Useful links
[email protected]
enEnglish
Cookinero
Expand menu
Sign inAccount

Cold pickling of tomatoes

Author
Cookinero 26 Apr 2025
5170
Cold pickling of tomatoes

Cold salted tomatoes are not only simple and tasty, but also healthy. This method allows you to preserve all the beneficial properties of vegetables and gives a dose of vitamins in the winter, when our body needs them so much. You can add absolutely any spices and greens, aromatic leeks and even spices to the marinade. Try it, experiment!

How to cook Cold pickling of tomatoes

Step 1

Cold pickling of tomatoes

Sterilize the jars in any convenient way - steam, microwave or oven for 15 minutes, boil the lids for screwing.

Step 2

Cold pickling of tomatoes

Place dill, garlic and chili in a chopper bowl and chop.

Step 3

Cold pickling of tomatoes

Place the resulting dry mixture on the bottom of a sterilized jar. Place the tomatoes on top.

Step 4

Cold pickling of tomatoes

Pour about 0.5 liters of water into a saucepan, add salt, vinegar, allspice and bay leaves. Bring to a boil.

Step 5

Cold pickling of tomatoes

Let the marinade cool and pour it into the jar with tomatoes. Roll up with a sterilized jar and put it away for storage in a dark cool place. After a week, you can start using the canned goods.

Cold pickling of tomatoes - FAQ About Ingredients, Baking Time and Storage

Yes, you can use dried dill if fresh isn't available. Use 1 teaspoon of dried dill for every tablespoon of fresh dill called for in the recipe.
When stored in a dark, cool place like a pantry or cellar, cold-pickled tomatoes can last up to 6 months. Once opened, refrigerate and consume within 2 weeks.
You can reduce the salt by half or use a salt substitute, but keep in mind this may slightly alter the flavor and preservation quality. For safety, ensure the jar is properly sterilized.
Absolutely! Cucumbers, bell peppers, or onions make great additions. Just ensure they are fresh and cut uniformly for even pickling.
Yes, you can omit vinegar, but replace it with lemon juice for acidity, which is essential for preservation. Use the same quantity as the vinegar specified.
Discard if you notice mold, an off smell, or if the jar lid is bulging. These are signs of spoilage or bacterial growth.
Freezing is not recommended as it can make the tomatoes mushy. Stick to cool, dark storage for best texture and flavor.
They're great alongside grilled meats, in salads, or as a tangy topping for sandwiches and burgers. They also complement cheese platters beautifully.
It’s best to make fresh marinade for each batch to ensure food safety and optimal flavor. Reusing marinade can lead to spoilage.
For milder pickles, reduce or omit the chili. For extra heat, add more chili or include a pinch of red pepper flakes to the dry mixture.

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.

Trending

Milk glaze
Collection of recipes, New Year's desserts, Glazes, Cakes, In 30 minutes,

Milk glaze

Total Reviews:

Milk and butter glaze is a universal option for decorating pies, muffins and even Easter cakes. Milk should have a fat content of 3.2%, otherwise it will not be possible to make the glaze of the correct consistency.

Cookinero Cookinero
Beef lagman
Beef, Lagman,

Beef lagman

Total Reviews:

Beef lagman is cooked less often than lamb, but still this option has a right to exist. It can be assumed that such a version arose simply from hopelessness - in the case when the first meat was more accessible than the second. By the way, this is us

Cookinero Cookinero
Adyghe cheese at home
Homemade cheese with kefir, Homemade cheese with milk, Collection of recipes, Homemade fermented milk products, Homemade cheese,

Adyghe cheese at home

Total Reviews:

Adyghe cheese is soft and tender. Moderately salty, aromatic and dense. You can cook many dishes of Caucasian cuisine with this cheese. You can also make this cheese at home, and do it without much difficulty.

Cookinero Cookinero
Azu in Tatar style
Azu with potatoes, Azu with pickles, Dinner with potatoes, Collection of recipes, Does not contain common allergens,

Azu in Tatar style

Total Reviews:

Azu is a Tatar dish that gained popularity in Soviet times. Traditionally, azu is made from lamb or beef, with onions, potatoes and pickles added. Everything is cut into strips and stewed in tomato sauce.

Cookinero Cookinero
Hearty sandwich with Vienna sausages
Collection of recipes, Your recipes, Snack, There are common allergens, Just,

Hearty sandwich with Vienna sausages

Total Reviews:

We tell you how to make an unusual and very filling filling for a sandwich. We used Viennese sausages as a basis. They are the best choice, as they do not have much fat. And to complete the taste, we added a boiled egg and lecho. All that remains is

Cookinero Cookinero
Pickled gooseberries
Pepper, Gooseberry, Carnation, Vinegar, Pickling,

Pickled gooseberries

Total Reviews:

Pickled gooseberries are added to homemade Provence cabbage, salads or served as a side dish to meat dishes.

Cookinero Cookinero
Carp in kvass in Russian
Carp, Kvass recipes,

Carp in kvass in Russian

Total Reviews:
Cookinero Cookinero
Korean cold soup Kuksi
Beef, Noodles, An omelette,

Korean cold soup Kuksi

Total Reviews:

This cold soup was invented out of poverty. For the broth, bay broth is used, which is then seasoned with ground tomatoes and garlic, soy sauce and sugar are added. Separately, boil the noodles, wash them in ice water. A large portion of noodles is p

Cookinero Cookinero
Categories Menu Recipes
Top