Russian Grandma’S Pickled Tomatoes

• 2 2 Quarts Glass Jars (or Equivalent)
• 3-1/3 pounds Tomatoes, Washed And Dried
• 4 cloves Garlic, Sliced
• 4 Bay Leaves
• 1 bunch Parsley
• 1 bunch Dill (better With Seeds)
• 1 stalk Scallions
• 2 Oak Leaves
• Tarragon, Summer Savoury, Cherry, Blackcurrant And Horseradish Leaves (optional)
• 2 Tablespoons Black Pepper (or Pepper Mix)
• 6 Tablespoons Salt
• 2 Tablespoons Sugar
• 2 Tablespoons White Wine Vinegar (optional)

1. Note: You will also need two 2-quart glass jars or their equivalent.
2. In a big pot, sterilize jars and lids in boiling water for 15 minutes. Remove them from water with cooking tongs.
3. 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.
4. 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.
5. 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!

glass, tomatoes, garlic, bay leaves, parsley, dill, scallions, leaves, tarragon, black pepper, salt, sugar, white wine vinegar

Taken from tastykitchen.com/recipes/canning/russian-grandmae28099s-pickled-tomatoes/ (may not work)