Marinated tomatoes for the winter: 12 very tasty recipes

Secrets of pickling brown tomatoes

These vegetables are great for creating twists. They can be closed either whole or in pieces, mixed with other vegetables, herbs and spices. There are many different recipes for pickled brown tomatoes, which differ in the amount of spices, herbs and other ingredients.

Before cooking, you should carefully select all products. Tomatoes are as uniform in size as possible, without visible blemishes or damage. They should not be too ripe and have a smooth skin and a dense shape. Before filling the jar, it is recommended to pierce the tomatoes at the base of the stalk, using a toothpick or skewer, for better impregnation. Vegetables should not be close to each other in the jar; they should not be compacted too much. Instead of regular table vinegar, it is recommended to add wine or apple vinegar; this will make the pickled snack more tasty and healthy.

Important! Finished products can be consumed no earlier than a month after preparation.

Selection and preparation of ingredients

Delicious tomatoes for winter harvesting must be sufficiently ripe, without signs of rotting or mechanical damage. Moreover, depending on the specific recipe, these can be either fully ripened tomatoes or slightly unripe specimens, which will definitely not turn into mush after preservation.

The greens used should always be well-ripened and cleaned. It is also advisable that the crops are not sprayed with chemicals during the growth process. As an acceptable alternative, ready-made packaged greens from the store can be used, which often combine dill, parsley and other plants useful for preservation.

Marinated brown tomatoes for the winter without sterilization

Winter pickled preparations usually require a serious investment of time, but in order to save time and spend it with your family, you should use faster methods for making preserves. The absence of sterilization will greatly facilitate and speed up the process. To get delicious brown tomatoes for the winter, you need to study the recipe and follow it.

Ingredients:

2 kg of tomatoes;
2 cloves of garlic;
1 laurel leaf;
4 things. black peppercorns;
1 liter of water;
1.5 tbsp. l. salt;
1 tbsp. l. Sahara;
2 tbsp. l. vinegar.

Procedure:

To pre-blanch, place the tomatoes in boiling water for 2 minutes.
In a separate container, combine water with sugar and salt, keep on fire after boiling for 6-7 minutes.
Place leaves, garlic and spices around the bottom of a clean jar. To improve the taste, you can add cloves, but this is not necessary.
Fill the jars with brown tomatoes and pour the hot mixture over them.
Add vinegar and seal with a lid.

Another way to pickle brown tomatoes without sterilization:

Brown tomato salad with sweet peppers

The amazing combination of brown tomatoes and sweet peppers will definitely be appreciated by gourmets. The salad goes well with meat and vegetable dishes and can be used as a mono-dish.

Ingredients:

Brown tomatoes – 1kg
Bell pepper – 1kg
Carrots – 0.5kg
Onion – 300g
Garlic – 3-4 cloves
Greens - a large bunch
Sugar – 100g
Salt – 1 tbsp. l.
Ground black pepper – 0.25 tsp. l.
Vinegar – 70-80ml
Vegetable oil – 1 cup.

Preparation:

Step 1. Vegetable cutting

Tomatoes, onions, carrots and peppers – in strips. Greens - chop. Garlic - through a press.

Step2. Preparing the salad mixture

Place all ingredients in a large container and mix.

Simmer for 22-25 minutes.

Step3. Procurement for future use

Distribute the hot mixture into the prepared container and roll up.

Turn over and wrap.

Brown tomatoes marinated with garlic for the winter

This homemade pickled preparation occupies a special place for every housewife, since it can be used both as an independent product and as one of the ingredients for all kinds of salads.

Ingredients:

4 kg of tomatoes;
6 liters of water;
10 cloves of garlic;
6 tbsp. l. Sahara;
4 tbsp. l. salt;
5 pieces. bay leaves;
2 tbsp. l. vinegar;
branches of dry dill.

