Pickled green tomatoes
4 servings
40 minutes
Pickled green tomatoes are a traditional Russian way to preserve the autumn harvest and give vegetables a tangy flavor. This recipe dates back centuries when pickling was a staple of the winter diet. Tomatoes fermented with currant leaves and fennel seeds acquire a unique aroma, a rich sour-salty taste, and a hint of spice. Their firm texture remains crisp, while the rich marinade enhances their tartness. These tomatoes pair perfectly with meat dishes, soups, and stews and can also serve as a base for solyanka or shchi. They can be stored for up to three months, allowing you to enjoy the taste of true homemade preparations. Pickled green tomatoes are not just an appetizer but part of Russian culinary culture that reveals the full flavor of nature.
1
Prepare all the ingredients.
2
Mix water with salt.
- Water: 300 ml
- Salt: 15 g
3
Add fennel seeds and currant leaves to it.
- Fennel seeds: pinch
- Blackcurrant leaves: 3 pieces
4
Boil, then let it cool completely.
5
Place the tomatoes in a jar and pour in the brine.
- Green cherry tomatoes: 300 g
- Water: 300 ml
6
Put a rubber glove on the neck of the jar and leave the tomatoes to ferment for 3-5 days in a dark place or for 20 days in the refrigerator.
7
Once the glove inflates, transfer the tomatoes to a clean jar and close it (but do not seal it).
8
Store pickled tomatoes in the refrigerator for up to three months. If the tomatoes smell pleasantly of kvass, everything is fine, but if they smell like a barn, they have spoiled.
9
Such pickled tomatoes can be used as a seasoning for soups, solyanka, meat broths, stews, and salads.