Jar Pickled Deli Tomatoes

Submitted by Russian_Cuisine on Sat, 08/04/2012 - 15:48.


24 oz (650 – 700 g) tomatoes
2 tbsp 9% vinegar
2 tsp salt
5 tsp sugar
3 dill stalks for pickles
0.5 tsp mustard seeds
5 -7 black peppercorns
1 garlic clove
1 bay leaf

1 1L volume jar
1 lid


Wash the tomatoes, remove stalks if they are still in, and cut with a fork in a circle around the stalk spot.

Wash a can thoroughly, drain.

Put the chopped garlic clove, 1-2 dill stalks, mustard seeds, peppercorns, and bay leaf into the jar.

Put the tomatoes into the jar, and cover with the dill stalks.

Bring 1 L water to boil in a sauce-pan.

Pour the boiling water into the jar, and let sit for about 15 minutes.

Meanwhile, in another, small sauce-pan, bring some more water to boil and boil the lid in it.

Then, pour the water from the jar back into the larger sauce-pan, add the salt, sugar, and vinegar, and bring to boil.

Pour into the jar with the tomatoes, cover with a lid, and seal the lid tightly.

Set the can upside down, cover with a thick towel and let cool to room temperature.

Keep in a dark, cool place.

The winters in Russia are very long and cold, so there are a lot of methods to keep the vegetables and vitamins in the food during these seasons.

Brined vegetables in jars are one of these methods.