Marinated Pickled Tomatoes (малосольных помидоры)
Prep time
50 mins
Cook time
10 mins
Total time
1 hour
Bursting with flavor, this tomato and vegetable mix is delicious. Quick pickled with cilantro, basil and dill, I could drink the tomato sauce! Reminds me of a tomato Giardiniera - Marinated Pickled Tomatoes (малосольных помидоры)
Author: PetersFoodAdventures
Recipe type: Condiment
Cuisine: Russian
Ingredients
fresh whole tomatoes
8-10 whole peeled garlic cloves
fresh dill including the dill flower
bunch of fresh cilantro
bunch of fresh basil
2 carrots
1 large red bell pepper (capsicum)
2 black currant leaves
2 bay leaves
10 whole peppercorns
1 litre of Heinz Ketchup
1 litre of water
2 tablespoons of salt
2-3 chilli peppers to taste (optional for spiciness)
Instructions
Wash the tomatoes, remove the stems and carefully remove the core. Removing core is optional, I love the juicy burst of a whole fresh tomato when biting into it.
Peel carrots, chop into thirds, then quarter each piece.
De-seed bell pepper and slice into medium strips.
Prepare 3 Litre glass bottle by sterilizing it in a large boiling pot and let cool.
Place a base of cilantro, basil and dill in the bottom of the glass bottle, about ½ of your herbs.
Place a single row of tomatoes on top of the herbs and add about ⅓ of your garlic cloves, chilli peppers, bell pepper and carrots.
Place another layer of cilantro and dill, with a black currant leaf.
Add another layer of whole tomatoes and vegetables and repeat process until the jar is full and packed tightly with tomatoes and vegetables.
In a large pot, combine 1 litre of Heinz Ketchup and 1 litre of water.
Add bay leaves, peppercorns, salt, and bring mixture to a rolling boil.
Carefully pour the hot tomato liquid into the glass jar of tomatoes, fill just 1 inch from the top, as the liquid will settle. (put the bay leaves into the glass jar)
Close the lid, and leave hot tomato filled glass jar on the kitchen counter overnight to cool.
The following day, put the salted tomatoes in the fridge, where they should keep for up to six weeks.
Notes
Save some of the leftover tomato sauce to top up the jar. After you fill the jar and allow to sit for 24 hours, the tomato sauce levels decrease. You want to keep the tomatoes covered in sauce.
Prep time
50 mins
Cook time
10 mins
Total time
1 hour
Bursting with flavor, this tomato and vegetable mix is delicious. Quick pickled with cilantro, basil and dill, I could drink the tomato sauce! Reminds me of a tomato Giardiniera - Marinated Pickled Tomatoes (малосольных помидоры)
Author: PetersFoodAdventures
Recipe type: Condiment
Cuisine: Russian
Ingredients
fresh whole tomatoes
8-10 whole peeled garlic cloves
fresh dill including the dill flower
bunch of fresh cilantro
bunch of fresh basil
2 carrots
1 large red bell pepper (capsicum)
2 black currant leaves
2 bay leaves
10 whole peppercorns
1 litre of Heinz Ketchup
1 litre of water
2 tablespoons of salt
2-3 chilli peppers to taste (optional for spiciness)
Instructions
Wash the tomatoes, remove the stems and carefully remove the core. Removing core is optional, I love the juicy burst of a whole fresh tomato when biting into it.
Peel carrots, chop into thirds, then quarter each piece.
De-seed bell pepper and slice into medium strips.
Prepare 3 Litre glass bottle by sterilizing it in a large boiling pot and let cool.
Place a base of cilantro, basil and dill in the bottom of the glass bottle, about ½ of your herbs.
Place a single row of tomatoes on top of the herbs and add about ⅓ of your garlic cloves, chilli peppers, bell pepper and carrots.
Place another layer of cilantro and dill, with a black currant leaf.
Add another layer of whole tomatoes and vegetables and repeat process until the jar is full and packed tightly with tomatoes and vegetables.
In a large pot, combine 1 litre of Heinz Ketchup and 1 litre of water.
Add bay leaves, peppercorns, salt, and bring mixture to a rolling boil.
Carefully pour the hot tomato liquid into the glass jar of tomatoes, fill just 1 inch from the top, as the liquid will settle. (put the bay leaves into the glass jar)
Close the lid, and leave hot tomato filled glass jar on the kitchen counter overnight to cool.
The following day, put the salted tomatoes in the fridge, where they should keep for up to six weeks.
Notes
Save some of the leftover tomato sauce to top up the jar. After you fill the jar and allow to sit for 24 hours, the tomato sauce levels decrease. You want to keep the tomatoes covered in sauce.
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