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15 instant pickled tomato recipes in 30 minutes

Tomatoes are an invaluable source of vitamins; they contain high concentrations of iodine, zinc, magnesium, potassium, iron, glucose. Vegetables also have a firming and antioxidant effect. Making pickled tomatoes for a quick recipe is a pleasure. It will not take long, but it will allow you to enjoy a spicy and spicy snack.

The principles of fast cooking tomato for the winter

When planning a holiday menu, you should definitely include pickled tomatoes. Marinating can be started 12 hours before the celebration. Tomatoes are washed, cut into 4 pieces. Using a blender, make a sauce of garlic, dill, parsley, basil, olive oil, sugar, salt. The resulting mixture is poured over the tomatoes, stir thoroughly. The appetizer is poured into a glass container and placed in the refrigerator for half a day.

If guests are already on the doorstep, you can make an express marinade in 15 minutes. Tomatoes are cut into rings, in a separate container they make a sauce from sugar, salt, mustard, sunflower oil, apple cider vinegar, chopped garlic. The mixture is thoroughly stirred and poured onto tomato slices. Chopped dill is poured on top, the dish is sent to the refrigerator for 15 minutes, after which it is ready for use.

The fastest way is pickling tomatoes in 10 minutes. They are cut, cut in half, mixed with a sauce of mustard, honey, salt, vegetable oil, dill. Mix the vegetables well, sprinkle with black pepper and serve.

Selecting and preparing vegetables

It is recommended to use tomatoes of the same size and variety, otherwise large ones may not be salted. The color must also be the same. Green tomatoes are pickled the longest. Ideal varieties for an appetizer are "Cream" and "Cherry". They are compact, fit into any container and have excellent taste. Be careful not to damage the fruit or turn it into porridge.

Tomatoes must be firm, whole, without cracks and spots, otherwise juice or pulp will leak out. Do not oversaturate the dish with seasonings - this will impair the perception of taste.

How to prepare containers

Glass containers are cleaned of dirt, washed in soapy water, and rinsed with warm water.For quick salting, vegetables are poured with boiling water and closed with ordinary plastic lids. With the quick pickling method, jars are not sterilized or sealed with airtight lids.

The most delicious recipes

The high speed of cooking and pickling allows you to consume tomatoes in a short time. The appetizer will perfectly complement any festive table, meat dishes, especially kebabs.

The classic way in 2 hours in a saucepan

The traditional recipe for quick pickling includes the following ingredients:

1 kg of tomatoes;
1 liter of water;
2-3 st. l sugar;
1-2 tbsp. l salt;
1-1.5 tbsp. l vinegar;
4 cloves of garlic;
9 grains of allspice and black pepper;
10 cherry leaves;
10 currant leaves;
¼ chili peppers;
2 tsp mustard.

Cooking technology:

the tomatoes are washed, several punctures are made for quick penetration of the marinade;
half of the currant and cherry leaves, mustard, pepper are placed in a container;
cover the container with tomatoes, garlic, allspice and black pepper;
a pot of water is placed on the stove. After boiling, spread the rest of the leaves;
then the leaves are removed, sugar, salt, vinegar are added to the solution;
after removing the pan from the heat, let the marinade cool slightly and pour it into jars.

The containers are covered with lids for 2 hours, then with a clean cloth. After cooling, the snack is stored in the refrigerator for up to 14 days.

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A quick recipe with jars of garlic and herbs

Pickled tomatoes with garlic and herbs will appeal to all guests and households.

Products:

2.5 kg of tomatoes;
2 cloves of garlic;
3 sweet peppers;
1 bunch of parsley;
1 chili pepper;
100 g sugar;
100-120 ml of vegetable oil;
100 ml vinegar;
2 tbsp. l salt.

Cooking method:

the garlic is peeled and chopped. Parsley is washed, chopped, mixed with garlic;
wash peppers, remove seeds and chop;
Wash tomatoes, cut in half, put in a container. All components are mixed, covered with salt and sugar, oil and vinegar are added.

A plate is placed on top of the jar, the contents are turned over, leaving for 20 minutes, then returned back. The manipulation is performed several times so that the marinade is evenly distributed. Then the can is placed in the refrigerator.

