Russian Tomatoes And Gherkins Recipes
RUSSIAN PICKLED TOMATOES
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
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 TOMATO SALAD BRUSCHETTA
Paired with sweet onions, dressed with a simple, tangy, creamy sauce, and served on charred bread, this is one of the most delicious uses of fresh summer tomatoes you will ever experience.
Provided by Chef John
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Mix garlic and olive oil in a small bowl and let sit for about 1 hour, or until needed.
- Mix the yogurt and sour cream together in a bowl until combined. Add the onions and tomatoes and toss until well coated. Season with salt, freshly ground black pepper, and cayenne. Wrap in plastic wrap and chill in a refrigerator until needed.
- Preheat a charcoal grill until coals are white and ashy.
- Grill bread over hot charcoal, rotating as needed, until both sides are nicely toasted and slightly charred.
- Brush grilled bread with the garlic olive oil and use a slotted spoon to transfer the tomato salad over top of each. Excess dressing can be spooned over if desired. Garnish with chives and serve immediately.
Nutrition Facts : Calories 161.8 calories, Carbohydrate 23.1 g, Cholesterol 3.7 mg, Fat 5.8 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 1.7 g, Sodium 235.9 mg, Sugar 2.7 g
RUSSIAN TOMATOES AND GHERKINS
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
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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- In a large pot, sterilize jars and lids in boiling water for 15 minutes (see alternative sterilizing options in the notes below). 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. Try to surround the tomatoes with leaves evenly, as you won't be able to move them later. Fill jars with boiling water.
- Pour the water from jars into a medium pot or saucepan. This step allows you to determine the exact amount of water you need to fill in the jars. Add black peppercorns, salt and sugar and let boil for 5 minutes. Add vinegar (if using).
- Pour the brine back in the jars. If tomatoes are not completely covered, add more boiling water but make sure there is a bit of space in the jar before you put the lid onto prevent leaking. Firmly close the lids. Turn the jars upside down for two to three days.
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