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Cold pickling of tomatoes

Author
Cookinero 26 Apr 2025
3900
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.

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