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

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

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Instructions

1. 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.

   

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!