Ingredients with Measurements:
- 2 lbs of firm, ripe tomatoes
- 1 cup of white vinegar
- 1 cup of water
- 1/4 cup of sugar
- 2 tbsp of salt
- 2 garlic cloves, peeled and sliced
- 1 tsp of black peppercorns
- 1 tsp of mustard seeds
- 1 bay leaf
- 1 small bunch of fresh dill
Special equipment needed:
- A large pot
- A jar or container with a tight-fitting lid
Step-by-step instructions:
1. Wash the tomatoes and cut them into quarters.
2. In a large pot, combine the vinegar, water, sugar, salt, garlic, peppercorns, mustard seeds, and bay leaf. Bring the mixture to a boil over medium heat, stirring occasionally.
3. Once the mixture has boiled, reduce the heat to low and let it simmer for 5 minutes.
4. Add the tomatoes to the pot and let them simmer for 2-3 minutes, or until they start to soften.
5. Remove the pot from the heat and let it cool for a few minutes.
6. Transfer the tomatoes and the pickling liquid to a jar or container with a tight-fitting lid.
7. Add the fresh dill to the jar, making sure it's fully submerged in the liquid.
8. Seal the jar tightly and refrigerate for at least 24 hours before serving.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat for boiling, low heat for simmering
Serving size:
Makes about 4 cups of pickled tomatoes
Nutritional information:
Calories per serving: 30
Fat: 0g
Carbohydrates: 7g
Protein: 1g
Sodium: 590mg
Sugar: 6g
Substitutions for ingredients:
- You can use apple cider vinegar instead of white vinegar for a slightly different flavor.
- If you don't have fresh dill, you can use dried dill instead.
Variations:
- You can add other herbs and spices to the pickling liquid, such as thyme, oregano, or red pepper flakes.
- You can add sliced onions or peppers to the jar along with the tomatoes for a more complex flavor.
Tips and tricks:
- Use firm, ripe tomatoes for the best texture and flavor.
- Make sure the jar or container you use is completely clean and dry before adding the pickling liquid.
- You can adjust the amount of sugar and salt to your taste.
Storage instructions:
Store the pickled tomatoes in the refrigerator for up to 2 weeks.
Reheating instructions:
The pickled tomatoes are meant to be served cold, so there's no need to reheat them.
Presentation ideas:
Serve the pickled tomatoes as a side dish or appetizer, or use them as a topping for sandwiches or salads.
Garnishes:
Garnish with additional fresh dill or chopped parsley.
Pairings:
The pickled tomatoes pair well with grilled meats, cheese, and crusty bread.
Suggested side dishes:
Serve the pickled tomatoes with roasted vegetables or a simple green salad.
Troubleshooting advice:
If the pickling liquid is too sour, you can add a little more sugar to balance the flavor.
Food safety advice:
Make sure to use a clean and dry jar or container to avoid contamination. Always refrigerate the pickled tomatoes and discard them if they develop an off odor or appearance.
Food history:
Pickling is a traditional method of preserving food that has been used for centuries. In Romania, pickled vegetables are a popular side dish and are often served with meat dishes.
Flavor profiles:
The pickled tomatoes have a tangy, slightly sweet flavor with a hint of garlic and dill.
Serving suggestions:
Serve the pickled tomatoes as a side dish or appetizer, or use them as a topping for sandwiches or salads.
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Region: Romanian