- Pickled tomatoes are a popular delicacy in Ukraine and Georgia, allowing you to keep the taste of summer for longer.
- Their taste is salty, slightly sour, with notes of garlic and dill, and fleshy varieties are best suited to prepare.
- The pickling process requires appropriate ingredients and patience to get an intense taste.
- What do pickled tomatoes taste best with and why is it worth making them at home?
How do they taste pickled? Like holidays in Georgia! This form of tomato preparation is very popular there and perhaps many people had contact with such preserves for the first time, just on vacation learning Georgian hospitality.
The taste of pickled tomatoes
Pickled tomatoes are a real explosion of flavors. They are salty, slightly sour, with a clear hint of garlic and dill. Their taste is much more intense and complex than the taste of fresh tomatoes.
How to make pickled tomatoes?
To make pickled tomatoes tasty, it is worth using the right varieties. Meaty buffaloes and lima will work. They have a lot of flesh and little juice, so they will not fall apart during fermentation. It will be much easier to knead small tomatoes, which can easily fit in jars. Fruits should not be too ripe, they will be hard and firm.
You need to prepare pickled tomatoes:
1 kg of tomatoes, water (preferably boiled and cooled), penetrated salt (1 tablespoon per liter of water). Several dill canopy, root and horseradish leaves (two centimeters root and one small leaf for a jar). Optionally, two leaves of cherry, oak or blackcurrant – add aroma and firmness. If you like a sharper taste, it is also worth adding hot peppers, a few cloves of garlic and mustard.
Preparation:
Wash tomatoes and dry the tomatoes. You can puncture them with a fork in several places so that they absorb the pickle better and prevent cracking. In the meantime, boil water and salt. Stir until the salt is completely dissolved. Leave the pickle to cool completely. It is very important that the flood is cold before pouring tomatoes. Insert in previously scalded jars: part of garlic, dill, horseradish, cherry/oak/currant leaves, peppers, mustard. Then tightly arrange the tomatoes in a jar, trying not to leave too much free space. Place the remaining garlic, dill and horseradish between the tomatoes. Pour the tomatoes with a cooled pickle so that they are completely covered. If you use cherry/oak/currant leaves, you can put them on top of tomatoes to additionally load them. Close the jar (not very tightly so that the gases can escape) and set it off at room temperature for 5-7 days. After this time, tomatoes are ready to eat to prevent further violent fermentation, move jars with pickled tomatoes to the fridge.
What to eat pickled tomatoes with?
Pickled tomatoes are perfect as a snack in themselves. Sliced, they can complement a plate with cucumbers. They will also be perfect for salads and sandwiches. It is also worth serving them as an addition to fatty meat, fish dishes and with a lot of cheese.
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