5 delicious pickled tomato recipes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Greens, onions, carrots, peppers and even grapes will add a delicious taste and aroma to tomatoes.

4 useful tips

1. The ingredients in each recipe are for a 3L can. The number of tomatoes can vary depending on their size. The main thing is to tamp the vegetables tightly and pour liquid to the very edge of the jar.
2. Before cooking, all vegetables and herbs must be thoroughly washed, and the jars and lids must be sterilized.
3. To prevent the tomatoes from bursting when preserving, make a few punctures with a toothpick in advance at the butts of vegetables.
4. After seaming, it is necessary to turn the cans over, cover with something dense and warm and cool.

1. Pickled tomatoes with herbs

The classic recipe for delicious aromatic tomatoes.

Ingredients

• 6 sprigs of parsley;
• 8 dill umbrellas;
• 3 cloves of garlic;
• 3 dried bay leaves
• 3 buds of dried cloves;
• 9 allspice peas;
• 1½ – 2 kg of tomatoes;
• about 1¹⁄₂ l of water;
• 2½ tablespoons of salt
• 100 g sugar;
• 1½ tablespoon vinegar 9%.

Preparation

At the bottom of the jar, place half the parsley, dill and garlic sliced into slices. Add lavrushka, cloves and pepper.

Tamp the tomatoes and place the remaining parsley, dill and garlic on top. Pour boiling water into the jar, cover and leave for 15 minutes.

Drain the liquid from the jar into a saucepan. Add salt, sugar and vinegar and stir. Bring to a boil and cook for another minute. Fill the jar with the marinade and roll up.

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2. Sweet pickled tomatoes

The marinade for these tomatoes is aromatic thanks to the herbs and seasonings. However, greens are not put in jars. The tomatoes will be sweet and delicious.

Ingredients

• 1½ – 2 kg of tomatoes;
• about 1¹⁄₂ l of water;
• 1½ tablespoon salt
• 200 g sugar;
• 3 dried bay leaves
• 1 horseradish sheet;
• 1 dill umbrella;
• 15 black peppercorns;
• 100 ml vinegar 9%.

Preparation

Place the tomatoes in a jar and cover with boiling water. Cover and leave for 15-20 minutes.

Drain water into a saucepan and bring to a boil. Add salt, sugar, lavrushka, horseradish leaves, dill and pepper. Stir and simmer for about 7 minutes.

Remove all greens from the brine, add vinegar to the pan and stir. Pour the hot marinade over the tomatoes and roll up the jar.

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3. Pickled tomatoes with onions

Tomatoes marinated in this way will be sweet and very aromatic, and onions will be crispy and tasty.

Ingredients

• 3-4 onions;
• 10 dried carnation buds;
• 1½ – 2 kg of tomatoes;
• about 1¹⁄₂ l of water;
• 2 tablespoons of salt;
• 5 tablespoons of sugar;
• 1 tablespoon 70% vinegar essence.

Preparation

Cut the onion into rings that are not too thin. Place the cloves and some of the onions in a jar. Then alternate between tomatoes and onion rings.

Fill the jar with boiling water, cover and let sit for 20 minutes. Drain the infused water into a saucepan, add salt and sugar, stir and bring to a boil.

Add vinegar to the jar. Pour boiling liquid over the tomatoes and roll up the jar.

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4. Pickled tomatoes with peppers and carrots

Tomatoes are incredibly tasty and aromatic. The secret is in the marinade. For its preparation, vegetables and herbs twisted in a meat grinder are used.

Ingredients

• 2 horseradish leaves;
• 1½ – 2 kg of tomatoes;
• about 3 liters of water;
• 1 carrot;
• 1 bell pepper;
• ½ hot pepper;
• 6-8 cloves of garlic;
• a few sprigs of dill;
• a few sprigs of parsley;
• 2½ tablespoons of salt
• 3½ tablespoon sugar
• 10-15 peas of a mixture of peppers;
• 100 ml vinegar 6%.

Preparation

Throw horseradish leaves into the jar and put all the tomatoes. Cover with boiling water and leave for 25 minutes, covered with a lid.

Mince carrots, peeled peppers, garlic, dill and parsley through a meat grinder. Pour 1 liter of clean water into a saucepan, add the twisted vegetable mass, salt and sugar and stir. Bring to a boil and cook for another 5 minutes.

Drain the tomatoes. Add peppercorns, vinegar and boiling vegetable mass to the jar. Top up with boiling water if necessary. Roll up the can.

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5. Pickled tomatoes with grapes

Thanks to grapes, vegetables acquire an unusual taste, and the berries themselves taste like tomatoes.

Ingredients

• 6-8 cloves of garlic;
• 1 bell pepper;
• 3 dill umbrellas;
• 1¹⁄₂ – 2 kg of tomatoes;
• 450 g of white grapes;
• about 1¹⁄₂ l of water;
• 3 tablespoons of salt;
• 5 tablespoons of sugar;
• 2½ tablespoons apple cider vinegar
• 2-3 tablespoons of soy sauce - optional.

Preparation

Put coarsely chopped garlic, small strips of pepper and dill on the bottom of the jar. Tamp the tomatoes, alternating with grapes.

Fill the jar with boiling water, cover and leave for 15–20 minutes. Pour the infused water into a saucepan, add salt and sugar and bring to a boil.

Add vinegar, soy sauce, and hot brine to the jar and close the lid.