Pickled lightly salted tomatoes. Instant salted tomatoes

Recipe options should be taken into account by gardeners who can no longer look at tomatoes in the summer. If the shelves in the cellar are bursting with tomato juice, pickles, a variety of cuts, and salads are no longer inspiring, it's time to experiment with quick salting. Tomatoes acquire a spicy aroma and remain "alive" at the same time.

The benefits of winter harvesting

Tomatoes are well-known "fighters" against cancer, depression and old age. The substances contained in ripe fruits improve the condition of hair, skin, nails, raise mood, and cleanse blood vessels. Salting helps to preserve almost all useful vitamins and minerals. The effect of red berries on human health is described in the table.

Table - Beneficial features lightly salted tomatoes

Lightly salted tomatoes contain 13 kcal (100 g). Despite the lightness of the dish, it is not recommended to overuse it. Pickles in large quantities have a bad effect on the condition of the joints and pancreas. Red fruits belong to the group of aggressive allergens.

Express recipe for lightly salted tomatoes and options with sourdough, pickling

Prepared lightly salted tomatoes in a bag, saucepan, tubs, glass jars. The liquid is always taken half as much as all the ingredients. On average, to get a lightly salted snack, it is enough to dissolve one or two tablespoons of salt in a liter of water. The harvest is especially tasty with fresh herbs and herbs.

In the package

Peculiarities . Lightly salted tomatoes fast food in an ordinary plastic bag or with a fastener, they are made in ten minutes, without pickle and dishes. Additionally, you can put Bell pepper and cucumbers.

What to prepare:

• tomatoes - 1 kg;
• garlic head - one;
• dill, parsley, cilantro - a bunch;
• seasonings.

How to cook

1. Cut the red fruits into large pieces or make cuts.
2. Chop up the green bunch.
3. Divide and peel the head of garlic, cut lengthwise.
4. Place the prepared components in a strong transparent bag.
5. Season with salt, season and tie tightly (fasten).
6. Shake the bag in your hands to mix the vegetables with the spices.
7. Refrigerate for 24 hours, turning or shaking occasionally.

If you want to taste the pickles after five hours, leave the bag in the room. The prepared snack is stored in a glass or plastic container on a refrigerator shelf. The fruits left in the bag lose their aroma and freshness.

With mustard

Peculiarities . It turns out salted tomatoes with spicy and aromatic mustard. If the fruits are large, the food can be tasted four days after salting. Small vegetables are salted in two to three days.

What to prepare:

• tomatoes - 1.5 kg;
• greens to taste - a bunch;
• garlic - three cloves;
• chili - one pod;
• mustard powder - one tablespoon;
• pepper - eight peas;
• laurel - two leaves;
• salt - three tablespoons;
• sugar - one and a half tablespoons;
• boiling water in a teapot.

How to cook

1. Pierce the red fruits with toothpicks at the stem.
2. Chop the herbs.
3. Chop the chili.
4. Cut the garlic into slices.
5. Place the red fruits in a clean jar, alternating with the rest of the ingredients.
6. Top with mustard powder, black peas, laurel.
7. Salt, sweeten, pour boiling water to the brim.
8. Cover with gauze, tie at the neck, place in the room.

With chili and parsley

Peculiarities . Lightly salted tomatoes with garlic and herbs in a saucepan will "ripen" in two days. Herbs and spices are taken from personal preference. Opponents of spicy foods can exclude hot peppers.

What to prepare:

• medium tomatoes - eight pieces;
• water - 1 l;
• garlic head - half;
• chili - one pod;
• dill, parsley - a bunch;
• black pepper - five peas;
• laurel - three leaves;
• salt - one tablespoon;
• sugar - two tablespoons.

How to cook

1. Cut the tomatoes into large wedges.
2. Chop the garlic into slices.
3. Chop the parsley, dill.
4. Peel the chili, cut into rings.
5. Put some of the prepared ingredients in a wide container - garlic plates, chili, black peas, herbs, laurel.
6. Place the tomato slices tightly together.
7. Heat the water, add sugar, salt, wait until it is completely dissolved.
8. Fill the components with brine.
9. Add the rest of the garlic, laurel, black and hot pepper, herbs.
10. Press the vegetables with a plate, place the weight on top.
11. Cover with gauze and leave in the room for two days.
12. Transfer the salting to clean jars, store under a nylon lid.

With dill umbrellas

Peculiarities . Daily tomatoes come out fragrant, juicy, moderately salty. Fresh purple basil leaves, currant leaves, coriander seeds are suitable as a seasoning. Salting is designed for a two-liter container.

