Ukrainian Pickled Tomatoes (Canned)

russian-Ukrianian-pickled-tomatoes-canned-tomatoes-tomato-jarred-currant-leaves-dill-peppercorns-tangy-side

If you are from the Slavic culture, you are probably already familiar with how pickled (canned) tomatoes taste. Fresh tomatoes are usually assembled in a jar along with spices and covered in a hot syrup, then secured tightly and stored until needed. This so called brining technique preserves the tomatoes all year long (or more. They can sit for a very long time once jarred.) The results….

Well the tomatoes come out tangy, sweet and sour. Not only can they be eaten alone but they make a wonderful side especially during the winter months. This is also a great way to use up a lot of tomatoes. I got this recipe from my mother, which version I happen to love. She has made these so many times and I’m glad to say this recipe was a success. Once the tomatoes are pickled (canned) they MUST sit stored for at least a month before opening for the flavors to soak into the tomatoes. I hope this post may encourage you to try canning.

russian-Ukrianian-pickled-tomatoes-canned-tomatoes-tomato-jarred-currant-leaves-dill-peppercorns-tangy-side

Ingredients for canned tomatoes:

  • 8 lbs tomatoes
  • 7 springs fresh dill
  • 28 peppercorns
  • 7 cloves garlic, cut in half
  • 7 (1 quart) jars
  • 7 black currant leaves

SYRUP:

  • 3 liters water
  • 2 cups vinegar
  • 1 1/2 cups sugar
  • 9 tbsp KOSHER salt

IMG_0508

How to Make Canned Tomatoes:

  1. In a large pot bring 3 liters of water to a boil.

2. Prep the jars by washing with warm water; wipe clean. Then place 1 spring of fresh dill, 4 peppercorns, 1 clove of garlic, 1 bay leaf, 1 black currant leaf and as many tomatoes as you can fit in each jar.

3. Once water has boiled pour to the top of each assembled jar and quickly cover and secure tightly. Place jar upside down on a big warm blanket; cover and allow to sit for 20 minutes. (Use heat proof gloves.)

IMG_0548

canning tomatoes 2

4. After 20 minutes pour out the water that was inside the jars back into the pot. Season the water with 2 cups of vinegar, 1 1/2 cup of sugar, and 9 tbsp of KOSHER salt and bring to a boil. (Not regular salt or sea salt it must be kosher.)

canning tomatoes 3

5. Pour the seasoned water (syrup) back into the jars and quickly seal jars with lids, securing tightly. Turn upside down again onto a blanket and allow to sit wrapped in the blanket overnight.

6. Store canned tomatoes upwards in a cool place and open at least 30 days after jarring for marinade to set into the tomatoes properly.

russian-Ukrianian-pickled-tomatoes-canned-tomatoes-tomato-jarred-currant-leaves-dill-peppercorns-tangy-side

pickled tomatoes, canned tomatoes

Tip: For every 3 lbs of tomatoes add an additional 1 liter of water, 2/3 cup of vinegar, 1/2 cup of sugar, and 3 tbsp of salt to the syrup to make more jars. This recipe is for smaller sized tomatoes if using larger tomatoes a bigger jar may be needed otherwise very few will be able to fit into each jar. 

Ukrainian Pickled Tomatoes (Canned)
 
Prep time
Cook time
Total time
 
Alyona's Cooking:
Serves: 40 min
Ingredients
  • 8 lbs tomatoes
  • 7 springs fresh dill
  • 28 peppercorns
  • 7 cloves garlic, cut in half
  • 7 (1 quart) jars
  • 7 black currant leaves
  • SYRUP:
  • 3 liters water
  • 2 cups vinegar
  • 1½ cups sugar
  • 9 tbsp KOSHER salt
Instructions
  1. In a large pot bring 3 liters of water to a boil.
  2. Prep the jars by washing with warm water; wipe clean. Then place 1 spring of fresh dill, 4 peppercorns, 1 clove of garlic, 1 bay leaf, 1 black currant leaf and as many tomatoes as you can fit in each jar.
  3. Once water has boiled pour to the top of each assembled jar and quickly cover and secure tightly. Place jar upside down on a big warm blanket; cover and allow to sit for 20 minutes. (Use heat proof gloves.)
  4. After 20 minutes pour out the water that was inside the jars back into the pot. Season the water with 2 cups of vinegar, 1½ cup of sugar, and 9 tbsp of KOSHER salt and bring to a boil. (Not regular salt or sea salt it must be kosher.)
  5. Pour the seasoned water (syrup) back into the jars and quickly seal jars with lids, securing tightly. Turn upside down again onto a blanket and allow to sit wrapped in the blanket overnight.
  6. Store canned tomatoes upwards in a cool place and open at least 30 days after jarring for marinade to set into the tomatoes properly.

 

Share and Follow:

Leave a Reply

Your email address will not be published. Required fields are marked *