Pickled Tomatoes
Whole pickled tomatoes are a perennial favorite in Russia.
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Credit: Todd Coleman
1 tsp. whole black peppercorns
6–8 small vine-ripened tomatoes
8 small jarred pepperoncini
4 small fresh bay leaves
4 sprigs fresh dill, stemmed
2 cloves garlic, thinly sliced
1 cup red wine vinegar
2 1⁄2 tbsp. kosher salt
1 tbsp. sugar
1. Combine peppercorns, tomatoes, pepperoncini, bay leaves, dill, and garlic in a 2-qt. glass jar with a tight-fitting lid. Bring vinegar, salt, sugar, and 1 1⁄4 cups water to a boil in a saucepan; stir until salt and sugar dissolve. Pour vinegar mixture over tomatoes.
2. Seal jar; let cool. Refrigerate for up to 2 weeks.
MAKES ABOUT 2 QUARTS
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