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Pickling Tomatoes - The Secret to Delicious Pickled Tomatoes

Hello dear friends! Today I will show you two ways to pickle tomatoes. How to make pickled tomatoes quickly and tasty. You can make organic pickled tomatoes at home and enjoy the great taste. This is my secret to delicious pickled tomatoes -------------------------------------------------------------------------------------- First way Ingredients: Tomatoes 24 oz Sweet pepper large 1 pc Hot pepper 1/2 Garlic 5-6 parts Fresh parsley 0,7 oz Dried dill 0,7 oz Celery 2 sprigs tenderest part Vinegar vegetable 5% 1,5 fl oz Vegetable oil 1,7 fl oz Water 0,8 fl oz Salt 1 tbsp. Sugar 3 tbsp Cooking: 1. Make a marinade. Add to vegetable oil: water, vegetable vinegar, salt, sugar and mix 2. Cut pepper into large pieces 3. Grate pepper on a coarse grater 4. Remove seeds from hot pepper and finely chop it 5. Grate garlic on a fine grater 6. Finely chop parsley 7. Finely chop celery leaves 8. Combine all ingredients in one bowl: grated red pepper, hot pepper, garlic, parsley, celery 9. Add dried dill and mix 10. Cut tomatoes into 4 pieces and place them in a glass jar 11. Add vegetable mix 12. Add marinade 13. Repeat the process. Chop tomatoes and put in the jar, add the mixture of vegetables and marinade until all the ingredients are gone 14. Close the lid and put in the fridge for 8-10 hours Second way Ingredients: Tomatoes 24 oz fresh parsley Celery Garlic 6 cloves Water 2 cups of 8,5 fl oz Salt 1.5 tbsp Sugar 3 tbsp Vinegar 5% 5 tbsp Bay leaf 3-4 pieces Black peppercorns 15 pcs Vegetable oil 3 tbsp Cooking: 1. Make a marinade. Pour 2 cups of water into a saucepan 2. Add vegetable vinegar 3. Add salt and sugar 4. Add garlic, bay leaf, peppercorns, vegetable oil and mix 5. Put the marinade on the stove and bring to a boil 6. Cut tomatoes in halves and put in a glass jar 7. Add some parsley and celery leaves 8. Cut garlic into slices and put some in the jar 9. Repeat the process until all the ingredients are gone 10. Add hot marinade so that the jar is full 11. Close the lid and leave on the table for 12 hours, then put in the refrigerator for another 12 hours Bon appetit!