Winter Tomatoes with a Surprise
Preserves • Russian
Description
A family recipe from our editor, Emily Smith. This is one of those recipes that were once handwritten in thick culinary notebooks and passed down through generations. The set of herbs for pickling can be changed and supplemented, for example, by adding currant or horseradish leaves. The key here is not just the ingredients, but the surprise found inside each tomato. However, it's best not to go overboard with the additions, as too many can cloud the brine. Opening a jar with the summer aroma of dill is especially delightful in winter, when the weather outside is harsh. Although they rarely last until winter, especially since this recipe falls into the 'quick pickle, quick eat' category: you can and should start tasting them just a week after preparation.
Ingredients
- Tomatoes 1½ kg
- Garlic 3 cloves
- Mild Chili Spice 2 pieces
- Sweet Pepper 1 piece
- Dill 1 bunch
- Dill 2 pieces
- Salt 0 oz
- Water 0 qt
- Bay leaf 2 pieces
- Green peppercorns to taste
Step-by-Step Guide
Step 1
First, prepare the "surprise" — a savory filling that will be hidden inside the tomatoes. To do this, take one bell pepper, cut off the tip and the bottom, and remove the seeds. Chop the pepper into random pieces and place it in a blender.
Step 2
Add 5 cloves of garlic to the mixture (this depends on your preference for spiciness; you can reduce or increase the amount of garlic slightly). Set aside about a third of a large bunch of dill, chop the rest, and add it to the blender as well.
Step 3
Chop everything in a blender, but not into a puree; you want to maintain some distinct pieces. If you don't have a blender on hand (for example, if you're in the countryside), you can use a good old-fashioned meat grinder to create a delightful surprise.
Step 4
Prepare the brine. Pour water into a pot, add salt, pepper, and bay leaf. Bring to a boil and simmer for 5 minutes.
Step 5
Make a deep incision on the sides of the tomatoes, but do not cut all the way through. Stuff the incision with a mixture of peppers and garlic.
Step 6
Place the tomatoes in a sterilized jar, adding sprigs and umbrellas of dill as well.
Step 7
Pour in hot brine, cover with a lid, and wrap with a towel. Once cooled, store in a cool, dark place — the jar can be opened after 5-7 days.
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