16 Best Quick Pickled Tomato Recipes for the Winter

Although fresh fruits and vegetables are available in supermarkets throughout winter, spring, and fall, and the shelves are lined with jars of lecho and assorted vegetables, pickled cucumbers, tomatoes, and sauces, many families enjoy homemade preserves. Using the quick-preparation method, pickled tomatoes don't soften, retain their aroma, and acquire a rich, savory flavor.

Preparing the main ingredients and containers

Tomatoes, picked from the garden or purchased at the market, are washed under the tap and soaked in cool water for at least 15 minutes. Each tomato is carefully inspected; spoiled or rotten tomatoes are not pickled. Small tomatoes are placed whole in jars.

Containers for storing tomatoes are disinfected by washing with soda or mustard and sterilized:

• in the oven;
• in the microwave;
• over the steam.

Three-liter jars are sterilized in a pot of boiling water for at least half an hour. One-liter jars are sterilized for 10 minutes.

Quick Pickled Tomato Recipes

For preparations, use one of the proven recipes.

Classic

Leaves, placed in containers where tomatoes are sealed, impart flavor. Horseradish root prevents the brine from fermenting, as it kills fungi and bacteria, allowing the vegetable snack to be prepared without sterilization. To pickle tomatoes according to the classic recipe, use:

• 5 cloves of garlic;
• pepper - 10 peas;
• bay leaf.

Clean medium-sized tomatoes are pierced in several places, placed in a 3-liter container, and spices are placed on top.

Fill a saucepan with 1.5 cups of water, add 0.5 cups of sugar, and 1.5 tablespoons of salt. Make a marinade and fill the jar with the tomatoes. Cover the jar for 15 minutes, then strain the liquid, bring it to a boil, and pour it into the container. Add 150 ml of acetic acid. Tighten the lid with a seaming wrench and seal the container.

With garlic and herbs

These tangy, salty tomatoes can be enjoyed within 24 hours, or sealed airtight, they can be stored until winter. A 2-liter jar holds 10 tomatoes. In addition to the vegetables, to prepare this flavorful snack, you'll need:

• bay leaf - 2 or 3 pcs.;
• fresh dill;
• vinegar 65–70 ml;
• garlic 7-9 cloves;
• pepper 6-10 peas.

Make a marinade from 4 glasses of water, 2 tablespoons of salt, 50 g of sugar, add spices and vinegar to it.

Chop the herbs and garlic, combine them, and stuff the tomatoes, cutting them vertically. Place the tomatoes in the bottom of the container, then pour in the marinade and let it sit for 20-25 minutes. Keep the container, covered with a nylon lid, in the kitchen for up to 5 hours. Store the mixture in the refrigerator.

Armenians made from red tomatoes

The entire family eagerly awaits the arrival of the hostess, who serves this attractive and aromatic appetizer of bright red tomatoes. To prepare these Armenian tomatoes, each fruit is cut open at the top to allow room for the other ingredients:

1. The garlic is peeled and chopped into thin slices.
2. The seeds are removed from the hot and sweet peppers, the stalks are removed, and the peppers are turned into strips.
3. The cut tomatoes are stuffed with vegetables.
4. Pour water into a saucepan and add spices. Season the prepared marinade with vinegar.
5. Place dill and tomatoes in a sterile container and fill with a boiling mixture, which is cooked from 2.5 liters of water.

To give the marinade a spicy, rich flavor, add 0.5 cups each of sugar and salt, peppercorns, citric acid, and 200 ml of vinegar. The day-old Armenian mushrooms absorb the aroma of the spices and garlic juice and are ready to eat in 10-14 days.

Lightly salted tomatoes in a saucepan in 2 hours

Depending on the cooking method and the spices and seasonings used, tomatoes can be spicy or hot, tart or sweet. Many people enjoy lightly salted vegetables, which are quite easy to make. All you need to do is:

1. Wash the tomatoes and remove the stems.
2. Chop the dill and parsley, combine with chopped garlic cloves and salt.
3. Dip one side of the tomatoes in herbs, place in a bowl and wrap in cellophane.

After two hours, the tomatoes are transferred to a 3-liter glass container and filled with the marinade. This is made from a liter of water, a spoonful of sugar, and salt.