What to prepare:

• tomatoes - 1 kg;
• water - 1 l;
• garlic cloves - four pieces;
• dill - two umbrellas;
• pepper - ten peas;
• sugar - one teaspoon;
• salt - two tablespoons.

How to cook

1. Pierce ripe fruits with a toothpick so that the skin does not burst during the salting process.
2. Cut the garlic cloves into slices.
3. Cut the green umbrellas.
4. Place greens, garlic plates, black peas in a sterile jar.
5. Sweeten, salt the liquid.
6. Cook after boiling for two minutes.
7. Cool the liquid to 60 ° C, pour in the ingredients.
8. Close, leave to salt for a day.

With garlic filling

Peculiarities . A savory summer snack is prepared at home in just a day. It is best to start dense small fruits that will not flow or burst during salting.

What to prepare:

• tomatoes - ten pieces;
• garlic - eight cloves;
• dill - a bunch;
• water - 800 ml;
• 9% vinegar solution - four tablespoons;
• sugar - three tablespoons;
• salt - two tablespoons;
• dry laurel - three leaves;
• black pepper - six peas.

How to cook

1. Add bay leaves, pepper, vinegar solution to the water, after stirring sugar and salt in it.
2. Heat without simmering.
3. Turn off the stove, leave to infuse for about 20 minutes.
4. Rub or chop the garlic cloves with a knife.
5. Chop a green bunch, mix with garlic.
6. In each red fruit, cut about two-thirds lengthwise.
7. Start tight.
8. Place snacks tightly in a plastic container.
9. Fill with brine, close the lid.
10. Expose for a day in the cold.

With bell pepper and horseradish

Peculiarities . Vegetables are salty, spicy, piquant. If you supplement the appetizer with dense cucumbers, a full-fledged lightly salted assortment will come out.

What to prepare:

• tomatoes - 800 g;
• water - 1 l;
• bell pepper- two pieces;
• garlic - two cloves;
• dill - three umbrellas;
• horseradish leaves - to taste;
• currant - two leaves;
• pepper - five peas;
• salt - one and a half tablespoons;
• sugar - one teaspoon.

How to cook

1. Pierce the tomatoes, put them in a clean container.
2. Top with dill, peas, herbs, chopped garlic.
3. Coarsely chop the bell peppers, place them on top of the tomatoes.
4. Heat water, sweeten, salt.
5. Cool to 60 ° C, pour into a container.
6. Cover the cooled mixture with a lid, leave for a couple of days.

For convenience, the assortment is laid out in layers, because the time for salting vegetables varies. First, thick-skinned fruits (zucchini, squash) are placed in a jar, then tomatoes, bell peppers. Cucumbers are laid out on top - you can try them the next day. The rest of the vegetables will be salted on the second or third day.

With celery

Peculiarities . The peppercorn snack will be ready in two days. You can do without an onion or spicy pod.

What to prepare:

• tomatoes - 2 kg;
• onion - one piece;
• celery greens - two branches;
• garlic head - one;
• dill, parsley - a bunch;
• chili - a pod;
• currant - three leaves;
• mint - two or three leaves;
• salt - two tablespoons;
• sugar - one tablespoon.

How to cook

1. Peel and chop the burning pod.
2. Cut the onion into rings.
3. Chop the parsley, dill.
4. Cut the garlic cloves into slices.
5. Put mint and currant leaves, onion rings, herbs in a container.
6. Tamp the fruit tightly, alternating with the garlic plates and chili.
7. Boil water, stirring sugar and salt in it.
8. Cool, pour into the jar.
9. Place in the room with gauze wrapped around the neck.

Cold salting method

Peculiarities . Lightly salted tomatoes are cooked in a saucepan of cold water very quickly. You do not need to boil the brine. The appetizer can be tasted on the second or third day.

What to prepare:

• tomatoes - 2 kg;
• water - 1 l;
• garlic head - one;
• dill umbrella - one;
• currant - one sheet;
• cherry leaves - three pieces;
• salt - three tablespoons;
• sugar - one tablespoon.

How to cook

1. Pierce the fruit at the stalk.
2. Place the dill in a washed, dry enamel pot.
3. Spread the tomatoes in rows, alternating with leaves and garlic cloves.
4. Sweeten, salt the water, mix thoroughly until dissolved.
5. Pour the resulting brine into a saucepan.
6. Press down with a wooden lid, such as a round cutting board, glass plate, and place the weight.
7. Leave in the room for a couple of days.

