Lightly salted spicy tomatoes. How to cook a delicious snack in a day: instant pickled tomato recipes

Read about the mouth-watering chips of quick pickles at the end of the article. And now it's time to conjure the must-have tomato miracle in the summer menu.

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

We need:

• Hard tomatoes - 1 kg
• Green onions - 1 small bunch
• Dill - 1 bunch
• Cilantro - 1 bunch
• Garlic - 2-3 medium cloves
• 1 lemon juice
• Salt - 1 tbsp a spoon with a slide
• Sugar - 2 tsp.
• Ground black pepper - 1 tsp.

Important notes:

• Hard tomato varieties suitable for pickling are often referred to by the generic term "pink" on the market. We took medium sized vegetables. Each weighs 150-180g.

Cooking.

Let's prepare the washed dry tomatoes.

With a knife, remove the bed of the stalk: cut out a green speck in a circle - in depth, like a funnel.

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

We put it in a large container, where we will salt it. The choice is glass, enamel, stainless steel.

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

Let's prepare minced meat with garlic and herbs.

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

We also mix sugar, salt and black pepper to get a mixture of seasonings.

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

Stuff the tomatoes.

It is convenient to work with your hands. We wash our hands and put the salt, sugar and pepper mixture into the tomatoes. We do not just add salt on top of a slightly opened vegetable, but grease with sweet pepper powder the entire surface of the cuts.

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

Note!

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

Thanks to the individual processing of the salt mixture, we can focus on the size of the fruit and salt one tomato more or less than the other. Since the amount of salt, sugar and pepper we count on the total weight of vegetables, it remains only to distribute the sprinkles on the tomatoes according to their size.

Processed vegetables are ready for green mince. Fill them tightly with a garlic mixture of herbs. A little more neatness! Vitamin minced meat should be between all slices, and not just in the central hole.

We send to be salted.

We put oppression on stuffed vegetables and leave at room temperature for 5-7 hours so that they are well salted.

Heavy construction can be two layers of cling film and a container of water. Or a flat plate and a water bottle. Anything that is convenient for you to press all vegetables to the bottom of the selected container.

When the time for salting has passed, we remove the oppression and see what we have done ...

Beauty: fragrant, fast and delicious!

Lightly salted "cherry" 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 cloves
• Salt - 3-4 tbsp spoons (adjustable to taste)
• Sugar - 1 tbsp. a spoon
• Lemon juice - 4 tbsp. spoons
• Black peppercorns - 4 pcs.
• Cloves - 2 pcs.
• Bay leaf - 2 pcs.

Important details:

• The salt should be clean, without impurities - stone, coarse / medium grinding. No iodine and Chinese production.
• Vary the set of greens to taste. It will always be tasty, even with only dill or parsley.
• If the tomatoes are equally ripe, you can combine vegetables of different colors in the brine.

How to cook.

We prepare herbs, garlic and cherry.

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

Peel the garlic and leave it intact. If you have taken a very large clove, you can cut it in half lengthwise.

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

Make sure the toothpick is of good quality. Chips are too easily detached from cheap samples and may end up in the dish.

Cooking the brine.

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

Salt tomatoes in brine.

It is convenient to pickle in a saucepan - only enamel or stainless steel. We spread the tomatoes in a container, alternating with coarsely chopped herbs and garlic. Fill vegetables with hot (!) Brine, cover with a lid (!), Let cool and set in the refrigerator for 1 night.

The first sample can be taken in the morning. You'll like it!

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

Lightly salted tomatoes in a package - up to 2 days

This is not to say that the method is popular with us this summer. We decided to reduce the exposure to plastic in the kitchen, at least in part of the utensils. Therefore, we use an algorithm for dry salting in a bag for the most ordinary glass jar. It turns out just as fast and delicious! And what is especially convenient, you can store it in it.

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

To replicate a successful video experience, we need:

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

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

Classic lightly salted tomatoes "Armenians" - 36-48 hours

This is a classic of the genre when you have to be patient. For our taste, it is worth withstanding the handsome "with hats" 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. flat spoons
• Spices (black peppercorns, bay leaves)
• Horseradish leaf (optional)

Cooking.

We make a brine (preferably with a margin of 1.5-2 liters). We put salt from the calculation 2 tbsp. spoons for 1 liter of water... Add dill stalks, a couple of young twigs, 2-3 bay leaves and 4-5 peppercorns to the boiled salt water. Let it simmer for 3-4 minutes.