Procedure:

Place two tablespoons of chopped garlic at the bottom of each jar. Place a dry sprig of dill with an umbrella on top of it.
Fill the jars to the very top with washed medium-sized brown tomatoes.
Boil water in a separate container along with sugar, salt and bay leaf.
When the mixture boils well, add vinegar and cook for another 2 minutes.
Pour the prepared marinade into filled jars, then proceed to seal the lids.

This recipe for pickled vegetables does not require sterilization, since garlic and vinegar are considered excellent preservatives.

Let's start stuffing

Now you can start stuffing the tomatoes. To do this, you need to make a cross-shaped cut on the tomatoes, but not all the way. Divide them into four halves. Place cooked aromatic and spicy minced meat in the center of each tomato. Carefully place the stuffed brown tomatoes into prepared jars, cut side up, so that the stuffing remains inside and does not fall out.

After which you can start preparing the marinade. You need to take a pan, pour water into it and pour in one glass of salt, half a glass of sugar and add a bay leaf for flavor. Stir well and place on fire. From the moment it boils, let the marinade boil for about five minutes and, without removing it from the heat, pour in a glass of vinegar. Boil for a couple more minutes and remove from heat. Immediately pour the prepared hot marinade into jars filled with brown tomatoes stuffed and cover with lids.

All that remains is to sterilize the jars. It is necessary to prepare a large pan and place filled jars in it, pour hot water into the pan so that the containers are two-thirds immersed. Put on fire and after boiling, sterilize liter jars for fifteen to twenty minutes, and three-liter jars for twenty-five to thirty minutes. Then remove the jars from the pan and screw on the lids. The brown tomatoes prepared according to the recipe are ready for the winter. They should be covered with a blanket and left for a day.

Brown tomatoes in jars for the winter

Due to the density and durability of brown tomatoes, after pickling they will improve their taste and acquire an extraordinary aroma. Nowadays it’s quite difficult to find a suitable recipe for canning brown tomatoes to be successful, so you need to trust only trusted sources.

Ingredients:

2 kg of tomatoes;
2 chili;
1 head of garlic;
1 tsp. sweet pea;
1 liter of water;
1 tbsp. l. salt;
2 tbsp. l. sugar;
3 tbsp. l. vinegar (9%);
currant leaves and dill shoots.

Procedure:

Wash all vegetables and herbs with special care.
Carefully place leaves and plant shoots around the perimeter of the jar, add spices and compact the tomatoes.
Combine water with sugar and salt and boil.
Pour the marinade into jars and add vinegar.
Cover the pickled vegetables with a lid and leave in a warm place until cool.

Salad of brown tomatoes, pickled in Georgian style

In its homeland, such a salad has occupied a place of honor during feasts since ancient times. The secret of such popularity is not only in the harmonious combination of flavor notes, but also in the quick and effective neutralization of alcohol. We hope that here too there will be many housewives who want to supplement their family’s diet with it.

Ingredients:

Tomatoes – 2kg
Salt – 1 tbsp. l.
Celery – 1 bunch
Dill – 1 bunch
Parsley – 1 bunch
Chili – 1 pc.
Garlic – 1 head
Apple cider vinegar – 1 tbsp. l.

Preparation:

Step 1. Preparing vegetables

Cut large tomatoes into triangles. Small ones - just cut crosswise at the top so that it is convenient to put greens in them.

Chop the greens into large pieces.

Chili - in rings, garlic - in thin slices.

Step2. Pickling salad

Add pepper and garlic to the chopped herbs, add salt and wash thoroughly.

Season small tomatoes with herbs. The rest is mixed with large ones.

Divide into containers. Tamp down a little and leave to ferment.

Step3. Rolling up

When it stops fermenting, add vinegar to the jars and seal.

The most delicious recipe for brown tomatoes with herbs and garlic

It’s not for nothing that canned brown tomatoes with herbs and garlic are considered the most delicious pickled appetizer. Thanks to the ideal combination of ingredients, it is possible to fully satisfy your own culinary preferences and needs.

