Lightly salted tomatoes are the most delicious quick recipe. Lightly salted tomatoes with garlic and herbs: quick recipes. Lightly salted tomatoes in a pan, filled with cold brine

Pickling tomatoes is a great way to make homemade preparations for the winter. There are many different options for salting tomatoes, where vinegar serves as a preservative in addition to salt, lemon acid, even an aspirin tablet. The salting procedure can be carried out using the hot or cold method.

Surely you have a favorite recipe for salting tomatoes, but there comes a time when you want a variety of flavors. Below are presented to your attention best options pickling tomatoes.

The right tomatoes for pickling

In order for canned tomatoes to delight you with their taste and elastic texture in winter, you need to choose the right varieties for pickling. Elongated, oblong-shaped fruits with hard, dense pulp are ideal. You can salt red ones, but it is better to choose brown (slightly unripe) tomatoes. These salted tomatoes in jars for the winter look beautiful and appetizing, have the right texture, and a memorable taste.

The following spices are usually chosen for pickling:

seeds, umbrellas, dill;
garlic cloves;
mustard seeds;
leaves of parsley, cherry, black currant;
bay leaves;
hot pepper (peas, fresh rings);
peeled horseradish root/leaves.

Spices are not placed in the jar all at once, in certain combinations. For example, lovers of the pungent taste of salted tomatoes add horseradish to jars, and fans of the sweet-spicy aroma add currant leaves.

If you are going to pickle green tomatoes, their variety and shape are not as important as their size: you should choose small-sized fruits.

Principles of salting for the winter

The process of salting vegetables in barrels and jars compared to pickling is considered more in a useful way preserving them for winter use. Boiling water and vinegar used in marinades have a destructive effect on the vitamin composition of tomatoes. Cold salting (fermentation) preserves their benefits and increases them due to the formation of enzymes necessary for good digestion. Therefore, a salted tomato will serve as an excellent addition to “heavy” meat and fried foods.

Vegetables and spices that go into jars for pickling must be clean - this is the key to the success of preservation.

Tomatoes should be thoroughly washed with water and inspected for defects. Vegetables with a damaged surface cannot be harvested for the winter, but they can be used for quick salting.

The jars that will be used for pickling tomatoes must be sterilized with steam (can be done in a double boiler, oven, or microwave). Metal lids are also subject to mandatory processing (boiling).

If you have to cold method pickles, then clean the containers and plastic lids well with baking soda.

Garlic and horseradish must be thoroughly peeled and washed. Leaves and greens should be sorted from debris, twigs, damaged parts, and rinsed with clean water.

Quick salting of tomatoes

When the harvesting season is just beginning, before salting tomatoes in jars for the winter, a recipe for quick salting is popular in many families. Lightly salted tomatoes stuffed with spices are cooked in brine for 24 hours; they are tasty as an accompaniment to barbecue, as an appetizer, and are usually eaten faster than they are cooked.

Lightly salted stuffed tomatoes

You will need red fleshy tomatoes the size of an egg. Cut them into halves with a knife or crosswise, cutting them to the end (it is convenient to use a bread knife). Place the filling of chopped garlic, parsley, and dill into the resulting gaps.

At the bottom of any convenient container, generously place dill umbrellas, sprinkle mustard seeds, add currant leaves, horseradish, pepper, and bay leaves.

Fill stuffed tomatoes brine (stir 1 tablespoon of salt without iodine, sugar, 1 teaspoon of dry mustard powder into 1 liter of boiled, cooled water), press down on top with pressure. Wait one day and you can take a sample. These quick salted tomatoes are stored in a cool place for 5 days.

Salty aromatic tomatoes

By choosing this recipe you will get sweet-spicy salted tomatoes with aroma roasted peppers. You will need: a bucket of medium red tomatoes (each needs to be pierced with a fork), 5 sweet peppers, for connoisseurs of spicy taste - 1 hot pepper, a couple of heads of garlic, currant leaves, horseradish root, dill (seeds or umbrellas), oil (favorite vegetable) for frying peppers, salt.

Fry the coarsely chopped peppers in oil until soft, cool. Divide the spices in half, spread the first part along the bottom of the bucket, place half the tomato on top, then put the peppers on them and pour out the oil, from frying, lay out the second part of the spices, add the tomatoes to the top of the bucket. Close the lid.

A day later, prepare the brine (5 tablespoons of salt, 3 liters of clean water), fill a bucket with tomatoes, pick up pressure, and place the bucket in the kitchen. After 5 days, the fragrant tomatoes are ready quickly. Keep cool.

Cold barrel salting

Using a similar technology to lightly salted tomatoes, you can prepare real salted tomatoes for the winter. Pickling recipes are usually simple, and the results exceed expectations.

Pickled tomatoes

At the bottom of dry jars (3 liters), washed with soda or scalded with boiling water, place a pinch of dill seeds, a bay leaf, and a few peppercorns. Place the tomatoes quite closely, choosing fruits with hard flesh and thick skin. Pour 1 tbsp into jars. salt (without iodine, always coarse), 3 tbsp. sugar, 1 full tbsp. dry mustard powder. Pour cooled boiled water over the top layer, cover with washed plastic lids, and refrigerate for 2 months. The tomatoes will ferment, acquire a harsh, slightly carbonated taste, and become barrel-like. Tomatoes salted in this way should be stored in the cellar/refrigerator.

Fans of aromatic spices in pickles will love the following recipe.

