Instant Garlic Marinated Tomatoes

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

How to pickle tomatoes quickly

The whole trick of cooking pickled tomatoes is the correct use of spices. They put a lot of spices, add them well, so even winter greenhouse vegetables absorb strong aromas and become appetizing.

• Take firm, 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 with marinade.
• In addition to spices, greens are used, including dried ones.
• Improvise with spices and their quantity.

Pickled tomatoes with garlic

Ripe, but dense fruits pickle for only 20 hours:

• 0,5 kg of tomatoes;
• 6-7 sprigs of parsley;
• 3-4 grains of spicy pepper;
• 5 large whole cloves of garlic;
• bay 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. Boil the fill and fill the dishes.
3. Maintain the specified time in the refrigerator.

Quick pickled tomatoes with garlic and herbs

Quick ways of pickled tomatoes involve the use of any spicy greens in large volumes, 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 apple cider vinegar

Cooking process:

1. Carefully remove the attachment point of the stalk and insert a whole garlic clove into the recess.
2. Coarsely chop the greens.
3. Put everything in a saucepan, greens on top.
4. Pour hot marinade over.
5. Marinate under the filling for 1-2 days at room temperature.

Pickled tomatoes, instant 

Only half an hour will be needed for marinated tomato slices to absorb the smells of herbs and seasonings:

• 300 g of medium-sized, ripe, but elastic 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 seeds;
• 7-8 ml of apple cider 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 chopped fruits and cover tightly with cling film.
3. Enough half an hour in the refrigerator.

Quick-cooking marinated tomatoes in a jar

Pickling instant tomatoes is easy by placing the ingredients in a jar that is inverted a few times to soak the contents in the sauce.

Prepare for a 3 liter jar:

• 2,5 kg of tomatoes with fleshy pulp;
• 2 heads of finely chopped garlic;
• 3 multi-colored sweet pods and 1 pc. hot pepper;
• a bunch of parsley or any other greens;
• apple cider vinegar 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. Greens finely chopped. Put in a bowl and mix thoroughly with spices.
3. The burning pod is also crushed.
4. Sweet cut into comfortable strips or rings.
5. Small tomatoes are cut into halves, large ones – into 4 slices.
6. The workpiece is placed in a jar in layers.
7. Tightly closing the container, turn over for 10-20 minutes on the lid. Then put the bank in the usual position.

Vegetables are pickled in the refrigerator for a day. The appetizer is also stored there, although the taste changes.

Quick pickled tomatoes with Provence herbs

Using basil for pickled tomatoes in a bouquet of herbs gives the vegetables a charming taste of Mediterranean cuisine:

• 500 g of dense, fleshy tomatoes, not too juicy;
• 4-5 sprigs of parsley and basil;
• 6 cloves of finely chopped garlic;
• apple cider vinegar and olive oil – 50 ml each;
• equally 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 bowl, poured on top. Cover with cling film or lid.
3. The snack is ready in half an hour.

Recipe for quick pickled tomatoes with honey

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

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

Cooking process:

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

Pickled tomatoes in a bag

In two hours, the original appetizer of quick pickled tomatoes in a bag will be ready:

• 250-350 g of hard fruits;
• 3 cloves of crushed garlic;
• dill, parsley or other herbs as desired;
• equally apple or wine vinegar and sunflower oil – 30 ml;
• 2 pinches coriander powder.

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

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

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

For 1 kg of rounded tight fleshy fruits take:

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

Salt and sweeten 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 two across and placed with filling in a bag that is tightly tied.
4. Carefully turn over the package with the contents, mixing the vegetables.
5. Keep at room temperature for up to 2 hours, then a day in the refrigerator.

Quick pickled tomatoes with mustard seeds

Experienced housewives pickle vegetables even half an hour before lunch or dinner. To prepare vegetables and serve on the table, you need a large flat dish. Collect:

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

Sweeten and salt equally, 2-3 pinches each.

1. Mix the ingredients for the marinade and insist.
2. Tomatoes are cut into circles and laid out one by one on a dish.
3. Each circle is poured over with sauce, the remains of the marinade are poured onto a dish.
4. Then the circles are folded three in a column, cover the dishes and put in the refrigerator 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 cider vinegar, 35–45 ml each.

Preparation:

1. First, the herbs are ground and mixed with spices for the marinade.
2. Tomatoes are cut crosswise, placed in a bag and poured with sauce.
3. Marinate the vegetables 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

Cherries with an intense expected taste are marinated for two days.

Cooking:

• 0,5 kg of cherry;
• 2-3 sprigs of dill and celery;
• two or three garlic cloves, chopped;
• 2 laurel leaves;
• optionally a mixture of spicy peppers;
• Xnumx ml of honey;
• 35 ml apple cider vinegar

Salt and sweeten equally, 2 pinches each.

1. First boil a liter of water.
2. Cherries are pierced with a toothpick on all sides to quickly absorb the marinade.
3. Cherry and marinade components, except for 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 the pan and boiled again, adding vinegar, honey and basil at the end.
5. Fill the container and after cooling put in the refrigerator.

How to quickly pickle tomatoes for a snack with hot peppers

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

• 1 kg of ripe but firm fruits;
• pepper – 2 pods of sweet 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 6% vinegar and vegetable oil;
• 35-40 g of sugar;
• 19 g 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. Chop up herbs.
5. First, tomatoes are placed in a jar, garlic-pepper puree is placed on them, then greens and marinade is poured over.
6. The jar is twisted and turned over on the lid for 2 hours. Stored in the refrigerator. The fruits are ready quickly – after 8 hours, they acquire a richer taste later.

Quick Pickled Tomatoes with Soy Sauce and Mustard

This is how hothouse vegetables are pickled in winter.

For half a kilo they take:

• 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 of 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 for filling.
2. The fruits are cut into slices, onions – in half rings.
3. Chop greens.
4. Vegetables in a salad bowl are poured with sauce.
5. An hour at room temperature is enough, another hour in the refrigerator, and served to guests.

Pickled tomatoes with lemon and honey

• 1,5 kg of red, fleshy fruits;
• 2 lemon;
• Xnumx ml of honey;
• a bunch of cilantro and basil;
• 5 cloves of garlic, crushed under pressure;
• chili pod;
• olive oil – 45 ml;
• 5-6 h. l. year

Preparation:

1. Boil water, pour the fruits for 2 minutes and remove the skin from them, placing them in a bowl with a lid and salting at the end.
2. Lemon juice is mixed with honey, oil, other spices and herbs.
3. Cover the filling with tomatoes, shake.
4. They stay in the fridge 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 wine vinegar;
• bay leaf and spices to taste.

Sweetened and salted for 15 years.

1. Cut the onion into half rings and insist in a marinade with spices.
2. Tomatoes are divided into slices.
3. Dill finely chopped.
4. In a salad bowl, pour chopped fruits with sauce and stand for at least 2 hours.

Lightly salted pickled tomatoes: an instant recipe in a saucepan

Prepare for a 3 liter saucepan:

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

Cooking steps:

1. The onion is cut into rings.
2. Whole sprigs of parsley, onion and peas of spices 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 filling, cool and then fill the pan.
5. Try in a day.

Sweet Pickled Instant Tomatoes

To 300 g of ripe fruits prepare:

• 1 minced garlic clove;
• 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 d Sahara.

Pickling:

1. First mix the fill to infuse.
2. Tomatoes are cut into slices or circles, put in a salad bowl and poured with sauce.
3. If you cook in the evening, the treat will be ready by 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.