Instant Pickled Tomatoes: 15 Recipes in 30 Minutes

Tomatoes are an invaluable source of vitamin, they contain high concentrations of iodine, zinc, magnesium, potassium, iron, glucose. Vegetables also have a strengthening and antioxidant effect. Making Pickled Tomatoes with a Quick Cooking Recipe is a breeze. This will not take long, but it will allow you to enjoy a spicy and savory snack.

Principles of fast cooking tomatoes for the winter

When planning a holiday menu, pickled tomatoes should definitely be included in it. Marinating can begin 12 hours before the celebration.Tomatoes are washed, cut into 4 parts. Using a blender, make a sauce of garlic, dill, parsley, basil, olive oil, sugar, s alt. The resulting mixture is poured into the tomatoes, stir thoroughly. The appetizer is poured into a glass container and put in the refrigerator for half a day.

If guests are already on the doorstep, you can make an express marinade in 15 minutes. Tomatoes are cut into rings, in a separate container a sauce is made from sugar, s alt, mustard, sunflower oil, apple cider vinegar, chopped garlic. The mixture is thoroughly stirred and poured over slices of tomatoes. Chopped dill is sprinkled on top, the dish is sent to the refrigerator for 15 minutes, after which it is ready to eat.

The fastest way is marinating tomatoes in 10 minutes. They are cut, cut in half, mixed with a sauce of mustard, honey, s alt, vegetable oil, dill. Mix vegetables well, sprinkle with ground black pepper and serve.

Selection and preparation of vegetables

It is recommended to use tomatoes of the same size and variety, otherwise large ones may not be s alted. The color must also be the same. Green tomatoes marinate the longest. Cream and Cherry are considered the ideal variety for snacks. They are compact, fit in any container and have excellent taste. Be careful not to damage the fruits and turn them into mush.

Tomatoes should be elastic, whole, without cracks and spots, otherwise juice or pulp will flow out. Do not oversaturate the dish with spices - this will worsen the perception of taste.

How to prepare the container

Glass containers are cleaned of dirt, washed in soapy water, rinsed with warm water. For quick s alting, vegetables are poured with boiling water and closed with ordinary plastic lids. With the fast pickling method, the jars are not sterilized and are not clogged with airtight lids.

The most delicious recipes

High cooking and s alting speed allows you to consume tomatoes after a short time. The appetizer will ideally complement any festive table, meat dishes, especially kebabs.

The classic way in 2 hours in a saucepan

Traditional quick pickle recipe includes the following ingredients:

• 1 kg tomatoes;
• 1 liter of water;
• 2-3 tbsp. l sugar;
• 1-2 tbsp. l s alt;
• 1-1.5 tbsp. l vinegar;
• 4 garlic cloves;
• 9 each of allspice and black pepper;
• 10 cherry leaves;
• 10 currant leaves;
• ¼ chilli;
• 2 tsp mustard.

Cooking technology:

• tomatoes are washed, make a few punctures for quick penetration of the marinade;
• half of currant and cherry leaves, mustard, pepper are laid out in a container;
• fill the container with tomatoes, garlic, allspice and black pepper;
• Put a pot of water on the stove. After boiling, lay out the rest of the leaves;
• then the leaves are removed, sugar, s alt, vinegar are added to the solution;
• remove the pan from the heat, let the marinade cool slightly and pour it into jars.

Capacities are covered with lids for 2 hours, then with a clean cloth. Once chilled, the appetizer will keep in the refrigerator for up to 14 days.

Quick recipe with garlic and herbs in jars

Marinated tomatoes with garlic and herbs will appeal to all guests and households.

Products:

• 2.5 kg of tomatoes;
• 2 garlic cloves;
• 3 sweet peppers;
• 1 bunch parsley;
• 1 chilli;
• 100g sugar;
• 100-120 ml vegetable oil;
• 100 ml vinegar;
• 2 tbsp. l s alt.

Cooking method:

• garlic is peeled, chopped. Parsley is washed, chopped, mixed with garlic;
• peppers are washed, seeds are removed and cut;
• wash tomatoes, cut in half, put in a container. All components are mixed, covered with s alt and sugar, oil and vinegar are poured in.

A plate is placed on top of the jar, the contents are turned over, left for 20 minutes, then returned back. Manipulation is performed several times so that the marinade is evenly distributed. Then the jar is placed in the refrigerator.

