Instant tomatoes marinated with garlic

Pickled instant tomatoes will help out any housewife. The appetizer is marinated even half an hour before the feast. Spices and some clever tricks make the process quick and successful.

How to quickly pickle tomatoes

The trick to making pickled tomatoes is using the right spices. They put a lot of spices, they add well, so even winter greenhouse vegetables absorb strong aromas and become appetizing.

• They take hard, not yet overripe fruits.
• Vegetables are washed, the place of attachment of the stalk is removed.
• If you want to leave the fruits whole, they are cut crosswise from above to soak them with marinade.
• In addition to spices, greens are used, including dried ones.
• They improvise with spices and their quantity.

Pickled instant tomatoes with garlic

Ripe, but dense fruits are pickled for only 20 hours:

• 0.5 kg of tomatoes;
• 6-7 sprigs of parsley;
• 3-4 grains of spicy pepper;
• 5 large whole garlic cloves;
• laurel leaf.

For the marinade - 5 g of salt, 19-22 g of sugar and 45 ml of wine or apple cider vinegar.

1. Vegetables are laid down, spices on top.
2. Cook the filling and fill the dishes.
3. Maintain the specified time in the refrigerator.

Quick pickled tomatoes with garlic and herbs

Quick methods of pickled tomatoes involve the use of any spicy greens in large quantities, because herbs saturate the appetizer with original flavors:

• 1 kg of small tomatoes;
• several heads of garlic with small cloves, at the rate of 1 clove per 1 tomato;
• a bunch of dill and celery;
• hot pepper pod;
• 35-40 g of salt;
• 80 ml of apple vinegar.

Cooking process:

1. Carefully remove the place where the stalk is attached and insert a whole garlic clove into the groove.
2. Coarsely chop the greens.
3. Put everything in a saucepan, herbs on top.
4. Pour in hot marinade.
5. Marinate under pouring for 1-2 days at room temperature.

Instant pickled tomatoes

It will take only half an hour for pickled tomato slices to absorb the smells of herbs and spices:

• 300 g of medium-sized, ripe, but resilient fruits;
• olive oil - 90 ml;
• 4–5 sprigs of dill and parsley;
• basil optional;
• a head of garlic, passed through a garlic press;
• 10-15 coriander kernels;
• 7-8 ml of apple vinegar;
• 20 g granulated sugar;
• spices and salt to taste.

Process:

1. Tomatoes are cut into slices.
2. In a large bowl, mix all the ingredients for the sauce, then add the chopped fruits and cover tightly with cling film.
3. Enough half an hour in the refrigerator.

Instant tomatoes marinated in a jar

Marinating instant tomatoes is easy by placing the ingredients in a jar that is flipped several times to saturate the contents with the sauce.

Prepared for a 3 L can:

• 2.5 kg of tomatoes with fleshy pulp;
• 2 heads of finely chopped garlic;
• 3 multi-colored pods of sweet and 1 pc. hot pepper;
• a bunch of parsley or any other greens;
• vinegar from apples and sunflower oil 80–85 ml each.

Salt and sweeten to taste, approximately adhering to the ratio: take 2 times more sugar.

1. Salt and sugar are dissolved in advance.
2. The greens are finely chopped. Place in a cup and mix thoroughly with spices.
3. The hot pod is also crushed.
4. The sweet ones are cut into comfortable strips or rings.
5. Small tomatoes are cut in halves, large ones - into 4 slices.
6. The workpiece is placed in a jar in layers.
7. After tightly closing the container, turn it over on the lid for 10–20 minutes. Then they put the jar in its normal position.

For 24 hours vegetables are marinated in the refrigerator. The appetizer is also stored there, although the taste changes.

Quick pickling of tomatoes with Provencal herbs

Use for pickled tomatoes in a bouquet of basil herbs gives vegetables a captivating Mediterranean flavor:

• 500 g of tomatoes, dense, fleshy, not too juicy;
• 4-5 sprigs of parsley and basil;
• 6 cloves of finely chopped garlic;
• apple vinegar and olive oil - 50 ml each;
• equal parts sugar and salt - 4-6 g;
• a pinch of dry spices: Provencal herbs, paprika and others to taste.

Cooking steps:

1. The greens are chopped and combined with all the spices for the marinade.
2. Vegetables are cut into circles, placed in a bowl or plastic container, pouring on top. Cover with cling film or a lid.
3. The appetizer is ready in half an hour.

