Tomato Gradient
Courtesy of Urban Farmstead
AuthorBonnie Frumkin Morales

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.

Pickled Green (and Red) Tomatoes