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

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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!

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

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

IMG_0508

How to Make Ukrainian pickled 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 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.)

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 the 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: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 40 min
Author: Alyona's Cooking
Ukrainian pickled tomatoes are canned whole and preserved for that perfect side. It's made with a delicious brine that you can drink! 

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.

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25 comments

    • Rebecca Munn

    Is there no need to water bath these? Or does the boiling brine on the second application seal the jars so they do not have to be refrigerated?

      • Alyona Demyanchuk

      Hi Rebecca, that’s just how my mom did it. Lately, I have been water bathing it.

    • Pat

    Thank You for this recipe.
    What a great way to use the smaller tomatoes from our garden. The amount picked means I usually process one jar at a time, and so your Tip was very useful.
    So far I have processed 4 jars, and will preserve more as they ripen

      • Alyona Demyanchuk

      Happy to hear the recipe is coming in Handy, Pat!

    • Rose

    Mom’s were made with green tomatoes and she sterilized them in a boiling water bath. She wasn’t Ukrainian, but Scottish/Cherokee and loved to get recipes from friends.

      • Alyona Demyanchuk

      Thanks for sharing Rose, you can water bath these too!

    • Liliya

    Just used your recipe. Cant wait to try.

      • Alyona Demyanchuk

      I hope you like it!

    • Elena

    Do you have a good recipe for pickles and pickled beets?

      • Alyona Demyanchuk

      Yes, my Polish dill pickles are my-go canned pickles and for beets I usually oven roast beets until tender then freeze and use for recipes like Borscht.

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