Cooking the "Armenian" tomatoes, cutting a cap for each vegetable. With a knife we ​​make a deep cut, as if separating the cap from the tomato, but we do not completely cut it off. It turns out a "hat" that can be opened slightly.

Finely chop the dill and garlic.

Stuff the tomatoes under the hat. We put on the cut first pieces of garlic, then chopped dill slices - more, not stingy.

We put the "Armenians" with filling into an empty container where we will lightly salt vegetables. We cover with a sheet of horseradish (if any), a plate and put oppression (a jar or a plastic bottle of water).

In a saucepan. This method of conservation is always popular, since it saves time, and the vegetables themselves retain a maximum of vitamins and nutrients. When cold pickling is used, tomatoes are fortified with lactic acid due to specific fermentation. This substance acts as a natural preservative, so vegetables do not deteriorate and mold does not collect on them.

Lightly salted tomatoes occupy a special place on the festive and everyday table. It is customary to serve them with alcoholic beverages, side dishes, meat and fish dishes. There are many recipes for such preservation, and each of them differs in additional constituent components, which directly affects the taste.

Advice! If you plan to prepare a small amount of tomatoes, cold salting can be done in a package.

For the successful preparation of pickling, you need to take into account the following features:

1. You need to choose high-quality ripe tomatoes without visible damage.
2. If the vegetable is large, it is better to cut it into 2-4 pieces so that it is better salted.
3. You can use a hot marinade to speed up the salting process.

Experienced housewives recommend not using aluminum dishes for making canning according to the recipes below. Otherwise, the vegetables will acquire a pronounced metallic taste. Better to give preference to enamel pots.

How to salt tomatoes with simple salting in a saucepan - the best recipes

Even 20-30 years ago, special oak barrels and tubs were used for pickling homemade tomatoes. The good thing about these containers is that they can hold a lot of vegetables. However, it is not easy to care for containers during pickling and during storage. Therefore, resourceful housewives solved this problem by using ordinary pots.

Quick pickled tomatoes with garlic and herbs

You will need a marinade for this cooking method. The brine must be cooked in advance, as it should cool slightly. On average, the temperature of the liquid should be about 40 degrees so that the peel of the tomatoes does not crack.

For the marinade take:

• water - 2 l;
• salt and sugar - 2 tbsp each l .;
• vinegar 9% - 3 tbsp. l .;
• peppercorns, bay leaves and coriander seeds.

Water is poured into a saucepan, put on fire and brought to a boil. Then all the components are laid. After the liquid has boiled, pour in vinegar and turn off the heat. The marinade is left to cool.

The main ingredients are taken in the following quantities:

• tomatoes - 2 kg;
• garlic - 2 heads;
• parsley is a large bunch.

The greens are thoroughly chopped, the garlic is passed through a crusher or rubbed. In the area of ​​the tomato spout, an incision is made crosswise and the vegetables are stuffed with the prepared filling. Then the tomatoes are laid out in a saucepan, poured with marinade, a plate is placed on top and a jar of water is placed on it (oppression). In such conditions, the workpiece must spend 12 hours, after which it is ready for use.

Pickled tomatoes in a saucepan: cold marinating with mustard

Many people remember from childhood how tasty green tomatoes are obtained using mustard. Now even a young housewife without experience can make preparations for the winter according to such a recipe.

You will need the following components:

• tomatoes - 5 kg;
• garlic - 1 head;
• horseradish leaves and dill;
• mustard sauce - 80 ml;
• sugar - 2 tbsp. l .;
• salt - 1 tbsp. l ..

Sterilize an enameled pot with a volume of 5 liters (pour over with boiling water), then carefully grease the walls with diluted mustard. Horseradish leaves, laurel and dill are placed at the bottom of the container. Tomatoes are washed, put in a container, poured with water with pre-added salt and sugar. The pan is kept warm for 2 days, and then taken out into the cold for another 5 days.

How to pickle tomatoes in a saucepan quickly with garlic and onions

For quick pickling of tomatoes, you need to use ripe red tomatoes, you can take it in the form of cream, so that the workpiece has an appetizing look. According to the recipe below, the snack will be ready in 2 hours.

