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Pickled Instant Tomatoes

0
2059
Kitchen Russian
Calorie content 65.7 kcal
Portions 4 port.
Cooking time 1 d.
Proteins * 0.4 gr.
Fats * 0.1 g
Carbohydrates* 16 gr.
* per 100 gr. product
Pickled Instant Tomatoes
Content

From the summer tomato harvest, you can make fresh salad, tomato juice, or instant pickled tomatoes. It takes a few minutes to prepare them. They will be an excellent option as a side dish for meat dishes, as well as as a cold snack.

Ingredients

Cooking process

step 1 out of 6
We wash the tomatoes under running water, dry them a little on a kitchen towel. Using a sharp knife, we cut each tomato crosswise - this will help us quickly remove the skin after scalding the tomato.
step 2 out of 6
Pour water into a saucepan, put on fire and bring to a boil. Then we dip the cut tomatoes in boiling water for 20-30 seconds. Then, using a spoon or slotted spoon, we take the tomatoes out of the boiling water and carefully remove the skin from them.
step 3 out of 6
Put the peeled tomatoes in a small container.
step 4 out of 6
We use the boiling water in which we dipped the tomatoes to make the marinade. Add salt, sugar, mix well and bring to a boil. Then add pepper and bay leaf to the water, boil for 3-5 minutes. Then add vinegar to the marinade, boil for one minute and remove the pan from heat, leave the marinade to cool down to 40-50 degrees.
step 5 out of 6
In a container with tomatoes we put dill umbrellas and peeled garlic cloves passed through a press. Pour the tomatoes with warm marinade and leave the tomatoes at room temperature until the marinade is completely cool. Then we close the container with a lid and put it in the refrigerator for a day.
step 6 out of 6
In a day, our instant pickled tomatoes are completely ready for tasting. We put them on a plate and serve, bon appetit!

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