Lightly Pickled Tomatoes

Name: Lightly Pickled Tomatoes
Ingredients: 1 kg ripe tomatoes; 5 cloves garlic; 500 ml water; 5 allspice berries; 3 bay leaves; 2 tbsp 9% vinegar; 1 heaping tbsp salt; 1 tbsp sugar

If you're craving tangy pickled tomatoes from a jar but winter is still a long way off, you can make a quick lightly pickled version. To speed up the pickling process, remove the skins — after two days, your delicious tomatoes will be ready to enjoy. It's best to use tomatoes that aren't too large and are roughly the same size, so they all pickle evenly at the same time.

Ingredients:

1 kg ripe tomatoes
5 cloves garlic
Marinade:
500 ml water
5 allspice berries
3 bay leaves
2 tbsp 9% vinegar
1 heaping tbsp salt
1 tbsp sugar

How to cook lightly pickled tomatoes

Prepare the marinade. Pour the water into a small saucepan, add the allspice, bay leaves, salt, and sugar. Bring to a boil, let it simmer for about 5 minutes, then cool to warm.

Peel the garlic and slice it into thin pieces.

Pour boiling water over the tomatoes and let them sit for 2–3 minutes.

Then make a cross-shaped cut on each tomato and peel off the skin (it comes off very easily). Using the tip of a knife, cut out the stem area on the opposite side as well.