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Pickled tomatoes (grandmother's recipe)

Author
Cookinero 5 Nov 2022
19540
Pickled tomatoes (grandmother's recipe)

Real pickled tomatoes! Fragrant and delicious!

How to cook Pickled tomatoes (grandmother's recipe)

Step 1

pickled tomatoes (grandmother's recipe)

Rinse tomatoes.

Step 2

pickled tomatoes (grandmother's recipe)

Peel and cut the horseradish, wash the leaves.

Step 3

pickled tomatoes (grandmother's recipe)

Place tomatoes tightly in clean jars, alternating with seasonings.

Step 4

pickled tomatoes (grandmother's recipe)

Dissolve salt and sugar in water (no boiled water, if there is no spring water, then buy clean bottled water). Pour tomatoes with a solution, close with a plastic lid and put in a cool place for 1.5 - 2 weeks.

Pickled tomatoes (grandmother's recipe) - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute with a vinegar brine (e.g., equal parts water and vinegar with salt and sugar), but it will alter the traditional fermented taste of this recipe.
When kept in a cool place (like a fridge or cellar), they last 2-3 months. Ensure jars are sealed properly to prevent spoilage.
Yes, you can omit horseradish, but it adds a unique sharpness. Substitute with mustard seeds or garlic for a different flavor profile.
The sugar content may not suit strict keto diets. Replace sugar with a keto-friendly sweetener like erythritol, but fermentation results may vary.
It’s not recommended, as the brine loses its potency after fermenting. Fresh brine ensures better flavor and safety.
They’re great as a tangy side dish, in salads, or paired with grilled meats and cheeses for a bold contrast.
Absolutely! Cucumbers, bell peppers, or onions work well. Ensure they’re packed tightly and fully submerged in the brine.
Unboiled (or spring/bottled) water preserves natural minerals that aid fermentation. Boiled water lacks these, which can slow the process.

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