In the same way, the recipe is prepared in a three-liter glass jar. A 9% vinegar solution is added to the ingredients, which is poured last. The container is closed with a plastic lid and stored in the refrigerator.

Pickled in a bucket

Peculiarities . The recipe for lightly salted tomatoes in a bucket is performed according to the algorithm cold salting... The only difference is that you can try the workpiece only after two weeks. During this time, it will ferment, become sour, like pickled apples. Not all vegetables will be able to survive such "bullying", so carefully select the ingredients so that they do not get soaked or turn into porridge. Tomatoes of the "Cream" variety are perfect. Use small, firm fruits.

What to prepare:

• tomatoes - per ten liter bucket;
• water - 5 l;
• salt - ten tablespoons;
• sugar - three tablespoons for every 3 kg of fruit;
• chili - five pods;
• greenery;
• peppercorns - ten pieces;
• laurel - two leaves;
• carnation - three pieces;
• garlic head - one.

How to cook

1. Wash the plastic bucket thoroughly (can be washed with baking soda).
2. Chop the chili into rings.
3. Chop the herbs.
4. Place a thick layer of greenery on the bottom.
5. Add cloves, laurel, black peas.
6. Lay the tomatoes, alternating with garlic cloves and hot peppers.
7. Fill the container to the brim with sweetened and salted cold water.
8. Press down with a lid or plate, place the load.
9. Leave the pickle in the room for two to three days.
10. Transfer to a cold room for two weeks.

With grape leaves

Peculiarities . For a change, you can make lightly salted green tomatoes hot. Unripe fruits are ideal for pickling in enamel, plastic or wooden containers.

What to prepare:

• green tomatoes - 7 kg;
• water - 5 l;
• garlic - one head;
• hot pepper - two pods;
• green grapes - eight leaves;
• horseradish leaves - two;
• dill umbrellas - two;
• laurel - three leaves;
• black pepper - ten peas;
• paprika - three tablespoons;
• salt - 15 tablespoons;
• sugar - five tablespoons.

How to cook

1. Fold horseradish leaves, two grape leaves, and a dill umbrella into the prepared container.
2. Stir in black peas, spread laurel, peeled garlic cloves.
3. Arrange half the tomatoes in tight rows.
4. Cover the top with a second umbrella.
5. Place sharp pods on opposite sides.
6. Bring the fruit to the edges of the container.
7. Boil water, sweeten, salt, add paprika.
8. Pour the ingredients into the container.
9. Spread the grape leaves over the top.
10. Press down on the ingredients with a plate or wooden circle, set the weight.
11. Keep warm for three days.
12. Transfer the fruit to clean glass jars.
13. Pour in the brine, put in the cold.

It is important to completely fill the ingredients with the brine. If the fruits stick out, it is better to remove the excess and salt separately according to the same recipe.

Salting vegetables is not difficult, and novice cooks will also cope with the task. Six tips will help you make a dish beautiful, juicy and delicious.

1. Selection of vegetables. Red, yellow, green, brown tomatoes are suitable for pickling and pickling. Color doesn't matter much. The main thing is that the fruits are strong and elastic. Deformed, rotten fruits are not suitable for cooking, they provoke the appearance of mold.
2. The amount of water. Calculating the exact amount of water for salting is easy. Place all ingredients first and then pour. Drain the liquid into a saucepan, prepare the brine. Spices that have got into the pan can not be removed - everything will return along with the finished marinade.
3. Long-term salting... Lightly salted tomatoes are usually made in brine without vinegar. This is the beauty of light salting: vegetables remain firm, juicy, fresh. To preserve vegetables for the winter, you need to sterilize the jars, add a little vinegar solution (one or two tablespoons). Tomatoes will be pickled, with a sour taste.
4. Storage . It is recommended to make small portions per family so as not to store for a long time. Freshly salted vegetables are eaten very quickly. If for some reason the snack remains, the fruits are transferred to a clean jar or plastic container with a lid. Vegetables salted in liquid are poured with "native" brine, tightly closed and left in the refrigerator.
5. Temperature . The degree of salting depends not only on time, but also on the ambient temperature. At room temperature, the fruits are salted faster. When kept warm for a long time, fermentation begins. If fermentation is not included in the plans, it is recommended to rearrange the pickles in a cold place after one to three days.
6. Mold prevention... Currant leaves, horseradish, mustard, hot pepper should not be neglected. It is these ingredients that help prevent mold. Garlic, on the other hand, can provoke fermentation.