Ingredients:

10 kg of tomatoes;
10 pieces. bell pepper;
5 pieces. Chile;
300 g garlic;
500 ml vinegar (6%);
5 liters of water;
1 tbsp. salt;
0.5 kg sugar;
2 bunches of dill and parsley.

Procedure:

Prepare the tomatoes in advance by washing them and piercing them with toothpicks.
Grind all other vegetables and herbs using a food processor.
Place the resulting mass in a sterile jar, fill it with tomatoes and add spices as desired.
Dissolve sugar and salt in hot water and bring to a boil.
Fill jars with marinade and add vinegar.
Cover with a lid and place in a warm place until cool.

Brown tomato salad without cooking and sterilization

The main advantage of this salad is the speed of its preparation. And the housewives will definitely appreciate this. In addition, it retains a maximum of “benefits”, which will have a positive effect on the immune system.

Ingredients:

Brown tomatoes – 1kg
Carrots – 300g
Sweet pepper – 300g
Garlic – 1 head
Sunflower oil – 100ml
Greens - a bunch
Vinegar, chili, salt - to taste.

Preparation:

Step 1. Vegetable cutting

Tomatoes - in slices, peppers - in strips.

Carrots - on a “Korean” grater, greens - chop.

Step2. Preparing the salad

Cover the tomatoes with salt and let stand for 2 hours. Then drain the juice.

Add chopped vegetables, squeeze the garlic through a garlic press and mix well.

Step3. Conservation

Add vinegar to the mix and pour into jars.

Pour vegetable oil on top and roll up.

The workpieces are kept in conditions similar to basement ones.

Recipe for marinated brown tomatoes with hot peppers

When preparing pickled twists, the amount of spices can be changed depending on taste preferences, since lovers of spicy food also have their own specific needs. The recipe with hot peppers is the same: if you want a spicy snack, you can add a little chili. Marinated brown tomatoes for the winter in jars using chili can be stored for a long time and contain a high amount of natural substances.

Ingredients:

2 kg of tomatoes;
300 g onions;
2 pcs. hot pepper;
5 branches of dill;
1 horseradish;
10 currant leaves;
100 ml vinegar;
10 pieces. allspice;
10 pieces. carnations;
4 things. bay leaf;
1 liter of water;
1 tbsp. salt;
1.5 tbsp. Sahara;

Procedure:

Peel the onions, wash the tomatoes and chilies, place all the vegetables in a jar, alternating with herbs, spices and leaves.
Bring the water to a boil, sweeten, sugar, add spices and mix everything well.
Once all ingredients have dissolved, remove from heat and add vinegar.
Fill a prepared jar with marinade and seal.

Lightly salted tomatoes with garlic and instant herbs in a bag

I often use this option when we go on a picnic. I quickly season the tomatoes and put them in a bag. And while we are driving to our destination, they are already well salted.

And just like that, in a hurry, such a snack always comes to the table. From the inside, the pulp is saturated with salt, the unique aroma of garlic, herbs and other seasonings. And a number of spices are also provided for them outside. You can't even imagine how delicious it is! I highly recommend it!

Ingredients:

Small tomatoes – 500 gr.
Garlic – 4-5 cloves
Dill - a small bunch
Granulated sugar – 1 tsp.
Salt – 1.5 tbsp.
Mustard beans – 1 tsp.
Parsley to taste
Ground pepper - a pinch
Allspice peas to taste
Dried basil to taste

You can adjust the list and quantity of spices to suit your taste. If, in addition to the main raw materials, you only have garlic, dill and salt with sugar, you can only take them.

Preparation:

1. It is better to take small, even tomatoes. Wash them and dry them from water. We cut each crosswise approximately to the middle. There is no need to cut all the way through.

2. Peel the garlic. Press with the wide side of the knife so that the cloves burst. Now it will be easier to chop them with a knife. If you wish, you can use a press or grater for these purposes.

3. Chop the dill finely. We do the same with parsley (but in this case, we took frozen, having previously defrosted it). Combine the garlic and herbs in one bowl, add salt and sugar.