The main ingredients needed are:

• tomatoes - 600 g;
• garlic - half a head;
• onions - 2 pcs.;
• greens to taste.

Tomatoes are cut into 4 parts, the greens are finely chopped, and the onion is cut into half rings. The next step is to prepare the marinade.

The brine is made from the following components:

• refined vegetable oil - 60 ml;
• soy sauce- 1 tbsp. l .;
• liquid honey - 1 teaspoon;
• black pepper - 0.5 teaspoon;
• salt - 1 tbsp. l .;
• sugar - 1.5 tbsp. l .;
• vinegar 9% - 2 tbsp. l .;
• ground coriander and mustard - 0.5 teaspoon each.

In a separate container, using a whisk or fork, mix oil, vinegar, honey, soy sauce, pepper, coriander, salt, sugar and mustard. Tomatoes with herbs, garlic and onions are mixed in a saucepan. Then the mass is poured with marinade and mixed thoroughly. Leave at room temperature for 1 hour, then put in the cold for another 60 minutes, after which the vegetables are ready to eat.

Instant Stuffed Pickled Tomatoes

You can cold salt tomatoes stuffed not only with herbs and garlic, but also with other vegetables. White cabbage is considered the ideal combination in such recipes.

The following ingredients are required:

• dense red tomatoes - 1.5 kg;
• white cabbage - 2 leaves;
• bitter pepper - 1 pc.;
• cilantro, basil and parsley - 7 sprigs each
• bay leaf - 2 pcs.;
• allspice - 4 peas;
• salt - 100 g;
• water - 2 l.

The brine is prepared first. For this, the water is boiled, salt, allspice and bay leaf are poured into it. The liquid is cooled a little, and during this, finely hot peppers are chopped, the garlic is passed through a press (it then needs to be salted). Greens are spread on a cabbage leaf, rolled up and finely chopped.

Chopped ingredients are combined with hot pepper and garlic. Tomatoes in the spout area are cut with a cross and stuffed with cabbage filling with herbs. Put the vegetables in a saucepan, pour in brine, put a press on top and leave it warm for a day. After 24 hours the tomatoes will be lightly salted, and after 3 days they will be well salted.

Cold pickling green tomatoes

Many people love cold-cooked brown and green pickled tomatoes because they retain their firm texture and pungent taste.

For cooking you need:

• green tomatoes - 1.5-2 kg;
• sugar - 1 tbsp. l .;
• salt - 2 tbsp. l .;
• pepper - 6 pods;
• spices, herbs and garlic to taste.

Garlic is spread on the bottom of the prepared pan, then the tomatoes (a small incision is made on the spout beforehand), and everything is carefully covered with a layer of greens on top, observing the desired proportions.

It is better to cut the garlic and pepper into large pieces. Pickle is poured with brine made from cold boiled water and salt and sugar dissolved in it. Next, the tomatoes are warm for a day, and then they are taken out into the cold. Vegetables are ready for use after 3 days.

How to cook hot pickled tomatoes in a saucepan

You can cook tomatoes in a saucepan not only cold, but also hot. In the second case, the pickles will cook a little faster.

You will need the following ingredients:

• tomatoes - 1-1.5 kg;
• water -1.5 l;
• salt - 60 g;
• sugar - 50 g;
• dill - 1 umbrella;
• garlic - 5 cloves;
• hot pepper - 0.5 pods (optional);
• black and allspice - 3 peas each;
• bay leaf - 1-2 pcs.;
• cherry leaves - 2-4 pcs. (optional).

If small tomatoes are used, they are pierced in several places with a toothpick. It is better to cut large vegetables into 2-4 pieces. Dill, leaves of fruit trees, all pepper, garlic (cut in halves) are spread on the bottom of the pan. Lay tomatoes on top. Bring the water to a boil, stir salt and sugar in it (wait until it is completely dissolved).

Next, bay leaves are introduced and boiled for 2-3 minutes. The tomatoes are poured with hot brine, covered with a lid and left to salt at room temperature until the brine has cooled completely. After that, the tomatoes are harvested in the cold. After 2-3 days, the workpiece can be served at the table.

How to salt red tomatoes with cold water without vinegar and aspirin

Many housewives use aspirin as a natural preservative. Thanks to acetylsalicylic acid, conservation lasts longer and does not lose its appearance... Delicious tomatoes can be made using this preparation and without the addition of vinegar.

