Russian Grandma’s Pickled Tomatoes

Note: You will also need two 2-quart glass jars or their equivalent.

In a big pot, sterilize jars and lids in boiling water for 15 minutes. Remove them from water with cooking tongs.

Put tomatoes, garlic, bay leaves, parsley, dill, scallions, oak leaves, and tarragon, summer savoury, cherry, blackcurrant and horseradish leaves if using, in jars. Fill jars with boiling water.

Pour water from jars to a pot. Add black pepper and let boil for 5 minutes. Add salt, sugar and vinegar (if using) and pour it back in jars. If tomatoes are not completely covered, add boiling more water. Firmly close lids. Turn jars upside down for 2–3 days.

Pickled tomatoes are ready within 2 weeks. Store them at a room temperature or lower before opening. Once you open the jar, store it in the fridge for 6 weeks. Enjoy!