Pickled Green (and Red) Tomatoes
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Courtesy of Urban Farmstead
Most Russians spend their summers in a country cottage called a dacha, and no dacha is complete without its own ogorod, or kitchen garden. Here they grow enough food to preserve for the rest of the year; potatoes, cabbage, pumpkins, peppers, carrots, melons, berries, and everything they need for pickles are grown in these plots. ‘Purple Russian’ and ‘Black Ethiopian’ are wonderful Ukrainian heirloom tomato varieties.
How to Make It
1
Fill a quart jar with the tomatoes.
2
Add garlic, peppercorns, mustard seed, bay leaf, and dill.
3
Heat the water and white vinegar, stir in kosher salt and sugar, then pour it all into the jar and close the lid.
Ingredients
Green tomatoes, halved, and/or whole red tomatoes, whole cherry tomatoes. Total amount should fit in a quart jar.
3 cloves garlic
¼ tsp peppercorns
¼ tsp mustard seed
1 bay leaf
Sprig of dill
1 cup water
1 cup white vinegar
1 tbsp kosher salt
1 tbsp sugar
Directions
1
Fill a quart jar with the tomatoes.
2
Add garlic, peppercorns, mustard seed, bay leaf, and dill.
3
Heat the water and white vinegar, stir in kosher salt and sugar, then pour it all into the jar and close the lid.
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