This requires the following components:

• tomatoes - 2 kg;
• allspice and black pepper - 3 peas each;
• bay leaf - 3-4 pcs.;
• parsley and currant leaves - 5 pcs.;
• dill sprigs - 3-4 pcs.;
• hot pepper - 1 pc.;
• onion - 1 head;
• aspirin - at the rate of 1 tablet per 1 liter of the container used;
• salt - 100 g;
• water - 2 l.

Currant and dill leaves are spread at the bottom of the pan, then the tomatoes are tamped tightly, the remaining spices are added between them, the onions are cut in half rings and periodically added. Then they put water to boil, salt and sugar are dissolved in it. When the marinade has cooled, aspirin is added to it in the right proportion, vegetables are poured over it. Finally, cover the pan with a lid and place in a dark place for 2-3 weeks.

How to quickly salt tomatoes with cherry and currant leaves

The salted tomatoes for this recipe are reminiscent of those that were once cooked by our grandmothers in large wooden barrels and tubs.

Take the following components:

• ripe tomatoes - 1-2 kg;
• hot pepper - 1 pc.;
• parsley - 1 bunch;
• dill sprigs - 2 pcs.;
• cherry and currant leaves - 2-4 pcs.;
• horseradish - 1 sheet;
• salt - 2 tbsp. l .;
• sugar - 0.5 tsp;
• water - 1 l.

Vegetables and herbs are thoroughly washed and dried with a towel. Then the tomatoes are pierced with a toothpick. Horseradish, dill, parsley and tomatoes are put in a prepared saucepan, adding cherry and currant leaves between them, as well as hot pepper in pieces.

Then pre-cooled boiled water is poured into the container, in which salt and sugar must be dissolved in advance. The pan is covered with a lid and sent to a cool place for salting for 30 days. After a month, the tomatoes are ready to eat.

Pickling tomatoes with carrot tops

If classic recipes pickling tomatoes for the winter are already boring and I want some kind of variety, pickle tomatoes with carrot tops. True, in this case, you will have to use pre-sterilized cans and lids, as well as a seaming machine.

Required Ingredients:

• tomatoes - 15-20 small pieces per liter jar;
• carrot tops - 4-5 branches.

The brine is prepared from 1 liter of water, to which is added a tablespoon of salt with a slide, 4 tablespoons of sugar and 1 tablespoon of vinegar of 9% concentration. Wash and dry the tomatoes and tops thoroughly. First, the leaves are laid out on the bottom of the jar, and then the vegetables, tamping tightly.

Then they take a saucepan, pour water into it, bring to a boil, add salt and sugar. Be sure to wait until the components dissolve, bring to a boil and do not turn off the heat for about 3-4 minutes. After the vegetables are poured with marinade, they are allowed to stand for 10 minutes and they are poured into a saucepan (and so on 2 times), for the third time vinegar is added to the brine, pour it over and roll them up with lids.

Lightly salted tomatoes with horseradish

At all times, lightly salted cucumbers with a pleasant spicy aftertaste were considered the best appetizer.

To prepare them you need:

• small dense tomatoes - 1.5 kg;
• greens - 1 bunch;
• garlic - 1 head;
• horseradish root - 1 pc .;
• black pepper - 5-8 peas;
• bay leaf - 3-4 pcs.;
• salt - 3 tbsp. l .;
• sugar - 1 tbsp. l .;
• water - 1.5 l.

The tomatoes are sorted out, washed thoroughly, dried and pierced near the stalk with a toothpick. Peel the garlic, then cut it into halves. To prepare the brine, heat the water, add salt and sugar, bring everything to a boil.

Dill, half a head of garlic, pepper, bay leaf and horseradish chopped into pieces are placed on the bottom of the pan. Put tomatoes on top of the spices and cover them with the remains of herbs and garlic. Vegetables are poured with hot brine and left in a saucepan under a lid for 3 days at room temperature. After 72 hours, the pickles are ready.

Storage rules for salted tomatoes

1. It is better to store tomatoes at a temperature not lower than + 7 ° C.
2. If you leave the saucepan in the cold, the tomatoes will turn sour.
3. To increase the shelf life, vegetables are harvested in a place where the sun's rays do not fall.

If the hostess has doubts about the quality and freshness of tomatoes, it is not recommended to eat them, as this can lead to poisoning.

