Russian Tomatoes And Gherkins Food

RUSSIAN PICKLED TOMATOES

Steps:

• You will need a 1 quart (or a 1 liter) glass mason jar. For jars that are slightly bigger or smaller, adjust the ingredient quantities accordingly. Place all the ingredients except the sea salt into the jar. The jar should be full, so add or remove part or all of a tomato if necessary.Next, fill the jar with filtered water to the top. Then, while holding the lid over the mouth of the jar to prevent the vegetables from falling out, pour the water into a bowl.
• Add the sea salt to the water and stir until all the salt is dissolved. Pour the salted water back into the jar and cover it very loosely.
• Let stand for 2-3 days. Once a day, tighten the lid and turn the jar upside down for a few seconds, then set it back down, loosen the lid and let stand until the next day. After two days, taste to see if you like it. If you find it's a bit bland for your taste, let it stand for another day. Then refrigerate and enjoy.
• This will keep for approximately 2 months refrigerated.

RUSSIAN TOMATOES AND GHERKINS

Steps:

• Wash tomatoes and gherkins and place in a large, heavy glass jar.
• Add long pepper, garlic, bay leaves, peppercorns, coriander seeds, dill, and celery leaves.
• In a saucepan, heat water, salt, sugar, and vinegar to a boil.
• Pour hot brine over tomatoes and gherkins (should cover or add more water if needed) and close jar loosely.
• Place jar in a warm place for 3 or 4 days, then refrigerate and enjoy.

SWEET GHERKINS

Steps:

• Wash cucumbers, place in a large container and cover with ice water and ice cubes-chill in refrigerator for 5 hours, drain.
• Place cucumbers in a large stainless steel pot-or enamel- and add vinegar, turmeric, and a spice bag containing the celery seeds, pickling spice, cinnamon and fennel seeds.
• Bring to a boil, add honey and return to a boil.
• Pack cucumbers into hot, scalded jars.
• Cover with boiling liquid leaving 1/4 inch headspace.
• Seal and process 10 minutes at altitudes up to 1000 feet.

GARLIC & DILL PICKLED CUCUMBERS (GHERKINS)

Steps:

• Wash and prick the cucumbers with a silver fork.
• put a layer into a plastic bowl, then sprinkle with salt until all are covered with salt.
• (leave for approx 4 hrs).
• Put vinegar and water together in a saucepan cook on low heat.
• Thin slice the garlic and add to the vinegar solution, add the dill (or dill seed if you cannot get fresh) 2 teaspoons of coriander seeds, simmer for 5 minutes.
• Take off heat.
• After 4 hours the cucumbers will be saturated with water (the salt dehydrates them ie removes the liquid from the cucumbers).
• Wash the cucumbers 3 times in fresh water, shake dry!
• add to the vinegar mixture.
• The dedhydrated cucumbers absorb this wonderful dill/garlic flavour and believe it or not are ready to eat the next day!