“Naked” Pickled Tomatoes
by Editorial Staff
Instant "naked" pickled tomatoes are ready to eat in 12 hours. This recipe is not intended for long-term storage of tomatoes, but a jar of skinless tomatoes can stand in the refrigerator for 2 weeks.
Summary
| Total Time | 12 hrs 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | World |
| Servings (Default: 4) |
Ingredients
- Tomatoes - 0.5 kg
- Garlic - 3-4 cloves
- Fresh hot pepper (small) - 0.5 pods
- Fresh dill - 0.5 bunch
For the marinade:
- Bay leaf - 1 pc.
- Black peppercorns - 7-8 pcs.
- Salt - 2 tbsp (no slide)
- Sugar - 3 tbsp (no slide)
- Table vinegar 9% - 3 tbsp
- Water - 0.5 l
Directions
- Choose strong, small tomatoes for pickling.
Choose strong, small tomatoes for pickling - Pour sugar and salt into the water, add bay leaf and pepper. Bring to a boil, pour in vinegar and remove from heat. Cool the marinade until warm.
- Finely chop the dill. Cut hot pepper into rings, garlic into slices.
- Wash the tomatoes. Use a sharp knife to make shallow cross-shaped cuts on the tomatoes.
- Place the tomatoes in a bowl and pour boiling water over. Leave for 2-3 minutes, then rinse with cold water. Peel the tomatoes.
- Put the peeled tomatoes in a clean jar, sprinkle with a mixture of dill, garlic and hot pepper.
- Pour warm marinade into the jar to the very top.
Pour warm marinade into the jar to the very top - Close the jar with a lid and leave the "naked" tomatoes to marinate for 12 hours in a cool place.
- Delicious pickled tomatoes without the skin are ready.
Bon Appetit!
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