Additional tips:

1. If the workpiece has been opened, then it is better to keep it in the refrigerator at a temperature of 0-2 ° C.
2. It is better to take tomatoes for pickling without damage and black spots.
3. Any saucepan should be rinsed with boiling water before use.
4. The addition of chili peppers often does not add spice to the appetizer.

To prevent tomatoes from losing their natural appearance, it is better to soak them in a solution of table salt for 5-7 hours before pickling or pickling. It is recommended to change this brine every 2 hours.

Conclusion

Salted tomatoes in a saucepan, regardless of the method, can be cooked in an average of 3-7 days. Thanks to this, you will not only preserve the harvest, but also enjoy mouth-watering snacks in the autumn and even summer season. Salted tomatoes will decorate the table and enrich the taste of dishes.

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 fast food this wonderful, tasty and healthy vegetable.

Salted tomatoes are a great snack that can be enjoyed with the 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 salting recipes will be presented here. All of them are not difficult at all. You may try cook salted tomatoes in different ways, or you can choose one recipe that you like the most or seem the easiest to perform.

In order to do pickled tomatoes fast food, you will need:

• Salt.
• Brine.
• Spices.
• Tomatoes.

During the cooking process, you must adhere to some rules that will make your tomatoes delicious.

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

Tomatoes should be chosen not only of the same size, but also of the same color. Because each color has its own taste... In addition, for tomatoes of different colors, it will take a different amount of time for salting. You will have to wait especially long for the effect of green tomatoes.

The best tomato variety that is suitable for quick pickling is plum. They are, firstly, ideal in size, and secondly, they can perfectly fit even in small cans, well, and in the third, they just have a wonderful taste.

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

Also choose tomatoes should be elastic, whole, without any dents, damage. Since the pulp can be squeezed out of the damaged fruit or juice can leak out. If this happens, then the desired dish will not work. During cooking, do not add too many spices to 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, it 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 them directly with boiling water. Jars of pickled tomatoes in a quick way 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 method of salting does not imply long-term storage.

Recipe for quick pickling of tomatoes No. 1. It is called "Salted tomatoes with spices"

For cooking, 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 tablespoons).
• 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 down on the garlic with a knife to squeeze out some of the juice.

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

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

"Salted tomatoes with garlic, bay leaves and onions"

To bring this recipe to life, we need:

Method for preparing salted tomatoes with onions, lavrushka and garlic

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

Gently put the washed tomatoes in a jar so as not to squeeze, crush or scratch. Now boil the brine (water, salt and sugar)... When it boils well, fill it with our tomatoes. Next, close the lid and leave to salt for 4-6 hours.

Timing of salting depends solely on your taste. If you want to cook very salty 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 salted enough.

In order to diversify your pickled tomatoes in a quick way, to make them sharper, brighter, more piquant, you can add some ingredients to the recipes. For instance, some hot pepper... Enough 1-2 circles for three liters of tomatoes. With the addition of hot peppers, the taste of your dish will become bright and rich.

If you prefer pickled tomatoes rather than salted ones, then you can add vinegar. For a three-liter jar there will be one tablespoon is enough of this ingredient. Mustard. It will make the usual taste of salted tomatoes spicy. Dry mustard can simply be dissolved in brine, or you can put the powder on the bottom of the jar.

Another great 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 add a nut leaf to the taste of salted tomatoes. One or two leaves can be laid out on the bottom of the jar.

These simple tips and recipes will come in handy to make instant salted tomatoes with your own hands. Follow all the rules, experiment with the ingredients, pick your favorite recipe and you can delight yourself and your loved ones with goodies that you won't have to wait for long.

Mankind learned about tomatoes about two hundred thousand years ago, but for some reason they were afraid to eat red vegetables. The ancestors of the ancient Mexicans for centuries passed on information about the lethal properties of tomatoes to their descendants. Therefore, even the first settlers did not risk eating suspicious fruits.

And now, in the summer, not only are frequent guests on the table fresh cucumbers and tomatoes, but also lightly salted. Such vegetables retain their fresh appetizing appearance, remain ruddy and delight us with their unique taste and piquant aroma. Cooking lightly salted tomatoes is quite simple and quick, you only need dense fresh fruits, salt, spices and a little imagination. There are many different ways to prepare this snack, some of them you will find in this article and you will surely choose the recipe that suits your homemade taste.