Pickled tomatoes with slices of quick salting per day

Fast salting is impossible without:

olive oil 60 ml;
soy sauce 1 tbsp. l;
liquid honey 1 tsp;
ground black pepper 0.5 tsp;
salt 1 tbsp. l;
sugar 1.5 tbsp. l;
white wine vinegar 2 tbsp l;
mustard 0.5 tsp;
tomatoes 600-700 g;
garlic 4 pcs.;
one onion;
basil 1 bunch;
1 bunch of parsley.

How to cook:

the tomatoes are washed, cut into slices. Garlic, parsley, basil are washed, cut;
cut the onion into half rings;
for the marinade, a sauce is made from oil, vinegar, honey, soy sauce, pepper, salt, sugar, mustard. Everything is thoroughly mixed;
marinade is poured into a saucepan with tomatoes, onions, garlic, herbs.

Leave the snack in the container for 60 minutes, stir, send to the refrigerator for a day. The next day, before use, the dish is stirred again. Daily tomatoes are perfectly soaked with marinade, become soft and juicy.

With garlic and dill in a bag for 5 minutes

You can cook salted tomatoes not only in a saucepan or jar, but also in a bag. For cooking, you need the following products:

tomatoes 1 kg;
salt 1 tbsp. l;
granulated sugar 0.5 tbsp.;
garlic 3 cloves;
dill 1 bunch.

Cooking method:

the tomatoes are washed, dried, cut into pieces, the stalk is cut out;
garlic is peeled, washed, finely chopped. A bunch of dill is washed and put in a bag;
followed by tomatoes with chopped garlic, adding salt, sugar;
the bag is tied and shaken several times for even impregnation.

Next, the contents of the bag are poured into a jar, covered and placed in a cold place.

Armenian red tomatoes

Many housewives fell in love with this dish because of its availability and speed of preparation.

Components:

600 g of tomatoes;
1 head of garlic;
Half hot pepper;
2 bay leaves;
5 peas of black allspice;
1 tbsp. l salt;
1 tbsp. l sugar;
2 tbsp. l vinegar;
1 liter of water;
1 tsp coriander;
1 bunch of dill.

Cooking steps:

spices are mixed in a container with salt and sugar, filled with water and sent to the stove;
cook until sugar and salt are completely dissolved. After boiling, remove from the stove, add 2 tbsp. l vinegar;
everything is mixed and waiting for cooling. At this time, dill and garlic are washed, crushed;
tomatoes are washed, cut with a cross. The washed and peeled chili is cut into rings.

Tomatoes are stuffed with dill, garlic and hot pepper sauce. Then everything is poured with cooled marinade, covered and sent to a cold place.

Lightly salted tomatoes

When salted in a bag, tomatoes begin to actively release juice. The marinating process takes several days.

What is necessary:

tomatoes 1 kg;
salt 1.5 tbsp. l;
granulated sugar 1.5 tsp;
garlic 4-5 cloves;
dill 1 bunch.

How to do:

x-shaped cuts are made on washed, peeled tomatoes;
then the vegetables are put in a bag, covered with salt, sugar, chopped garlic and dill;
the bag is tied, shaken, placed in a container and left for 3 days.

After the specified time has elapsed, the snack is poured into a plate and served on the table.

Pickling pickled tomatoes with dry mustard in a bucket

This sourdough method is characterized by simplicity and availability of ingredients.

What do you need:

4-5 kg of tomatoes;
5 liters of water;
1 cup of sugar;
5 cups of salt;
0.5 cups dry mustard.

Cooking steps:

put the washed tomatoes in a clean bucket;
then make a marinade from salt, sugar, mustard powder and water. After thorough stirring, pour into a bucket;
the tomatoes are pressed down with a press, covered with a lid and left in a cold place.

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The dish is ready for use in 5-6 days. The brine is drained, the vegetables are transferred to a plate or saucepan.

With bell peppers and garlic

For a variety of taste, red bell pepper is added to pickled tomatoes. In addition to it, you will also need:

green tomatoes 2 kg;
sweet pepper 5 pcs.;
6 cloves garlic;
dill 1 bunch;
salt 3 tbsp. l.

