“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 Time12 hrs 15 mins
CourseAppetizers & Snacks
CuisineWorld
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
 Ingredients
Ingredients

Directions

  1. Choose strong, small tomatoes for pickling.
    Choose strong, small tomatoes for pickling
    Choose strong, small tomatoes for pickling
  2. 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.
  3. Finely chop the dill. Cut hot pepper into rings, garlic into slices.
  4. Wash the tomatoes. Use a sharp knife to make shallow cross-shaped cuts on the tomatoes.
  5. Place the tomatoes in a bowl and pour boiling water over. Leave for 2-3 minutes, then rinse with cold water. Peel the tomatoes.
  6. Put the peeled tomatoes in a clean jar, sprinkle with a mixture of dill, garlic and hot pepper.
  7. Pour warm marinade into the jar to the very top.
    Pour warm marinade into the jar to the very top
    Pour warm marinade into the jar to the very top
  8. Close the jar with a lid and leave the "naked" tomatoes to marinate for 12 hours in a cool place.
  9. Delicious pickled tomatoes without the skin are ready.

Bon Appetit!

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