Homemade Pickled Tomatoes Recipe: A Step-by-Step Guide
2.30 kg tomatoes
6 cloves of garlic
dill
parsley
450 g onions
black peppers
1
If you're looking to preserve the summer's bounty of tomatoes, pickling is a fantastic option. This detailed recipe will guide you through making delicious homemade pickled tomatoes that can be stored for up to a year. Follow these steps to create a savory and flavorful addition to your pantry.
2
Ingredients
2.3 kg of tomatoes
3
6-7 cloves of garlic (2 cloves per jar)
4
A bunch of dill
A bunch of parsley
Additional greens as desired (use the stems)
5
400-450 g of onion
black peppers
6
Preparation Steps
Prepare the Tomatoes and Vegetables:
Cut the tomatoes into four parts.
Chop the dill, parsley, and any other greens you choose to use.
Slice the onions.
7
Sterilize the Jars and Lids:
Wash the jars and lids thoroughly.
Sterilize the jars by boiling them for several minutes.
Boil the lids separately to sterilize them as well.
For this recipe, 1.5-liter jars are recommended.
8
Layering the Ingredients:
Place one clove of garlic at the bottom of each sterilized jar.
Add a few black peppercorns.
Add a layer of chopped greens, including dill and parsley.
Add a layer of sliced onions.
Place a second clove of garlic in each jar.
Fill the jar with tomato quarters.
Repeat the layers: tomatoes, onions, garlic, and greens until the jar is full.
The final layer should be onions and greens.
9
Preparing the Brine:
Boil enough drinking water to fill your jars.
Pour the boiling water into each jar, covering the contents completely.
Cover the jars with lids and let them sit for 15 minutes to warm the contents.
After 15 minutes, drain the liquid from the jars into a pan using a special sieve.
10
Making the Marinade:
To the drained liquid, add the following per 1.5-liter jar:
2 teaspoons of salt (18 g)
2.5 tablespoons of sugar
1 tablespoon of refined, odorless oil
Bring the marinade to a boil.
11
Final Steps:
Pour 25 ml of 9% vinegar into each jar.
Pour the boiling marinade over the tomatoes, filling the jars.
Tightly close the jars with their sterilized lids.
Turn the jars upside down to ensure they are sealed properly.
Cover the jars with a large warm blanket and let them cool completely.
Storage
Store the cooled jars at room temperature.
These pickled tomatoes can be stored for up to one year.
By following these steps, you'll have delicious homemade pickled tomatoes that bring a taste of summer to your meals all year long. Enjoy your homemade pickles as a snack, side dish, or flavorful addition to your recipes!
Ingredients
2.30 kg tomatoes
6 cloves of garlic
dill
parsley
450 g onions
black peppers
Directions
1
If you're looking to preserve the summer's bounty of tomatoes, pickling is a fantastic option. This detailed recipe will guide you through making delicious homemade pickled tomatoes that can be stored for up to a year. Follow these steps to create a savory and flavorful addition to your pantry.
2
Ingredients
2.3 kg of tomatoes
3
6-7 cloves of garlic (2 cloves per jar)
4
A bunch of dill
A bunch of parsley
Additional greens as desired (use the stems)
5
400-450 g of onion
black peppers
6
Preparation Steps
Prepare the Tomatoes and Vegetables:
Cut the tomatoes into four parts.
Chop the dill, parsley, and any other greens you choose to use.
Slice the onions.
7
Sterilize the Jars and Lids:
Wash the jars and lids thoroughly.
Sterilize the jars by boiling them for several minutes.
Boil the lids separately to sterilize them as well.
For this recipe, 1.5-liter jars are recommended.
8
Layering the Ingredients:
Place one clove of garlic at the bottom of each sterilized jar.
Add a few black peppercorns.
Add a layer of chopped greens, including dill and parsley.
Add a layer of sliced onions.
Place a second clove of garlic in each jar.
Fill the jar with tomato quarters.
Repeat the layers: tomatoes, onions, garlic, and greens until the jar is full.
The final layer should be onions and greens.
9
Preparing the Brine:
Boil enough drinking water to fill your jars.
Pour the boiling water into each jar, covering the contents completely.
Cover the jars with lids and let them sit for 15 minutes to warm the contents.
After 15 minutes, drain the liquid from the jars into a pan using a special sieve.
10
Making the Marinade:
To the drained liquid, add the following per 1.5-liter jar:
2 teaspoons of salt (18 g)
2.5 tablespoons of sugar
1 tablespoon of refined, odorless oil
Bring the marinade to a boil.
11
Final Steps:
Pour 25 ml of 9% vinegar into each jar.
Pour the boiling marinade over the tomatoes, filling the jars.
Tightly close the jars with their sterilized lids.
Turn the jars upside down to ensure they are sealed properly.
Cover the jars with a large warm blanket and let them cool completely.
Storage
Store the cooled jars at room temperature.
These pickled tomatoes can be stored for up to one year.
By following these steps, you'll have delicious homemade pickled tomatoes that bring a taste of summer to your meals all year long. Enjoy your homemade pickles as a snack, side dish, or flavorful addition to your recipes!
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