Salted tomatoes

For the preparation you will need dense red or yellow tomatoes, tender currant leaves, cherries, horseradish root/leaves, cloves young garlic, pepper, dill, mustard (dry), sugar, salt.

It is recommended to start filling jars with leaves, dill, and spices. In a 3 liter jar, it is enough to put a small young currant leaf, cherries, dill seeds/umbrella, peeled root, half a horseradish leaf, about 4 medium cloves of young garlic, 5 peppercorns. Place the tomatoes evenly on top of the spices. Pour 2 tbsp. l. Sahara, coarse salt, dry mustard. Fill the jars with clean water (tap or bottled) and close with a plastic lid. Turn the jar over to dissolve the salt and sugar. Pickling tomatoes for the winter can a priori be considered the main event of August, and the first sample is taken in October. Tomatoes salted using this option are perfectly kept cool until spring.

Unusual salting option

Those who choose how to pickle tomatoes in an unusual way will like this method of preparation, when the tomatoes practically retain their original fresh taste and can simply be used in food and in the preparation of other dishes.

"Juicy" tomatoes

You will need tomatoes and salt. Jars and metal lids should be sterilized before sealing.

Place ripe tomatoes with a diameter of 5-7 cm into a boiling pan of water, a few at a time, hold for a couple of minutes, and remove to a bowl of cold, clean water. Remove the skin from blanched tomatoes, put them in a 5 liter saucepan, add a whole tbsp. salt (without iodine, coarse), without water, put on gas. From the moment of boiling, wait 5 minutes. Juice will be released. Mix very carefully and continue cooking for 5 minutes. We carefully pack the tomatoes into sterilized jars, filling them one at a time, pouring the boiling juice that has been released, rolling them up, and covering them until they cool.

Worthy of attention salted tomatoes according to the hot salting recipe, they can be offered to small children. There is no vinegar, only tomatoes and salt.

Simple salted tomatoes

Any ripe red or yellow tomatoes will do. Large tomatoes should be cut into 4 parts, small ones - in half. Place in jars (1 liter is convenient). Add 1 tsp. with a slide of salt and water to the top. Filled jars must be sterilized (lay a kitchen towel on the bottom of the pan, place the jars inside. Make sure they do not reach the walls of the pan or touch each other. Carefully pour water along the wall of the pan so that it reaches ¾ of the height of the jars, put the pan on gas . You need to start counting the sterilization time after boiling the water in the pan: 15 minutes for 1 liter jars. Roll up the lids (sterile), turn them over, and be sure to wrap them up. Keep cool.

Pickling green tomatoes

Weather conditions are such that all the tomatoes never have time to ripen before frost sets in. In this case, thrifty housewives will be helped out by recipes on how to pickle green tomatoes. It is important to remember that only medium and large green fruits can be pickled.

Spicy green tomatoes

If you have a medium-sized bucket of green tomatoes, you should have: 7 heads of garlic, hot pepper pods (adjust the spiciness to taste), a large bunch of parsley, salt. Make a side cut in each vegetable. Prepare the filling: chop and mix garlic, parsley, pepper.

Stuff the tomatoes with this mixture. Place the remaining filling on the bottom of the pickling bucket and tightly stuffed green tomatoes on top. Fill the container with brine (boil 3 liters of drinking water, add 6 tablespoons of salt, cool). Place under light pressure. After a week, transfer the tomatoes into washed jars, use the resulting brine for filling, close with simple lids, and hide in the cellar.

Be patient and wait the month required to salt the green tomatoes. You can eat such fruits right away, but their taste will become rich and full after a month.

There is a simpler recipe for tomatoes, picked green, in jars for the winter.

Green salted tomatoes

Prick medium green tomatoes in 3 places with a toothpick. In 3 liter jars: dill seeds, currant leaves, horseradish, rings hot pepper. Arrange the tomatoes, top with parsley, dill, and sprinkle with chopped garlic cloves. Add 3 tbsp. salt (iodine-free, coarse), 1 tbsp. dry mustard powder.

Fill the jars cold water, seal with plastic caps. Twist the jars in your hands to dissolve the salt. Refrigerate. You can appreciate the taste of pickled green tomatoes after a couple of months.

The existing variety of recipes for preparing tomatoes (ripe and green) for the winter will allow the housewife to choose the most delicious ways pickling tomatoes to please your household in winter with natural and healthy products. Recipes for making salted tomatoes are often quite simple and do not require special cooking skills. An important condition for preservation by salting barrels/buckets/jars without adding acetic, citric, or acetylsalicylic acid is storage finished products in the cold.

Good day!

Today I present to you a selection of very tasty recipes on how you can easily and literally in a couple of minutes marinate tomatoes with any spices, herbs and garlic. Recipes will be instant cooking. Among such a variety, which you will see just below in the note, you can feed your favorite family with a cool and aromatic snack.

But it’s up to you to decide what it will be like, you can make it slightly sweet, or maybe you’d prefer a spicy option? Whatever you choose, I assure you, you will be satisfied in any case. The main thing is that the taste is slightly salted and moderately marinated.

There are quite a few ways to do this. The main thing is that the tomatoes should be fresh and beautiful appearance. Plus they are elastic and have juicy pulp inside, this is exactly what you take to make such preparations. And today at dinner you will taste this gorgeous dish with potatoes or chicken. What do you think of the idea? It’s just awesome.

