Russian Grandma’s Pickled Tomatoes
Russian Grandma’s Pickled Tomatoes: healthy, delicious and super easy to make. 30-min recipe with dill, bay leaves, parsley, garlic, black pepper and salt.
Cook Time 30 minutes
Total Time 30 minutes
Servings 10 servings
- 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
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!
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.
This recipe makes two 1.5 l or 2 quarts glass jars of tomatoes (or equivalent) which is roughly 10 servings (2-3 tomatoes per serving).
Calories: 47kcal | Carbohydrates: 10g | Protein: 1g | Sodium: 3500mg | Potassium: 418mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1785IU | Vitamin C: 29mg | Calcium: 39mg | Iron: 1.2mg