There are many pickled tomato recipes. But I offer you the most proven and beloved by me. According to this recipe, tomatoes are delicious, and very little time is spent.
It is necessary
- 1 kilogram of tomatoes;
- 1 small hot pepper;
- 1 bell pepper;
- 3 cloves of garlic;
- 1 bunch of greens (dill + parsley);
- 1 liter of water (for brine);
- 100 milliliters of 9% vinegar;
- 5 tablespoons of sugar;
- 2 tablespoons of salt;
- 5 peas of black allspice;
- 3 bay leaves.
Instructions
Step 1
Peel the tomatoes. To do this, remove the core from the tomato and make a shallow cut crosswise. Boil water and place two saucepans next to it: boiling water in one, and very cold water in the other. Place the tomato on a tablespoon or slotted spoon and dip it for 10-15 seconds, first in boiling water, then in cold water. Now carefully peel off the skin, being careful not to injure the tomato.
Step 2
Finely chop the hot pepper. Pass the garlic through a garlic press. Cut the bell pepper into large strips, after removing the seeds. Rinse the dill and parsley well, dry and chop very finely.
Step 3
Prepare the brine. To do this, add vinegar, sugar, salt to 1 liter of water and mix well. Put the resulting mixture on medium heat and bring to a boil.
Step 4
Place the first row of tomatoes in a jar or saucepan. On top of them, put some vegetables of the mixed vegetables (two types of peppers with garlic) and sprinkle with herbs evenly. Continue to stack all rows in the same order until you run out of tomatoes.
Step 5
Place bay leaves and allspice peas on the last row of herbs. Pour it all over with hot brine and close the lid.
Step 6
Leave the tomatoes to cool at room temperature and then refrigerate. Pickled tomatoes will be ready in 2-3 days. If you like lightly pickled tomatoes, you can taste them after 24 hours. The longer they sit in the refrigerator, the sharper they will be.