In general, I don’t need all the recipes a quick fix I like them because they are as simple as two and two. You don’t need to bother for a long time, and the main advantage is that after a couple of hours you can take a sample. Personally, my family is absolutely delighted. So I hope yours will too.

So, get ready to get in the kitchen and start getting weird right now. After all, such a culinary masterpiece will readily fit on any serving plate and you will obviously want to repeat it again. So, until summer is over, you can make such snacks together with you at least every day. This is what is good about this cooking method.

Do you want to learn how to cook these tomatoes right away, using the usual simple recipe, which has been tested over the years and passed down from generation to generation. My great-grandmother knew him. Moreover, you can make such pickled tomatoes in absolutely any container, for example, you can take a pan or bowl, or use a plastic bag or plastic containers.

And using various kinds of seasonings and herbs in your composition, you can get a new note in taste every time. What could be better, add more red pepper and get a spicy dish, take more garlic and it will be more piquant, etc.

So, remember in order what and how to do. First, decide on the vegetables, they should not be large in size, it is advisable to use round-shaped tomatoes; the cherry variety is perfect here. Or some other one, but so that the fruits are not large.

We will need:

tomatoes - about 1 kg
garlic - 5 cloves
salt - 2 tsp
sugar - 2 tsp
dill - bunch

Stages:

1. Prepare everything you need according to the list. Rinse and chop the dill greens. Take ripe and juicy tomatoes, preferably cherry ones. Also wash them in running water. And be sure to pierce each piece with a toothpick in several places.

Garlic cloves must be peeled from dry skin. And then pass them through the press.

2. Combine all prepared ingredients in one large bowl. Salt and sugar. Gently stir the mixture with your hands to release the juice.

3. Leave the bowl on the table for a couple of hours, cover only the top with a lid or wrap with cling film. Before serving, this salad can be chilled in the refrigerator or eaten immediately.

Quickly salted marinated tomatoes in slices in a jar a day before

Now I present to your attention another video from the YouTube channel. Now you can safely press the button and enjoy watching, because when you see and listen at the same time, you remember it faster. And there’s nothing difficult, because this simple recipe is so universal that you can even make zucchini this way.

On my own behalf, I can add that only make such an appetizer in small proportions, because the longer it sits, the saltier it becomes, that is, the lightly salted taste is lost. And it’s better to take a plastic or glass food container with a lid instead of a jar. Still, it’s more convenient to cook in it!

In order to enhance the preservation process, you need to cut the tomatoes into slices or circles, then they will be ready faster. And if you leave them warm, you can try them in just one hour. Here’s a little trick, and it’s clear that the smaller the piece, the correspondingly less time it needs to marinate.

Korean tomatoes - the most delicious recipe

Yes, of course, the name itself already speaks for itself, this preparation will be spicy. I recently dedicated a post to this topic; if you haven’t seen it, go to . This time I will share my favorite recipe that has sunk into my soul. He will be with Korean seasoning for carrots. By the way, you can put carrots in it, as you wish.

What is incomparable is that the look of this bomb is simply fantastically beautiful and delicious. Anyone who has never tried this dish has missed out on a lot. But you can still fix it if you prepare these wonderful Korean vegetable delicacies right now.

We will need:

Stages:

1. Take fleshy and firm tomatoes; soft and too watery ones are not suitable for this recipe.

2. Now make the filling, finely chop the dill and parsley with a kitchen knife. You can add cilantro if you wish. Then place it on the bottom of a deep dish. Pass the garlic through a garlic press, it should definitely give juice.

Immediately add ground coriander, allspice and of course salt and sugar. Stir. The aroma is just crazy, pour in vinegar and vegetable oil, stir. The result was a porridge-like mixture.

Chop the bell pepper into rings and add it to the greens. Stir.

3. Then chop each tomato with a knife lengthwise and crosswise into circles or pieces. You should get small plastics.

But you can not cut the cherry tomatoes, but simply pierce them with a stick in several places.

4. Transfer the tomatoes to the marinade. Chop the hot red chili and stir. Transfer the mixture into a bag and start stirring in the bag itself, shaking from side to side. This way, the marinade will perfectly saturate the vegetables from all sides. Tie the bag tightly at the top.

Place in a bowl and let stand in a warm place for 2 hours, and then stand in the refrigerator for exactly 24 hours. You can do everything in the evening and in the morning you can try and take a sample. Even if 24 hours have not passed.

5. It turned out very appetizing, and quite a lot of brine came out. What a beauty! Have a nice experience!

Such a snack will not sit in the refrigerator for a long time, since you will eat it instantly and immediately serve it on the table with any side dish or meat dish.

Lightly salted tomatoes in a saucepan for 2 hours - a classic recipe

This option is more of a classic, because it seems to me that it used to be a favorite in every family. We haven’t come up with a bunch of new products yet. For example, they took and added various kinds of vegetables to tomatoes, and it turned out great. That's why we're doing exactly that this time. If you don’t want to, you can add nothing except herbs and garlic; it will certainly come out aromatic and piquant.

Well, if you add what you see here on the list of products, you will not regret it, and you will repeat this culinary creation again and again.

We will need:

tomatoes - 2.5 kg
paprika and spicy hot pepper- 3 pcs.
garlic - head
dried dill umbrellas and horseradish root
currant leaves, cherry and horseradish - 1-2 pcs.
salt - 4 tsp. for 1 liter of water
sugar - 3/4 tbsp. for 1 liter of water

Stages:

1. Place clean tomatoes in a deep container, such as a basin or saucepan. But before you do, wash them. And carefully pierce each piece with a fork in the place where the stalk is, so that the marinade that will be further gets immediately inside.

