Russian-style pickled tomatoes: healthy, delicious and super easy to make. 30-min recipe with dill, bay leaves, parsley, garlic, black pepper and salt.
Canning is something that my Russian genes call me to do much more since I live abroad. I love pickled food and I know you can easily buy it in any supermarket (though the quality and health benefits would be questionable) but I was really missing my grandma’s pickled tomatoes, so I decided to make them by myself.
They 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 whole canning story has its deep roots in Russian history. People were canning food they couldn’t save for winter, so that they don’t get in trouble during six months of cold and snow. There is a saying: “Prepare the sled in summer, and the cart in winter”, meaning “while it is fine weather mend your sails”.
It was a good idea to plan your nourishment ahead. It still is but it’s not hard to find fresh food all year round any more.
Nevertheless, canning is still widely popular in Russia. Some do it out of necessity, some are just used to do it every year, some like to enjoy healthy zakuski (appetizers) in winter rather than consume processed food, and some are like me: nostalgic and enthusiastic about trying new things.
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!
It makes them perfect for holiday meals when you eat a lot of heavy food. Moreover, the pickle juice can save your hangover mornings as it restores your salt and electrolyte balance, making you fell better.
If you are interested in canning but don’t really know how to start, let me introduce you to Jenny Gomes from A Domestic Wildflower. She is an expert in canning and she covers everything you need to know about canning in her canning course for beginners. Get step by step video lessons, clear instructions, fool proof recipes, and reap the benefits for your health and wallet from an expert! Jenny generously offered a 20 % discount on her course for you, my readers! Just use the special price coupon code: ELENASREADERS and enroll to the course!
How to Make Russian Pickled Tomatoes
Try to can your tomatoes in a Russian way. I actually didn’t expect it to be that easy!
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.
She gave me directions on how to pickle tomatoes and told me what herbs and spices she adds, as well as substitutions for those I couldn’t get in Germany (for example, horseradish and oak leaves are interchangeable).
Feel free to experiment with different herbs: alongside with herbs stated in the recipe below, you can add tarragon, summer savoury, cherry and blackcurrant leaves, horseradish leaves, etc.
My recipe is adapted to Western markets, so I used dill, scallions, bay leaves, parsley, oat leaves, garlic and black pepper. Here is the result, my Russian Grandma’s Delicious Pickled Tomatoes:
Russian Grandma’s Pickled Tomatoes
Ingredients
- 2 clean 1.5 l or 2 quarts glass jars or equivalent
- 1.5 kg or 3.3 lb tomatoes, washed and dried
- 4 cloves garlic, sliced
- 4 leaves bay
- 1 bunch parsley
- 1 bunch dill (better with seeds)
- 1 stalk scallions
- 2-3 leaves oak
- leaves tarragon, summer savoury, cherry, blackcurrant and horseradish (optional)
- 2 tablespoons whole black peppercorns or pepper mix
- 5-6 tablespoons salt
- 2 tablespoons sugar
- 2 tablespoons white wine vinegar, optional
Instructions
- In a big pot, sterilize jars and lids in boiling water for 15 minutes. Remove them from water with cooking tongs.
- Put tomatoes, garlic, bay leaves, parsley, dill, scallions and oak leaves (tarragon, summer savoury, cherry, blackcurrant and horseradish leaves if using) in jars. Fill jars with boiling water.
- Pour the water from jars to a pot, add black peppercorns and let boil for 5 minutes. Add salt, pepper and vinegar (if using) and pour it back in jars. If tomatoes are not completely covered, add boiling more water. Firmly close the lids. Turn the jars upside down for 2-3 days.
- Pickled tomatoes are ready within 2 weeks. Store them at a room temperature or lower before opening. Once you open the jar, store it in the fridge for 6 weeks. Enjoy!
Notes
Nutrition
Other Healthy Russian Recipes You’ll Love:
- Easy Russian-Style Homemade Sauerkraut
- Russian Dill Pickles
- Easy Russian Borscht Soup
- Russian Pan-Fried Potatoes with Wild Mushrooms
- Russian Syrniki with Strawberry Sauce
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.
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!
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!
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 😉
How long will this last unopened box n my cabinet?
HI Troi, great question! Up to a year but they usually disappear much sooner!
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!
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!
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.
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!
Yes, garlic is great here! I can’t imagine our New Year’s feast without these tomatoes 🙂 They are truly special.
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.
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!
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.
Awesome! Great that you could find them. They are the main ingredient, besides tomatoes 🙂