Twenty Four Hour Pickled Tomatoes
Summer is very busy time in my country where women prepare jams, jellies, pickled vegetables and fruits for long winter and early spring consumption. My family used to do it too. I used to help my mother and grandmother to clean, wash and put together all the ingredients for a winter canned treats. It was a lot of work but during the winter it was the best addition to our family dinners and gatherings.
After I moved to the United States I stopped making canned food. Our family is also not that big and there is no more need for long shelf food, plus almost all year around you can find f local or brought from other states fresh produce.
This recipe is more nostalgic for me and I like it for its simplicity and that it could be served after 24 hours after it prepared. It goes very well with grilled meat and shish kebabs.
For about 10 servings you will need:
• 10 medium tomatoes on vine
• 1 garlic head cleaned from shells and minced
• handful chopped fresh dill
• 5 teaspoons of sugar
• 5 teaspoons of salt and 3 tablespoons of more salt for spices
Wash and dry tomatoes and then cut the top of each tomato where the steam is attached to, but do not through it away as we use it to cover our tomatoes.
Push it slightly and place into glass container. Repeat with the rest of the tomatoes. Then using smaller plate cover tomatoes on top and leave them at room temperature for 24 hours to marinate.
After 24 hours tomatoes will be much brighter in color and will extract some juice.
They will smell incredible! Chill your tomatoes for at least one hour before serving!