Homemade Spicy Pickled Tomatoes

5 from 1 vote

Homemade Spicy Pickled Tomatoes

Enjoy a simple Spicy Pickled Tomatoes recipe. A handful of ingredients is really all you need. Do not be afraid to try this simple homemade pickling recipe. I am sure you can’t go wrong with it. And how it is trendy to say - it is vegan and gluten-free!

Prep Time15

Total Time15

Course: Appetizer, Side Dish

Cuisine: Asian, european

Keyword: Homemade Pickled Tomatoes, Pickled Tomatoes, Pickled Tomatoes recipe

Servings: pounds

Calories: 155kcal

Author: Nata

Equipment

1 airtight glass container

Ingredients

4 pounds tomatoes
1 onion small
1 bell pepper small
1 chilli pepper
handful parsley
handful dill

Marinade:

4 cup water
4 tbsp sugar
2 tbsp salt
⅓ cup vinegar

Instructions

Prepare the container that you will use to marinate the tomatoes. Sterilize and pat dry it with a clean towel. For these kinds of pickling recipes, I usually use an airtight glass container (mine is about 4 lb).
Wash and clean vegetables. You will need onion, garlic cloves, bell pepper, chilli pepper, dill, and parsley. Slice them.
Arrange everything in a container. Start with a layer of parsley and dill, then top with slices of onion, garlic, bell pepper, and chili pepper. Set aside and take care of tomatoes.
Wash tomatoes in running water, gently rubbing them to remove dirt and residues. Grab a sharp knife and lightly cut a criss-cross slit at the bottom of each tomato. Meanwhile, bring to boil a large pot of water. Once bubbling, drop tomatoes gently into a pot. Switch off the heat and let them sit for 3-4 minutes. When the time has elapsed, remove the tomatoes and let them cool. It will take you just a few minutes. Now, handle tomatoes gently, and using a small knife, remove the skin of each tomato. It should peel easily, otherwise, you should send them again in bubbling water.
Bring to a boil a pot with 4 cups of water. Once it is boiling, reduce the heat to medium-high and stir in 4 tablespoons of sugar, two tablespoons of salt, and ⅓ cup of vinegar. Once the sugar and salt have melted, switch off the heat and pour the marinade over the tomatoes. Make sure the marinade covers all tomatoes. Cover them with a lid and leave them cool completely. Then transfer tomatoes to the fridge for at least two days or until being ready to serve.

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