Pickled Tomatoes

Name: Pickled Tomatoes
Total time: PT0D0H0M
Yield: makes about 2 quarts
Ingredients: 1 tsp. black peppercorns; 6–8 small vine-ripened tomatoes; 8 small jarred pepperoncini; 4 small fresh bay leaves; 4 sprigs fresh dill, stemmed; 2 cloves garlic, thinly sliced; 1 cup red wine vinegar; 2 1 ⁄ 2 tbsp. kosher salt; 1 tbsp. sugar

Serves
makes about 2 quarts

TODD COLEMAN

Whole pickled tomatoes are a perennial favorite in Russia.

Ingredients

1 tsp. black peppercorns
6–8 small vine-ripened tomatoes
8 small jarred pepperoncini
4 small fresh bay leaves
4 sprigs fresh dill, stemmed
2 cloves garlic, thinly sliced
1 cup red wine vinegar
2 ¹⁄₂ tbsp. kosher salt
1 tbsp. sugar

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Instructions

Step 1

Combine peppercorns, tomatoes, pepperoncini, bay leaves, dill, and garlic in a 2-qt. glass jar with a tight-fitting lid. Bring vinegar, salt, sugar, and 1 1⁄4 cups water to a boil in a saucepan; stir until salt and sugar dissolve. Pour vinegar mixture over tomatoes.

Step 2

Seal jar; let cool. Refrigerate for up to 2 weeks.

Combine peppercorns, tomatoes, pepperoncini, bay leaves, dill, and garlic in a 2-qt. glass jar with a tight-fitting lid. Bring vinegar, salt, sugar, and 1 1⁄4 cups water to a boil in a saucepan; stir until salt and sugar dissolve. Pour vinegar mixture over tomatoes.
Seal jar; let cool. Refrigerate for up to 2 weeks.