To prepare lightly salted tomatoes, you need to take small vegetables, as they will soak better and faster with marinade and seasonings. In order for the finished tomatoes to acquire a brighter and richer taste during the salting process, it is recommended to take sugar varieties. Before you start cooking, the tomatoes and greens must be thoroughly rinsed with cold water, prepare clean cans of the required volume and a pan for the marinade or jellied salting option.

Lightly salted tomatoes: step by step recipes

Lightly salted tomatoes. The classic way of cooking

Lovers of bell pepper can add it to a recipe. This will make the appetizer taste much richer and the aroma richer.

Products required for salting (the amount of ingredients is indicated for a three-liter jar):

• one and a half kilograms of tomatoes;
• two Bulgarian peppers (optional);
• four tablespoons of non-iodized salt;
• eight peas of black and allspice;
• ten medium cloves of garlic;
• eight leaves of black currant;
• six cherry leaves;
• four dill umbrellas;
• two fresh dill leaves;
• pure water.

Step-by-step salting procedure:

1. Gently put the washed tomatoes (with pepper) in a jar, alternating them with cut garlic cloves, dill umbrellas, currant and cherry leaves.
2. Pour water to the top of the jar, and then pour it into a saucepan, thus measuring out the required amount of liquid for the marinade.
3. Pour pepper, sugar and salt into a container with water.
4. Send everything to the fire and boil for five minutes.
5. Cool the finished filling to sixty degrees and pour it into the tomatoes.
6. Close the jar tightly with a lid and leave for three days in a cool dark place.

The lightly salted tomato appetizer is ready!

Lightly salted tomatoes in a bag. First recipe

Surely many have heard about pickling cucumbers in a bag, or cooked them themselves. And here we suggest trying to pickle tomatoes in cellophane.

The advantage of this recipe is that tomatoes pickled in this way can be served in a day. The appetizer turns out to be very appetizing and aromatic, with a rich taste of garlic.

• one kilogram of ripe tomatoes;
• one and a half tablespoons of non-iodized salt;
• one and a half tablespoons of granulated sugar;
• four medium heads of garlic;
• fresh dill seeds or greens.

Step-by-step salting procedure:

1. Wash the tomatoes and carefully remove the stalks.
2. Make criss-cross cuts on the reverse side.
3. Chop the garlic and dill herbs (seeds), combine and mix until mushy.
4. Fill the tomatoes lightly with the mixture.
5. Add sugar and salt to the remaining garlic-dill gruel, mix it with the tomatoes and transfer everything to a plastic bag.
6. Tie a bag of vegetables with a knot, place it in another one, and also tie it on a knot, thus creating an air gap.
7. Put the workpiece in the heat for a day, do not forget to shake it every six hours.

A day later, delicious lightly salted tomatoes will be ready!

According to this recipe, you can also cook green lightly salted tomatoes, only they will need to be kept for up to seven days. The end result is a delicious and original appetizer.

Lightly salted tomatoes in a bag. Second recipe

An incredibly tasty and aromatic tomato snack in just a day.

Products required for salting:

• one kilogram of tomatoes;
• one medium sweet bell pepper;
• a pinch of ground red pepper;
• a quarter teaspoon of ground black pepper;
• four cloves of garlic;
• one bunch of parsley and dill;
• one tablespoon of non-iodized salt;
• one teaspoon of granulated sugar.

Step-by-step salting procedure:

1. Wash herbs and vegetables thoroughly.
2. Cut off the tops of the tomato (then they will be salted faster and better), peel the peppers from the stalk and seeds.
3. Finely chop the greens, cut the garlic cloves into quarters, the pepper into arbitrary cloves.
4. Put all the ingredients in a tight cellophane bag, tie vigorously and shake for one and a half minutes, until a small amount of juice is released.
5. Remove the workpiece for one day in the refrigerator, shake it periodically.

Green tomatoes can also be pickled, but the "waiting" time will have to be increased to four days.

ADVICE: These tomatoes make a wonderful salad. You need to prepare the dressing: using a blender, combine the parsley, cilantro, onion, dill, garlic, olive oil, wine or apple cider vinegar, pepper and salt. Pour lightly salted tomatoes and onion half rings with this dressing.

Lightly salted spicy cherry tomatoes

Tomatoes prepared according to this recipe have a peculiar spicy taste, which will surely please fans of “peppercorns”.

