Instant tomatoes marinated with garlic

Instant marinated tomatoes will help any housewife. The appetizer is marinated even half an hour before the feast. Spices and some clever tricks make the process quick and successful.

How to quickly pickle tomatoes

The whole trick to preparing pickled tomatoes is the correct use of spices.They add a lot of spices and season them well, so even winter greenhouse vegetables absorb strong aromas and become appetizing.

• Take hard, not yet overripe fruits.
• The vegetables are washed and the place where the stalk is attached is removed.
• If you want to leave the fruits whole, cut them crosswise on top to soak them in the marinade.
• In addition to spices, they use herbs, including dried ones.
• They improvise with spices and their quantities.

Instant marinated tomatoes with garlic

Ripe but dense fruits are marinated for only 20 hours:

• 0.5 kg of tomatoes;
• 6–7 sprigs of parsley;
• 3–4 grains of spicy pepper;
• 5 large whole cloves of garlic;
• laurel leaf.

For the marinade – 5 g of salt, 19–22 g of sugar and 45 ml of wine or apple vinegar.

1. Vegetables are placed down, with spices on top.
2. Boil the filling and fill the dishes.
3. Keep for the specified time in the refrigerator.

Quick pickled tomatoes with garlic and herbs

Quick methods for pickled tomatoes involve the use of any spicy herbs in large quantities, because herbs saturate the snack with original aromas:

• 1 kg of small tomatoes;
• several heads of garlic with small cloves, at the rate of 1 clove per 1 tomato;
• a bunch of dill and celery;
• hot pepper pod;
• 35–40 g salt;
• 80 ml apple vinegar.

Cooking process:

1. Carefully remove the place where the stalk is attached and insert a whole garlic clove into the recess.
2. Coarsely chop the greens.
3. Place everything in a saucepan, greens on top.
4. Pour in hot marinade.
5. Under the filling, marinate for 1-2 days at room temperature.

Instant marinated tomatoes

It only takes half an hour for pickled tomatoes to absorb the smells of herbs and seasonings:

• 300 g of medium-sized, ripe, but elastic fruits;
• olive oil – 90 ml;
• 4–5 sprigs of dill and parsley;
• basil optional;
• a head of garlic passed through a garlic press;
• 10–15 coriander seeds;
• 7–8 ml apple vinegar;
• 20 g granulated sugar;
• spices and salt to taste.

Process:

1. Tomatoes are cut into slices.
2. In a large bowl, mix all the ingredients for the sauce, then add the chopped fruits and cover tightly with cling film.
3. Half an hour in the refrigerator is enough.

Instant tomatoes marinated in a jar

It's easy to marinate instant tomatoes by placing the ingredients in a jar, which is turned several times to soak the contents in the sauce.

Prepare for a 3 liter jar:

• 2.5 kg of tomatoes with fleshy pulp;
• 2 heads of finely chopped garlic;
• 3 multi-colored sweet pods and 1 pc. hot pepper;
• a bunch of parsley or any other greenery;
• apple vinegar and sunflower oil, 80–85 ml each.

Salt and sweeten to taste, approximately following the ratio: take 2 times more sugar.

1. Salt and sugar are dissolved in advance.
2. The greens are finely chopped. Place in a cup and mix thoroughly with spices.
3. The burning pod is also crushed.
4. Sweet ones are cut into convenient strips or rings.
5. Small tomatoes are cut into halves, large ones into 4 slices.
6. The workpiece is placed in a jar in layers.
7. Having tightly closed the container, turn it over for 10–20 minutes on the lid. Then put the jar in its normal position.

The vegetables are marinated overnight in the refrigerator. The snack is stored there, although the taste changes.

Quick marinating of tomatoes with Provençal herbs

The use of basil for pickled tomatoes in a bouquet of herbs gives the vegetables a charming taste of Mediterranean cuisine:

• 500 g of tomatoes are dense, fleshy, not too juicy;
• 4–5 sprigs of parsley and basil;
• 6 cloves finely chopped garlic;
• apple vinegar and olive oil - 50 ml each;
• equal parts sugar and salt – 4–6 g;
• a pinch of dry spices: Provençal herbs, paprika and others to taste.

Cooking steps:

1. The greens are chopped and combined with all the spices for the marinade.
2. Vegetables are cut into circles, placed in a bowl or plastic bowl, and poured on top. Cover with cling film or lid.
3. The appetizer is ready in half an hour.