2. Place all the greens on top, you can put some, for example dill and cherry leaves, at the very bottom of the dish.

3. Don't forget about the garlic cloves, without them it won't be as fragrant. You can simply scatter them over the surface, or you can stick them directly into each tomato.

Make a brine after placing all the products. Mix water with sugar and salt. You can take it either boiling or cold, in any case everything will work out. Pour over the appetizer.

To speed up the process, put something heavy and put it in the refrigerator for a couple of days. You can already start taking the sample every other day if you can’t stand it.

How to grind tomatoes with garlic and dill quickly in 5 minutes in a bag

I continue my story and share completely an unusual option preparations. How is it original? Yes, because one time or two and it’s done. We took all the ingredients, mixed them in a bag and voila, spent five minutes on this and went to rest. It’s wonderful, everything would be prepared like that.

On a note. Take vegetables and herbs from your garden, then the snack will turn out even better and more beautiful. And most importantly, without preservatives or any chemicals.

We will need:

red or yellow tomatoes - 500 g
garlic - a couple of cloves
dill - bunch
salt - 2 tsp
granulated sugar - 0.5 tbsp

Stages:

1. Wash vegetables and herbs under running water. Then cut off the place where the stem was on the tomatoes and pierce it with a fork.

Place the fruits in a bag; do not chop the dill finely, but you will have to chop it a little. Peel the garlic and throw a couple of cloves into the bag; you can take more or less, depending on how much you like the garlic taste.

2. Sprinkle granulated sugar and salt. Such dry salting will help in any case to release the juice, since you then need to tie the bag and shake or turn it up and down.

3. Leave this appetizer to marinate on the table and eat it to your health after a couple of hours. It’s better, of course, for them to sit for as long as possible, taste them. Or put it in the refrigerator, but then you will have to wait much longer.

Red tomato Armenians - a very tasty recipe

This summer's hit, and you didn't even know it. It has finally happened and now you are also in the know. A cool name that is easy to remember, treat yourself to your health, invite your guests and make them happy too with me. And many relatives will tell you anyway that this is a store-bought idea, but no, you created it at home.

Cool! And one more secret: to speed up the marinating process, you can use regular drinking water replace it with carbonated one, but only without flavorings.

We will need:

tomatoes - 1 kg
fresh dill sprigs - 1 bunch
garlic - head
black pepper and bay leaf - to taste
salt - 4 tsp

Stages:

1. This option is interesting primarily because it begins with preparing the brine. So, take water (1 liter or 4 glasses) and mix it with coarse table salt. Add bay leaves, dill stems and boil.

2. For each tomato, washed of course, make a small cut on top, so to speak, there will be a vegetable with a surprise.

3. Chop the dill quite finely with a sharp kitchen knife, as shown in this photo. Chop the garlic into small pieces or squeeze through a press.

4. And now the most magical action is filling the “red ball”. Lift the moving part up and put chopped dill and garlic inside, add lightly salt.

5. Place each vegetable in a cup with high sides.

6. And pour the prepared hot marinade, with all the contents. Place a saucer on top and place a jar of water. In this form, the tomatoes should be marinated in a warm place for 1-2 days.

7. The tomatoes turned out to be so amazing and cool in appearance and taste. This chic appetizer looks great and is incredibly flavorful. Definitely worth a try!

Lightly salted tomatoes in 5 minutes - recipe for dinner

An express snack that will help you out in any case, be it a festive feast or just a regular lunch. It will take so little time to cook that you won’t even notice, and by the time you set the table, your vegetables will be ready for tasting.

That’s because this recipe is a quick one; the ingredients contain vinegar, which speeds up the marinating process.

We will need:

fresh tomatoes -4-5 pcs.
salt -0.5 tsp
sugar - 0.5 tsp
apple cider vinegar - 0.5 tbsp
vegetable oil - 4 tsp
garlic - head
ground pepper -1/4 tsp
any greens - a bunch

Stages:

1. Start by preparing the sauce, chop the dill into a bowl, add sugar and salt. Plus, add black to make it spicier. ground pepper. Stir. Then pour in vinegar and two tablespoons vegetable oil and stir again. Let sit until the bulk ingredients dissolve and no grains remain.

2. Cut the tomatoes into 4-6 pieces, or into circles, remove the stem where they are, and place the pieces in a bowl. Pour over the prepared marinade and distribute over all vegetables. The smell is amazing, just super.

3. Cover with cling film and let stand in a cool place for 30 minutes, eat and don’t swallow your fingers from happiness.

Recipe for pickling pickled tomatoes with dry mustard in a bucket

But, in my opinion, this recipe has been around for decades, if not millennia. This is what our grandmothers did back in those distant times. Because the taste of such tomatoes is excellent, and since they are aged in a bucket, and even with the necessary spices and seasonings, they become like barrel tomatoes.

Vegetables and herbs with garlic will be laid out in layers, which will give the desired effect.