It's easy to add the author's touches to the recipe for instant salted tomatoes. Experiment with spices, herbs, salting times. Fill green fruits with hot peppers, add carrots cut into circles or large cabbage leaves. Tomatoes take longer to pickle than cucumbers, so large fruits can be cut into pieces.

Reviews: "We are eaten all at once"

You can salt in a bucket, you can in a saucepan. Any tomatoes, red, brown, green, will go for salting, they will simply be ready in different ways. It is better to take the same size, I have large, fleshy tomatoes, which I am going to consume already in the week. Put spices at the bottom of the pan, who likes what, dill, parsley, etc. Then the tomatoes, the top layer is completely covered with greens, you can put hot peppers, garlic and sprinkle with dry mustard. We boil the brine for 1 liter of water, 80 gr. salt, 1 teaspoon of sugar, pour tomatoes with hot brine so that the water covers everything. We put the load on top and the whole thing after cooling down in the refrigerator. Red tomatoes can be tasted after three days already.

Yulchik, http://forum-flower.ru/showthread.php?t=1813

I also decided to ferment tomatoes in 3 days. The recipe is simple: 2 kg of ripe tomato, not very large, cut out the bottom with a funnel, not very deep. Make a mixture: 3 tbsp. spoons with a slide of coarse salt, 2 tbsp. tablespoons of sugar, black coarsely ground pepper half a tsp. spoons, a handful of finely chopped parsley and dill, squeeze 5 garlic cloves, mix and fill the cut funnels in the tomatoes. Place tightly in a saucepan, cover with gauze and leave to ferment at room temperature. I did it on Saturday, today is Tuesday, tried it ready, put it in a jar, filled it with the selected juice and put it in the refrigerator. Usually I cook such tomatoes in the fall, when they leave, and put the pan in the refrigerator, right away, there they ferment longer, but they are stored longer. I usually make 3-5 kg, and then we eat for almost a month hunting.

Ksyusha, http://forum-flower.ru/showthread.php?t=1813

djania, https://hlebopechka.ru/index.php?option=com_smf&Itemid=126&topic=20561.0

For the "bucket";) Tomatoes - brown, green. Dill, garlic, horseradish, bay leaf, hot pepper. Brine: for 1 liter of water 1 tbsp. with a large slide of salt, 2 tbsp. without a slide of sugar.
Put the seasoning on the bottom of the dish, then the tomatoes. Pour with brine. Top with the same seasoning. Under oppression. To salt out faster, you can pour hot brine.
If the tomatoes are in a cool place, they will be ready in three weeks (size matters).

Natsha / Natalia, http://www.tomat-pomidor.com/newforum/index.php?topic=1524.0

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 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 on a festive table and on an ordinary 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.

A savory tomato appetizer to taste in every home, besides, the preparation of lightly salted tomatoes does not take much time.

The tomato snack is delicious and aromatic. Many housewives cook lightly salted tomatoes with garlic and herbs, the recipe is simple, and the appetizer is prepared quickly.

Selection of tomatoes for quick pickling

For pickling, ripe fruits are selected, an unripe vegetable can cause gastrointestinal upset, besides, unripe fruits have bitter seeds. This means that after pickling, the product will taste bitter. The fruits should be free of cracks, spots. Vegetables with white spots have not received enough sunlight, which means they are not fortified.

For pickling, the fruits are chosen according to the density of the skin, size, pulp consistency. Thin-skinned tomatoes are quickly pickled. Vegetables should be medium to small (like an egg).

Pickled Tomato Snack Recipes

There are many recipes for making pickled tomatoes. Here are some of them.

Lightly salted tomatoes in bags with garlic and instant herbs

For pickling you will need:

• 2 kg of tomatoes;
• 15 cloves of garlic;
• 2 tablespoons of salt;
• a bunch of basil and a bunch of parsley;
• 30 g hot pepper;
• 100 ml olive oil;
• 100 ml vinegar (apple cider);
• granulated sugar - 100 g.

Tomatoes are washed, dried, cut into quarters, small fruits into 2 parts. Vegetables are packed in a bag, a marinade is prepared separately from the rest of the products presented in the list. The ingredients are processed with a meat grinder or blender, the resulting mass is poured into the tomatoes. The bag is sealed and kept in the refrigerator. The appetizer turns out to be tasty, juicy and aromatic.

Important: cooked tomatoes are not stored for a long time even in the refrigerator (they become soft), so the recipe is designed for a small portion.

Cooking lightly salted tomatoes with garlic, dill in brine

You can marinate tomatoes in their own juice or in hot, cold pickles. The hot brine soaks the fruits faster, they are ready in 2 days. The cold marinade should stand with the ingredients for 5 days.

