Pickled tomatoes are a popular snack that combines the freshness of summer vegetables and the piquancy of pickled products.
They are prepared quickly and easily, and the result pleases with its taste and aroma
.
Pickled tomatoes can be prepared with various additives, such as garlic, dill, horseradish and currant leaves, which allows you to experiment with flavors and create new combinations.
Tomatoes themselves can be combined with many dishes, even added to salads. But, as a rule, they are used as an appetizer at winter and autumn celebrations.
Let’s tell you how to prepare low-salted tomatoes.
Ingredients:
- Water – 1 liter;
- Tomatoes;
- Salt – 30 g;
- Sugar – 50 g;
- Peppercorn pepper – ½ tsp;
- Laurel leaf – 2 pcs;
- Vinegar 9% – 100 g;
- Dill – bundle;
- Raisins – 100 g;
- Garlic – 10 cloves.
Preparation of low-salted tomatoes:
In a pot with water pour salt and sugar, add bay leaf, peppercorns, bring to a boil. Make small cross cuts in the tomatoes, put them in a separate pot. Pour
boiling water over the tomatoes and leave them for 30-40 seconds. When the marinade boils, pour vinegar into it and leave to cool.
Remove the skins from the tomatoes and put them in a separate container. Add dill and raisins to the tomatoes, press the garlic
. Pour the cooled marinade to the tomatoes and leave under a lid for 24 hours in the refrigerator. You can leave the tomatoes in the refrigerator for 24 hours.
The result is juicy low-salted tomatoes. This is a good appetizer for almost any dish.