We will need:

based on 5 liters of marinade:

Tomato variety Semechka or Altai early - about 6.5 kg
capsicum - 2 pcs.
roasted oak chips (oak sticks) - 13 pcs.
cherry leaves - 10-15 pcs.
currant leaves - 10 pcs.
dill umbrellas - 9 pcs.

for brine:

black allspice peas - 10-15 pcs.
black peppercorns - 10-15 pcs.
cloves - 4 pcs.
salt - 50 g per 1 liter of water or 2 tbsp per 1 liter
sugar - 50 g per 1 liter of water
dry mustard - 0.5 tbsp. for 5 liters or 10-15 g for each liter

This amount of tomatoes required 5 liters of brine.

Stages:

1. Take everything you need right away, wash the leaves, peel the garlic. Also wash red tomatoes in running water.

2. Then take a bucket and start laying it in order, first the first layer - tomatoes, then put currants (5 leaves), horseradish root, oak chips and plus a handful of peeled garlic, you can crush them slightly. Also add a pod of hot pepper.

In an oak tub or barrel it will be absolutely amazing! If you have it, then by all means take it and do it with it.

3. In principle, the main thing for you is to scatter all the ingredients so that there are spices and tomatoes, again spices, herbs and tomatoes, the exact proportions are not important here.

After laying out, make a brine, mix salt, mustard and sugar with water, add cloves and two types of peppercorns. This liquid needs to be brought to a boil, but poured with chilled marinade. Cover this beauty with a plate and place pressure on top for 1 day in the apartment, and after a day, put the bucket in a cool place. And after 2 weeks, eat healthy!

How many options have we looked through today? I hope you were not upset, but rather saw something new and interesting for yourself. Lightly salt or marinate the tomatoes in any quick way you like and you will be satisfied with this vegetable appetizer.

Bye everyone! Leave your feedback and suggestions. Add to the group in contact.

Read about the delicious features of quick pickles at the end of the article. And now it’s time to conjure the “must have” tomato miracle on the summer menu.

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Dry salting with minced garlic and herbs - up to 8 hours

We need:

Durum tomatoes - 1 kg
Green onions - 1 small bunch
Dill - 1 bunch
Cilantro - 1 bunch
Garlic - 2-3 medium cloves
Juice of 1 lemon
Salt - 1 tbsp. heaped spoon
Sugar - 2 teaspoons without a slide
Ground black pepper - 1 level teaspoon

Important Notes:

Firm varieties of tomatoes suitable for salting are often referred to in the market by the general term “pink”. We took medium sized vegetables. Each weighs 150-180 g.

Preparation.

Let's prepare washed dry tomatoes.

Using a knife, remove the stem bed: cut out the green spot in a circle - deep, like a funnel.

We cut each vegetable into 4 parts, crosswise - deeply, but not completely (!).

Place it in a large container where we will salt it. You can choose from glass, enamel, stainless steel.

An important nuance: it should be easy to organize pressure for this container, under which our tomatoes will be salted.

Let's prepare minced meat with garlic and herbs.

Finely chop the greens that you decide to use. Combine the cuts in a convenient bowl. Pass the garlic through a press, add to the greens and mix.

Mix sugar, salt and ground black pepper to get a seasoning mixture.

Squeeze out lemon juice from 1 lemon in a convenient way. For example, with pressure we roll the fruit with our palm on the table back and forth. Cut in half and squeeze out the juice from both halves.

Stuff the tomatoes.

Convenient to work with your hands. We wash our hands and put the mixture of salt, sugar and pepper into the tomatoes. We don’t just add salt on top of the slightly opened vegetable, but grease it with sweet-pepper powder the entire surface of the cuts.

Now sprinkle lemon juice on each grated vegetable - again along the surface of the pulp in cuts. It is convenient to drip with a spoon to distribute the juice evenly.

Note!

Dry pickling is a great way to pickle tomatoes different sizes in one batch. Of course, not little ones and giants, but reasonable deviations from the average size are possible.

Thanks to the individual processing of the salted mixture, we can focus on the size of the fruit and salt one tomato more or less than another. Since we calculate the amount of salt, sugar and pepper based on the total weight of the vegetables, all that remains is to distribute the sprinkles on the tomatoes according to their size.

Processed vegetables are ready to eat green minced meat. We fill them tightly with a garlic herb mixture. A little more accuracy! Vitamin mince should be between all lobes, and not just in the central hole.

We send it to salt.

We put pressure on stuffed vegetables And leave at room temperature for 5-7 hours so that they are thoroughly salted.

A heavy structure can be two layers of cling film and a container of water. Or a flat plate and a bottle of water. Whatever is convenient for you to press all vegetables to the bottom of the selected container.

When the salting time has passed, we remove the pressure and see what we got...

Beauty: fragrant, fast and delicious!

Lightly salted cherry tomatoes in brine with lemon juice - 1 night

We need:

Cherry tomatoes - 1 kg
Drinking water - 1 l
Greens (dill, parsley, cilantro) - each type, 1/3 of large bunches
Garlic - 4-5 medium sized cloves
Salt - 3-4 tbsp. spoons (adjust to taste)
Sugar - 1 tbsp. spoon
Lemon juice - 4 tbsp. spoons
Black peppercorns - 4 pcs.
Cloves - 2 pcs.
Bay leaf - 2 pcs.

Important details:

The salt must be pure, without impurities - rock salt, coarse/medium grind. No iodine and made in China.
Vary the set of greens to taste. It will always be delicious, even just with dill or parsley.
If the tomatoes are equally ripe, you can combine vegetables of different colors in the brine.

How to cook.

Prepare the greens, garlic and cherry tomatoes.

Wash the greens in running water, shake off and cut into large pieces.