4. Mix the contents thoroughly. We will marinate our vegetables with this aromatic mixture. We distribute it evenly into the cuts. It is convenient to use a teaspoon for this.

I do this on a cutting board or over a platter. After all, the process is not the most “clean” - excess mass will fall down every now and then.

5. Prepare a bag in which we will marinate. Place dried or fresh basil here. You can do without it, but it tastes better with it. Also add grain mustard, peppercorns and ground black pepper. Mix all this lightly and distribute it like a tomato pillow.

6. We put vegetables here. Next we transfer the mass of garlic and herbs, if there is any left.

7. Close the package and shake the contents a little. Just don’t overdo it so that the filling doesn’t come out of the cuts.

8. Place on a plate to protect yourself from juice leaks (and it will form a little). Place in the refrigerator for 3 hours. If you want them to be more salted, you can leave them longer.

9. The tomatoes turn out to be very tasty, juicy and appetizing! Such beauty will even decorate a holiday table!

Source -

Enjoy your meal!

Recipe for brown tomatoes with bell peppers

Rolling brown tomatoes with bell peppers is simple and quite possible in a very short time. This recipe does not require three times of filling and long cooking, so it is considered one of the easiest ways to use up a rich harvest of tomatoes. The number of components in the recipe is calculated for a liter jar.

Ingredients:

500 g tomatoes;
½ bell pepper;
2 cloves of garlic;
400 ml water;
35 ml vinegar;
½ tbsp. l. Sahara;
1/3 tbsp. l. salt;
spices to taste.

Procedure:

Place all the vegetables and spices in a jar, after washing and peeling them if necessary.
Combine sugar and salt in a separate container, boil and add vinegar.
Place the prepared marinade in a jar and close the lid well.
Take to a warm, dimly lit place until the marinated product has cooled completely.

Salted tomatoes

The most traditional preparation involves storing tomatoes, topped with spices, in a salty solution. Pickling is a simple and even interesting process, because every year the pickles are different, so I wonder what will happen this year?

For pickling, washed tomatoes of the same ripeness (green, red, brown) are placed together with spices in prepared containers (this can be a large enamel pan, bucket or wooden tub, or simple glass jars).

Tomatoes for pickling The blanks are filled with brine at the rate of 600-800 g of salt per 10 liters of water... and all that remains is to wait a month and a half for the tomatoes to “arrive”. After this period, they can wait for a long time (almost until the new harvest) for their finest hour - when they are laid out on the table. Although... has anyone had such cases when salted tomatoes lay stale until spring?

Yes... there is no point in advertising salted tomatoes - who doesn’t know this deliciousness? In the next video, Valery Medvedev shares his secret of pickling tomatoes in a barrel.

A simple recipe for pickled brown tomatoes for the winter

One of the easiest ways to prepare a delicious pickled appetizer is to use a recipe for brown pickled tomatoes for the winter. With its help, you can achieve admiration from family and friends during a family or holiday dinner.

Ingredients:

5 kg of tomatoes;
5 pieces. bell pepper;
1 bunch of dill;
3 pods of hot pepper;
1 tbsp. vinegar (6%);
150 g garlic;
1 bunch of parsley;
2.5 liters of water;
250 g sugar;
½ cup salt;

Procedure:

Wash the peppers, remove the seeds and stem, peel the garlic.
Place two types of peppers, garlic and herbs in a food processor and grind until smooth and add half a cup of vinegar.
Leave the mixture to soak for an hour.
Place the prepared marinade at the bottom of a clean jar and fill it with tomatoes.
Boil water, adding sugar and salt.
Cook for another 10 minutes after adding half a glass of vinegar.
Add the marinade to the vegetables and cover with a lid.

How to grind tomatoes with garlic in 5 minutes

I offer you a recipe for delicious tomatoes with garlic and dill in just 5 minutes. This salad appetizer is prepared very quickly and eaten even faster. Ideal for a light snack or sudden arrival of guests.

