Appetizers · Food from scratch · For Party · Recipes

Pickled Tomatoes. Russian Style

 

As a Russian child who was born in the beginning of the last decade of XX century, I am closely familiar with different kinds of pickling, preserving and fermentation proccesses. Probably, Russia does not have any family which members have never pickled tomatoes or cucumbers which were bought in a farm market or cherishingly grown in a garden which is nicely called «Dacha». The process of pickling we call «rolling cans for winter»  because “Winter is coming” in winter period of time, historically, Russian people did not have access to any fresh fruits, so they tried to broad their winter diets, so they preserve some vitamins and minerals from summer vegetables by the pickling.
Western world closely familiar with pickled cucumbers but know almost nothing about pickled tomatoes. So, let’s have a look!

You’ll need

Option 1

Romane Tomatoes, quartered – 500 g
Celery, medium diced – 100 g
garlic, cloves – 10pc
Chili pepper, deseeded, halves – 3pc
Bay leaf – 4 pc
Black peppercorn – 10-15 pcs
Cloves – 5-6 pcs
Cinnamon – 10 g
Water – 1,5 l
Salt – 4 tablespoons
Sugar – 4 tablespoons
Vinegar 4,8% – 200 ml

IMG_3029
pickling ingredients opt 1
IMG_3020
ingredients for brine

Option 2

Romane Tomatoes, quartered – 500 g
Celery, medium diced – 100 g
garlic, cloves – 10pc
Chili pepper, halves – 3pc
Bay leaf – 4 pc
Black peppercorn – 10-15 pcs
Water – 1,5 l
Salt – 4 tablespoons
Sugar – 4 tablespoons
Vinegar 4,8% – 200 ml

In addition: Oak leaves -3-5 pcs, parsley 3-4 stems, dill – 3-4 stems

IMG_3026
pickling ingredients option 2

1. First of all, clean a can, sterilize it. It’s very important to prevent a product from botulizm.
2. Put a sause pan over a heat, bring water to boil. Add sugar, salt and vinegar.
3. Put celery, garlic, chili pepper, bay leaf, peppercorn, cloves and cinnamon on can’s bottom. Over it, put tomatoes’ quarters, close to each others. Put celery, garlic, chili pepper, bay leaf, peppercorn, cloves and cinnamon over the top of tomatoes.
4. Carefully pour the liquid until all ingredients will be covered. Firstly, add a little of hot liquid just to warm a can, then, add the rest of liquid.
5. Tightly screw the lid and put the can in a warm place for 1 day.
6. After 1 day place the can into fridge for 4 days.
7. When 4 days will pass, can open it and enjoy!

In the result of the pickling process, I got nicely tomatoes. Balance between sugar, salt, bitterness and acidity. Tomatoes flesh is full of pickled juice. Freshness from celery, hot from chili pepper, garlic, cinnamon, cloves and bay leaf give good fresh spiciness.

The most fabulous thing is that you can vary spices and ingredients to get different tastes from tomatoes’ bodies and marinating liquid!

Try to make it by your own and share your results here! Good Luck! Cheers!

IMG_3036

P.s. the next post’ll be the recipe directly from The Book with my description of experience. Wish me luck. Cheers!

 

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