Russian Pickled Tomatoes
In honor of Mother’s Day, thought I’d make a recipe from my mom’s kitchen. She makes these tomatoes for every family event year round. Let me tell you, they’re a hit! I sat her down a few weeks ago and said “Listen mom, I finally need that recipe. I’m going to attempt to make it.” So this is it. Russian Pickled Tomatoes. You won’t want any other ones!
“When selecting Roma tomatoes, it’s important that you choose firm ones. The soft ones will turn mushy.” My mom said. “And don’t be shy with the dill.” The first time I made these, I went by her exact instructions and they were spot on!
Happy Mother’s Day to all the mama’s out there!
Still looking for a side dish to make? Try these:
Russian Pickled Tomatoes
Ingredients
- 2 pounds of Roma tomatoes
- 1 1/2 cups lukewarm water
- 2 cups ketchup
- 1 tbsp brown sugar or any kind of sugar
- 2 tsp salt
- 3 cloves garlic, minced
- 1/2 cup green onions, sliced
- handful of chopped dill
- 1 tbsp peppercorns
Instructions
-
Cut off the stem end of the tomatoes and mark an X on the other end with a knife. Place prepped tomatoes in a bowl of boiling water for about 2 minutes. You will notice the skin will start to crack.
-
Remove tomatoes from the water. Peel the skin off and slice in half, lengthwise.
-
In a medium size bowl, mix together water, ketchup, brown sugar, salt, garlic, green onions, dill, and peppercorns. Place tomatoes inside bowl and mix together until well covered. Refrigerate until chilled, about 4 hours.
Recipe Notes
*May be stored in the refrigerator up to 4 days.
Did you make this Russian Pickled Tomatoes? Tag @fettysfoodblog or #fettysfoodblog on Insta, I’d love to see your creation!