Recipe for quick marinated tomatoes with honey

It is better to choose 500–600 g of medium-sized plum tomatoes with dense pulp to marinate a delicious vegetable mixture:

• half a large onion;
• three cloves of garlic, chopped into thin slices;
• 5 sprigs of basil and parsley;
• honey and ready-made mustard – 5 ml each;
• 30 g sugar;
• 20 ml each of soy sauce and 6% vinegar;
• 30 ml sunflower oil;
• 20 g salt;
• a pinch of pepper mixture and a bay leaf.

Cooking process:

1. First, mix all the ingredients of the sauce so that the spices combine their flavors.
2. Finely chop the greens, cut the onions into rings and divide them into quarters.
3. Tomatoes are cut into slices.
4. Everything is connected to the fill.
5. Half an hour or an hour later, the refreshing snack is ready.

Tomatoes marinated in a bag

In just two hours, an original snack of quick pickled tomatoes in a bag will be ready:

• 250–350 g of firm fruits;
• 3 cloves of crushed garlic;
• dill, parsley or other herbs as desired;
• equal parts apple or wine vinegar and sunflower oil – 30 ml;
• 2 pinches of coriander powder.

If desired, add a whole pod or half a hot fresh pepper cut into rings to this appetizer.

1. Prepare the sauce with herbs and all the spices.
2. The fruits are cut into slices and immediately placed in a durable bag.
3. Add the sauce and tie the bag tightly.
4. Turn it carefully several times so that the marinade gets to all the tomatoes.
5. Place the bag for safety in a bowl and marinate in a warm place for two hours.
6. Place in the refrigerator overnight.
7. The appetizer is completely ready in a day.

How to pickle tomatoes in a bag with coriander and bell pepper

For 1 kg of round, tight, fleshy fruits take:

• 2 pods of sweet and half a large hot pepper;
• a bunch of dill, cilantro and parsley;
• half a large head of crushed garlic;
• 1 tsp. coriander powder and 9 peppercorns;
• 40 ml vegetable oil;
• 60 ml wine vinegar.

Salt and sweeten equally, 20 g each.

1. Finely chopped greens are mixed with all the ingredients for the sauce.
2. Cut the sweet pepper into half rings or strips and add to the marinade.
3. The tomatoes are cut in half crosswise and placed with the filling in a bag that is tightly tied.
4. Carefully turn the bag with the contents over, mixing the vegetables.
5. Keep at room temperature for up to 2 hours, then overnight in the refrigerator.

Quick pickled tomato slices with mustard seeds

Experienced housewives pickle vegetables even half an hour before lunch or dinner. To prepare vegetables and serve, you need a large, flat dish. Collect:

• 250–300 g of tight small tomatoes;
• 1 clove of garlic, finely chopped;
• 3 ml of ready-made mustard beans;
• 2 pinches of pepper powder;
• olive oil – 40 ml.

Sweeten and salt equally, 2-3 pinches each.

1. Mix the ingredients for the marinade and let it sit.
2. Tomatoes are cut into slices and placed one at a time on a plate.
3. Each circle is poured with sauce, the remaining marinade is poured onto a dish.
4. Then the circles are stacked three at a time, cover the dish and put in the refrigerator for 30 minutes.

How to quickly pickle tomatoes in a bag with mint and basil

For 500 g of small elastic fruits select:

• 2-3 sprigs of mint and basil;
• 1-2 cloves chopped garlic;
• 2 grains of spicy pepper and cloves;
• 3 pinches of salt;
• olive oil and apple vinegar 35-45 ml.

Preparation:

1. First, the herbs are crushed and mixed with spices for the marinade.
2. The tomatoes are cut crosswise, placed in a bag and poured with sauce.
3. At room temperature, marinate the vegetables for 2–4 hours, turning the bag slightly from time to time.
4. Keep in the refrigerator for a day.

Instant marinated cherry tomatoes

Cherries with the intense expected flavor are pickled for two days.

Prepared:

• 0.5 kg cherry tomatoes;
• 2–3 sprigs of dill and celery;
• two or three chopped garlic cloves;
• 2 laurel leaves;
• optional mixture of spicy peppers;
• 20 ml honey;
• 35 ml apple vinegar.

Salt and sweeten equally, 2 pinches each.

1. First, boil a liter of water.
2. Cherries are pierced with a toothpick on all sides to quickly absorb the marinade.
3. Cherries and the ingredients of the marinade, except honey, vinegar and basil, are placed in a large container and poured with boiling water.
4. When the water has cooled, it is poured back into the pan and boiled again, adding vinegar, honey and basil at the end.
5. Fill the container and after cooling, place it in the refrigerator.

