How to pickle tomatoes fast? Pickled tomatoes: recipes

Many people like 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 necessary to harvest vegetables in accordance with all the rules and in advance. To save the situation, a recipe for quick pickled tomatoes will help. We learn 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 pickled tomatoes quickly , but you can vary the ingredients to your liking. Do not be afraid to experiment with a set of spices and change the amount of salt.

Salted tomatoes in twenty four hours

1. Wash a kilogram of tomatoes and prick each fruit with a toothpick or fork.
2. 2-3 cloves of garlic, peeled, cut into plates.
3. Steam the can or keep it in the microwave for a minute. Put garlic in it, a pair of peas of black and allspice, horseradish leaf, a couple of sheets of black currant and two or three dill umbrellas. Then put the tomatoes and pour in one liter of water.
4. Drain the water back into the pan. Add one and a half tablespoons of salt and a teaspoon of sugar. Put on fire. Cook for 2 minutes after boiling.
5. Wait until the water has cooled to about 50 degrees, and fill it in a jar.
6. In a day, the tomatoes will be ready. Keep them in the refrigerator.
7. Take a pan of this size so that it can put 1-1.5 kg of tomatoes in one layer. Fill with water (1 liter) and put on fire.
8. While heating, prune the tomatoes with a fork or a toothpick.
9. In boiled water, add 150 ml of vinegar (5%), 5 tablespoons of sugar and a couple of tablespoons of salt, garlic, peppercorns and dill.
10. After boiling, place the tomatoes in a pan (in one layer). Set the minimum heat, cover the pan and darken the fruits for 7-10 minutes.
11. Leave the tomatoes overnight at room temperature, and put them in the refrigerator in the morning.

Another way of pickling per day

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

1. Take a pan of this size so that it can put 1-1.5 kg of tomatoes in one layer. Fill with water (1 liter) and put on fire.
2. While heating, prune the tomatoes with a fork or a toothpick.
3. In boiled water, add 150 ml of vinegar (5%), 5 tablespoons of sugar and a couple of tablespoons of salt, garlic, peppercorns and dill.
4. After boiling, place the tomatoes in a pan (in one layer). Set the minimum heat, cover the pan and darken the fruits for 7-10 minutes.
5. Leave the tomatoes overnight at room temperature, and put them in the refrigerator in the morning.

Fast Cherry in Two Days

Quickly pickled cherry tomatoes add a twist to the festive table. You can eat them in a day, but it is better to wait two days to enjoy a more intense taste.

1. Rinse a pound of tomatoes. Pound them with a fork (once) or a toothpick (3-4 times in different places).
2. Rinse two branches of celery and three branches of dill.
3. Peel the garlic (2-3 slices) and cut into small pieces or plates.
4. Stack the tomatoes in a deep bowl. Add celery, dill, two bay leaves, allspice and black pepper, and garlic.
5. Pour a liter of water into the pan. Add half a teaspoon of sugar and salt, bring to a boil. Pour the tomatoes with the resulting solution and wait until the brine has cooled to room temperature.
6. Pour the marinade back into the pan, bring to a boil again. Add a tablespoon of honey, 35 ml of vinegar and one sprig of purple basil. When the honey has dissolved, remove the mixture from the heat and pour the tomatoes on it.
7. Cool the tomatoes to room temperature and refrigerate for pickling.

Pickled tomatoes in two hours

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

1. Wash 5-6 small tomatoes and cut them into slices.
2. Cut 3-4 cloves of garlic into slices and add to the tomatoes.
3. Salt the tomatoes and sprinkle with dill (dry or fresh). Add half a teaspoon of 9% vinegar and sugar, black pepper, Provence herbs. Mix everything carefully.
4. Cover the container with 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 quickly pickled tomatoes, then try this recipe.

1. Wash and dry 3 small strong tomatoes.
2. Finely chop 1 clove of garlic.
3. Mix in a bowl of garlic, half a teaspoon of mustard and apple cider vinegar, a couple of tablespoons of olive oil, salt and sugar (1/3 tsp each), and black pepper.
4. Cut the tomatoes into circles and put in one layer on a dish.
5. Pour each piece of tomato with marinade. Then fold the pieces into three pieces - 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 Salted Tomatoes

A very interesting appetizer is fast pickled tomatoes with garlic and herbs.

1. Wash 1 kg of small tomatoes. Remove the stalks with a sharp knife and make incisions on four sides.
2. Chop the dill finely. Grind garlic (half or even a whole head) with a fine grater or knife.
3. Stir dill and garlic. Fill the resulting mixture of tomatoes.
4. Pour one and a half liters of water into the pan. 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.
5. Place peppercorns in the bottom of the marinating bowl. Then put the tomatoes and pour 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 dense 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 be cooked in two days, green - in four.

1. Rinse a kilo of tomatoes. Remove the core and seeds of bell pepper (1 pc.), And cut off the hat on the tomato.
2. Rinse and chop the parsley and dill very finely.
3. Peel and chop large enough garlic.
4. Pack the ingredients in a bag. Add a tablespoon of salt, black pepper to taste, a teaspoon of sugar.
5. Tie the bag and gently shake to evenly distribute the contents. Leave the bag in a warm place for a couple of days.

Green tomatoes per week

To cook fast pickled green tomatoes, one day is not enough. Have to wait at least a week.

You can use the pickling recipe in the package above or proceed as follows.

1. Rinse 1 kg of green tomatoes and place them in a three-liter jar.
2. Pour 0.75 ml of water into the pan. Add a tablespoon of salt, garlic, allspice, bay leaf and clove bud. Bring to a boil.
3. When the brine cools down a little, pour them tomatoes.
4. Close the jar with a capron 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 pickled tomatoes in various ways. Enjoy your meal!