Russian-style pickled vegetables always look like they were just freshly picked: they are extremely vibrant in color, and not mushy but crisp. There is an endless variety of pickles, because Russians pickle everything that grows: cucumbers, tomatoes, apples, watermelons, cabbage, eggplants, and whatever else can fit in a jar, can, bucket, or barrel and taste good 6 months later. For me, there is nothing more simple and delicious than pickled tomatoes. <br /> <br />Pickled with aromatic herbs, vegetables and garlic, red tomatoes are all time favorite in our family. Unlike those crunchy pickled green tomatoes you find at delis and gourmet markets, these tomatoes are gorgeously tender and bright with flavor, vegetables still crunchy ( photo#3 ) and their sweet and sour pickling brine is crisp and bubbly like the most delicious sparkling wine. There are also many ways to use the wonderful pickling brine, like adding it to salad vinaigrettes, soups or sauces which need some tanginess and we love to add it into Bloody Mary cocktails.

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