Ukrainian Pickled Tomatoes - Eat the World
June's Eat the World Challenge took us to Israel and I talked a little about my time there. One aspect I love about Israel was my church group, most of our friends from there were from the Ukraine and I loved getting to enjoy that culture as well. In August we celebrated the Ukrainian independence day with a huge feast, dancing, singing, and beautiful vyshyvanka.
|Starting with "Shche ne vmerla Ukrayina", the national anthem|
|Sveta and Svetlana, outside for group pictures|
So this is my dining room table, and we were fortunate enough to bring it back to the states with us. I loved having it covered with so many delicious dishes. If you look in the light blue square bowls you will see pickled tomatoes. Those were another thing served at TivTams, the Russian market in Israel that carried all things pickled including these delicious watermelon slices.
So last month when I was again preparing for a Russian seminar at my university I decided they would be a fun edition to the table. The one change I made was using cherry tomatoes in place of large tomatoes. I did this because I love the flavor of small tomatoes and because I wanted people to be able to taste them before committing to a whole tomato, which proved to be unnecessary as they were extremely popular.
Placing the vinegar over the tomatoes while still warm cooks them slightly which is how they are made traditionally.Be careful that the liquid is not too hot when you combine them or it will cook them and they end up very soft.
21 oz. cherry tomatoes
2 garlic cloves, smashed
2 tsp. peppercorns
2 allspice berries, whole
1 bay leaf
1/4 c. fresh dill sprigs, divided
2 c. water
1 c. apple cider vinegar
1 Tbsp. salt (scant)
2 Tbsp. sugar
Boil together the water, vinegar, sugar, salt, half the dill, bay leaves, peppercorn, allspice, and garlic cloves. Bring to a boil and simmer for 5 minutes. Remove from the heat and allow to cool for 20 minutes. Remove the dill.
Place the remaining dill and the tomatoes in a large bowl or several glass jars. Pour the still warm, but not hot liquid over the tomatoes. Place in the fridge for at least 24 hours.
Check out all the wonderful Ukrainian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Making Miracles: Mazuricks
Culinary Adventures with Camilla: Nalysnyky (Ukranian Crêpes)
Sugar Love Spices: Ukrainian Poppy Seed Roll, Makivnyk
A Day in the Life on the Farm: Galushki Soup
Literature and Limes: Oladi
Kitchen Frau: Buckwheat Kasha with Beef
Dishn the Kitchen: Sourdough Stuffed Beet Leaf Rolls
Sneha’s Recipe: Chicken Kiev-Serves Two#EattheWorld
Amy’s Cooking Adventures: Ukrainian Scuffles (Rohalyky)
Check out previous #Eat the World contributions!
- Egypt - Ful Medames
- Finland - Vispipuuro
- Israel - Chicken Shawarma
- Cambodia - Khmer Lok Lak
- Georgia - Satsivi
- England - Lancashire Hotpot
- Ethiopia - Misir Wot
- Poland - Zupa Orgorkowa
- India - Gulab Jamun
- Lebanon - Garlic Toum
- Argentina - Revuelto Gramajo
- France - Choucroute Garnie
- New Zealand - Hokey Pokey Ice Cream
- Sweden - Farskpotatis
- Kenya - Nyama Choma
|Group picture with almost everyone. We still have this hanging in our dining room.|