How to quickly pickle tomatoes for an appetizer with hot peppers

A jar of spicy and tasty pickled tomatoes is quickly prepared a few days before use:

• 1 kg of ripe but firm fruits;
• pepper – 2 sweet pods and one chili;
• 7–9 small cloves of garlic;
• a bunch of dill, parsley and two sprigs of basil and mint;
• 42–46 ml each of 6% vinegar and vegetable oil;
• 35–40 g sugar;
• 19 g salt.

Marinating process:

1. Mix the main ingredients for the sauce.
2. The fruits are cut into slices, removing the stalks.
3. All other vegetables are passed through a blender.
4. Grind herbs.
5. First, tomatoes are placed in a jar, garlic and pepper puree is placed on them, then greens are added and marinade is poured over them.
6. Twist the jar and turn it over onto the lid for 2 hours. Store in the refrigerator. The fruits are ready quickly - after 8 hours; they acquire a richer taste later.

Quick pickling of tomatoes with soy sauce and mustard

This is how greenhouse vegetables are also pickled in winter.

For half a kilo they take:

• 2 cloves of chopped garlic and a small onion;
• 9–10 sprigs of dill;
• 5 ml each of honey and ready-made mustard without spices;
• 20 ml soy sauce;
• 55–65 ml vegetable oil;
• 40–45 ml apple cider vinegar;
• 18–23 g salt;
• a pinch of coriander powder and hot pepper.

Preparation:

1. Mix everything for filling.
2. The fruits are cut into slices, the onions into half rings.
3. Chop greens.
4. Vegetables in a salad bowl are poured with sauce.
5. An hour at room temperature is enough, another hour in the refrigerator, and serve to guests.

Marinated tomatoes with lemon and honey

• 1.5 kg of red, fleshy fruits;
• 2 lemons;
• 100 ml honey;
• a bunch of cilantro and basil;
• 5 cloves of garlic, pressed;
• chili pod;
• olive oil – 45 ml;
• 5–6 tsp. salt.

Preparation:

1. Boil water, pour in the fruits for 2 minutes and remove the skin from them, placing them in a container with a lid and adding salt at the end.
2. Lemon juice is mixed with honey, oil, other spices and herbs.
3. Cover the tomatoes with the filling and shake.
4. They stay in the refrigerator for a day.

Instant tomatoes marinated with onions

To 300 g of red fruits add:

• 100 g onion;
• 2 cloves garlic, minced;
• a bunch of dill;
• 30 ml wine vinegar;
• bay leaf and spices to taste.

Sweeten and salt 15 g each.

1. Cut the onion into half rings and infuse it in a marinade with spices.
2. Tomatoes are divided into slices.
3. Dill is finely chopped.
4. In a salad bowl, pour the sauce over the chopped fruits and leave for at least 2 hours.

Lightly salted pickled tomatoes: quick cooking recipe in a saucepan

Prepare for a 3 liter pan:

• 2 kg of medium-sized identical ripe fruits;
• 100 g onion;
• a head of garlic;
• parsley - three sprigs;
• 7–8 grains of black pepper;
• 40 g salt;
• 40 ml of 9% vinegar;
• sugar – 100–125 g;
• one liter of water.

Cooking steps:

1. The onion is cut into rings.
2. Whole sprigs of parsley, onions and spice peas are placed in the bottom of the pan.
3. Tomatoes are poured with boiling water to remove the skin and placed in a saucepan.
4. Boil the filling, cool and then fill the pan.
5. They try it in a day.

Instant sweet marinated tomatoes

Prepare for 300 g of ripe fruits:

• 1 chopped clove of garlic;
• 2 pcs. black pepper and cloves;
• 5 g salt without a slide;
• 10 ml apple cider vinegar;
• ½ tsp. cinnamon;
• 25 ml vegetable oil;
• 45 g sugar.

Pickling:

1. First, mix the filling to infuse.
2. Tomatoes are cut into slices or circles, placed in a salad bowl and poured with sauce.
3. If you cook in the evening, the treat will be ready for the next lunch.

Conclusion

Instant marinated tomatoes are an interesting find for the housewife. Tomatoes for all recipes are prepared easily and quickly. Vegetables lightly soaked in spicy sauce have an invigorating taste.

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