Just three days and you will have ready-made pickled tomatoes on your table, very similar in taste to barrel tomatoes. Store, however, they need to be in the refrigerator and no more than two weeks. Yes, this recipe is not suitable for long-term storage. But, a huge plus is that you can ferment and eat these tomatoes all year round.
If you want to prepare tomatoes for the winter, you can find a step-by-step recipe here. But, and we will prepare an instant snack, not for storage, which can also be fermented in jars or in a stainless saucepan. For pickling tomatoes, it is advisable to take a medium size with a dense skin. The variety "Plum" or "Chumak" is perfect. Let's start cooking.
Wash the greens well and dry them. Peel the garlic.
We also wash the tomatoes thoroughly and wipe them with kitchen napkins.
So that the tomatoes are salted well and quickly, we cut out a stalk from each. We make the holes not deep and not too large.
Let's start preparing the pickle for pickling tomatoes:
Pour water into a saucepan, add salt and sugar, bring to a boil over medium heat.
Important! We will fill the jars with the boiling marinade. Thanks to this secret, tomatoes will be salted as quickly as possible.
While the marinade is being prepared, put greens and cloves of garlic on the bottom of the jar. Then we fill the jar with tomatoes.
Now carefully pour the boiling marinade over the tomatoes. Cover with a lid not tightly and leave at room temperature for 3 days. You need to substitute a plate under the jar, since during salting the marinade flows out of the jar a little.
After that, you need to store the finished tomatoes in the refrigerator.
Pickled tomatoes prepared according to this simple and quick recipe are always equally tasty. You should never be afraid for the result.