Products required for salting:

Step-by-step salting procedure:

1. Wash the tomatoes and remove the stalks.
2. At the site of the cuts, make small punctures with a toothpick.
3. Cut the garlic wedges into quarters.
4. Place hot peppers and half the garlic on the bottom of the pan.
5. Put the tomatoes on top, and then the remaining pieces of garlic.
6. Add salt, sugar and dry spices to the water.
7. Bring everything to a boil.
8. Boil the brine for five minutes.
9. Cool the marinade and pour over the tomatoes placed in a saucepan.
10. Cover the container with a napkin and leave in a cool dark place for two days.

Before serving such tomatoes on the table, they must be chilled, and even the most sophisticated gourmets will delight from them.

Lightly salted tomatoes recipe for instant cooking in a saucepan

Products required for salting:

Step-by-step salting procedure:

1. Wash the tomatoes well and pierce each fruit with a toothpick several times.
2. Peel the garlic, rinse and cut into slices.
3. Rinse the dill umbrellas and cut them apart.
4. Put garlic, dill, horseradish, currant leaves on the bottom of the pan, and on top of this - tomatoes.
5. Prepare the marinade:
   • pour salt, pepper and sugar into a saucepan with cold water;
   • send everything to fire;
   • boil;
   • boil for five minutes;
   • cool to sixty degrees.
6. Pour the tomatoes to the brim with cooled brine and cover with a lid.
7. Leave the snack in a warm place for twenty-four hours.

Spicy salted tomatoes are ready and will not leave indifferent any taster! This appetizer goes well with any hot dish, for example, aromatic pilaf.

If you treat spicy lovers with lightly salted tomatoes, then before pouring the brine into the jar, you can add a hot pepper pod cut into three parts to the vegetables.

Lightly salted tomatoes with garlic and herbs

Such tomatoes will be indispensable both for festive table, and at a regular family lunch or dinner.

Products required for salting:

Step-by-step salting procedure:

1. Wash the tomatoes thoroughly, remove the stalks and make a cruciform incision one quarter into the fruit.
2. Peel the garlic, wash and grate on a fine grater.
3. Wash and finely chop the dill.
4. Mix the herbs with the garlic and chop the tomatoes through the cuts with the resulting mass.
5. Prepare the marinade:
   • pour water into a saucepan;
   • pour salt, sugar and spices with seasonings there;
   • send everything to fire;
   • wait for a boil, remove from heat and cool.
6. Put the tomatoes in a saucepan or jars, cuts up.
7. Pour cold brine over vegetables, cover and refrigerate for two days.

Salted tomatoes are a favorite of many of our compatriots. It is served with strong drinks and just like that - with potatoes, pasta, meat. Housewives, who have a cellar in their house, salt tomatoes for the winter, but not everyone has such opportunities. But every culinary specialist can cook pickled tomatoes in a quick way. They are usually made in small quantities and are soon eaten. These blanks take only a few days for the place in the refrigerator, while the vegetables are salted. The finished snack does not sit for a long time.

Cooking features

Even a novice cook will be able to pickle tomatoes in a quick way, since the technology for preparing this appetizer is not complicated. Knowing a few points will allow you to get an impeccable result.

• For pickling, medium-sized tomatoes are selected in a quick way. Most housewives prefer the cream of the variety. Slightly less popular varieties are Ladies' fingers, Adam's apple. Cherry tomatoes of various varieties are not inferior to them.
• Large vegetables can also be salted in a quick way, but they will have to be cut into 2–4 pieces, otherwise they will be salted for a long time.
• The fruits of tomatoes selected for salting must be of the same variety, approximately the same size and degree of ripeness, otherwise they will be salted unevenly: some fruits will turn out to be lightly salted, others - salted.
• For quick pickling of tomatoes, a hot marinade is usually used. You can make an appetizer in a cold marinade, and even without a marinade at all, but the result will have to wait a little longer. Accelerates the salting process and an increase in the amount of salt, sugar, the addition of vinegar, lemon juice, however, you should be careful with the introduction of such components, as this can negatively affect the taste of the finished tomatoes.
• You can quickly pickle tomatoes in a saucepan, glass or ceramic baking dish, jar, or plastic container. Only aluminum dishes will not work, as this material comes into contact with acids, forming harmful substances and giving the snack an unpleasant metallic taste.
• Many housewives use jars for pickling tomatoes in a quick way. Wash them well enough; sterilization is not necessary. Jars of instant pickled tomatoes are not rolled up, but closed with plastic lids. In this case, the containers do not have to be filled up to the very neck. It is convenient to get tomatoes out of cans with culinary tongs.