Preparation:

washed, peeled garlic, pepper, dill are chopped in a meat grinder, salted, stirred;
cut tomatoes into halves, put in a saucepan, cover with the resulting mass;
a press is placed on top of the pan and left for several days.

When foam and a sour smell appear, the press is removed, the contents of the pan are placed in a container.

Without the skin per day in a saucepan

Tomatoes are checked for readiness 24 hours after pickling. The dish has a delicate, slightly sweetish, spicy taste.

Products:

tomatoes 2 kg;
onion 1 pc .;
dill;
black pepper 7 peas;
garlic 4-5 pcs.;
water 5 glasses;
granulated sugar 6 tbsp. l;
salt 2 tbsp. l;
vinegar 2 cups.

How to do:

tomatoes are scalded with boiling water, remove the skin;
water with sugar, salt, pepper is poured into a saucepan, boil. Then remove from heat, pour in vinegar, stir;
chopped onion with dill is placed on the bottom of the container. Lay the tomatoes on top, which, after cooling, are poured with brine.

Then the container is covered with a lid, placed in a cold place for a day.

With mint and basil

Cooking will not work without:

tomatoes 500 g;
mint, basil, several sprigs;
minced garlic 3 cloves;
allspice 2 peas;
salt 1 tsp;
olive oil 40 ml;
apple cider vinegar 40 ml.

How to cook:

first mix herbs and spices;
make x-shaped cuts on tomatoes, put them in a bag, pouring brine;
pickling takes 3-3.5 hours.

Shake the bag periodically. After 4 hours, the dish is sent to the refrigerator.

With lemon and honey

Honey-lemon marinade is not complete without the use of such products:

tomatoes 1.5 kg;
lemon 2 pcs.;
honey 100 ml;
cilantro 1 bunch;
basil 1 bunch;
6 cloves garlic;
chili pepper 1 pc .;
vegetable oil 50 ml;
salt 2-3 tbsp. l.

How to cook:

1 liter of boiling water is poured into a saucepan with tomatoes, the skin is removed;
further salt, add the rest of the ingredients;
pour with brine.

After covering the container with a lid, it is kept in the refrigerator for at least a day.

With provencal herbs

Provencal herbs make the taste more refined and spicy.

Components:

0.5 kg of tomatoes;
garlic 5 pcs.;
vinegar 55 ml;
sunflower oil 55 ml;
salt 1 tsp;
basil 1 bunch;
granulated sugar 1 tsp;
1 tsp Provencal herbs.

Cooking technique:

mix all dry ingredients, spices;
fruits are cut into rings, laid out in a deep plate, filled with marinade;
put a lid on top.

The delicacy is ready to eat in 1 hour.

With honey

For 0.5 kg of red "Cream" you will need:

onion 1 pc .;
garlic 3 pcs.;
basil 1 bunch;
parsley 1 bunch;
honey 1 tsp;
wet mustard 1 tsp;
granulated sugar 1 tbsp. l;
soy sauce 1 tbsp l;
vinegar 1 tbsp. l;
salt 1 tbsp. l;
2-3 bay leaves.

How to cook:

first you need to mix the sauce with spices;
chop the greens, cut the onion into circles;
"Cream" is cut into slices, poured with a solution.

The snack can be consumed after 40 minutes.

With coriander and bell pepper

Cooking is impossible without:

tomatoes 1.5 kg;
Bulgarian pepper (2-3 pcs.) and half a chili;
dill, cilantro, parsley, 1 bunch;
garlic 4 pcs.;
ground coriander 1 tsp;
spicy pepper 8 peas;
sunflower oil 45 ml;
vinegar 55 ml;
salt, sugar 1 tbsp. l.

Cooking method:

chop green tea, mix with spices, dry ingredients;
chop the onion into rings, pepper into strips, mix everything;
chop the cherry in half, put it in a bag, pour over the solution.

The bag must be turned over periodically, taking care not to damage its contents.

Pickled tomatoes in 30 minutes

Cooking pickled tomatoes is similar to the scheme according to which they are cooked in 10 and 15 minutes. The amount of ingredients can be varied at will. For half an hour, the vegetables are sufficiently saturated, they can be served at the table.