Pickled tomatoes in quick s alted slices per day

Quick pickling is impossible without:

• olive oil 60 ml;
• soy sauce 1 tbsp. l;
• liquid honey 1 tsp;
• ground black pepper 0.5 tsp;
• s alt 1 tbsp. l;
• sugar 1.5 tbsp. l;
• white wine vinegar 2 tbsp. l;
• mustard 0.5 tsp;
• tomatoes 600-700g;
• garlic 4 pcs;
• one bulb;
• basil 1 bunch;
• parsley 1 bunch.

How to cook:

• tomatoes are washed, cut into slices. Garlic, parsley, basil washed, cut;
• onion cut into half rings;
• for the marinade, a sauce is made from oil, vinegar, honey, soy sauce, pepper, s alt, sugar, mustard. Everything is thoroughly stirred;
• marinade is poured into a saucepan with tomatoes, onions, garlic, herbs.

Leave the snack in the container for 60 minutes, stir, send to the refrigerator for a day. The next day, before eating, the dish is mixed again. Daily tomatoes are perfectly soaked in marinade, become soft and juicy.

With garlic and dill for 5 minutes in a package

You can cook s alted tomatoes not only in a pot or a jar, but also in a bag. For cooking, you need the following products:

• tomatoes 1 kg;
• s alt 1 tbsp. l;
• granulated sugar 0.5 tbsp;
• garlic 3 cloves;
• dill 1 bunch.

Cooking method:

• tomatoes are washed, dried, cut into pieces, cut out the stalk;
• garlic is peeled, washed, finely chopped. A bunch of dill is washed and put in a bag;
• then send tomatoes with chopped garlic, adding s alt, sugar;
• the bag is tied and shaken several times for uniform impregnation.

Further, the contents of the package are poured into a jar, covered and put in a cold place.

Armenian from red tomatoes

This dish is loved by many housewives because of its availability and speed of preparation.

Components:

• 600g tomatoes;
• 1 head of garlic;
• Half of hot pepper;
• 2 bay leaves;
• 5 black peppercorns;
• 1 tbsp l s alt;
• 1 tbsp l sugar;
• 2 tbsp. l vinegar;
• 1 liter of water;
• 1 tsp coriander;
• 1 bunch of dill.

Cooking steps:

• spices are mixed with s alt and sugar in a container, filled with water and sent to the stove;
• cook until sugar and s alt are completely dissolved. After boiling, remove from the stove, add 2 tbsp. l vinegar;
• everything is stirred and waiting for cooling. At this time, dill and garlic are washed, chopped;
• tomatoes are washed, cut with a cross. Washed and peeled chili peppers are cut into rings.

Tomatoes stuffed with sauce with dill, garlic and hot pepper. Then everything is poured with a cooled marinade, covered and sent to a cold place.

S alted tomatoes

When s alted in a bag, tomatoes begin to actively release juice. The marinating process takes several days.

What you need:

• tomatoes 1 kg;
• s alt 1.5 tbsp. l;
• granulated sugar 1.5 tsp;
• garlic 4-5 cloves;
• dill 1 bunch.

How to:

• x-shaped cuts are made on washed, peeled tomatoes;
• then the vegetables are put in a bag, covered with s alt, sugar, chopped garlic and dill;
• the package is tied, shaken, put in a container and left for 3 days.

After the specified time, the appetizer is poured into a plate and served.

S alting pickled tomatoes with dry mustard in a bucket

This sourdough method is characterized by simplicity and availability of ingredients.

What you need:

• 4-5 kg tomatoes;
• 5 liters of water;
• 1 glass of sugar;
• 5 cups of s alt;
• 0.5 cup dry mustard.

Cooking steps:

• put the washed tomatoes in a clean bucket;
• then make a marinade of s alt, sugar, mustard powder and water. After thorough stirring, pour into a bucket;
• tomatoes are pressed down with a press, covered with a lid and left in a cold place.

The dish is ready to eat in 5-6 days. The brine is drained, the vegetables are transferred to a plate or pan.

With sweet pepper and garlic

For a variety of taste, red bell pepper is added to pickled tomatoes. In addition to it, you will also need:

• green tomatoes 2 kg;
• sweet pepper 5 pcs;
• garlic 6 cloves;
• dill 1 bunch;
• s alt 3 tbsp. l.

