Best 3 Russian Pickled Tomatoes Recipes
**Discover the Vibrant Flavors of Russian Pickled Tomatoes: A Culinary Journey Into a Tangy Tradition**
Embark on a delightful culinary adventure as we delve into the enticing world of Russian pickled tomatoes, a traditional delicacy that captivates taste buds with its harmonious blend of tangy, sweet, and savory notes. These succulent tomatoes, lovingly preserved in a symphony of herbs, spices, and pickling liquid, have long been a staple in Russian cuisine, gracing tables during festive gatherings and everyday meals alike. Join us as we explore two distinct yet equally enticing recipes for this beloved dish: the classic cold-pickled tomatoes, a testament to simplicity and time-honored techniques, and the fire-roasted pickled tomatoes, where smoky, charred flavors add an irresistible dimension to the pickling process. Whether you're a seasoned pickling enthusiast or a curious home cook seeking new culinary horizons, these recipes will guide you in creating a delightful assortment of pickled tomatoes that will add a burst of flavor to your meals.
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 PICKLED TOMATOES
I sampled this exquisite dish in a Russian Jewish home during Hannukah. In my opinion, these tomatoes are to die for! I love tomatoes in just about any form, but these are top of my list now. Recipe: food.com Photo: kcmeesha.com
Provided by Ellen Bales
Categories Other Salads
Time 30m
Number Of Ingredients 7
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
"Russian-style pickled vegetables always look like they were just freshly picked: they are extremely vibrant in color, and not mushy but crisp. There is an endless variety of pickles, because Russians pickle everything that grows: cucumbers, tomatoes, apples, watermelons, cabbage, eggplants, and whatever else can fit in a jar,...
Provided by Beth Renzetti
Categories Other Salads
Time 1h25m
Number Of Ingredients 9
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.
Tips:
- For the best flavor, use ripe, firm tomatoes. - Use a variety of tomatoes, such as heirloom, cherry, and Roma tomatoes. - Use fresh herbs and spices, such as dill, garlic, and horseradish. - Use a clean jar and lid. - Process the jars in a boiling water bath for 10 minutes. - Store the pickles in a cool, dark place for at least 2 weeks before eating.Conclusion:
Russian pickled tomatoes are a delicious and easy-to-make snack or side dish. They are perfect for summer picnics, potlucks, and parties. With a variety of flavors and textures, these pickles are sure to please everyone. So next time you have a surplus of tomatoes, give this recipe a try!
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