Ingredients:

• a kilogram of tomatoes;
• 1.5 liters of water;
• 3 tablespoons of table salt;
• 1 spoon of granulated sugar;
• garlic - head;
• horseradish - leaf and spine;
• lavrushka - 2 pcs.;
• peppercorns - 6 pcs.;
• 4 branches of dill.

The tomato fruits and herbs are washed, each tomato is pricked with a toothpick. Dill, horseradish leaf, prepared garlic, tomatoes are placed in the pan on the bottom. Then the brine is prepared.

Salt and granulated sugar dissolve in water, lavrushka, pepper (peas), horseradish rhizome (chopped) are added. After boiling the composition, it is poured into a saucepan for tomatoes. A hot solution with tomatoes, covered with a lid, is kept for 3 days, after which the snack is moved to the refrigerator. For cold pouring, currant leaves are also placed on the bottom of the pan with tomatoes.

Cooking lightly salted tomatoes quickly in 5 minutes

The housewives really like five-minute tomatoes. This is a wonderful appetizer for a festive table, picnic, barbecue.

Required products:

• a kilogram of tomatoes;
• 1 clove of garlic;
• 3 dill umbrellas;
• 1 tablespoon salt
• ½ tbsp. l. granulated sugar.

Tomatoes with dill are washed, garlic is peeled (crushed), everything is put into a bag, salt and sugar are added. The container is corked, shaken, the workpiece is stored for 2 days.

Cherry tomatoes with garlic - lightly salted, fast

Cherry tomatoes are cooked in a couple of hours, so the recipe is suitable for preparing a snack when guests are already on the doorstep.

Ingredients:

• tomatoes - 1200 g;
• 4 cloves of garlic;
• 1 tbsp. l. salt;
• 1 tbsp. l. granulated sugar;
• 2 branches of dill.

The stalk is removed from tomatoes, dill, garlic are crushed, everything is mixed in a saucepan. The container is covered with a lid (you can use cling film), the snack is kept for 2 hours, after which it is sent to the refrigerator for another hour.

Lightly salted tomatoes in a bag, in the refrigerator for 2 hours

A quick tomato snack recipe is popular with housewives.

Ingredients:

• a kilogram of small tomatoes (washed, dried with napkins);
• table salt - 1 tablespoon;
• ½ tablespoon of granulated sugar;
• 3 cloves of garlic;
• greens of your choice (parsley, dill);
• 2 plastic bags.

Tomatoes are peeled from the stalks, cut with a cross on the back, if the fruits are small, you do not need to cut them. For greater spiciness, it is allowed to increase the serving of garlic. The garlic is chopped, folded into a bag, spices and prepared tomatoes are added. Salt, granulated sugar are added to the products, the container is sealed.

When the tomatoes are juiced, liquid will be added, so this should be taken into account when capping. A ready-made snack in a bag, put into an additional bag, all the ingredients are shaken, put on a plate, kept for an hour (you can try). If you hold tomatoes for 24 hours, they will have a richer taste.

Important: in this way you can marinate and cucumbers, as well as make a cucumber-tomato appetizer.

Lightly salted tomatoes - peeled, without skin

Peeled tomatoes are suitable for the festive table. Preparation for the holiday starts 2 days in advance.

Ingredients:

• cream tomatoes - 1 kilogram;
• 650 ml of water;
• 20 ml table vinegar;
• 1 tablespoon of salt and sugar;
• horseradish leaf and root;
• a handful of cilantro and dill;
• 4 cloves of garlic;
• allspice, coriander, chili - at your discretion.

Tomatoes grown on the ground are suitable for the recipe. The fruits should not be damaged, dents, stains. Vegetables are washed in running water, cut crosswise. A pot of water is placed on the fire for steaming the tomatoes, when the water boils, the tomatoes are dipped into it, covered with a lid for 8 minutes. This time is sufficient for vegetables.

Tomatoes are taken with a slotted spoon, the peel is removed from the fruits. Next, a hot marinade is prepared from water, salt, sugar, spices, vinegar. A slightly cooled marinade is added to a prepared pan with leaves and horseradish roots, one part of chili pepper, garlic, prepared tomatoes.

The tomatoes in the marinade should float, the remaining greens are added on top, the horseradish root (chopped), the container is covered with a lid. Pebbles are kept for 2 days indoors, after which the snack is stored in the refrigerator.

Thanks to quick recipes for pickled tomatoes, you can prepare an unusually tasty tomato appetizer for fish, meat, side dishes. The recipes are simple, preparation does not take much time.