Ingredients:

Fresh tomatoes – required quantity
Garlic to taste
Herbs to taste (parsley, dill, basil)
Vegetable oil – 200 ml.
Salt – 1 tsp. with a mound
Vinegar 9% – 40 ml.
Granulated sugar – 1 tsp. with a slide
Ground black pepper - a quarter tsp.

Preparation:

1. First, prepare the marinating base. For this we need a blender. Pour in vegetable oil - you can have it with or without a smell, as you wish.

2. Next add vinegar, salt, granulated sugar and pepper. We peel the garlic and send it there.

3. From greens, you can take what you like and have on hand. In this case, it’s a little dill, basil and parsley. You can take something else or just one thing at all. Wash and dry from water.

4. We also place the greenfinch in a blender and turn it all together into a homogeneous porridge-like mass. The more grass there is, the thicker the mixture will be.

5. Take as many tomatoes as you can eat in one sitting. Wash them, cut them into 2 parts and remove the thick crust from the stalk. Now cut them into neat slices, convenient for placing in the mouth. Place in a salad bowl.

6. Pour the required amount of sauce. For example, about 3 tbsp is enough for 3-4 tomatoes.

7. Pour the remaining sauce into a jar, cover with a lid and put it in the refrigerator. When necessary, we take it out and prepare more salad.

8. Mix the vegetables, put them on a serving plate and bring them to the table!

Source -

Bon appetit!

Brown tomatoes marinated for the winter with horseradish and celery

Harvesting brown tomatoes for the winter does not foreshadow a serious, labor-intensive process with a number of preparation stages. Pickling brown tomatoes is a simple and quick recipe, which ultimately guarantees a tasty and aromatic dish.

Ingredients:

4 kg of tomatoes;
1 head of garlic;
3 onions;
1 liter of water;
60 ml vinegar;
2 carrots;
1 bunch of celery;
60 g sugar;
4 things. bay leaf;
40 g salt;
black pepper according to taste preference.

Procedure:

Boil water with sugar and salt, let cool slightly.
Peel the onions and carrots, cut into rings, separate the garlic.
Place the tomatoes in a clean jar, and top with the rest of the vegetables, herbs and spices.
Pour the pre-prepared marinade over the entire contents, close and leave to cool.

Preparing the salad

The first step in preparing a brown tomato salad for the winter according to a recipe with a photo is preparing all the vegetables. Sort the brown tomatoes, set aside the spoiled and soft ones, rinse the rest and cut out the stems.

Wash the carrots well, using a special knife, and peel them. Wash the gogoshars and remove the stem. Peel the onions and rinse. All the vegetables for the winter salad of brown tomatoes, the recipe for which we use, are prepared.

Now you can begin the process of cutting the ingredients. Cut brown tomatoes into thin slices. Grate the carrots on a special grater for Korean carrots. Cut Gogoshar into thin strips. Chop the onion into half rings. Place all the crushed ingredients in a saucepan with a thick bottom and add salt and sugar, pour in vegetable oil and vinegar. Mix all the vegetables well together.

Next, put the pan with the pickled vegetables on the fire and, stirring almost constantly, bring the salad to a boil. Then be sure to reduce the heat to the lowest setting and simmer the salad for about thirty minutes under a closed lid, stirring occasionally. While the salad is slowly stewing, you can prepare the jars.

Salad jars must be thoroughly washed with baking soda and hot water, and then sterilized along with the lids. After thirty minutes, immediately put the finished salad into prepared jars and roll up the lids. Turn the jars over and cover with a blanket. Let cool overnight.

A winter salad of brown tomatoes prepared according to this recipe, which does not require sterilization, will be a tasty and aromatic appetizer on the winter table. If anyone likes it spicier, you can add black peppercorns or hot pepper to the salad.