Peel the garlic and leave it whole. If you took a very large clove, you can cut it in half lengthwise.

Wash the tomatoes. In each vegetable we make a deep puncture with a toothpick (to the middle in depth) - at the point where the stalk was attached. You can use a cast thin wooden stick.

Make sure that the toothpick is of high quality. Cheap samples come off too easily with chips that can end up in the dish.

Prepare the brine.

Bring the water to a boil and add sugar, salt, lemon juice, cloves, pepper, bay leaf. Stir, wait for it to boil again, reduce the heat to medium and let it bubble for another 5 minutes.

Salt the tomatoes in brine.

It is convenient to salt in a saucepan - only enamel or stainless steel. Place the tomatoes in a container, layering with coarsely chopped herbs and garlic. Pour hot (!) brine over the vegetables, cover with a lid (!), let cool and set in the refrigerator for 1 night.

In the morning you can take the first sample. You'll like it!

If left in brine, the tomatoes will continue to salt. It will not be possible to over-salt. They eat the graceful beauties quickly - in a couple of days maximum, even in a small family.

Lightly salted tomatoes in a bag - up to 2 days

It cannot be said that this method is popular with us this summer. We decided to reduce the impact of plastic in the kitchen, at least in terms of utensils. Therefore, we use an algorithm for dry pickling in a bag for the most ordinary glass jar. It turns out just as quickly and delicious! And what’s especially convenient is that you can also store it in it.

And you need to transfer them from the storage bag, otherwise the vegetables quickly cease to be appetizing.

To repeat the successful experience from the video, we need:

Tomatoes (tops cut off) - 1 kg
Medium bunch of dill
Garlic - 4-5 medium cloves
Sugar, salt, ground black pepper
2 packages

*Food plastic, or replace with 3 liter jar with nylon cover.

Classic lightly salted Armenian tomatoes - 36-48 hours

This is a classic of the genre where you have to be patient. For our taste, it is worth keeping the cute “with caps” for all 48 hours - the peak of harmonious salting for every taste.

We need:

Tomatoes - 1 kg
Dill - 1 bunch (both leaves and umbrellas)
Garlic - 6 cloves
Salt - 2 tbsp. spoons without a slide
Spices (black peppercorns, bay leaf)
Horseradish leaf (optional)

Preparation.

We make brine (preferably with a reserve of 1.5-2 liters). We add salt based on 2 tbsp. spoons per 1 liter of water. Add dill stems, a couple of young branches, 2-3 bay leaves and 4-5 peppercorns to boiling salted water. Let it simmer for 3-4 minutes.

We prepare “Armenian” tomatoes by cutting the cap of each vegetable. We make a deep cut with a knife, as if separating a cap from a tomato, but do not cut it off completely. It turns out to be a “hat” that can be opened slightly.

Chop the dill and garlic finely.

Stuff the tomatoes under the cap. We first place pieces of garlic on the cut, then chopped dill - more, without skimping.

We place the “Armenians” with filling into an empty container, where we will lightly salt the vegetables. Cover with a sheet of horseradish (if available), a plate and place pressure (a jar or plastic bottle of water).

If you decide to pickle tomatoes, but you don’t want to wait a month for them to be ready, then you just need to master at least one recipe for quickly preparing this wonderful, tasty and healthy vegetable.

Salted tomatoes are a great appetizer that can be enjoyed with your family or placed on the table in front of guests.

There are recipes that will make your tomatoes salty in just a few hours.

Several pickling recipes will be presented here. All of them are not difficult at all. You can try cook salted tomatoes different ways, or you can choose one recipe that you like the most or seems easiest to follow.

To make instant salted tomatoes, you will need:

Salt.
Brine.
Spices.
Tomatoes.

During the cooking process, you need to follow some rules that will make your tomatoes tasty.

First of all, you need to carefully select the tomatoes that you will pickle. First of all, you need to take these vegetables are about the same size(small) and it is desirable that they be of the same variety. This condition must be observed for the simple reason that if the tomatoes are very different, they will be salted unevenly. Those that larger size, may remain slightly salted or not salted at all.

Tomatoes need to be chosen not only of the same size, but also of the same color. Because every color has its own taste. In addition, tomatoes of different colors will require different amounts of salting time. You will have to wait especially long for the effect of green tomatoes.

Most best variety tomato, which is suitable for quick salting- plum-shaped. Firstly, they are ideal in size, secondly, they can fit perfectly even in small jars, and thirdly, they simply have a wonderful taste.

Another one suitable for quick salting variety of tomatoes - cherry. They are very small, they have delicate skin and discriminating taste, which even gourmets will appreciate. But they need to be handled very carefully so as not to damage them and not end up with salted tomatoes. tomato paste with skins floating in it. You need little salt to prepare them, as they are tiny and will quickly absorb the brine. And it is better not to use spices when preparing them.

Also choose tomatoes that are firm and whole, without any dents or damage. Because damaged fruits may squeeze out pulp or leak juice. If this happens, the desired dish will not turn out. During cooking, you should not add too many spices to the tomatoes, otherwise you risk not feeling the taste of the vegetable itself. It is strictly forbidden to pierce tomatoes during pickling, as is done with cucumbers. If you pierce the tomatoes, you will only ruin everything.

To make your tomatoes pickle faster, you need to add more salt to the brine and bring the brine to a boil. The hotter the brine, the faster the tomatoes will be salted. Therefore, it is best to pour boiling water directly over them. Jars of tomatoes salted quickly should be closed with regular lids and not rolled up. Since such tomatoes need to be eaten quickly and should not be stored for a long time. The quick salting method does not require long-term storage.