Cooking:

• washed, peeled garlic, pepper, dill minced in a meat grinder, s alted, stirred;
• tomatoes are cut into halves, put in a saucepan, covered with the resulting mass;
• a press is placed on top of the pot and left for a few days.

When foam and a sour smell appear, the press is removed, the contents of the pan are placed in a container.

Without the skin per day in the pan

The readiness of tomatoes is checked 24 hours after s alting. The dish has a delicate, slightly sweet, spicy taste.

Products:

• tomatoes 2 kg;
• onion 1pc;
• dill;
• black pepper 7 peas;
• garlic 4-5 pieces;
• water 5 cups;
• granulated sugar 6 tbsp. l;
• s alt 2 tbsp. l;
• vinegar 2 cups.

How to:

• tomatoes are scalded with boiling water, the skin is removed;
• pour water with sugar, s alt, pepper into the pan, boil. Then remove from heat, pour in the vinegar, stir;
• chopped onion with dill is placed on the bottom of the container. Put tomatoes on top, which, after cooling, are poured with brine.

Next, cover the container with a lid, put in a cold place for a day.

With mint and basil

Cooking a dish will not work without:

• tomatoes 500g;
• mint, basil, several branches;
• chopped garlic 3 cloves;
• allspice 2 peas;
• s alt 1 tsp;
• olive oil 40 ml;
• apple vinegar 40 ml.

How to cook:

• herbs and spices are mixed first;
• X-shaped cuts are made on tomatoes, put them in a bag, pouring brine;
• marinating takes 3-3.5 hours.

Periodically shake the bag. After 4 hours, the dish is sent to the refrigerator.

With lemon and honey

A honey-lemon marinade is not complete without the use of these products:

• tomatoes 1.5 kg;
• 2 lemons;
• honey 100 ml;
• cilantro 1 bunch;
• basil 1 bunch;
• garlic 6 cloves;
• chili pepper 1pc;
• vegetable oil 50 ml;
• s alt 2-3 tbsp. l.

How to cook:

• Pour 1 liter of boiling water into a pot with tomatoes, remove the skin;
• then s alt, add the rest of the ingredients;
• filled with brine.

Covering the container with a lid, keep in the refrigerator for at least a day.

Provencal herbs

Provencal herbs make the taste more refined and spicy.

Components:

• 0.5 kg of tomatoes;
• garlic 5pcs;
• vinegar 55 ml;
• sunflower oil 55 ml;
• s alt 1 tsp;
• basil 1 bunch;
• granulated sugar 1 tsp;
• 1 tsp Provence herbs.

Cooking technique:

• mix all dry ingredients, spices;
• fruits are cut into rings, laid out in a deep plate, poured with marinade;
• put a lid on top.

The delicacy is ready to eat in 1 hour.

With honey

For 0.5 kg of red "Cream" you will need:

• onion 1pc;
• garlic 3pcs;
• basil 1 bunch;
• parsley 1 bunch;
• honey 1 tsp;
• wet mustard 1 tsp;
• granulated sugar 1 tbsp. l;
• soy sauce 1 tbsp. l;
• vinegar 1 tbsp. l;
• s alt 1 tbsp. l;
• 2-3 bay leaves.

How to cook:

• first you need to mix the sauce with spices;
• grind the greens, cut the onion into circles;
• “cream” is cut into slices, poured with a solution.

Snack can be consumed after 40 minutes.

With coriander and bell pepper

Cooking is impossible without:

• tomatoes 1.5 kg;
• bell pepper (2-3 pcs.) and half chili;
• dill, cilantro, parsley 1 bunch each;
• garlic 4 pcs;
• ground coriander 1 tsp;
• spicy pepper 8 peas;
• sunflower oil 45 ml;
• vinegar 55 ml;
• s alt, sugar 1 tbsp. l.

Cooking method:

• chopped greenfinch, mix with spices, dry ingredients;
• Chop the onion into rings, pepper into strips, mix everything;
• Chop the cherry in half, put in a bag, pour the solution.

The package should be turned over periodically, trying not to damage its contents.

Pickled tomatoes in 30 minutes

Preparation of pickled tomatoes is similar to the scheme according to which they are prepared in 10 and 15 minutes. The number of ingredients can be varied as you wish. In half an hour, the vegetables are sufficiently soaked, they can be served.

Features and terms of storage

S alted products without canning can be stored in the refrigerator for no more than 14 days. Store jars in a cool, dark place.

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