Best 3 Russian Pickled Tomatoes Recipes
Russian pickled tomatoes, also known as pomidory mochenye, are a traditional Russian dish that has been enjoyed for centuries. The unique and tangy flavor of these tomatoes makes them a popular appetizer or side dish. There are many different recipes for Russian pickled tomatoes, but most share some common ingredients, such as tomatoes, garlic, dill, and spices. The tomatoes are typically fermented in a brine solution for several weeks, which gives them their characteristic sour and salty flavor. Russian pickled tomatoes can be enjoyed on their own or used as an ingredient in other dishes, such as salads, soups, and stews.
Here are our top 3 tried and tested 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 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:
- Choose ripe, firm tomatoes for pickling. This will ensure that they hold their shape and flavor in the brine.
- Use a variety of tomatoes for a more interesting flavor and texture. For example, you could use a combination of red, yellow, and green tomatoes.
- Make sure to wash the tomatoes thoroughly before pickling them. This will help to remove any dirt or bacteria.
- Use a clean, sanitized jar for pickling the tomatoes. This will help to prevent spoilage.
- Follow the recipe carefully, especially when it comes to the amount of vinegar and sugar used. Too much vinegar can make the tomatoes too sour, while too much sugar can make them too sweet.
- Store the pickled tomatoes in a cool, dark place. This will help to preserve their flavor and texture.
Conclusion:
Russian pickled tomatoes are a delicious and easy-to-make snack or side dish. They are perfect for summer gatherings or picnics. With a few simple ingredients and a little bit of time, you can enjoy these tasty tomatoes all year long.
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