Pickled Tomatoes. Marineeritud tomatid

marintomat (1)This is a very old recipe.

From the time when people made preserves for the winter.

The tomato is a very picky and sensitive berry. So,  for longer preservation, you must pasteurize.
But this jelly tomato salad is a wonderful addition as a salad or as a snack or appetizer.

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Pickled Tomatoes. Marineeritud tomatid

  • Servings: 4-6, 1 litre
  • Difficulty: easy
  • Print

A tasty and beautiful salad. Pickled Tomatoes in jelly

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  • 700 g tomatoes
  • 1- 2 onions
  • 2 bay leaf
  • 2 3 pepper grain
  • 400 g water
  • 20 g 30% food vinegar
  • -1/2 teaspoon salt (or a little bit more) -1 tablespoon sugar
  • 20 g gelatine
  • dill


  1. Bring water to the boil, add sliced onions and cook until it is almost soft.
  2. Add salt, sugar, pepper and bay leaf and allow the water to boil once more.
  3. Prepare gelatine
  4. Wash jars and tomatoes. I do not peel tomatoes. In case you like peeled tomatoes, pour tomatoes over with boiling water and peel them. Put tomatoes into the jar.
  5. Add the vinegar to the marinade, remove from the heat. Add prepared gelatine.
  6. Pour the marinade on top the tomatoes.
  7. For longer preservation pasteurize jars 15-20 minutes. Close airtight. Leave the tomatoes to stand at least overnight in the cool place.

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2 thoughts on “Pickled Tomatoes. Marineeritud tomatid

  1. Is there anything Estonians do not pickle 🙂 ? Am used to beetroot and cucumbers and pumpkin and . . . ! Have not pickled tomatoes . . . tho’ strictly speaking we still have to wait awhile for our summer tomato glut, I just have to try this come next weekend: looks and ‘tastes’ delicious !


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