Pickled Tomatoes

  • Serves

    makes about 2 quarts


Whole pickled tomatoes are a perennial favorite in Russia.


  • 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


Step 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.

Step 2

Seal jar; let cool. Refrigerate for up to 2 weeks.

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