Pickled tomatoes are a traditional dish of Russian cuisine, which is characterized by a piquant sweet-sour taste and spicy aroma. They can be prepared in various ways: with or without sterilization, with the addition of various spices and seasonings.
Pickled tomatoes are a popular addition to various dishes, such as fried meat, potatoes, and can also act as an independent snack
.
Due to their high acid content, pickled tomatoes keep for a long time, making them especially attractive for home canning.
Ingredients:
- Tomatoes – 750 g;
- Onions – 1 pc;
- Hot pepper – 1 pc;
- Dried dill;
- Water – 500 ml;
- Vegetable oil – 2 tbsp;
- Vinegar 9% – 2 tbsp;
- Garlic – 3 cloves;
- Laurel leaves – 3 pcs;
- Peppercorns – 15 pcs;
- Coriander seeds – ½ tsp;
- Salt – 1 tbsp;
- Sugar – 2 tbsp.
Preparation of pickled tomatoes:
For the marinade in a saucepan with water put dill, garlic, bay leaves, peppercorns, coriander seeds. Pour vinegar and vegetable oil, pour salt, sugar and bring to a boil
. Cut tomatoes into small slices, cut onions in half rings. In the jar send at the bottom of the dill, a little onion and garlic, then lay out the tomatoes.
On top of the dill, onion, hot pepper and garlic
.
Once the marinade boils, we cook it for another 2-3 minutes. Then fish out the greens from the marinade and send them to the top of the jar.
Pour the marinade into the jar along with the cooked garlic and peppercorns, close the lid
.
Leave the jar with tomatoes to cool down, then put it in the refrigerator for a day.
As a result, you get quick pickled tomatoes. This is a great canning for any dishes.
