Pickled Tomatoes

Pickled Tomatoes

Pickled Tomatoes

These quick pickles will improve as they sit; make them ahead and keep them in the fridge for up to two weeks.Todd Coleman

Whole pickled tomatoes are a perennial favorite in Russia.

Pickled Tomatoes
Whole pickled tomatoes are a perennial favorite in Russia—make a batch with summer's ripe tomatoes.
Yield: makes about 2 quarts


  • 1 tsp. 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 12 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 14 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.