Rules for storing brown pickled tomatoes

Storing pickled brown tomatoes has a large number of nuances that you need to familiarize yourself with before sending the finished preserve to a dark, cold place. Special conditions for storing pickled tomatoes are a poorly lit room with a humidity of at least 75% and a temperature of 0 to 20 degrees for sterilized preserves and from 0 to 2 degrees for unsterilized ones.

Living in a private home usually always provides an ideal place to store supplies for the winter. This could be a cellar, pantry or even a garage. In the apartment, you can place the finished products in the pantry, or, in extreme cases, take them out on the balcony.

Canned products are always unpredictable, so after opening the jar you should check the quality of the taste and color of the pickled product. The shelf life, which guarantees the absence of the formation of a bacterial environment, is 1 year. In the second year, before use, you need to make sure the pickled product is fresh.

Lightly salted tomatoes in a bucket of cold water without vinegar - like from a barrel

I offer you a recipe for delicious tomatoes. We called them lightly salted because we will not store them for the winter, but eat them immediately after cooking. But it would be more correct, of course, to call them pickled! They turn out delicious, sweet and sour. Straight out of a barrel!

Thanks to Alexandra’s channel for the recipe and illustrations. There you will also find a method for preparing oak chips, which we also use here.

Ingredients:

Tomatoes – 6.5 kg. (small-sized varieties such as “Seed” or “Cream”)
Hot pepper – 2 pods
Currant leaves – 15 pcs.
Oak chips – 10-15 pcs.
Dill umbrellas – 10 pcs.
Cherry leaves – 15 pcs.
Horseradish leaves – 10 pcs.
Garlic – 4 medium sized heads
Horseradish roots – 2-3 pcs.

For this amount of vegetables, 5 liters of brine were needed. And for it you need:

Allspice – 10 peas
Black pepper – 10 peas
Granulated sugar – 50 gr. per liter of water (in our case 250 g)
Salt – also 50 gr. per liter of water
Cloves – 5 pcs.

Preparation:

1.First we need to cook the brine, since it then also needs to cool. We needed 5 liters for the stated amount of vegetables. Place water on the stove, add granulated sugar, salt, peppercorns and cloves. Bring to a boil and let cool until warm (about 40 degrees and below).

2. Take vegetables that are ripe, sweet, but dense according to their variety. We wash them well.

3. We also prepare the spices - wash all the herbs, peel the garlic.

4. We will place the prepared products in layers in a clean bucket. The first, of course, will be tomatoes. Cover with some of the leaves of horseradish, currants, cherries, 2-3 dry chips and dill umbrellas. If you have horseradish roots, be sure to add a few pieces. We also add a couple of slices of hot pepper and coarsely chopped garlic.

If you have an oak tub for these purposes, be sure to use it instead of a regular bucket! But if you still take a bucket, it is better to choose a plastic or enameled one. There should be no chips or cracks on it, especially if it is metal.

5. Using exactly the same principle, we lay out all subsequent layers. Seasonings must be placed on top.

6. Fill with cooled brine until the liquid completely covers the contents of the bucket. Cover with a saucer on top so that it submerges the vegetables in the marinade. Leave it in this form for a day at room temperature.

7. Then we put it in a cool place for 1.5-2 weeks. They turn out incredibly tasty, sour and piquant! Be sure to try it!

Pickled spicy tomatoes without sterilization

Calculation for one 1-liter jar

Hot pepper – 1 pod (7-10 cm)
Black peppercorns – 5 pieces
Sweet peas -5 pieces
Bay leaf -1-2 pieces
Garlic – 5 cloves
Dill umbrella – 1 piece
Horseradish leaf – 10-15 cm
Black currant leaf – 1 piece
Cherry leaf – 1 piece
Acetylsalicylic acid – 1/2 tablet per liter
Salt - one dessert spoon (heaped)
Sugar - one dessert spoon (without a slide)
Vinegar 70% – one dessert spoon