Let's cook Korean-style food in a hurry

To prepare this versatile appetizer, you'll need a kilogram of tomatoes, and choosing the right seasoning is also crucial. A pinch of paprika adds a spicy kick, while coriander adds a sweet flavor. You'll need:

• 20 ml vinegar;
• 2 peppers;
• half a bunch of dill and parsley;
• 1 teaspoon each of sugar and salt;
• 2 or 3 tablespoons of sunflower oil;
• 4 cloves of garlic.

The greens are washed and chopped. The peppers are seeded, cut into pieces, and placed in a blender. The vegetable mixture is combined with pressed garlic, oil, spices, and vinegar.

Tomatoes are divided into 6 parts, placed in a jar, alternating with hot dressing.

Place the container with the mixture under a plastic lid in the refrigerator. Over 23 or 24 hours, the vegetables will have time to soak in the marinade.

Quick-salted tomato slices in a jar in 24 hours

With a minimal amount of ingredients, spices, and herbs, you can quickly prepare an appetizer that will have your guests asking for the recipe. Rinse the tomatoes under the tap, dry them with a paper towel, and slice them. Crush the garlic and dill in a mortar. Place the tomatoes in a bowl or saucepan and coat them with a mixture of chopped herbs and spices. Cover the container and refrigerate for about 5 hours, then transfer to a jar.

To prepare tomatoes you will need:

• 60 g salt;
• a spoonful of sugar;
• garlic cloves.

By adding different seasonings, you can change the flavor of the tomatoes and give the appetizer a rich aroma. It's best served cold.

Cooking cherry tomatoes in honey marinade

Spicy tomatoes are an appetizer and pair perfectly with potatoes, meat, and fish. These tiny, brightly colored fruits make a stunning addition to any holiday table. Marinating cherry tomatoes in a honey sauce creates a piquant, unique flavor that regular sugar can't provide. To marinate 1 kg of tomatoes, you'll need:

• sweet pea;
• laurel leaves - 4 pcs.;
• a sprig of basil;
• head of garlic;
• dill inflorescence;
• a pod of hot pepper.

Cherry tomatoes, without sepals, should be rinsed under the tap. Soak the spices in water and place them in a sterile container. Carefully place the tomatoes, crushed garlic, and diced pepper on top. Fill the jar with the cherry tomatoes with 4 cups of boiling water, strain the water after 15 minutes, and add 1 teaspoon of sugar and 60 grams of salt to a saucepan. Bring the marinade to a boil.

Add 2 tablespoons of honey to the boiling solution, pour it into the jars with the tomatoes, and pour in 40–50 ml of vinegar. The sealed jars are steamed overnight, wrapped in a blanket.

Pickled tomatoes in a bag

If you want to surprise your guests with a savory appetizer but are short on time, you can use this simple recipe to marinate tomatoes in a bag:

1. Five hundred grams of tomatoes need to be rinsed under the tap, dried, and cut in the shape of a cross.
2. Place chopped garlic and herbs in a bowl, combine with sugar and add salt.
3. The mixture is placed into the holes of the fruit, and the tomatoes with the filling are placed in a cellophane bag.

To prepare this snack you will need:

• fresh dill;
• a spoonful of salt;
• 10 g sugar;
• 3-5 cloves of garlic.

The vegetables quickly absorb the juice and aroma of the herbs. After an hour, they're ready to serve.

Marinate tomatoes without skins

Gardeners who grow hundreds of tomato plants on their plots know many canning recipes and can several jars of the fragrant and beautiful fruits at a time. To enjoy the delicate flavor of tomatoes, home cooks pickle them without the skins. To do this, they make a slit in the skin, plunge them into boiling water for half a minute, and then place them in a bowl of ice.

Place the prepared tomatoes in a sterile container and fill with hot water. After 10-15 minutes, strain the liquid into a saucepan and prepare the marinade. For 2 liters of boiling water, add 60 g of salt and 3 tablespoons of sugar. Pour the mixture over the tomatoes, add 40 ml of vinegar, add the allspice, and seal the container.

In addition to 5 kg of tomatoes and spices, which are used to prepare a delicate snack, you will need seasoning, and parsley is used instead of dill.

