📝 About This Recipe
A cornerstone of the Russian 'Zakuski' table, these pickled tomatoes capture the fleeting sweetness of summer in a savory, aromatic brine. Infused with pungent garlic, earthy dill umbrellas, and the subtle heat of peppercorns, they offer a perfect balance of acidity and sweetness. Traditionally served alongside ice-cold vodka or hearty meat dishes, these tomatoes are a vibrant testament to the art of Slavic preservation.
🥗 Ingredients
The Produce
- 2 kg Roma or Plum Tomatoes (firm, medium-sized, and free of blemishes)
- 8-10 cloves Fresh Garlic (peeled and halved lengthwise)
- 4 pieces Fresh Dill Umbrellas (can substitute with a bunch of fresh dill weed)
- 2 inch piece Horseradish Root (sliced into thin rounds)
Aromatics and Spices
- 10 pieces Black Peppercorns (whole)
- 4 pieces Allspice Berries (whole)
- 4 pieces Bay Leaves (dried)
- 6 leaves Blackcurrant or Cherry Leaves (optional, for tannins and crunch)
- 1/2 teaspoon Dried Chili Flakes (optional, for a hint of heat)
The Brine (Marinade)
- 1.5 liters Water (filtered is best)
- 2 tablespoons Kosher Salt (non-iodized)
- 4 tablespoons Granulated Sugar (adjust to taste for sweetness)
- 100 ml White Vinegar (9% acidity preferred)
👨🍳 Instructions
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1
Thoroughly wash the tomatoes in cold water, removing any stems. Using a toothpick or a clean needle, prick each tomato 2-3 times near the stem attachment to prevent the skins from bursting when the hot brine is added.
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2
Sterilize two 1-liter glass jars and their lids by boiling them in water for 10 minutes or placing them in a 110°C (230°F) oven for 15 minutes.
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3
In the bottom of each warm, sterilized jar, place 2 dill umbrellas, 4-5 garlic halves, 1 bay leaf, 3 blackcurrant leaves (if using), and half of the horseradish slices.
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4
Add the peppercorns and allspice berries, dividing them equally between the two jars.
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5
Carefully pack the tomatoes into the jars. Start with the larger tomatoes at the bottom and smaller ones on top. Pack them snugly but be gentle so you don't bruise the flesh.
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6
In a large stainless steel pot, bring the 1.5 liters of filtered water to a rolling boil.
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7
Carefully pour the plain boiling water over the tomatoes in the jars until they are completely covered. Cover with the lids (do not seal yet) and let them sit for 15 minutes to warm the tomatoes through.
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8
Using a perforated lid or carefully holding the regular lid slightly ajar, drain the water back from the jars into the pot. This water now carries the aroma of the spices.
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9
Add the salt and sugar to this water in the pot. Bring it back to a boil and stir until the solids are completely dissolved.
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10
Once boiling, turn off the heat and stir in the white vinegar.
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11
Immediately pour the hot brine back into the jars, filling them to the very top (leave about 1cm of headspace).
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12
Wipe the rims of the jars with a clean damp cloth and seal the lids tightly.
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13
Turn the jars upside down on a towel-lined surface. Cover them with a thick blanket or several towels and let them cool slowly for 24 hours; this slow cooling acts as a final pasteurization.
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14
Once cooled, check the seals. Store in a cool, dark place for at least 2 weeks before opening to allow the flavors to develop fully.
💡 Chef's Tips
Always use firm tomatoes; overripe ones will turn to mush during the pickling process. The addition of horseradish and blackcurrant leaves provides tannins, which keep the tomato skins and flesh from getting too soft. If you prefer a sweeter pickle, you can increase the sugar by an extra tablespoon without compromising the safety of the brine. Ensure your salt is non-iodized (like kosher or pickling salt) to prevent the brine from becoming cloudy. Pricking the stem end is the secret to beautiful, whole pickled tomatoes that don't look 'shredded' after processing.
🍽️ Serving Suggestions
Serve chilled as part of a traditional Russian Zakuski platter alongside cured meats and rye bread. Pair with a shot of premium, ice-cold Russian vodka to cut through the salt and acidity. Serve as a zesty side dish to 'Kotleti' (Russian meat patties) or mashed potatoes with butter and dill. Dice them up and add to a traditional 'Vinegret' salad for an extra punch of flavor. Use the leftover brine as a base for a spicy Bloody Mary or a 'Pickleback' shot.