Quick pickled tomatoes with honey recipe

It is better to choose 500-600 g of medium-sized plum tomatoes with dense pulp to marinate a delicious vegetable mixture:

• half a large onion;
• three cloves of garlic, chopped into thin slices;
• 5 sprigs of basil and parsley;
• ready-made honey and mustard - 5 ml each;
• 30 g sugar;
• 20 ml of soy sauce and 6% vinegar;
• 30 ml of sunflower oil;
• 20 g salt;
• a pinch of pepper mixture and laurel leaf.

Cooking process:

1. First, all the ingredients of the sauce are mixed so that the spices combine their flavors.
2. Finely chop the greens, cut the onions into rings and divide them into quarters.
3. Tomatoes are cut into slices.
4. All are connected to the fill.
5. Half an hour or an hour later, a refreshing snack is ready.

Pickled tomatoes in a bag

In just two hours, an original snack of quick pickled tomatoes in a package will be ready:

• 250-350 g of tight fruits;
• 3 cloves of crushed garlic;
• dill, parsley or other herbs, if desired;
• equal parts apple or wine vinegar and sunflower oil - 30 ml;
• 2 pinches coriander powder

If desired, add a whole pod cut into rings or half a hot fresh pepper to this appetizer.

1. Prepare a sauce with herbs and all the spices.
2. The fruits are cut into slices and immediately placed in a sturdy bag.
3. Add the sauce and tie the bag tightly.
4. Turn it over carefully several times so that the marinade gets to all the tomatoes.
5. They put the safety bag in a bowl and marinate in the heat for two hours.
6. Place in the refrigerator overnight.
7. The appetizer is completely ready in a day.

How to pickle tomatoes in a bag of coriander and bell pepper

For 1 kg of rounded tight fleshy fruits take:

• 2 pods of sweet pepper and half of large bitter pepper;
• a bunch of dill, cilantro and parsley;
• half a large head of crushed garlic;
• 1 tsp coriander powder and 9 spicy peppercorns;
• 40 ml of vegetable oil;
• 60 ml of wine vinegar.

Salted and sweetened equally, 20 g each.

1. Finely chopped greens are mixed with all the ingredients for the sauce.
2. Sweet peppers are cut into half rings or strips and added to the marinade.
3. Tomatoes are cut in half across and placed with filling in a bag that is tightly tied.
4. Carefully turn the package over, stirring the vegetables.
5. At room temperature, incubated for up to 2 hours, then a day in the refrigerator.

Quick pickled tomatoes with mustard wedges

Experienced housewives pickle vegetables even half an hour before lunch or dinner. You need a large, flat dish to prepare vegetables and serve. Collect:

• 250-300 g of tight small tomatoes;
• 1 clove of garlic, finely chopped
• 3 ml of ready-made mustard beans;
• 2 pinches of peppermint powder
• olive oil - 40 ml.

They are sweetened and salted equally, 2-3 pinches each.

1. Mix the ingredients for the marinade and infuse.
2. Tomatoes are cut into slices and laid out one at a time on a platter.
3. Each circle is poured with sauce, the remnants of the marinade are poured onto a dish.
4. Then the circles are folded three at a time, cover the dishes and refrigerate for 30 minutes.

How to Quickly Pickle Tomatoes in a Bag of Mint and Basil

For 500 g of small elastic fruits, select:

• 2-3 sprigs of mint and basil;
• 1-2 cloves of chopped garlic;
• 2 grains of spicy pepper and cloves;
• 3 pinches of salt;
• olive oil and apple vinegar 35–45 ml each.

Preparation:

1. First, the herbs are crushed and mixed with the spices for the marinade.
2. Tomatoes are cut crosswise, placed in a bag and covered with sauce.
3. Vegetables are marinated at room temperature for 2–4 hours, turning the bag slightly from time to time.
4. Keep in the refrigerator for a day.

Instant Pickled Cherry Tomatoes

Cherry with an intense expected taste is pickled for two days.

Prepare:

• 0.5 kg cherry;
• 2-3 sprigs of dill and celery;
• two or three garlic cloves, chopped;
• 2 laurel leaves;
• optionally a mixture of spicy peppers;
• 20 ml of honey;
• 35 ml apple vinegar.

Salt and sweeten equally, 2 pinches each.

