Pickled tomatoes with cumin

These caraway pickled tomatoes are a delicious snack on your table. It is not difficult to prepare them, but how nice it will be to open a jar of tomatoes in the winter for fried potatoes and more.

Cooking time 20 minutes


Tomatoes (medium for pickling) 2-3 kg

Cumin 1 tsp

Carnation 5 pcs

Bay leaf 4 pcs

Garlic clove 2 pcs

Black peppercorns 6 pcs

Allspice peas 6 pcs



Vinegar essence 70%


Wash and dry the tomatoes. Banks are well washed and sterilized. Put spices in dry jars, put in each jar: 1/6 teaspoon of caraway seeds, 2 cloves, 2 bay leaves, 1 clove of garlic, 3 peppercorns.

Lay the tomatoes.

Pour boiling water over, cover with lids. Let stand for 15-20 minutes.

Drain the water into a saucepan, add 5 tbsp for each liter. tablespoons of sugar and 2 tbsp. tablespoons of salt. Boil the marinade well.

Pour into jars up to the neck.

Add vinegar essence, at the rate of 1.5 liter jar 1/2 teaspoon 70% vinegar essence. Cork immediately and put away to cool in a blanket. Stores well at room temperature.

Bon appetit!