Dive into the Art of Pickled Tomatoes
Pickling tomatoes at home is a delicious endeavor and a delightful way to savor the essence of summer all year round. Our Homemade Pickled Tomatoes with Garlic and Herbs recipe will walk you through the pickling process, ensuring that you end up with a jar of delectable delights that will envy your pantry.
You may also be interested in Crisp Pickled Cucumbers.
You can also check out our other Pikles Recipes.
Homemade Pickled Tomatoes with Garlic and Herbs
This recipe is sure to please fans of pickled tomatoes They turn out moderately salty and spicy. Cooking them is simple and very fast. All ingredients are easily available and are in every kitchen.
Ingredients
- 1 qt of purified water
- 1 lb ripe, fleshy, small tomatoes
- 6 pc black peppercorns
- 2 pc bay leaves
- 1 pc medium-sized garlic head
- ½ pc hot pepper
- 2 tbsp 9% table vinegar
- 1 tbsp coarse salt
- 1 tbsp sugar
- 1 tsp ground coriander
- 1 bunch fresh dill
Instructions
- In a small saucepan, mix the dry ingredients: table salt, ground coriander, and white sugar. Add bay leaves and black peppercorns. Pour in the purified water and place on the heat. Stir the mixture while heating to ensure the sugar and salt completely dissolve in the water. Once the marinade comes to a boil, turn off the heat and add the table vinegar. Stir well and let the marinade cool.
- Wash and dry a small bunch of dill. Finely chop the greens. Optionally, you can place dill stems at the bottom of the container before marinating the tomatoes.
- Peel the garlic head and pass the garlic cloves through a press. Mix the crushed garlic with the chopped dill.
- Wash and dry the tomatoes, choosing ripe and firm ones without defects or dents. Use a sharp knife to make a cross-shaped cut on the top of each tomato, about halfway down.
- Slice the hot pepper into thin rings. Place a piece of hot pepper inside each tomato. Use a teaspoon to stuff each tomato with a mixture of dill and garlic. Arrange the stuffed tomatoes cut side up in a saucepan or deep enameled vessel.
- Once the marinade has cooled down to below 100°F (40°C), carefully pour it over the stuffed tomatoes. Cover them with a lid and place them in the refrigerator for 24 hours.
- After 24 hours, your pickled tomatoes with garlic and herbs are ready to be enjoyed!
Notes
- You can add a few cloves and tarragon to the marinade.
- You can use this recipe to pickle not only ripe tomatoes but also brown or green ones, just hold them in the marinade a bit longer.
- Experiment with different ways to cut the tomatoes for stuffing
- The key is to ensure that the stuffing remains inside the tomatoes.
