How to pickle tomatoes quickly? Pickled Tomatoes: Cooking Recipes

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 find out some interesting options.

About the variety of recipes

First of all, we want to say that you should not limit your imagination to the recipes below. They give a basic understanding of how to cook quickly, but you can vary the ingredients to your liking. Don't be afraid to experiment with spices and change the amount of salt.

Salted tomatoes in twenty-four hours

Rinse a kilogram of tomatoes and prick each fruit with a toothpick or fork.
2-3 cloves of garlic, peeled, cut into plates.
Steam the jar or microwave for a minute. Put garlic in it, a couple of black peas and a horseradish leaf, a couple of blackcurrant sheets and two or three dill umbrellas. Then lay out the tomatoes and pour in one liter of water.
Drain the water back into the saucepan. Add one and a half tablespoons of salt and a teaspoon of sugar. Put on fire. Boil for 2 minutes after boiling.
Wait until the water cools down to about 50 degrees and pour it into a jar.
In a day, the tomatoes will be ready. Keep them in the refrigerator.
Take a pan of such a size that you can put 1-1.5 kg of tomatoes in it in one layer. Fill with water (1 liter) and put on fire.

Another way to marinate per day

Pickled tomatoes of instant preparation will take quite a bit of time. Set aside twenty minutes in the evening, and the next day the resulting snack can be served for breakfast.

Take a pot of such size that you can put 1-1.5 kg of tomatoes in it in one layer. Fill with water (1 liter) and put on fire.
While heating, prick the tomatoes with a fork or toothpick.
In boiled water, add 150 ml of vinegar (5%), 5 tablespoons of sugar and a couple of tablespoons of salt, garlic, peppercorns and dill.
After boiling, place the tomatoes in a saucepan (in a single layer). Set the minimum fire, cover the pan with a lid and sweat the fruits for 7-10 minutes.
Leave the tomatoes overnight at room temperature and refrigerate in the morning.

Quick cherry tomatoes in two days

Quickly pickled will add zest to the festive table. You can eat them in a day, but it is better to wait two days to enjoy a richer taste.

Rinse a pound of tomatoes. Prick them with a fork (once) or a toothpick (3-4 times in different places).
Rinse two sprigs of celery and three sprigs of dill.
Peel the garlic (2-3 cloves) and cut into small pieces or plates.
Put the tomatoes in a deep bowl. Add celery, dill, two bay leaves, allspice and black pepper, garlic.
Pour a liter of water into a saucepan. Add half a teaspoon of sugar and salt, bring to a boil. Pour the tomatoes with the resulting solution and wait until the brine cools to room temperature.
Pour the marinade back into the saucepan, 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 heat and pour over the tomatoes.
Cool the tomatoes to room temperature and place in the refrigerator to marinate.

Pickled tomatoes in two hours

This recipe for quick pickled tomatoes allows you to get the desired dish in just two hours.

Wash 5-6 small tomatoes and cut them into wedges.
Slice 3-4 cloves of garlic and add to the tomatoes.
Salt the tomatoes and sprinkle with dill (dry or fresh). Add half a teaspoon of 9% vinegar and sugar, black pepper, mix everything gently.
Cover the container with tomatoes and send for two hours in the refrigerator.
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.

Wash and dry 3 small firm tomatoes.
Very finely chop 1 garlic clove.
Mix garlic in a bowl, half a teaspoon each of grain mustard and apple cider vinegar, a couple of tablespoons of olive oil, salt and sugar (1/3 tsp each), and black pepper.
Cut the tomatoes into slices and arrange in a single layer on a dish.
Drizzle each piece of tomato with the marinade. Then stack the pieces in threes, one on top of the other.
Cover the dish and refrigerate for half an hour.
Sprinkle the tomatoes with chopped parsley and serve.

Stuffed salted tomatoes

Wash 1 kg of small tomatoes. Remove the stalks with a sharp knife and make cuts on four sides.
Finely chop the dill. Garlic (half or even a whole head) chop with a fine grater or knife.
Mix dill and garlic. Fill the tomatoes with the mixture.
Pour one and a half liters of water into a saucepan. After adding a couple of tablespoons of sugar and three tablespoons of salt, bring to a boil. Remove from heat and let the brine cool slightly.
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.

Marinating in a bag

Try making instant pickled tomatoes with a bag.

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

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

Rinse a kilo of tomatoes. Remove the core and seeds of the bell pepper (1 pc.), And cut off the cap from the tomato.
Wash and very finely chop the parsley and dill.
Peel and roughly chop the garlic.
Put the ingredients in a bag. Add a tablespoon of salt, ground black pepper to taste, a teaspoon of sugar.
Seal the bag and shake gently to evenly distribute the contents. Leave the bag in a warm place for a couple of days.

green tomatoes per week

One day is not enough to cook quick pickled ones. You'll have to wait at least a week.

You can use the pickling recipe in the package above, or do the following.

Rinse 1 kg of green tomatoes and place them in a three-liter jar.
Pour 0.75 ml of water into a saucepan. Add a tablespoon of salt, garlic, allspice, bay leaf and clove bud. Bring to a boil.
When the brine has cooled down a bit, pour over the tomatoes.
Close the jar and let it stand in a warm place for three days. 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!