Quick pickled tomatoes without skin
I present to you a recipe for delicious lightly salted tomatoes without skin. It will take you 30 minutes to prepare this snack, and after 48 hours it can be served.
The peeled vegetables are soaked in a marinade with spices and turn out very tasty, aromatic and appetizing in the shortest possible time. For the recipe, choose small and hard fruits without dents and damage. I used tomatoes of the «Plum» variety. Soft, overripe vegetables are best left for making tomato juice. The amount of onions, garlic and spices can be adjusted to your taste.
The combination of juicy tomatoes, aromatic garlic, bell peppers, spicy spices and herbs will turn a familiar snack into a memorable dish with a rich taste and delicate texture. Be sure to try to repeat this recipe and write your impressions in the comments. I am very interested to know your opinion!
Ingredients for quick pickled tomatoes without skin:
Print
Ingredients:
Tomatoes – 1.5 kg.
Sweet pepper – 1 pc.
Hot pepper – 1 pc.
Onion – 1 pc.
Garlic – 3 cloves.
Parsley and dill – 5 sprigs each.
Water – 1 l.
Table vinegar 9% – 100 ml.
Sugar – 6 tbsp.
Salt – 2 tbsp.
Bay leaf – 2-3 pieces.
Pepper mix – 0.5 tsp.
Coriander seeds – 0.5 tsp.
Recipe for quick pickled tomatoes without skin
Step-by-step instructions:
1. Prepare the marinade for the snack. Mix sugar, salt, spices and bay leaves in a ladle.
2. Pour in purified water. Add 9% table vinegar. Stirring until the dry ingredients are completely dissolved, bring the marinade to a boil. Turn off the heat and cool the marinade to room temperature.
3. Prepare the vegetables. Wash the tomatoes and make a cross-shaped cut on top of each tomato.
4. Transfer the vegetables to a deep bowl. Pour boiling water over the tomatoes and leave for 2 minutes.
5. Drain the hot water from the vegetables. Peel the tomatoes.
6. Peel the onion and cut into half rings 2-3 mm thick. Wash the sweet pepper, cut in half, remove the seed box, and cut into half rings. Cut the peeled garlic cloves into thin slices. Wash the hot pepper, cut out the seed box, and cut the vegetables into thin rings.
7. Place a small amount of onions, garlic, sweet and hot peppers on the bottom of a saucepan or deep bowl. Add a few sprigs of dill and parsley for flavor.
8. Place peeled tomatoes on top in one layer. Alternating layers, place all ingredients in the saucepan.
9. Pour the marinade cooled to room temperature over the vegetables and herbs.
10. Put the appetizer under pressure. I covered the vegetables with a plate and placed a half-liter jar of water on top. Cover the saucepan with a lid or cling film and put it in the refrigerator for 48 hours.
11. After the specified time, the quick pickled tomatoes without skin will be ready to eat.
Serve them as an appetizer with meat dishes or a side dish of potatoes.
Enjoy your meal!
Please pay attention to this:
Pickled tomatoes with dry mustard in 4 days
Raw adjika from tomatoes with horseradish and garlic
