Ukrainian pickled tomatoes are canned whole and preserved for that perfect side. It's made with a delicious brine that you can drink!
7springs fresh dill
7clovesgarliccut in half
71 quart jars
7black currant leaves
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.