Best Russian Pickled Tomatoes Recipes

RUSSIAN PICKLED TOMATOES image

Provided by Ellen Bales

Time 30m

Number Of Ingredients 7

6 medium tomatoes, quartered
1 large stalk celery, chopped
2 carrots, cut into finger size pieces
4 or 5 clove garlic, sliced in half lengthwise to release flavor
1 bunch fresh dill
1 Tbsp caraway seeds
1 Tbsp sea salt

Steps:

1. Place all the ingredients except the sea salt into a 1-quart glass mason jar. The jar should be full, so add or remove part or all of a tomato if necessary.
2. Fill the jar with filtered water to the top. Then, while holding the lid over the mouth of the jar to prevent the vegetables from falling out, pour the water into a bowl.
3. Add the sea salt to the water and stir until all the salt is dissolved. Pour the salted water back into the jar and cover it very loosely.
4. Let stand for 2 to 3 days. Once a day, tighten the lid and turn the jar upside down for a few seconds, then set it back down. Loosen the lid and let stand until the next day. After two days, taste to see if you like it. If you find it's a bit bland for your taste, let it stand for another day. Then refrigerate and enjoy!
5. This will keep for approximately 2 months refrigerated.

Russian Pickled Tomatoes image

Provided by RawFood

Categories Vegetable

Time 30m

Yield 1 quart, 4 serving(s)

Number Of Ingredients 7

6 medium tomatoes, quartered
1 stalk celery, chopped
2 carrots, cut into finger size pieces
garlic, 3-5 cloves
1 bunch fresh dill
1 tablespoon caraway seed
1 tablespoon sea salt

Steps:

You will need a 1 quart (or a 1 liter) glass mason jar. For jars that are slightly bigger or smaller, adjust the ingredient quantities accordingly. Place all the ingredients except the sea salt into the jar. The jar should be full, so add or remove part or all of a tomato if necessary.Next, fill the jar with filtered water to the top. Then, while holding the lid over the mouth of the jar to prevent the vegetables from falling out, pour the water into a bowl.
Add the sea salt to the water and stir until all the salt is dissolved. Pour the salted water back into the jar and cover it very loosely.
Let stand for 2-3 days. Once a day, tighten the lid and turn the jar upside down for a few seconds, then set it back down, loosen the lid and let stand until the next day. After two days, taste to see if you like it. If you find it's a bit bland for your taste, let it stand for another day. Then refrigerate and enjoy.
This will keep for approximately 2 months refrigerated.

Russian Pickled Tomatoes image

Provided by Beth Renzetti

Time 1h25m

Number Of Ingredients 9

7-8 large firm under-ripe beefsteak or salad tomatoes, washed under cold water and halved
3 celery stalks with leaves, chopped
10-12 baby carrots, washed and sliced in half lengthwise
1/2 medium celery root, peeled and sliced
9-10 garlic cloves, quartered
3-4 mini bell peppers, seeded and quartered lengthwise
1 chili pepper of your choice (optional)
2 1/2 Tbsp coarse kosher or sea salt
2 Tbsp honey

Steps:

1. Layer all ingredients except the salt and honey in a 1-gallon jar, starting and finishing with the aromatics and making sure that the jar is filled to the rim. You may need to cut the last tomato into quarters so it fits perfectly. Then add salt and honey and fill completely the jar with cold water.
2. Place and tighten the lid, turning the jar a few times upside down until the salt and honey is dissolved; then take off the lid and cover the jar with a piece of cheesecloth and keep the jar in a warm, sunny place (I keep mine on the balcony). Let stand for 3 days or until you can see tiny bubbles coming up.
3. Once a day, place and tighten the lid and turn the jar upside down for a few seconds, then set it back down, take off the lid, cover again with the cheesecloth and let stand until the next day. After two days, taste to see if you like it. If you find it's not ready for your taste, let it stand for another day and then refrigerate and enjoy. You can keep them safely for about one month refrigerated.