Recipe for quick pickling of tomatoes No. 1. It’s called “Salted tomatoes with spices”

To prepare you will need the following components:

Water (1.5 liters).
Tomatoes.
Two cloves of garlic.
Coarse salt (2.5 tablespoons).
Vinegar (1 teaspoon).
Sugar (2 tbsp.)
Cinnamon (on the tip of a knife or teaspoon).
Leaflets black currant(2−3 pcs.).
Dill (sprigs with seeds).

Cooking method

First you need to wash the tomatoes very carefully. Then peeled garlic cloves need to be cut into thin plastics. Lightly press the garlic with a knife to squeeze out some of the juice.

Now take water (a small amount), it should be slightly salty and warm. In this water for approximately 30 minutes need to soak the dill and currant leaves. After that, take the jar. We put our chopped garlic on the bottom. Place sprigs of dill and currant leaves on it. The water in which they were soaked should be poured into a jar (about 2-3 tablespoons).

Now let's start preparing the solution. Take water, add salt, sugar, cinnamon and add vinegar. We boil it all. While our brine is preparing, carefully place the tomatoes in the jar. When the brine boils, you need to pour it over the tomatoes, close the jar with a lid, and after 3-6 hours our salted tomatoes will be completely ready.

“Salted tomatoes with garlic, bay leaf and onion”

To bring this recipe to life we need:

Method for preparing salted tomatoes with onions, bay leaves and garlic

To the bottom of the jar first lay out the sprigs of dill, then peppercorns, currant leaves, bay leaves. Then add the onion, pre-cut into thin rings. If you took large or medium-sized garlic cloves, then chop them and add fine salt. After half an hour, you can put them on the bottom of the jar. If you have small garlic, you can add it whole to the jar without salting it.

Carefully place the washed tomatoes in a jar so as not to squeeze, bruise or scratch them. Now boil the brine (water, salt and sugar). When it boils well, pour it over our tomatoes. Next, close the lid and leave to salt for 4-6 hours.

Selecting the salting time depends entirely on your taste. If you want to cook very salted and softened tomatoes, it is better to keep them in the jar for 6 hours. If you like less salty and more elastic tomatoes, then 4 hours will be enough for you, since during this time they will have time to salt enough.

In order to diversify your quickly salted tomatoes, make them sharper, brighter, and piquant, you can add some ingredients to recipes. For example, A little hot pepper . 1-2 circles per three liters of tomatoes is enough. Thanks to the addition of hot pepper, the taste of your dish will be bright and rich.

If you prefer marinated rather than salted tomatoes, you can add vinegar. On three-liter jar will one tablespoon is enough this ingredient. Mustard. She will make the usual taste salted tomatoes spicy. Dry mustard can simply be dissolved in brine, or the powder can be placed at the bottom of the jar.

Another great one for quick salting ingredient - bell pepper. Before putting tomatoes in a jar, you need to put it on the bottom. It will be enough to take one ring of pepper - large, wide and dense. It will need to be cut into ribbons. You can complement the taste of salted tomatoes with a nut leaf. One or two leaves can be placed on the bottom of the jar.

These simple tips and recipes will be useful for you to make quick-cooking salted tomatoes with your own hands. Follow all rules, experiment with the ingredients, choose your favorite recipe and you can delight yourself and your loved ones with delicacies that you won’t have to wait long for.

Hello, dear readers!

During the season of ripe vegetables, it would be wrong not to discuss the topic of lightly salted preparations. When making pickles for the winter, you always want to hurry up the time and already enjoy your favorite delicacy. In order not to open the jars until winter, housewives from ancient times came up with the idea of making lightly salted vegetables, which you can enjoy in just a couple of days.

Recently we managed to discuss with you an interesting topic about how to cook. Now we will get acquainted with the new, most quick ways pickle the tomatoes. The quantity of products is minimal and is always at hand during the summer season. And the result is not only fast, but also incredibly tasty.

A quick tomato snack can be prepared in a bag. To do this, it is better to choose a special packaging for pickling with a convenient clasp. A bag for baking or storage is also suitable food products. If you come across thin cellophane, then you need to use 2 packages to pickle the tomatoes.

Ingredients for pickling in the package:

small pickling tomatoes - 1 kilogram;
a small bunch of dill and parsley sprigs;
4 cloves of garlic;
mixture of Provencal herbs - 1 tablespoon;
a few peppercorns and cloves;
2 tablespoons of coarse salt;
pickling bag.

For quick pickling, it is always better to choose medium or small fruits. Cherry or cherry tomatoes are perfect for this. Lady fingers. They need to be pre-washed and lightly wiped with a napkin.

Using a wooden skewer, make several deep punctures. They will speed up the process of saturation with marinating seasonings. It would also be a good idea to make a few cross-shaped cuts on the skin of the vegetables.

Place the tomatoes in a deep plate and pour hot water. Leave for a couple of minutes and drain the liquid. This will help get rid of the skin, because its presence slows down the salting process. For convenience, cut crosswise across the butts of the tomato….

Finely chop the greens. Grate the garlic or pass it through a special press. Mix these two ingredients in a separate bowl. Add seasonings, salt and peppercorns. Mix everything well. Roll each tomato in the green-garlic mixture, immediately placing them in a plastic bag.