Place on the bottom: black peppercorns, allspice peas, bay leaf, garlic. Next we send a coarsely chopped horseradish leaf. Then a blackcurrant leaf and a cherry leaf. It's time to fill the glass jars with tomatoes. They need to be placed tightly next to each other, being careful not to crush or crush the vegetables. Cover the top with a dill umbrella. Pour boiling water over it. Cover with lids and leave for 20 minutes. Drain the water into the pan and add another half glass, put it on the fire. Add acetylsalicylic acid tablets to glass jars with tomatoes (0.5 and 0.75 and 1 liter, ½ tablet; 1.5-2 liter, 1 tablet). Then pour salt directly into the jar (0.75 and 1 liter bottles have 1 dessert spoon of salt each, 1.5-2 liter bottles have 2 dessert spoons each). We also pour sugar directly into the preparation (1 heaped dessert spoon for 1.5-2 liters; 0.5-0.75 liters for 1 heaped dessert spoon of sugar). Then pour in vinegar (1 dessert spoon per 1.5-2 liter glass jar; 0.5-0.75 liter glass jars per 0.75 (incomplete) dessert spoon). Pour boiling brine right up to the neck, it’s better if a little spills over the edges. We twist it. Place under a warm blanket until completely cool.

Spicy green tomato appetizer

How to quickly and deliciously pickle instant green tomatoes in just 10 minutes?

We take the following products:

Tomatoes – 1 kg
Garlic heads – 2 pcs.
Hot pepper pods – 1 pc.
Vinegar – 50 ml
Salt – 30 g
Sunflower oil – 1 tbsp.

Green tomato appetizer

Mark your time and let's get started:

Prepare “milk ripe” tomatoes, which can be identified by the whitish color of the fruit. Wash the tomatoes, remove the stems. Dry the vegetables and cut into slices.

Attention! For the preparation, you can take not only green tomatoes, but also add brown ones.

Peel the garlic cloves and puree in a blender.
Rinse the capsicum with water, cut into pieces and also grind in a blender.

Attention! To make the snack less spicy, remove the seeds from the pepper.

Place the chopped tomatoes in a deep container and mix with garlic and capsicum. Add vinegar, oil and salt to the appetizer, stir well. Leave the vegetables to juice for 15-30 minutes.
Compact the workpiece into glass jars. Pour the resulting juice into jars. If there is not enough liquid in the jar, add cold boiled water. Shake containers with unripe tomatoes well. Taste the brine and add a little salt if necessary.
Close the jars with nylon lids and put them in a cool place. You can taste the spicy appetizer the next day, flavored with olive oil and sprinkled with herbs.

Red tomato Armenians - a very tasty recipe

This summer's hit, and you didn't even know it. It has finally happened and now you are also in the know. A cool name that is easy to remember, treat yourself to your health, invite your guests and make them happy too with me. And many relatives will tell you anyway that this is a store-bought idea, but no, you created it at home.

Cool! And one more secret: to speed up the marinating process, you can replace regular drinking water with carbonated water, but only without flavorings.

We will need:

tomatoes - 1 kg
fresh dill sprigs - 1 bunch
garlic - head
black pepper and bay leaf - to taste
salt - 4 tsp

Stages:

1. This option is interesting primarily because it begins with preparing the brine. So, take water (1 liter or 4 glasses) and mix it with coarse table salt. Add bay leaves, dill stems and boil.

2. For each tomato, washed of course, make a small cut on top, so to speak, there will be a vegetable with a surprise.

3. Chop the dill quite finely with a sharp kitchen knife, as shown in this photo. Chop the garlic into small pieces or squeeze through a press.

4. And now the most magical action is filling the “red ball”. Lift the moving part up and put chopped dill and garlic inside, add lightly salt.

5. Place each vegetable in a cup with high sides.

6. And pour the prepared hot marinade, with all the contents. Place a saucer on top and place a jar of water. In this form, the tomatoes should be marinated in a warm place for 1-2 days.

