Ukrainian pickled tomatoes are canned whole and preserved for that perfect side. It’s made with a delicious brine that you can drink!
The tomatoes come out tangy, sweet, and sour. And apparently the homemade brine works as a tummy ache remedy. This is also a great way to use up a lot of tomatoes. This is my mother’s recipe which I love! Once canned, it’s best to let these pickled tomatoes sit at least a month before opening for the flavors to soak into the tomatoes. Serve to a side of the BEST mashed potatoes and enjoy!
Ingredients for Ukrainian Pickled tomatoes:
- 8 lbs tomatoes
- 7 springs fresh dill
- 28 peppercorns
- 7 cloves garlic, cut in half
- 7 (1 quart) jars
- 7 black currant leaves
Ingredients for Pickled Tomatoes SYRUP:
- 3 liters water
- 2 cups vinegar
- 1 1/2 cups sugar
- 9 tbsp KOSHER salt
How to Make Ukrainian pickled Tomatoes:
- 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 the water has boiled pour to the top of each assembled jar and quickly cover and secure tightly. Place the jar upside down on a big warm blanket; cover and allow to sit for 20 minutes. (Use heatproof 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, 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.)
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 the marinade to set into the tomatoes properly.
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)
Ingredients
Canning:
- 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
Instructions
- In a large pot bring 3 liters of water to a boil.
- 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.
- Once the water has boiled pour to the top of each assembled jar and quickly cover and secure tightly. Place the jar upside down on a big warm blanket; cover and allow to sit for 20 minutes. (Use heatproof gloves.)
- 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.)
- 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.
- Store canned tomatoes upwards in a cool place and open at least 30 days after jarring for the marinade to set into the tomatoes properly.
