Russian Pickled Tomatoes Recipes

RUSSIAN PICKLED TOMATOES

Russian Pickled Tomatoes image

This is an old favorite from my motherland. These raw cultured vegetables can be a good addition to your menu as you are transitioning to the raw food diet.

Provided by RawFood

Categories Vegetable

Time 30m

Yield 1 quart, 4 serving(s)

Number Of Ingredients 7

Ingredients

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.

PICKLED CHERRY TOMATOES

Pickled Cherry Tomatoes image

These pickled cherry tomatoes really pop in your mouth. They stay beautifully bright red and are fresh tasting, too. -Peggy Woodward, Shullsburg, Wisconsin

Provided by Taste of Home

Time 10m

Yield 6 cups

Number Of Ingredients 8

Ingredients

20 ounces cherry tomatoes (about 2 pints)
4 garlic cloves, halved
2 teaspoons whole peppercorns
1/2 teaspoon mustard seed
2 cups water
2 cups cider vinegar
3 tablespoons salt
2 tablespoons sugar

Steps:

Pierce the bottom of each cherry tomato with a skewer. In a large bowl, place tomatoes, garlic, peppercorns and mustard seed. In a saucepan, bring water, vinegar, salt and sugar to a simmer until sugar and salt dissolves. Pour over tomatoes; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate 48 hours before serving and up to 1 month.

Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

RUSSIAN TOMATOES AND GHERKINS

Russian Tomatoes and Gherkins image

These are pickled tomatoes and, well, pickles and are enjoyed by Russians with a shot of vodka, a slice of buttered dark rye bread (similar to pumpernickel) with caviar on top. I kid you not. They are really tasty and addictive. I used to get them at the Russian/European deli, but they are so easy, I just make them myself.

Provided by threeovens

Categories < 15 Mins

Time 15m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

14 tomatoes (tomatoes on the vine or plum tomatoes)
10 small cucumbers
1 long pepper or 3 pepperoncini peppers
4 garlic cloves, whole peeled
2 bay leaves
4 black peppercorns
2 teaspoons coriander seeds
1 bunch dried dill weed
1 tablespoon celery leaves
4 cups water
4 tablespoons kosher salt
2 tablespoons sugar
2 tablespoons white vinegar

Steps:

Wash tomatoes and gherkins and place in a large, heavy glass jar.
Add long pepper, garlic, bay leaves, peppercorns, coriander seeds, dill, and celery leaves.
In a saucepan, heat water, salt, sugar, and vinegar to a boil.
Pour hot brine over tomatoes and gherkins (should cover or add more water if needed) and close jar loosely.
Place jar in a warm place for 3 or 4 days, then refrigerate and enjoy.

Nutrition Facts : Calories 74.6, Fat 0.6, SaturatedFat 0.1, Sodium 2340.9, Carbohydrate 17.3, Fiber 3.1, Sugar 10.1, Protein 3

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