7. The tomatoes turned out to be so amazing and cool in appearance and taste. This chic appetizer looks great and is incredibly flavorful. Definitely worth a try!

Korean-style tomatoes are simply delicious, be sure to make them!

This video probably went viral last year; those who use the Internet and social networks in their classmates definitely saw it. If you missed this new product, then correct yourself. After all, such know-how will not leave anyone indifferent if you love spicy dishes.

On a note. Please note that in this version all the spices and herbs are chosen perfectly, which means that you will get a great dish full of flavors.

We will need:

Stages:

1. Chop the dill and parsley quite finely with a knife.

Wow! If you do this large, the greens will not give up their summer aromas. This is the second secret. Instead of dill and parsley, you can take cilantro and basil.

2. Peel the sweet bell pepper, remove the stem, chop into small pieces, place in a blender cup and twist. And then add vinegar and vegetable oil. Pass the garlic through a press and that’s almost the whole trick.

All you need is to add spices, a pinch of paprika (it can be replaced with ground black and red pepper), ground coriander and, of course, granulated sugar and salt. You can't go anywhere without these two components. Mix everything thoroughly and let stand for a couple of minutes.

Then add chopped parsley and dill. Stir.

3. Now take care of the tomatoes, wash them, remove the edges, cut into 4-6 pieces depending on size.

Did you know? Take tomatoes that are not too juicy, but it is better to take them with fleshy pulp so that they do not run off with juice.

4. In a 1.5 liter jar, place the first layer - tomatoes, after dressing, a layer of tomatoes and again - tomatoes and so on. Cover with a plastic lid and swirl the jar so that the sauce is distributed along the walls of the container.

5. Turn the jar upside down; when you open it, the top layer will be the most marinated, so sometimes alternate, then turn it over, then lower it to its original position in the refrigerator. Should be marinated for 24 hours.

6. And after you open it, you won’t be able to resist this magical smell, eat it right away. And this recipe will become one of your favorites. Happy discoveries!

Pickled tomatoes

The classic recipe for an instant marinated appetizer made from green tomatoes involves the use of garlic, which will add aroma and a slight pungency to the preparation.

Green tomatoes in jars

Ingredients:

Tomatoes – 1 kg
Garlic cloves – 10 pcs.
Carrots – 2 pcs.
Bunch of parsley – 1 pc.
Hot pepper – 1 pc.
Water – 600 ml
Salt – 30 g
Sugar – 50 g
Dried dill – 1 tsp.

The process of preparing marinated snacks

Wash the tomatoes with cool water, dry and cut into small slices.
Separate the garlic from the husk and cut into transparent slices.
Peel the carrots, rinse and grate on a grater with large teeth.
Rinse fresh herbs with water, dry and chop with a knife.
Place the prepared ingredients (tomatoes, garlic, herbs and carrots) in layers in sterile jars. Place chopped chili pepper in the last layer.
Prepare the brine separately. To do this, dissolve salt and granulated sugar in water. Boil the liquid and simmer until the bulk ingredients are completely dissolved. At the end add dried dill.
Pour boiling brine into jars of vegetables. Cover the containers with lids and leave for a day.

After the time has passed, you can serve the finished appetizer to the table.

Pickled tomatoes in slices, quickly salted in a jar a day before

Now I present to your attention another video from the YouTube channel. Now you can safely press the button and enjoy watching, because when you see and listen at the same time, you remember it faster. And there’s nothing difficult, because this simple recipe is so universal that you can pickle cucumbers or zucchini this way.

On my own behalf, I can add that only make such an appetizer in small proportions, because the longer it sits, the saltier it becomes, that is, the lightly salted taste is lost. And it’s better to take a plastic or glass food container with a lid instead of a jar. Still, it’s more convenient to cook in it!

In order to enhance the preservation process, you need to cut the tomatoes into slices or circles, then they will be ready faster. And if you leave them warm, you can try them in just one hour. Here’s a little trick, and it’s clear that the smaller the piece, the correspondingly less time it needs to marinate.