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Pickled tomatoes with plums and basil for winter

Pickled Tomatoes with Plums and Basil for Winter

A really tasty tomato-and-plum preserve to put up for winter. Let me share the recipe for one of my favorites — pickled tomatoes with plums. Tomatoes and plums complement each other beautifully, and the result is a wonderful winter appetizer with an intriguing flavor.

Natalia Vasilenko

Recipe author

Pickled tomatoes with plums and basil for winter

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Composition / ingredients

Servings:

Tomatoes

2.5

Plums

Salt

Sugar

Vinegar (9% vinegar)

Basil

Bay leaf

Dill (dill flower heads — 1 head per jar)

Garlic

Allspice

Black peppercorns

Coriander seeds (the recipe uses coriander seeds)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 1 g

Fats 0 % 0 g

Carbohydrates 89 % 8 g

41 kcal

GI: 63 / 0 / 38

Cooking method

Cooking time: 50 min

Step 1:

Get everything ready. Sterilize the jars however you prefer and boil the lids for 2–3 minutes. Wash and dry the tomatoes and plums.
Step 2:

Put the spices in the bottom of the clean, sterilized jars: into each one, a couple of sprigs of fresh basil, 2 garlic cloves, 2 allspice berries, 5 black peppercorns, 1 bay leaf, a dill flower head, and 5 coriander seeds. Feel free to choose other spices you like.
Step 3:

Layer the tomatoes — pierced near the stem end with a toothpick — and the plums into the spice-filled jars. Once a jar is full, pour in boiling water and let it sit and warm through for 20 minutes.
Step 4:

Drain the water from all the jars into a separate pot and use it to make the brine. Add the salt and sugar, set the pot on the stove, and boil for 5 minutes, then add the vinegar and boil 2 minutes more. Pour the hot brine over the jars, seal them right away, turn them upside down, and wrap them up until completely cool.
Step 5:

Once cooled, store this tasty, fragrant preserve in a pantry or cellar. Your pickled tomatoes with plums are ready for winter! Enjoy!

Of all the things I put up for winter, tomatoes are my favorite. Not long ago I discovered a new recipe for pickling tomatoes together with plums, and I loved it — I'm a fan of both. You can use any plums here; I used Hungarian (prune) plums, but the tomatoes are delicious whether you pair them with wild blackthorn or cultivated plums, though the flavor varies a little. Choose firm tomatoes that aren't too big — Roma (plum) tomatoes are ideal. This recipe makes three 2-quart (2-liter) jars; if you're putting up more, scale the spices proportionally. I hope you enjoy this easy preserve.