Ukrainian Pickled Tomatoes (Canned)
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.
