How to pickle tomatoes quickly? Pickled Tomatoes: Cooking Recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Many people love pickled tomatoes. But the thought of fussing with jars and preparing vegetables can discourage any desire to feast on this dish. However, it is not at all necessary to harvest vegetables according to all the rules and in advance. A quick pickled tomato recipe will help save the situation. Let's learn some interesting options.

About variety of recipes

First of all, we want to say that you should not limit your imagination to the recipes below. They provide a basic understanding of how to make quick pickled tomatoes, but you can vary the ingredients to your liking. Don't be afraid to experiment with spice mixes and s alt levels.

S alted tomatoes in twenty-four hours

1. Rinse a kilo of tomatoes and prick each fruit with a toothpick or fork.
2. 2-3 garlic cloves, peeled, sliced.
3. Steam the jar or microwave for a minute. Put garlic in it, a couple of peas of black and allspice, a leaf of horseradish, a couple of sheetsblackcurrant and two or three dill umbrellas. Then lay out the tomatoes and pour in one liter of water.
4. Drain the water back into the pot. Add one and a half tablespoons of s alt and a teaspoon of sugar. Put on fire. Boil for 2 minutes after boiling.
5. Wait until the water cools down to about 50 degrees and pour it into a jar.
6. In a day, the tomatoes will be ready. Store them in the refrigerator.
7. Take a pot large enough to put 1-1.5 kg of tomatoes in one layer. Fill with water (1 liter) and put on fire.
8. While heating, prick the tomatoes with a fork or toothpick.
9. In boiling water, add 150 ml of vinegar (5%), 5 tablespoons of sugar and a couple of tablespoons of s alt, garlic, peppercorns and dill.
10. After boiling, place the tomatoes in the pan (in one layer). Set the fire to minimum, cover the pot and sweat the fruits for 7-10 minutes.
11. Leave the tomatoes overnight at room temperature and refrigerate in the morning.

Another way to marinate in a day

Instant pickled tomatoes take very little time. Set aside twenty minutes in the evening, and the resulting snack can be served for breakfast the next day.

1. Take a pot large enough to fit 1-1.5 kg of tomatoes in one layer. Fill with water (1 liter) and put on fire.
2. While heating, prick the tomatoes with a fork or toothpick.
3. Bboiled water, add 150 ml of vinegar (5%), 5 tablespoons of sugar and a couple of tablespoons of s alt, garlic, peppercorns and dill.
4. After boiling, place the tomatoes in the pan (in one layer). Set the fire to minimum, cover the pot and sweat the fruits for 7-10 minutes.
5. Leave the tomatoes overnight at room temperature and refrigerate in the morning.

Quick cherry tomatoes in two days

Quickly pickled cherry tomatoes will spice up your holiday table. You can eat them in a day, but it is better to wait two days to enjoy a richer taste.

1. Wash a pound of tomatoes. Prick them with a fork (once) or a toothpick (3-4 times in different places).
2. Wash two sprigs of celery and three sprigs of dill.
3. Peel the garlic (2-3 cloves) and cut into small pieces or plates.
4. Place the tomatoes in a deep bowl. Add celery, dill, two bay leaves, allspice, black pepper and garlic.
5. Pour a liter of water into a saucepan. Add half a teaspoon of sugar and s alt, bring to a boil. Pour the tomatoes with the resulting solution and wait until the brine cools to room temperature.
6. Pour the marinade back into the pot, bring to a boil again. Add a tablespoon of honey, 35 ml of vinegar and one sprig of purple basil. Once the honey has dissolved, remove the mixture from the heat and pour over the tomatoes.
7. Cool the tomatoes to room temperature and refrigerate to marinate.

Pickled tomatoes in two hours

This quick pickled tomato recipe allows you to have your desired dish in just two hours.

1. Wash 5-6 small tomatoes and cut them into wedges.
2. Slice 3-4 cloves of garlic and add to the tomatoes.
3. S alt the tomatoes and sprinkle with dill (dry or fresh). Add half a teaspoon of 9% vinegar and sugar, black pepper, Provence herbs. Mix everything gently.
4. Cover the bowl of tomatoes and refrigerate for two hours.
5. Sprinkle tomatoes with chopped parsley before serving.

Half-hour pickling

If you don't even have two hours to make quick pickled tomatoes, then try this recipe.

1. 3 small firm tomatoes, washed and dried.
2. Chop 1 garlic clove very finely.
3. Mix in a bowl garlic, half a teaspoon each of grain mustard and apple cider vinegar, a couple of tablespoons of olive oil, s alt and sugar (1/3 tsp each), and black pepper.
4. Cut the tomatoes into circles and arrange in a single layer on a dish.
5. Pour marinade over each piece of tomato. Then stack the pieces in threes, one on top of the other.
6. Cover the dish and refrigerate for half an hour.
7. Sprinkle tomatoes with chopped parsley and serve.

Stuffed s alted tomatoes

Very interesting appetizer - quick pickled tomatoes with garlic and herbs.

1. Wash 1 kg of small tomatoes. Remove the stalks with a sharp knife and make cuts on four sides.
2. Chop the dill finely. Garlic (half or even a whole head) chop with a fine grater or knife.
3. Stir dill and garlic together. Fill the tomatoes with the mixture.
4. Pour one and a half liters of water into a saucepan. After adding a couple of tablespoons of sugar and three tablespoons of s alt, bring to a boil. Remove from heat and let the brine cool slightly.
5. Put black peppercorns on the bottom of the marinating container. Then lay out the tomatoes and fill with warm brine. Cool to room temperature, then refrigerate. The dish will be ready in two days.

Package pickling

Try making instant pickled tomatoes with a bag.

You will also need a tight plastic bag. Or you can take two thin plastic bags.

The method is suitable for both red and green fruits, but there is a difference in time. Red tomatoes will cook in two days, green tomatoes in four.

1. Wash a kilo of tomatoes. Remove the core and seeds of the bell pepper (1 pc.), And cut off the cap from the tomato.
2. Wash and chop the parsley and dill very finely.
3. Peel and roughly chop the garlic.
4. Put the ingredients in the bag. Add a tablespoon of s alt, ground black pepper to taste, a teaspoon of sugar.
5. Tie up the bag and shake gently toeven distribution of content. Leave the bag in a warm place for a couple of days.

Green tomatoes for the week

To cook quick pickled green tomatoes, one day is not enough. Will have to wait at least a week.

You can use the marinating recipe in the bag above, or do the following.

1. Wash 1 kg of green tomatoes and place them in a 3 liter jar.
2. Pour 0.75 ml of water into a saucepan. Add a tablespoon of s alt, garlic, allspice, bay leaf and clove bud. Bring to a boil.
3. When the brine cools down a bit, pour it over the tomatoes.
4. Close the jar with a nylon lid and let it stand for three days in a warm place. Then send to the refrigerator. In a few days, the snack will be ready.

Now you know how to cook quick pickled tomatoes in various ways. Bon appetit!