Lightly salted appetizer differs from pickled food in that the process takes much less time. The cooking procedure itself is similar: in most recipes, the brine is boiled first, and then vegetables are poured over it. Wait a day, and then you can eat the tomatoes. To make the appetizer as tasty as possible, use the following tricks:

1. Tomatoes are chosen the same as for pickles. They should contain a dense seed chamber, be moderately juicy and small in size. It is better not to use meaty varieties, their pulp spreads quickly, they are suitable only for the production of pasta and skim. Varieties Ivanych, Yamal, Semko, Antoshka, Alpha, Gnome are well suited for salting.
2. Fruits should be healthy without signs of rot, late blight, powdery mildew and other diseases.
3. Before cooking, all used utensils, including jars and a saucepan, must be sterilized or rinsed with boiling water. If infected, the workpiece may deteriorate.
4. You can store the finished product in the refrigerator for no more than 3 days. Tomatoes quickly deteriorate, and their taste begins to change to sour.

The best recipes for quick salted tomatoes

All methods are very simple, they do not require a special trip to the store for ingredients.

Package method

An unusual, but very common recipe has already been appreciated by many housewives. It saves a lot of time as it does not contain complex manipulations. As a result, you get delicious lightly salted tomatoes that the whole family will appreciate. Cooking time - 5-10 minutes, no more. Further salting of tomatoes takes about a day.

Ingredients:

• 0.5 kg of red tomatoes;
• a small bunch of greens (parsley and dill);
• tsp salt;
• 3-4 garlic cloves;
• ½ tsp Sahara.

Choose only dense tomatoes. They are thoroughly washed, the stalk is cut out. In order for the salting to occur faster, the skin is pierced with a needle in 3-4 places in each vegetable.

In the place where the stalk was, shallow cuts of no more than 0.5 millimeter, cruciform, are made.

Fresh parsley and dill are washed and then dried on a towel. When the greens are dry, they are crushed.

The garlic is cut with a knife, in this state it retains its taste as much as possible. You can use a garlic press, but some of the flavor and aroma will be lost.

Take any thick plastic bag and put the prepared tomatoes there.

Then herbs and garlic are sent to the contents, the ingredients are covered with salt and sugar on top.

The bag is tied at the top so that no air remains inside. By the way, it is better to use two packages. Lightly shake the bag for several minutes and leave it in a room or refrigerator for a day.

When the specified time has passed, the bags are cut with a knife, and the cooked vegetables are placed in a glass cup or jar. The appetizer turns out to be unusually tasty, so you don't have to store it for a long time. It will be instantly eaten in a matter of hours.

The marinating time depends on the desired result. If you want the vegetables to be more salty, then marinate for 5-6 hours longer than the allotted time.

With horseradish

For lovers of spicy and spicy taste, a recipe with horseradish is suitable. The vegetables are juicy and moderately tart. For a side dish, you can boil potatoes, stew cabbage. Lightly salted tomatoes are great with fresh vegetables.

Ingredients:

• tomatoes - 1-1.5 kg;
• a bunch of dill;
• horseradish -1 pc.;
• bay leaves - 2 pcs.;
• black peppercorns - 3-4 pcs.;
• 2 tbsp. l. salt;
• 2 liters of water;
• 1 tbsp granulated sugar.

All ingredients are washed and dried. For the recipe, you need a glass jar with a capacity of 2-3 liters. It must be sterilized on the day of preparation.

Half the dill and garlic are placed in a container on the bottom. The bay leaf is broken into 3-4 pieces and placed on the very bottom of the jar. Horseradish is crushed and added to the contents.

A stalk is cut out of tomatoes, punctures are made in the skin with a needle in several places and placed in a jar. Laying must be done carefully so as not to crush the pulp. The last layer is again put horseradish, garlic and dill with pepper.

Pour water into a saucepan and bring it to a boil. Salt and sugar are added to the boiling water. The contents of the jar are poured with a hot mixture and quickly closed with a lid.

The container must cool in room conditions for at least a day. On the second day, you can open the jar and take a sample. Tomatoes managed to get salted for so much time and did not lose their taste.

Video recipe

For ease of preparation, below is a short video that tells you how to cook lightly salted tomatoes tasty and correct. All the ingredients that make up the recipe can be replaced according to taste preferences and desires. The amount of sugar and salt is regulated independently. If you want the vegetables to be sweeter, take 1.5-2 times more granulated sugar than indicated.

