There are recipes that require neither long standing by the stove nor sterilization of jars. Exactly this way many housewives have been marinating tomatoes for more than one year. The tomatoes turn out elastic, aromatic, with a pleasant sweet-and-sour note and taste wonderful both with potatoes and with meat dishes.
If your homemade tomatoes have already ripened — it is exactly time to try this simple recipe.
What you will need for a 3-liter jar:
- 1.8–2 kg of small dense tomatoes;
- 4–5 cloves of garlic;
- 2–3 dill umbrellas;
- 2 currant leaves;
- 2 cherry leaves;
- a piece of horseradish leaf;
- 5–6 black peppercorns;
- optionally — several rings of hot pepper.
For the marinade:
- 1 liter of cold boiled water;
- 1.5 tbsp salt;
- 2 tbsp sugar;
- 50 ml of 9% vinegar.
How to prepare:
On the bottom of a clean jar put the greens, garlic and spices. Tightly but carefully pack the tomatoes.
Separately dissolve the salt and sugar in cold boiled water, pour in the vinegar and mix well. Pour the tomatoes with the ready marinade to the very top.
Close the jar with a plastic lid and put it in a cool place or refrigerator.
When can you taste them?
The first tomatoes will be ready in approximately 7–10 days, but they acquire the best taste after two weeks. During this time the vegetables are well saturated with the aromas of greens and spices, remaining juicy and elastic.
A little advice: for this recipe choose small tomatoes of the same size without damage. This way they will marinate evenly and remain firm longer.
This material was prepared by the editorial team using artificial intelligence tools. All information has been verified and edited before publication.