9 Best Quick Pickled Tomatoes with Garlic Recipes for Winter

When the vegetable harvest season ends, you want to indulge in vitamins for a longer period of time. Housewives try to prepare canned vegetables for the winter. They turn out delicious. quick-pickled tomatoes with garlic, which can be eaten a day after salting.

The flavor profile of pickled tomatoes with garlic

Pickled tomatoes retain their beneficial properties. Red tomatoes are known to be rich in lycopene, a substance that improves heart function and inhibits the growth of cancer cells.

The flavor of tomatoes marinated with garlic remains virtually unchanged. Only the marinade and garlic add a tangy kick. The tomato juice remains fresh, with hints of garlic and vinegar. The aroma is also delicious.

Selecting and preparing ingredients

For quick pickling, choose small tomatoes, weighing up to 50-70 grams. Cherry or plum varieties are suitable. It's best if the tomatoes have thick skins to prevent them from falling apart under the hot marinade.

Tomatoes are prepared with finely chopped garlic. The number of cloves depends on the tastes of the cook and her family. It's best to crush the peeled cloves with a garlic press.

You will need vegetable oil, preferably olive oil. Greens suitable for pickling tomatoes include dill, parsley, basil, and cilantro.

Sterilization of containers

For the winter, marinated tomatoes should be stored in glass jars. The jars should hold between 1 and 2 liters. The following steps should be taken to prepare the containers:

• rinsing with warm water and baking soda or dry mustard;
• keeping in the oven for 10 to 15 minutes at a temperature of 150-180 degrees;
• sterilized over steam or in a slow cooker.

Metal lids also undergo the sterilization procedure along with the jars.

Delicious quick recipes for winter

Find an interesting recipe for yourself, How to pickle tomatoes It can be quick, but it's worth trying each method to find the one that works best for you. There are cooking methods that allow you to enjoy delicious tomatoes in just 10 hours.

Traditional method of preparation

Washed tomatoes are placed in jars along with cherry and currant leaves, allspice and black peppercorns, and peeled garlic cloves.

Pour a liter of water into a saucepan. When the liquid boils, add the berry bush leaves. After boiling for 5 minutes, remove the leaves and add a tablespoon of salt and twice as much sugar. Turn off the heat and pour in 1-1.5 tablespoons of vinegar.

Pour the marinade into the jars containing the vegetables. To ensure the tomatoes soak up the marinade better, pierce them with a toothpick before placing them in the jars.

This snack is infused for 2 hours, then stored in the refrigerator for up to 2 weeks.

Tomatoes with garlic cloves

You can quickly salt tomatoes by cutting them into wedges. Sprinkle the vegetables in the pan with chopped garlic, basil, and parsley.

It is advisable to add half rings of onion.

Now prepare the sauce from:

• a third of a glass of olive oil;
• tablespoon of soy sauce, salt;
• a teaspoon of honey;
• half a teaspoon of mustard powder and ground black pepper;
• sugar - 1.5 tablespoons;
• 2 tablespoons of wine vinegar.

Pour the prepared marinade over the tomato slices, herbs, and garlic, until they are coated. Let sit for an hour, then refrigerate.

The dish can be served after 24 hours.

Lightly salted vegetables with garlic, dill and parsley

You can cook tomatoes with herbs in a bag or saucepan. Be sure to cut the tomatoes crosswise.

Chop the garlic, parsley, and dill and mix. Stuff the tomatoes with the mixture.

Boil a liter of water, add a tablespoon each of sugar and salt. Add a bay leaf, peppercorns, and coriander seeds to the boiling marinade. Finally, add 1.5 tablespoons of vinegar. Pour the warm brine over the tomatoes and let them sit, covered, overnight. In the morning, the lightly salted product is ready.

An unusual lemon appetizer

Prepare a marinade using 50 ml of vegetable oil, 100 ml of honey, and the juice of 2 lemons. Mix chopped cilantro and chili pepper with 2 tablespoons of salt. Before adding the marinade, scald the tomatoes with boiling water and peel them.

Cooking tomatoes without vinegar

I like the recipe for salted tomatoes without using vinegar.Prepare a brine from 2 liters of water mixed with 2 tablespoons of sugar and salt.For flavor, add herbs: cilantro, parsley, dill.

Boil the brine for 5-7 minutes and let it cool. Sprinkle the prepared tomatoes with crushed garlic, pepper, and bay leaf. It's best to remove the tops of the tomatoes and add the garlic and herb mixture. Cover the tomatoes with the cut ends, place them in a saucepan, and pour the brine over them. Place a lid and weight on top.

Quick Korean-Style Green Tomatoes

The cooking sequence is as follows:

1. The garlic cloves are crushed.
2. After dividing the tomatoes into pieces, rub a mixture of garlic and red pepper into them.
3. Pour 1 teaspoon of vegetable oil into sterilized jars.
4. Tomatoes are laid out in layers.
5. Boil the brine, taking 2 tablespoons of salt and sugar per liter of water, and a tablespoon of 9% vinegar.
6. Pour in the vegetable mixture.

Be sure to roll it up and put it away in a cool place after 3 days.

You can make it without brine. Mix green tomato halves with julienned bell pepper and crushed garlic. Add finely chopped dill and cilantro. Pour in half a glass of vegetable oil mixed with the same amount of sugar, 6% vinegar, and 2 tablespoons of salt. Marinate for 8 hours, then place in jars and seal.

Making dry salting with mustard

For pickling, take an enamel bucket. Place 4-5 kilograms of washed tomatoes in it. Boil 5 liters of water with:

• sugar - 250 grams;
• salt - 1 kilogram;
• dry mustard - 60 grams.

Pour brine over the vegetables, cover with a linen cloth, and apply a weight. The product is ready to eat after a week.

Sweet tomatoes marinated with onions

Place the tomatoes in jars, piercing the skin with a toothpick. Line the bottom of the jars with onion rings, garlic cloves, a sprig of dill, and peppercorns. Prepare the marinade using boiled water (1 liter), salt (1 tablespoon), sugar (2 tablespoons), and vinegar (40 ml).

Marinated with garlic and horseradish

A sweet marinade, using 3 tablespoons of sugar per liter of water and a third as much salt, will give the red fruits a wonderful flavor. Along with the tomatoes, add some sliced ​​horseradish root and leaves, 3-4 cloves of garlic, allspice berries, and a sprig of dill. Chili pepper rings will add a touch of spice.

First, pour boiling water over the vegetables, and the second time, pour the marinade, for which use a spoonful of 9% vinegar.

Terms and conditions for storing blanks

Lightly salted vegetables don't have a long shelf life. You should prepare a small batch to eat within a week. They should be kept in the refrigerator at all times. If you're preparing them for the winter, you should seal the jars and sterilize the product. This way, the preserved tomatoes will last throughout the winter. However, it's a good idea to empty your cellar of pickled tomatoes in the summer.