Pickling Tomatoes …. red or green

1 gallon green tomatoes
6 large onions
3 cups brown sugar
1/2 lemon
1 small whole hot red pepper (for each jar – optional)
3 red bell peppers
1 pint vinegar
1 pint water
1 tablespoon whole cloves
1 tablespoon allspice
1 tablespoon crushed celery seed
1 tablespoon whole mustard seed
1 tablespoon dry ground mustard
1 tablespoon whole black peppercorns

Wash and thinly slice the tomatoes and onions. Discard any with blemishes.

Sprinkle over the vegetables, one half cup of canning salt. Let stand overnight in a stainless steel or enamel pan or crock.

Tie the pepper, cloves, allspice and celery seed in a square of cheesecloth; fasten with cotton string. Slice the lemon and chop two peppers very finely.

Drain the tomato and onion well. Add all the seasoning except one of the pepper pods to the vinegar, then add the tomato and onion. Cook for 1/2 hour, stirring gently at intervals to prevent burning.

Remove spice bag to prevent darkening.

Pack in pint jars and garnish with slender strip of red bell pepper and 1 small hot pepper per jar (near the outer edge as decoration). Ladle hot vinegar mixture over jars, leaving 1/4 inch headspace.

Adjust lids. Process for 15 minutes in a boiling water bath canner.

From http://www.cooks.com

Great way to save tomatoes!

Russian Pickled Tomatoes

Most of the recipes i have seen for pickled tomatos are for green tomaotes- this one you can use red, yellow or green tomatoes. Enjoy

It’s a tradition in Russia to preserve vegetables, fruits and berries
for winter. Almost every family has a dacha ( little summer house with a
garden). People grow vegetables and fruits there. Some people do it to save
money, other ones want to be “closer to the ground”. So, they spend summer
time growing vegetables and gathering mushrooms and berries in the wood. And then they preserve them for winter time.
Tomatoes are usually pickled in large jars ( 3 l, and this recipe is for 3
l jars ). If you want you can use little ones, it’s more comfortable to
open them.
Clean the jars very well. Sterilize them in the boiling water for 20
minutes. Put a leaf of horse-radish, dill and few cloves of garlic on the
bottom of the jar. Then put the tomatoes up to the top. Sterilize the
covers ( there are special ones for preserving) in the boiling water for
15 minutes. Add sugar and salt into water and boil it. After boiling add
vinegar and let liquid boil during 5 minutes. Pour hot liquid into the jar
to the brim. Close the jars with covers. Turn the jar upside down to check
the leaking. Put somewhere some warm things (it can be an old blanket or a
jacket), put the jars upside down. Cover them with a blanket. Leave then
for 4-6 hours. After that if the jars are still warm, let them cool down.
Then place them in a cool place (fridge, cellar) and keep for months.
Pickled tomatoes can be served with anything you like.



  • 2 kg average tomatoes.
  • 1 l water.
  • 1 tb salt.
  • 2 tb sugar.
  • 1/3 c vinegar 9%.
  • 3 tb vegetable oil.
  • horse-radish leaves.
  • dill, garlic cloves.

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