A quick way of lightly salted tomatoes in a jar

In order not to waste a lot of time, you can whip up tomatoes. It takes no more than 20 minutes to cook, then the tomatoes need to be infused for at least 12 hours, after which they can be tasted.

Ingredients:

• tomatoes - kg;
• dill umbrellas -2-3 pcs.;
• 2-3 cloves of garlic;
• 2-3 peas of black pepper;
• 2 currant leaves;
• 1 liter of water;
• 1 tbsp salt;
• 1/2 tablespoon Sahara.

Dill umbrellas are first placed on the bottom of the prepared jar, and then a currant leaf, pepper and garlic. If the cloves are large, they are cut in half.

The fruits are prepared: the stalk is cut out and a cruciform incision is made in this place so that the skin does not crack during the filling with brine. Put the fruits in a container to the very top. A currant leaf, garlic and dill are placed on top of the vegetables.

Water is boiled in a saucepan, then spices are dissolved in it. The contents of the container are poured with boiling liquid and closed with a nylon lid.

Allow the container to cool down at room temperature. Keep the jar closed for at least 12 hours. When this time is up, you can open and taste the appetizer.

How to grind tomatoes in a saucepan

In order not to sterilize the jars and not waste precious time on this, it is suggested to take an ordinary saucepan for salting. It should have a thin bottom and a capacity of 3-5 liters. This volume will be quite enough to prepare a future snack in it.

• tomatoes -1-1.5 kg;
• 4-5 garlic cloves;
• 1 tsp granulated sugar;
• 2 tbsp salt;
• 2-3 currant leaves;
• 2-3 dill umbrellas;
• 5-6 peas of black pepper;
• 2 horseradish leaves.

Cooking begins with washing the tomatoes. The stalk does not need to be cut. The skin is pierced with a toothpick in 4-5 places on each fruit.

Cut the garlic into 3-4 pieces to make it more aromatic. Dill, currant leaves are washed and placed on the bottom of the pan. a few peppercorns and horseradish leaves are also sent there.

In another saucepan, prepare a brine: pour 2 liters of water, dissolve salt and sugar in it and boil the contents for 2-3 minutes. Pour the mixture into a saucepan with vegetables and cover with a lid.

The contents are kept for at least 24 hours. Then you need to get one tomato and taste it. If the taste suits, then the workpiece is ready for the table. If there is not enough salt in the taste, then the tomatoes are kept in brine for at least 6 hours.

Five-minute recipe for lightly salted tomatoes

This method is suitable for those who do not like to spend a lot of time on cooking. Tomatoes are marinated for 5 minutes, and then they need to be allowed to stand for 5-6 hours. Even large fruits are suitable for the recipe, but with firm pulp.

• tomatoes -1-1.5 kg;
• 3-4 garlic cloves;
• 2 tbsp salt;
• 1 tbsp granulated sugar;
• 1 tsp 6% vinegar;
• a small bunch of dill and parsley;
• 2-3 peppercorns.

The washed vegetables are cut into large slices and placed in a jar. The slices must be cut carefully so that the seed chamber does not fall out.

The remaining ingredients are added to the tomato slices - garlic and herbs, sprinkle with peppercorns. You do not need to stir and tamp the contents. Tomato juice should remain inside the pulp.

Dissolve granulated sugar, vinegar and salt in a liter of warm water, stir well and pour the mixture into a jar. Close the container with a lid and leave to infuse for at least 2-3 hours.

Attention!

Vinegar can be omitted if desired.

The resulting tomato slices have a pleasant sour taste due to the addition of vinegar. Vinegar adds gloss to the color and extends refrigerator shelf life up to a week.

How to cook lightly salted tomatoes in brine

The traditional cooking method involves harvesting and storing vegetables in brine. Filtered water is used to prepare the brine. You can take mineral water, but with a low salt content and medium carbonation.

Ingredients:

• tomatoes - 1-1.5 kg;
• 3-4 garlic cloves;
• a bunch of dill;
• 1 tbsp salt;
• 1 tsp Sahara;
• horseradish and black currant leaves.

Tomatoes are washed and the stalks are cut. The garlic clove is cut into 3-4 pieces and each resulting garlic is inserted into the groove from the cut out stalk. So, vegetables are better saturated with a garlic aroma and will have a characteristic flavor.

Tomatoes are transferred to a container, the bottom of which is already packed with horseradish and currant leaves. Sprinkle with chopped dill on top.

Salt and sugar are stirred in a liter of boiling water and the contents in a container are poured with the mixture. Close the container and leave to cool and infuse for 16-20 hours.

