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Pickled Green (and Red) Tomatoes

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.

Tomato Gradient




Courtesy of Urban Farmstead
 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
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.