Pickled Tomatoes

Name: Pickled Tomatoes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 1.5 lbs plum tomatoes, pricked; 4 garlic cloves, sliced; 4 fresh dill sprigs, chopped; 1 tsp whole black peppercorns; 2 bay leaves; 2 cups water; 1 tbsp kosher salt; 1 tbsp granulated sugar; 1/4 cup distilled white vinegar

Firm plum tomatoes preserved in an aromatic brine with fresh dill, garlic, and whole spices. A classic tangy condiment that brightens up any spread.

20 minEasyServes 435 cal/serving

RussianAppetizerStovetopVeganVegetarianLow CarbKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeCorn-Free

Ingredients

1.5 lbs plum tomatoes, pricked
4 garlic cloves, sliced
4 fresh dill sprigs, chopped
1 tsp whole black peppercorns
2 bay leaves
2 cups water
1 tbsp kosher salt
1 tbsp granulated sugar
1/4 cup distilled white vinegar

Instructions

1

Pack 1.5 lbs pricked plum tomatoes, 4 sliced garlic cloves, 4 chopped fresh dill sprigs, 1 tsp whole black peppercorns, and 2 bay leaves snugly into a clean glass jar.
2

Combine 2 cups water, 1 tbsp kosher salt, and 1 tbsp granulated sugar in a small saucepan over medium heat until dissolved and boiling.
3

Remove the brine from heat, stir in 1/4 cup distilled white vinegar, and pour immediately into the jar to submerge tomatoes.
4

Seal jar with a lid, allow to cool to room temperature, then refrigerate for at least 24 hours before serving.

Questions

How long does Pickled Tomatoes keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Pickled Tomatoes?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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