Before serving, the tomatoes are greased a little vegetable oil and sprinkle with finely chopped dill.

With vinegar

If you want sour, then this method will come in handy. The acid can be adjusted by adding vinegar. A solution with a concentration of 6 or 9% can be used. Better to take apple cider vinegar, it tastes good and does not smell so much.

Ingredients:

• 1-1.5 kg of tomatoes;
• 1 tbsp table salt;
• 1 tsp granulated sugar;
• 1 tbsp 6% vinegar;
• black pepper - 4-5 peas;
• dill umbrellas.

Washed tomatoes with a cut out stalk are placed in a jar in rows. The aisles are laid with dill umbrellas and pepper.

Dissolve vinegar with salt and sugar in a liter of boiling water. The resulting mixture is immediately poured into a container and covered with a lid. The content must be infused for at least a day.

The sample is removed on the second day. Sprinkle the tomatoes with finely chopped herbs before serving. Lightly salted appetizer for lunch and dinner is ready.

Skinless Salted Tomato Recipe

To make the taste tender, and the fruits simply melt in your mouth, it is recommended to remove the skin before cooking. However, for such a recipe, tomatoes with very dense pulp are suitable, which do not choke or wrinkle.

Ingredients:

• kg of tomatoes;
• 1 tbsp salt;
• 1 tsp Sahara;
• 3-5 dill umbrellas;
• 4-5 peppercorns;
• 3-4 garlic cloves.

The stalk is cut out of the tomato fruit and the cuts are made in a cruciform shape. Pour boiling water over prepared vegetables or soak in boiling water for 1-2 minutes, if the skin is very hard. Then the skin is peeled off easily.

Dill and pepper are put in the container, and then the fruits themselves. You need to spread it very carefully, vegetables are very easy to damage without the skin.

Dissolve sugar and salt in hot water and pour the resulting mixture into a jar. The water should be no higher than 60 degrees, otherwise the pulp may be damaged. Close the jar with a lid and marinate for at least 24 hours.

When time passes, you can eat tomatoes. Take the fruits out of the container with a tablespoon and put them on a plate. A very delicate appetizer will be appreciated even by the most fastidious gourmets.

A quick recipe for lightly salted cherry tomatoes

Cherries are beautifully salted in a short time, since they have a small compact size. For blanks, you can use a jar with a capacity of a liter and 2 liters, no more. This volume is just enough to taste delicious lightly salted tomatoes at dinner.

• 1 kg cherry;
• ½ tbsp Sahara;
• 1 tbsp salt;
• 2-3 cloves of garlic;
• a pair of currant leaves.

Cherries wash and pierce the skin one or two punctures on opposite sides.

Tomatoes with garlic and currant leaves are placed in a small clean jar with a volume of 700-1000 ml.

A liter of water is heated on the stove, sugar and salt are diluted in it and brought to a boil. Pour vegetables into the hot mixture and cover the lid. The workpiece is kept for 24 hours in a warm place.

Tomatoes are sweet and salty, this taste is suitable as an addition to meat dishes or to a bird.

Lightly salted tomatoes are considered an uncomplicated, but very tasty snack that is versatile and always useful. It can be put on festive table or an ordinary family dinner. The workpiece will definitely not lie in the refrigerator, as it will appeal to all household members.

To prepare delicious lightly salted tomatoes, you should follow the following basic rules and subtleties:

• For cooking, it is important to choose fruits of virtually the same size. Tomatoes should be small or medium, as too large may simply not be salted properly.
• It is important to fold the tomatoes in a wide enough saucepan so that there is no need to make a second layer and lay the tomatoes on top of each other. This way, they will remain mouth-watering and not wrinkled.
• To speed up the salting process, you can make several small cruciform cuts, or pierce the tomatoes a couple of times with a toothpick.
• It is important to store it in a cool place during cooking, such as the refrigerator. This will protect them from mold.

The five most commonly used ingredients in a lightly salted tomato recipe are:

It is important to note that the spices used play a significant role and are able to add new taste sensations, making such a famous appetizer especially tasty. For a more pronounced taste, you can add basil, garlic or dill to the recipe for lightly salted tomatoes. They add a light spicy touch.

All spicy lovers can add about 10 black peppercorns, or a few pieces of red. And for a little piquancy, it is enough to halve the amount of pepper.

The five fastest recipes for lightly salted tomatoes:

Cooked lightly salted tomatoes can be used not only as an appetizer for meat dishes, but also as a dressing for borscht. It is enough just to knead the tomatoes to the required consistency and boldly apply. An interesting sauce can be prepared on their basis.