1. First, a liter of water is boiled.
2. Cherry is pierced with a toothpick from all sides to quickly absorb the marinade.
3. Cherry and the components of the marinade, in addition to honey, vinegar and basil, are placed in a large container and poured with boiling water.
4. When the water has cooled, it is again poured into a saucepan and boiled again, adding vinegar, honey and basil at the end.
5. Fill the container and, after cooling, put it in the refrigerator.

How to quickly pickle tomatoes for a hot pepper snack

A jar of spicy and tasty pickled tomatoes is prepared quickly a few days before consumption:

• 1 kg of ripe, but tight fruits;
• pepper - 2 sweet pods and one chili;
• 7-9 small cloves of garlic;
• a bunch of dill, parsley and two sprigs of basil and mint;
• 42–46 ml of vinegar 6% and vegetable oil;
• 35-40 g of sugar;
• 19 g of salt.

Pickling process:

1. Mix the main ingredients for the sauce.
2. The fruits are cut into slices, removing the stalks.
3. All other vegetables are passed through a blender.
4. Grind herbs.
5. First, tomatoes are put in a jar, garlic-pepper puree on them, then greens and poured with marinade.
6. The jar is twisted and turned over on the lid for 2 hours. Store in the refrigerator. The fruits are ready quickly - after 8 hours, they acquire a richer taste later.

Quick pickle of tomatoes with soy sauce and mustard

This is how greenhouse vegetables are pickled in winter.

Take a pound:

• 2 cloves of minced garlic and a small onion;
• 9-10 sprigs of dill;
• 5 ml of honey and ready-made mustard without spices;
• 20 ml soy sauce;
• 55–65 ml of vegetable oil;
• 40–45 ml of apple cider vinegar;
• 18-23 g of salt;
• a pinch of coriander powder and spicy pepper.

Preparation:

1. Mix everything up for pouring.
2. The fruits are cut into slices, the onion is cut in half rings.
3. Grind greens.
4. Pour the sauce over the vegetables in the salad bowl.
5. Enough an hour at room temperature, another hour in the refrigerator, and served to guests.

Pickled tomatoes with lemon and honey

• 1.5 kg of red, fleshy fruits;
• 2 lemons;
• 100 ml of honey;
• a bunch of cilantro and basil;
• 5 cloves of garlic, crushed under the press;
• chili pod;
• olive oil - 45 ml;
• 5-6 tsp salt.

Preparation:

1. Boil water, pour the fruits for 2 minutes and remove the skin from them, placing them in a container with a lid and salt at the end.
2. Lemon juice is mixed with honey, oil, other spices and herbs.
3. Cover the tomatoes with pouring, shake.
4. They stand in the refrigerator for a day.

Instant tomatoes marinated with onions

To 300 g of red fruits add:

• 100 g onions;
• 2 cloves of minced garlic;
• a bunch of dill;
• 30 ml of wine vinegar;
• laurel leaf and spices to taste.

Sweeten and salt in 15 g each.

1. Cut the onion into half rings and infuse in a marinade with spices.
2. Tomatoes are divided into slices.
3. Finely chop the dill.
4. Sliced ​​fruits are poured in a salad bowl with sauce and kept for at least 2 hours.

Lightly salted pickled tomatoes: an instant recipe in a saucepan

Prepare on a 3-liter pan:

• 2 kg of medium-sized identical ripe fruits;
• 100 g onions;
• a head of garlic;
• parsley - three branches;
• 7-8 grains of black pepper;
• 40 g salt;
• 40 ml vinegar 9%;
• sugar - 100-125 g;
• one liter of water.

Cooking steps:

1. The onion is cut into rings.
2. Whole sprigs of parsley, onions and spice peas are placed in a saucepan at the bottom.
3. Tomatoes are poured with boiling water to remove the skin and placed in a saucepan.
4. Boil the pouring, refrigerate and then fill the pan.
5. They try it every other day.

Instant sweet pickled tomatoes

Prepare to 300 g of ripe fruits:

• 1 clove of garlic, minced;
• 2 pcs. black pepper and cloves;
• 5 g of salt without a slide;
• 10 ml apple cider vinegar;
• ½ tsp cinnamon;
• 25 ml of vegetable oil;
• 45 g sugar.

Pickling:

1. First, mix the fill to infuse.
2. Tomatoes are cut into slices or slices, placed in a salad bowl and poured over with sauce.
3. If cooked in the evening, the treat will be ready for the next dinner.

Conclusion

Pickled instant tomatoes are an interesting find for the hostess. Tomatoes according to all recipes are prepared easily and quickly. The taste of vegetables slightly soaked in spicy sauce is invigorating.

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