Tomatoes with bell peppers

Tomatoes are pickled with other vegetables, adding variety to classic preserves. Bright red tomatoes pair particularly well with sweet peppers, which are chopped into strips. Add the following to the bottom of the container:

• cherry and laurel leaves;
• celery and horseradish;
• sweet and bitter peas;
• 5-6 garlic cloves.

Place whole tomatoes and sliced ​​pepper strips on top of the fragrant ingredients. Pour boiling water into the jar, strain it after 10 minutes, then add salt, sugar, and allspice. Bring the marinade to a boil. Fill the jar with the hot liquid, add a few spoons of vinegar, and seal with lids.

A Quick Lemon Recipe That's Finger-Lickin' Good

Vinegar-based preserves aren't suitable for everyone, and it's not recommended for children. A healthy and delicate snack is created by marinating tomatoes with lemon:

1. The citrus fruit strips are placed on the bottom of a sterile container, and the vegetables are tightly packed on top.
2. The container is filled with boiling water.
3. After a quarter of an hour, the liquid is strained into a saucepan and mixed with sugar and salt.
4. The hot marinade is poured into jars with tomatoes.

Before sealing the lids, add a spoonful of lemon juice to the jars. No acid or vinegar is used in this recipe.

Lightly salted tomatoes with garlic and herbs in 30 minutes

This delicious appetizer takes just a few minutes to prepare, but is eaten even faster. You can make it in just half an hour from half a kilogram of cream.

In addition to ripe fruits, you need to take:

• 3-4 cloves of garlic;
• hot peas;
• parsley or tarragon.

The tomatoes should be sliced. It's best to puree the herbs with 1 teaspoon of sugar and salt, then combine with the crushed garlic. Spread the aromatic mixture on the tomatoes, which are then transferred to a bag where they will quickly absorb the juice.

Prepare tomatoes for the winter in jars in 15 minutes

To prevent tomatoes from spoiling, soak them in cold water for an hour. During this time, add gooseberry and cherry leaves, dill, and garlic to sterile containers. The prepared tomatoes are then placed in jars up to the neck, and boiling water is added for 10 minutes. The strained liquid is used to make a brine. Remove the mixture from the stove, add 0.2 liters of vinegar, and fill 3-liter jars with the solution.

To prepare the filling, use 6 tablespoons of salt, 1.5 cups of sugar, cloves, and bay leaf.

With Provencal herbs

Spices impart a captivating aroma to vegetables; when pickling tomatoes, housewives use basil and parsley. Anyone who has tried tomatoes prepared according to the following recipe swears by how delicious they are. For half a kilogram of fleshy tomatoes, in addition to the herbs, you will need:

• a quarter cup of vinegar;
• 1 teaspoon each of salt and sugar;
• 50 ml olive oil;
• Provencal herbs.

Slice the tomatoes and combine them with the marinade, which is made by mixing chopped herbs with spices. Cover the vegetable appetizer with plastic wrap and refrigerate.

With mint and basil

Tomatoes pair not only with Provencal herbs and dill, but also with other aromatic herbs. To seal a liter jar of this refreshing snack, housewives use:

• 0.5 kg tomatoes;
• 2 sprigs of fresh mint;
• basil leaves;
• ¼ head of garlic;
• pepper - a few peas.

Place all ingredients in a sterile container. Add 2 cups of water, 3 tablespoons of sugar, and 1 tablespoon of salt. Add 40 or 50 ml of vinegar to the boiling marinade, fill the container with the tomatoes, seal, and wrap in a blanket for 12 hours.

With coriander and bell pepper

A low-calorie snack suitable for those concerned about weight gain is made from ripe tomatoes. Place bay leaves, cloves, coriander seeds, and chopped garlic cloves in a sterile container.

The bell peppers are cut into strips, the tomatoes are pierced in several places, and placed in a glass container, which is filled to the top with boiling water. After fifteen minutes, the liquid is strained, and the marinade is used to season the container with the vegetables.

How to store the product

Tomatoes marinated in a bag for 30 minutes are usually eaten immediately. They'll keep in the refrigerator for several days. Sterile jars sealed with vinegar in the basement will keep tomatoes for 2 or even 3 years.

However, the acid can corrode the metal lid, and the resulting compounds will enter the brine, so pickled tomatoes should not be kept even in the cellar for more than 12 months.