John Myers
If you want to pickle tomatoes, you have a choice of several methods. Basically, you should preferably use smaller varieties such as cocktail tomatoes, which you can flavor and preserve with both vinegar and oil. Pickling tomatoes and adding garlic is always a good idea. Fresh herbs, especially basil and oregano, can also be used. Especially if you pickle tomatoes and want to give them an Italian touch. The aromatic vegetables can not only be preserved when fresh, you can also dry tomatoes first and then pickle them or process them further. That’s not complicated. Just follow our sundried tomato recipe – and then let our cooking experts show you how to soak sundried tomatoes.
Pickling tomatoes in oil: shelf life and methods
One of the most common ways to pickle tomatoes is with oil. To soften the fruit a little, you can boil it in boiling water for about three minutes beforehand. Then pat dry and let cool before pouring into tightly sealed jars. Add garlic and fresh herbs, for example. With a little chili, you can put in fresh tomatoes, keep the Italian touch and at the same time give them a spicy nuance in the glass. At the end, pour olive oil – always use good quality – until everything is covered and seal the jar. Now comes the pulling. Pickled tomatoes need a week or two to develop their full aroma. Preserved in oil, they can be kept for several months. Just make sure the glasses used are sterile. To do this, bring water to a boil and pour it into the cleaned jar. Let sit for two minutes, then pour out the water and allow your mason jar to air dry. Now it can be filled. Our cooking experts know how to make other antipasti yourself.
Pickling tomatoes – Russian, in vinegar, other methods
In addition to oil, vinegar is another basic ingredient for pickling tomatoes. To do this, you can first boil the brew made from vinegar and the same amount of water as well as some sugar and salt, and then add herbs. After that, pour the mixture over the tomatoes that you have already placed in sterilized jars. Proceed in a similar way if you want to pickle tomatoes Russian style. To do this, first, let the tomatoes steep in boiling water with herbs and garlic in a mason jar before you boil the liquid with salt and sugar again to fill it back into the jar. Everything is rounded off with a good dash of vinegar. As always when pickling tomatoes, it’s important to let them soak well afterward. By the way: If it is not explicitly a green tomato variety, a green skin means that the tomato is not yet ripe. In this state, the fruits of the nightshade plant contain the toxic solanine, which is why you can actually pickle unripe, green tomatoes, but you should not eat them in large quantities.
