by! I’m glad you are like my photography! 🙂 So great that you are interested in Russian food! Regarding canning green tomatoes, I think you can certainly try canning them the same way as the red ones. The result will be different, since green tomatoes are naturally more sour and firm.
Oak leaves are added for the firmness (I think you can skip them if you are canning green tomatoes). But also they work as a natural preservative, allowing you to store your cans longer. I wasn’t sure which type of oak leaves I used, so I googled it quickly and it looks like it’s English oak. I didn’t know there are so many types of oak trees to be honest 🙂
As for the babka, I assume you mean a braided sweet bread similar to this? http://bakerbynature.com/chocolate-babka/ I don’t have a recipe on my blog, but I’ll definitely publish one! Thank you for the idea!
I do have a recipe for Russian sweet Easter bread though, which is called “babka” in Ukrainian. In case you’d like to check it out, here is the link: https://happykitchen.rocks/kulich-sweet-russian-easter-bread/
Have a great day Bill and thanks again for your comment!
Claudia says
Hello Elena,
here I am again. I opend the second glas today and I am excited!!! They are wonderful! Fresh, salty, juicy …. just wonderful. Please say Thank you very very much to your grandma!!!!!!!!!!!!!!!!!
The first glas I opened in October was o.k. but now they are perfect!
It is amazing to have kind of fresh tomatoes in the middle of winter!!!!
They go perfect with german rye bread, lamb mortadella, mayonnaise and pickled cucmbers.
But also just with cream cheese orwit feta cheese.
This summer I will make LOTS of glasses!!!!!!
Thank you!
Claudia
Elena Szeliga says
Hi Claudia, I’m so glad you like my grandma’s recipe!!! And she would be so happy to hear your kind feedback too! That’s true, they taste the best when you let them rest for a couple of months. I will try them next time with feta cheese, love the idea!! Thank you for your feedback, I really appreciate it!
Amishka says
Hi Elena, if they are not opened yet, how long can you keep them? thank you!!
Elena Szeliga says
Hi Amishka, normally you can store them in a cool place for up to a year, but they taste the best between 2 and 6 months.
Nick Olson says
Best (or most authentic) variety of tomato to use?
Elena Szeliga says
Good question, Nick! The best variety are plum tomatoes.
Claudia says
Hello Elena,
just finished three glases of your grandma`s tomatoes. They look beautiful. I hope, everything works out well.
How is your grandma using them? Are there special recipes, special occasions or are they just eaten as they are?
I am from a small village near Lüneburg!…….
Elena Szeliga says
Hi Claudia! Thank you for reporting and congrats on finishing the job! 😉 Let me know how you liked them. Normally, they are eaten as they are as a part of an appetizers table. Actually, I’ve never tried to use them in cooking , but maybe I should… Thank you for the idea 😉
Eva says
Hi Lisa, I recently made three jars following your recipe, stored them upside down. One of the started leaking a bit after two days. I tried to close the lid tightly. I think the fermentation pushed the lid open. Do you think this jar will still work in two weeks or should I remake it? Thank.
Elena Szeliga says
Hi Eva, I think you still can save it. If your jar is too tightly packed or there is too much of liquid in it, it can leak because of the pressure. The best solution would be to pour a bit of liquid out of the jar and/or take one or two tomatoes out. Hope it helps. Let me know how it turned out!
nancyparris9 says
Can one peel the tomatoes or do they stand up to that?
Elena Szeliga says
Hi Nancy! Normally, they are not peeled to preserve the juice inside. I’ve never tried peeling them before canning.
Jim Brookins says
What method is used to seal the jars? Boiling water bath or pressure cooker? By the way I’m form Western North Carolina,USA!
Elena Szeliga says
Hi Jim! Thank you for stopping by! I usually use boiling water bath because I don’t have a pressure cooker. If you do, you can go ahead and use it!
hbkauffman says
Do these need to be canned to keep through the winter, or is the hot water pour-over enough to keep your tomatoes safe to eat?
Elena Szeliga says
If you want to store them longer, I would suggest water bath canning: Boil your jars in water in a large pot or saucepan over medium-high heat for about 15 minutes.
Linda Collins says
When I boiled the water with the pepper it turned out cloudy? I used ground black pepper, was I supposed to use whole black peppercorns?
Elena Szeliga says
Hi Linda! I’m sorry for this 🙁 You are supposed to use whole peppercorns. I’m sorry I didn’t make it clear in the recipe! I will update it asap. You still can use this water, I suppose. I think the tomatoes will taste a little spicier.
Molly says
Looks delicious! How are these typically served?
Elena Szeliga says
Thank you, Molly! It’s usually a part of zakuski table (hors d’oeuvres) and is served alongside with little pies, cured fish and meat, pickled cucumbers, mushrooms, sauerkraut, deviled eggs, canapés, etc.
IGOR @ COOKING THE GLOBE says
You reminded me my childhood when my grandma was making pickled tomatoes. She was mixing cucumbers and tomatoes in one jar. It was always nice to taste one, and then another! Now I guess I haven’t eaten them in like 10 last years… I guess I’ll have to ask my wife to learn making them too! Thanks for the recipe!
Elena Szeliga says
Thank you, Igor! I’m glad my recipe reminded you of your childhood! My grandma was making them the same way – 2 in 1 🙂
Lisa A says
First time to your site Elena, linked from Tasty Kitchen. Beautiful pictures! I want to try this next summer but have a couple questions. What is the purpose of pouring the boiling water over your vegetables/herbs and then dumping it back out to boil longer? is it a quick blanch/rinse of the produce to destroy bacteria? Doesn’t it disrupt your careful placement of the oak leaves/herbs? Which is lovely, by the way!
it’s the dead of winter here in South Dakota, USA, and I’m dreaming of summer and my garden to come!
Elena Szeliga says
Thank you so much for your question and your kind words, Lisa! I called my grandmother regarding your question and she said that refilling the jars kills bacteria, just as you have anticipated, but also, it helps you to estimate exactly how much water you need. In case you have jars of a different size or different amounts of tomatoes, you can calculate the amount of salt you need: 3 tablespoons for each liter (US liquid quart). I hope that helps. My grandmother was really amazed and flattered that you asked about her recipe from the other side of the world 🙂 Thank you again for your comment! All the best greetings from Germany and Russia and a happy New Year!