Instant salted tomatoes are usually ready to eat after a few hours, but during this time they are lightly salted. They become truly salty after standing for 2–4 days in the refrigerator. You also need to store them in the refrigerator. Subject to the storage conditions, the snack will not spoil for at least two weeks, sometimes even for a month. But it turns out to be so tasty that it is unlikely to last so long.

The classic recipe for instant salted tomatoes

• tomatoes - 1-1.5 kg;
• water - 1.5 l;
• salt - 60 g;
• sugar - 50 g;
• dill umbrellas - 1 pc .;
• garlic - 5 cloves;
• chili pepper (optional) - 0.5 pcs.;
• black peppercorns - 3 pcs.;
• allspice peas - 3 pcs.;
• bay leaf - 1-2 pcs .;
• leaves of fruit trees (optional) - 2-4 pcs.

Recipe for the occasion::

Cooking method:

• Wash the tomatoes, pat dry with a napkin. If the fruit is small, use a toothpick to puncture it around the stem. Cut large tomatoes into 4 slices.
• At the bottom of a saucepan or jar, place dill, all kinds of peppers, currant leaves, cherries and garlic cloves cut in half.
• Lay the tomatoes on top.
• Boil water, add sugar and salt to it. Wait for them to dissolve.
• Add laurel leaves. Boil for 2-3 minutes.
• Pour hot brine over the tomatoes. Cover the container with a lid. Let the tomatoes simmer at room temperature until the brine has cooled completely.

After cooling, the container with tomatoes must be removed to the refrigerator. After 2-3 days (depending on the size of the fruit and the degree of ripeness), the pickled tomatoes will be ready to eat. Instead of hot peppers, you can add chopped half rings Bell pepper or onion... Then the appetizer will acquire a completely different taste, less spicy, but no less pleasant.

Instant pickled tomatoes in a spicy marinade

• tomatoes - 1 kg;
• water - 1.5 l;
• cinnamon - 1/4 part of the stick;
• salt - 50 g;
• sugar - 40 g;
• garlic - 3 cloves;
• currant leaves - 2 pcs.;
• cherry leaves - 2 pcs.;
• fresh parsley, dill, celery - 50 g.

Cooking method:

• Prepare the tomatoes by washing them, drying them with a tea towel, and pricking them with a toothpick. Large fruits must be cut or even cut into 2–4 pieces with a knife.
• At the bottom of the container in which you plan to salt the tomatoes, place half of the washed and dried herbs, cinnamon, fruit tree leaves and cloves of garlic.
• Place the tomatoes on top. Cover them with the remaining herbs.
• Boil the brine from water, salt and sugar. Without cooling, pour them over the tomatoes. Leave at room temperature for 3-4 hours.
• Put it in the refrigerator.

After 2-3 days, instant tomatoes, pickled in a spicy marinade, will be ready to eat.

Quick-Cured Stuffed Tomatoes

• small to medium sized tomatoes - 2 kg;
• coarse salt - 100 g;
• garlic - 100 g;
• vegetable oil - 100 ml;
• fresh dill - 50 g;
• fresh parsley - 50 g;
• fresh cilantro - 50 g.

Cooking method:

• Chop fresh herbs finely with a knife, after washing and drying them.
• Pass the garlic through a press, add to the chopped greens.
• Pour in oil, stir.
• Wash the tomatoes, dry them, make transverse cuts, not cutting to the edge about 1 cm.
• Salt the inside of both halves, using at least 1 teaspoon of salt for each tomato.
• Distribute the filling between the tomatoes.
• Place the tomatoes in a glass dish or saucepan and cover with cling film.
• Leave it on for 5-6 hours at room temperature. Then put it in the refrigerator. Tomatoes will be salted for 2-4 days, depending on their size and the amount of salt used.

This is one of the few recipes for quick dry salting of tomatoes, without the use of brine. Thanks to this, the appetizer has a unique taste. It looks so appetizing that it can become a decoration of the festive table.

You can cook salted tomatoes by different recipes... Some of them allow you to make a snack ready to eat in a few days.