The 1901 Cookbook Archive
No. 4008 — Pickled Tomatoes
English historical translation of Molokhovets recipe No. 4008 from the 1901 Russian cookbook, retaining original methods and measures.
Pick tomatoes once fully grown but still unripe. Pack in a jar with marjoram, tarragon and thyme between every layer.
For a half-vedro jar, place six Turkish pepper pods at the bottom, six in the middle and six on top.
Cover with good Rhenish wine vinegar boiled with spices, tie the jar and keep cold.
The author claims they may last until summer if the vinegar is good; if it becomes watery, she recommends replacing it.
Historical editorial note: Replacing weakened vinegar is not a validated food-safety measure; this historical method has no verified acidity.
Original source: Read Russian recipe No. 4008. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.