If there is any garlic dressing left after deboning, you should also shake it out into a bag. Secure the packaging and turn it slightly in different directions to better distribute the ingredients. Leave it on the table for a couple of hours.

Place in the refrigerator for another hour and then serve. It turns out very tasty and beautiful! Help yourself!

Lightly salted tomatoes cooked in a saucepan

Perhaps one of my favorite recipes is marinating tomatoes in a saucepan in a spicy honey marinade. Just the mention of it makes my mouth water. And if you try this yummy food, you’ll lose your mind! If you want to diversify standard family meals, use this magical method.

This dish is easy and quick to prepare. And the result will make you come back to it again and again. Try it yourself!

Ingredients:

half a kilo of medium ripe tomatoes;
1 medium garlic;
any greens (I use a medium bunch of dill and parsley);
2 tablespoons of coarse salt;
150 grams of honey.

If you want a sweeter snack, you can increase the amount of honey. If you only need a light honey trail, then the specified amount is enough.

Make small cross cuts on each vegetable. This will help remove the skin easier.

Pour boiling water over the tomatoes and leave for 3-4 minutes. Then remove them and remove the skin.

If you really can’t bear to eat tomatoes, you can cut them into pieces after peeling them. This will significantly speed up the process.

Finely chop clean and dried greens. Crush the garlic with a garlic press or grate it on a small grater. Mix the herbs and garlic in a separate saucer.

Pour a little liquid honey into the bottom of the saucepan.

Dip each tomato slice in salt, cut side down and place in honey in the same place. Sprinkle the tomato layer with herbs and garlic on top. Drizzle with a little honey.

Repeat this process several layers until you run out of ingredients. Sprinkle a little salt on top of the structure.

Cover with a lid and leave in the kitchen for 24 hours. When you open the lid, you will feel a mind-blowing aroma. And the taste will be even better. All my loved ones simply adore these tomatoes.

The tart-sweet taste with a unique sourness will definitely not leave you indifferent. Surely, after the first preparation, this recipe will add to your cookbook.

How to make lightly salted tomatoes in a jar

Classics of the genre - lightly salted tomatoes in glass jar. It's very simple and convenient. Transparent containers always allow you to determine the degree of readiness of the product without opening the lid. Now we will prepare spicy, quick-cooking tomatoes.

The secret of spiciness is the addition of garlic and horseradish, and the presence of sugar will dilute the excessive heat of these ingredients and bring the perfect flavor balance.

Ingredients:

1 kilogram of tomatoes of medium ripeness, small size;
2 tablespoons of coarse salt;
2 teaspoons granulated sugar;
a few horseradish leaves;
4 cloves of garlic;
umbrellas or dill seeds;
peppercorns

Place 1/3 of the prepared products at the bottom of the jar - horseradish, dill and garlic. You can tear the horseradish a little with your hands, and cut the garlic into several pieces. This way they will start “working” more quickly.

Plant the first third of the tomatoes. They, of course, need to be washed first. To make them salt faster, I prick each of them in several places with a toothpick or make cross-shaped cuts along the skin.

Repeat these layers 2 more times. Cover the top with green marinade.

Now you need to boil the brine. To do this, you need to put water on the stove, dissolve salt and sand there. Add pepper and boil for 5 minutes. Set the pan aside to let the liquid cool slightly.

Then mix the brine again and pour it into the jars of tomatoes. Immediately cover with plastic lids. There is no need to roll up the cans. After that, I put the jars on the floor, under the table, so they don’t get in the way. They spend the night there, and the next morning we open the treasured treat.

The result is unreal deliciousness and beauty. This delicacy can be stored for no more than 2 days. But it never stayed on my table for more than a day.

Quick recipe in a bag without vinegar

With vinegar, all pickles cook faster and acquire a special flavor. However, this is not entirely healthy. In addition, the presence of this ingredient in the composition makes the tomatoes not lightly salted, but marinated. Now we will prepare very tasty, and most importantly healthy tomatoes in a bag.

As you know, brine takes a certain amount useful substances from vegetables. Especially if the liquid is hot. Therefore, we will prepare these tomatoes using the brine-free method, in cellophane. This way we will preserve all the vitamins for our loved ones and get a very rich and aromatic taste.

Ingredients:

per kilogram of tomato you will need:

2 tablespoons of coarse salt, not iodized;
half a bunch of dill and parsley branches;
Dill seeds;
5 cloves of garlic;
plastic bag.

The greens need to be finely chopped. Peel the garlic and press it with a special press. Mix these two ingredients together with the addition of salt and dill seeds.

Rinse the vegetables well and wipe with a napkin. In the dry pickling method, tomatoes should be marinated only in their juice; excess liquid will be unnecessary. Make several cuts or punctures around the circumference of the tomato. For those who are especially impatient, you can cut them into halves or quarters.

Place all ingredients in a special bag. If you were unable to buy packaging for pickling, do not worry - regular packaging bags will do. Shake the entire contents thoroughly so that each piece of tomato is evenly coated in the marinade.

Set aside for 2-8 hours (depending on the size of the vegetables). After this, the dish is ready to eat, but I still put the bag in the refrigerator for another couple of hours. After all, a cold snack is much nicer, no matter how you look at it!

Concluding the topic of lightly salted tomatoes, I would like to once again remind you of other articles on this topic. I love all these recipes in my own way and try to cook them one at a time so that my loved ones don’t get tired of the same thing.

See you soon!