Kitchen appliances and utensils
- beaker;
- teaspoon and tablespoon;
- pan;
- hob;
- cutting board;
- sharp knife;
- a tray or any other container for pickling tomatoes;
- kitchen thermometer;
- garlic press;
- fridge.
Ingredients
- Tomatoes - 1 kg
- Water - 1 + 2 L
- Salt - 5 tsp.
- Sugar - 10 tsp.
- Garlic - 4-5 cloves
- Dill umbrella - 5-6 pcs.
- Peppercorns - 10 peas
- Bay leaf - 3-4 pcs.
- Vinegar 9% - 100 g
Step cooking
- First of all, it is necessary to pour 1 liter of water into the pan and put it on the stove. We wait until the water for the marinade boils.
- In the meantime, prepare a kilogram of tomatoes. It is necessary to take tomatoes of a small size, because if you choose large fruits, then pickling will take more time. Tomatoes must be thoroughly washed under running water and dried. On top of each tomato make a sharp knife 2 cuts crosswise. This is necessary so that the peel easily peeled off from the tomatoes.
- In a separate pan, boil about 2 liters of water, which is required to clean the tomatoes. After boiling, remove the pan from the stove and put the cut tomatoes in boiling water for 30 seconds. If the peel of the tomatoes is thick, then you can hold them in boiling water for 1 minute.
- After 30-60 seconds, using a spoon, take out the tomatoes from boiling water. Using a sharp knife, carefully peel each tomato. We put the peeled tomatoes in any container in which it will be convenient for you to pickle them. It can be a plastic tray, a glass jar or any other vessel.
- When the water for the marinade boils in the pan without turning off the fire, we send 5 tsp. sugar, 10 tsp salt, 10 peppercorns and 3-4 bay leaves. We also pour 100 g of vinegar 9% into the water and mix well. Cook the marinade over medium heat until boiling. Periodically, it must be stirred so that the salt and sugar dissolve faster.
- After boiling the marinade, turn off the heat and remove the pan from the stove. Let it cool at room temperature so that its temperature is about 40-50 degrees. The temperature of the marinade can be checked with a kitchen thermometer.
- 4-5 cloves are passed through a garlic press and sent to a bowl with tomatoes. At the same time, add 5-6 dill umbrellas.
- When the marinade has cooled, pour them tomatoes. Leave them at room temperature until the marinade has completely cooled. After that, close the container with the lid and put the tomatoes in the refrigerator for a day.
- After 24 hours, the pickled tomatoes are ready to eat. The appetizer is very tasty, juicy and aromatic, while it is easy to prepare. You can serve pickled tomatoes with any side dish and with meat dishes.
Video
Thanks to the recipe from the video, you will learn how to quickly and easily cook pickled tomatoes at home. They turn out to be very tasty, in addition, the whole process of preparing tomatoes and preparing a brine is described in detail. You can find all the necessary ingredients at the beginning of the video in the recommended proportions.
Do you like pickled tomatoes, and did you manage to cook them according to the recipe from the article? How long did you keep the tomatoes in the refrigerator, and are you satisfied with the result? Share your proven recipe for fast pickling tomatoes in the comments.
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