Pickled tomatoes: the best proven recipes - how to cook pickled tomatoes quickly and easily

What kind of tomatoes should I use?

You can ferment both the harvest from your own garden and tomatoes purchased in the store. The variety does not matter, but it is important to pay attention to the following features:

• It is important that the fruits are not overripe, otherwise you risk ending up with a tomato mass that has disintegrated.
• You can use both ripe red tomatoes and green fruits.
• The fruits for one batch of starter should be of the same degree of ripeness and approximately the same size.

A scrupulous approach to the selection of the main component and precise adherence to the proportions for the marinade are the key to the success of any home preservation.

Proven Recipes

Three-day method with celery and dill

Product preparation:

• Three kilograms of medium-sized tomato fruits are washed and wiped dry with napkins. Using a sharp knife or a special device, remove the stalk, cutting out part of the place to which it was attached.
• A bunch of celery is disassembled into stalks, washed thoroughly, and cut into cubes of 9-10 centimeters.
• In this recipe, it is possible to use dill in two versions: the first is greens (1 bunch), the second is seeds (2 tablespoons). If greens are used, they are simply washed without disassembling into branches.
• A head of juicy garlic is disassembled into cloves and each of them is peeled.

Three liters of water are boiled with 6 tablespoons of sugar and the same amount of salt. After active seething begins, celery stalks are lowered into the solution for 30 seconds, no more. To make it easier to remove them from boiling water, they should initially be blanched in a sieve or colander.

After manipulating the celery stalks, reduce the heat under the pan to a minimum, and begin to collect vegetables in a jar. There is no particular difficulty here: the tomatoes are placed in sterile container mixed with pieces of celery, garlic and dill. It is advisable to place the tomatoes with the punctures facing up so that air can escape from the fruit when pouring.

Fill the jars with hot brine to the very top, cover them with lids without twisting them. After 3 days, a sample is taken, if the taste of the tomatoes suits you, then the jars are closed with nylon lids and stored in the main compartment of the refrigerator.

Advice: Part of the remaining brine is not poured out, but left for a day.If the tomatoes in the jars absorb the marinade during this time, add it to the required volume.

According to the instructions from the channel “Recipes from Mom,” you get simply wonderful stuffed tomatoes with herbs and peppers.

With vinegar in 2 days

First of all, prepare the marinade. To do this, boil water (3 liters) in a saucepan with the addition of 3 tablespoons of salt and 1.5 tablespoons of sugar. From the spices add peppercorns (10 pieces) and 3 bay leaves. After the brine boils, pour in 1 cup of 9% acetic acid. Bring the mixture to a boil and turn off the stove. The marinade should cool slightly before pouring.

Tomatoes (4-5 kilograms of medium or small size) are cut from the opposite side of the stalk, approximately to the middle of the fruit. Insert 3-4 leaves of fresh parsley and 2 celery leaves into the resulting slit.

In a clean, preferably sterilized, dry jar, place a bunch of parsley, washed and scalded with boiling water, at the bottom. Next, lay out the stuffed tomatoes. The topmost layer is again parsley.

The filled jar is filled with warm brine. Cover the container with a lid on top, but do not screw it on. Instead of a lid, you can use a flat ceramic saucer.

To ferment the tomatoes, leave them warm for 2 days. The brine should become cloudy and light foam should form on top under the lid. At this time, a sample is taken from the tomatoes; if everything is satisfactory, the jar is closed with a nylon or screw lid and sent for storage in the refrigerator.

You can read about the weekly salting of green tomatoes stuffed with carrots and herbs in our article.

We recommend watching a video from the Distilliruem channel about fermenting red tomatoes in an oak barrel.

Forty-day sourdough with garlic in jars

To fill, boil 2 liters of water with the addition of spices: salt 2 tablespoons and sugar 10 tablespoons of the same volume.

1.5 kilograms of tomatoes, preferably plum-shaped, are washed and dried on a towel or paper napkin. Using a sharp knife, cut off the “butts” along with part of the pulp. It looks as if the cap has been removed from the tomatoes.

Several indentations (from 3 to 4) are made in the cut of the fruit. A clove of garlic is inserted into each cut. To do this, the clove is first cleaned and cut lengthwise into several parts. On average, it takes one clove of the aromatic vegetable to stuff one tomato.

The fruits stuffed with garlic are placed tightly in a jar and poured with the broth, cooled to room temperature. The jar is screwed on with a metal screw or nylon lid. Before use, the lids are doused with boiling water or sterilized along with the jars.

The workpiece is immediately put into a refrigerator or cool cellar. After 10 days, you can treat your household with pickled tomatoes.

A detailed recipe for four weeks of salting green tomatoes in a large bucket in our article.

Andrey Rostovsky offers a recipe for pickling brown tomatoes in a food container.

Fermented green tomatoes in a saucepan

Zelenets (3 kilograms) are selected with the correct shape, without damage or traces of disease. The fruits are washed and removed from the stalks.

The greens (a large bunch of leaf parsley and celery, 2 horseradish leaves and 20 cherry leaves) are washed under running water, freeing them from sand and dust, and then scalded with boiling water. The hot pepper pod is freed from seeds and also doused with boiling water. Two large heads of garlic are separated into cloves and peeled.

In a wide saucepan on the bottom put 1/3 of parsley leaves, celery, ½ of horseradish leaves, and half of cherry leaves, a pod of hot pepper and a head of garlic, disassembled into slices. Place tomatoes on the greens in one layer. The fruits are covered with another piece of parsley and celery, and another layer of tomatoes is placed on top. The last and final layer is the remains of all the spices.

Now the brine. It is cooked from only two components: water (3 liters) and salt (150 grams). Hot liquid is poured over the tomatoes.

Cover the pan with a lid, leaving a small gap, and put it away in the cold. The tomatoes will ferment fully no earlier than in 2-3 weeks.

The author of the Tasty Dialogue channel, blogger Elena Bazhenova, suggests fermenting unripe tomatoes in an enamel bucket.

In cold water with grape leaves

Pre-treatment of 2 kilograms of tomatoes is reduced only to washing and piercing with a toothpick from the side of the stalk.

The foliage of the grape tree is thoroughly washed in proton water. Then wrap one tomato in each leaf and place them tightly in a pan in several layers.

For brine, use ordinary clean drinking water. There is no need to boil anything! For two liters of cold base, add 4 tablespoons of each type of spice: salt, sugar and dry mustard powder. This mixture is poured over tomatoes. To prevent them from floating up, a pressure is placed on top, which is placed on a flat dish. An ordinary liter jar filled with water can act as a weighting agent.

The tomatoes are fermented for 24 hours in a warm place, at room temperature, and then put away in a cellar or other cool place. Tomatoes are considered completely salted after 2 weeks.

On a note: Grape leaves should not be thrown away after fermentation. They can be left for “storage” in brine, and, if necessary, used to prepare homemade dolma.

Recipe carbonated tomatoes, pickled in a plastic bucket with cloves and mustard, the author of our site shares in his article.

How to store pickled tomatoes

Jars with blanks are kept in a cold place for no more than 5-6 months, periodically checking their condition. If the tomatoes are still acidic, they are used to marinate barbecue meat.