Russian Pickled Tomatoes (солёные помидоры)

Ingredients

• Enough to fill a 3 litre jarwhole tomatoes
• 1 bunchdill, preferably with flower heads
• 1 bunchfresh coriander
• 1blackcurrant or horseradish leaf (optional)
• 10 clovesgarlic
• 10peppercorns
• 2cloves
• 1bay leaf
• 1carrot, sliced (optional)
• 1chilli pepper, sliced into rounds (optional)
• 1paprika pepper, sliced into rounds (optional)
• 1bell pepper, deseeded and cut into strips (optional)
• 1.42 litres (6 cups)water
• 6 teaspoonssalt
• 3 teaspoonssugar
• 180 ml (¾ cup)white vinegar

Instructions

1. 1

   Wash the tomatoes

   Wash the tomatoes and remove their stems.

2. 2

   Prepare the jar

   Prepare a sterilised jar. This recipe uses a 3 litre jar, which is a convenient size for packing in the tomatoes.

3. 3

   Add the aromatics

   Put the dill, coriander, blackcurrant or horseradish leaf, garlic, bay leaf, cloves and peppercorns in the bottom of the jar. If you like, reserve some dill and coriander to layer among the tomatoes.

4. 4

   Pack the tomatoes

   Arrange the tomatoes over the herbs and spices until the jar is full. Cut the final tomato in half if needed to help it fit, and tuck the pepper and carrot pieces into gaps as you build the layers.

5. 5

   Boil the brine

   In a medium pan over a high heat, combine the water, vinegar, salt and sugar and bring to a rolling boil. Slowly pour the hot brine into the jar with a heatproof glass measuring jug, covering the tomatoes, then close the lid tightly.

6. 6

   Process the jar

   Place the jar in a boiling water bath, making sure the lid is covered. Process for 15 minutes, then carefully remove the jar and set it upside down on the worktop until completely cool.

7. 7

   Check the seal

   Once cool, check that the lid has sealed. If the lid still pops, the seal has failed: refrigerate the jar and eat the tomatoes promptly.

What are Russian pickled tomatoes?

Solёнye pomidory are Russian-style preserved tomatoes, flavoured with herbs and spices in a salty, tangy brine. They are commonly served as a savoury accompaniment, and the jar can include other vegetables packed between the tomatoes.

Dill and garlic give this version its familiar savoury aroma, while vinegar adds sharpness. The optional carrot and peppers make use of the spaces in the jar and pickle alongside the tomatoes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 45 calories, 2g protein, 10g carbs, 1g fat.

The tomatoes and optional vegetables provide most of the carbohydrate, while the salt and vinegar in the brine contribute substantial sodium; there is little protein or fat in the listed ingredients. Serve a modest portion with a protein-rich main and a plain grain or potato to make a more balanced plate.

Choose tomatoes that fit

Size and firmness: choose sound tomatoes that are small enough to pack closely and are not bruised or split. A snug arrangement helps keep them submerged beneath the brine.

Optional vegetables: carrot and peppers are tucked into the gaps rather than used as a separate layer. Cut them into pieces that can be fitted easily between the tomatoes.

Build the flavour at the base

Herbs: dill and coriander go into the jar first, so the hot brine can carry their flavour through the tomatoes. Reserve a little to distribute between layers if you want herbs throughout.

Spices: garlic, peppercorns, cloves and bay leaf sit at the bottom with the herbs. The optional leaf adds another aromatic note, but the recipe works without it.

Pour the brine carefully

Rolling boil: bring the water, vinegar, salt and sugar to a full boil before pouring. Use a heatproof jug to transfer it gradually into the jar.

Coverage: pour until the tomatoes are covered, taking care when handling the hot liquid and jar. Close the lid tightly as directed in the method.

Pack for an even pickle

Tight layers: arrange the tomatoes closely without crushing them, and use the smaller or halved tomato to fill the final space. Press the optional vegetables into the gaps as you go.

Doneness cue: this recipe gives a 15-minute water-bath time, but it does not specify jar size adjustments, altitude or a tested canning process. For shelf-stable storage, use a current, tested preservation recipe that matches your ingredients and jar.

Serving ideas

Serve the tomatoes as a sharp, savoury side with roast meat, potatoes or a simple grain dish. Their briny flavour also works well alongside mild foods that benefit from a punchy accompaniment.

Drain just before serving and offer some of the pickled carrot and peppers too. The brine is salty and acidic, so a small portion can add plenty of flavour.

Recipe notes & tips

• Use a clean, sterilised 3 litre jar as specified in the method.
• Keep the tomatoes whole unless one needs cutting to fit the last space.
• Set aside a little dill and coriander if you want herbs between the tomato layers.
• Use a heatproof jug to transfer the boiling brine gradually.
• Check the lid after the jar has cooled; a lid that still pops has not sealed.

Variations

• Add carrot: tuck sliced carrot into the gaps between the tomatoes.
• Make it peppery: include chilli rounds for a hotter pickle.
• Use bell pepper: add strips of deseeded pepper between the tomatoes.
• Try a leaf: use a blackcurrant or horseradish leaf if available.
• Keep it simple: omit the optional vegetables and leaf for a tomato-focused jar.

Common mistakes to avoid

• Overpacking the jar: tomatoes can split if forced into place, so fit them snugly without crushing them.
• Leaving tomatoes uncovered: pour in enough brine to cover them, as the method directs.
• Pouring too quickly: hot brine can splash, so transfer it slowly with a heatproof jug.
• Assuming a failed seal is safe: if the lid pops, refrigerate the jar and eat the tomatoes promptly.
• Relying on an unverified canning process: use a tested preservation method for any jar intended for pantry storage.

How to store

The method says to store sealed jars in the pantry, but its water-bath instructions do not provide enough detail to confirm safe shelf-stable preservation. Unless you have processed the jar using a current, tested canning recipe, refrigerate it once cool and eat it promptly; refrigerate any jar whose lid has not sealed.

Frequently asked questions