Salted tomatoes in instant halves. How to make instant pickled tomatoes at home

03.07.2020

Oh, this is a magical dish, and the brine turns out to be magical! And, best of all, even a beginner can cope with the preparation of such delicious tomatoes. So, my dear hostesses, if you just recently got married, please your beloved with this a savory snack... He will be amazed and delighted with your culinary skills! And if you are already experienced, but have never cooked salted tomatoes in a saucepan, add my recipe to your collection. I'm sure you will like it. So let's get started.

Lightly salted tomatoes: recipe for instant cooking in a saucepan

Ingredients (per 3L pot):

1.8-2 kg of tomatoes;
Greens - to taste (parsley, dill, celery, you can do one thing);
1 small head of garlic (optional)
1 head onions(also optional).

For brine:

1 liter of drinking water;
15-20 pcs. black peppercorns;
5-6 pcs. bay leaf;
2 tbsp. l. coarse salt (with a slide);
2 tbsp. l sugar (without a slide);
4 tbsp. l. vinegar 9%.

The basis of our recipe is, of course, tomatoes, and their choice must be approached responsibly. It's good if they are about the same size, plump, elastic.

what tomatoes to take

Although the recipe is great for juicy greenhouse tomatoes, it is able to "revive" them noticeably, after which they become not only completely edible, but also awesomely tasty.

Let's start processing tomatoes. The recipe assumes that we will pickle tomatoes without the skin. I, however, do not always do that. Sometimes I even leave the ponytails. The husband loves to eat a tomato, taking it by the tail, after which "horns and legs" remain, that is, the tail and the skin. But many people still prefer to remove the skin in advance, especially since such "naked" tomatoes will cook faster.

First, rinse the tomatoes thoroughly. Then we add in separate container and fill it with boiling water for a minute or two. Then we salt the boiling water, and put the tomatoes in a saucepan with very cold water(You can even add ice cubes to it for reliability, but this is not necessary). Let's hold them there for ten seconds and get them out. Now we cut each tomato crosswise from above and easily remove the skin, like the skin from a banana. If desired, also cut off the tail from the bottom. And you can leave the "naked" tomato with a tail, so that it is more convenient to take it later.

If we cook without tails, then cut out the stalk with a white part from below, so that the tomato turns out to be very beautiful, just velvety. And we do this with everyone.

Now we are preparing the brine:

Pour clean drinking water into a saucepan, immediately put bay leaves, peppercorns, add salt, sugar and put on a high heat.
Bring to a boil, reduce heat. Let everything boil for about five minutes.
Then we turn off the gas, wait until it cools down a little (5 minutes), then pour in the vinegar.
While the brine is cooking, wash the herbs, peeled onions and garlic. Cut the onion into half rings, the garlic into small pieces.
Next we have variations. You can immediately put the tomatoes in the same saucepan, sprinkling them with washed herbs (or without it - as you like), chopped onions and garlic. Close the lid, leave to cool, then refrigerate for at least a day.
Better to marinate the tomatoes in a separate saucepan. Pour boiling water over it, put greens on the bottom. Put the tomatoes and chopped onions on top.
Fill with brine, sprinkle with chopped garlic. We close the lid, wait until the brine cools down, and put it in the refrigerator.

They will be ready in two days. However, I confess honestly, we ate them much earlier, within a day. By this time, they were already salting enough. But in a couple of days, they will undoubtedly be even tastier.

As you can see, the recipe fast food lightly salted tomatoes in a saucepan is very light and simple. True, it is not always possible to find such a number of tomatoes at once, and you do not want to take up the pan. For a small family, I can recommend another great recipe.

Recipe for quick salted tomatoes in a jar

Ingredients (for 1 liter can):

500-600 g tomatoes (small or medium);
Greens to choose from - parsley, celery, dill (or the whole set at once);
2-3 cloves of garlic (optional)

For brine:

500 ml of clean drinking water;
1 tbsp. l. coarse salt (with a slide);
1 tbsp. l. sugar (no slide);
2-3 pcs. bay leaf;
5 pieces. black peppercorns;
5-6 pcs. allspice peas;
1 tsp paprika;
2.5-3 tsp vinegar 9% (or 5 tsp. vinegar 6%).

How to cook:

We process the tomatoes as indicated above, remove the skin if desired.
Wash the jar well, pour it over with boiling water.
We put the washed greens at the bottom of the jar, then the tomatoes.
Prepare the brine in a saucepan on the stove: add all the ingredients except vinegar to the water and bring to a boil. Then remove the pan from the heat and add the vinegar.
Let’s wait until the brine has cooled down a bit, then pour the tomatoes in the jar with it.
Pour chopped garlic on top, cover with a lid.
After complete cooling put a jar of tomatoes in the refrigerator.

Such tomatoes are ready in a day.

You can also pour the tomatoes not hot, but already cooled to room temperature brine. True, the tomatoes will be ready for consumption a little later, in a couple of days, but they will turn out to be no less tasty.

But you will not be afraid that the jar may accidentally burst when filling. I know that this fear often haunts novice hostesses, I myself was the same. Therefore, just in case, you can play it safe.

As you can see, not all ingredients are required - in basic recipe you can do without herbs, onions and garlic altogether. You can also put less peppercorns, to your taste. Our family loves garlic, so I try to add it wherever possible, and it goes well with lightly salted tomatoes. But I do not always put onions - according to my mood. And I also often add a small hot pepper (or part of it). We love spicy things, what can we do!

Spices are also not all required. It is quite possible to do without bay leaf if you don't like it, or put it less. But for a spicier flavor, you can add a couple of clove buds.

As for the greenery, there is a lot of fantasy here. You can put in a variety of herbs - whatever you like. We prefer to cook tomatoes with fresh parsley - we take twigs with leaves. Dill is also not overlooked. Once I added black currant leaves to the brine - they gave the tomatoes a special refined taste and aroma.

You can also replace vinegar with lemon juice: for 1 liter of water - 4 tablespoons. Or put citric acid: based on 1 teaspoon of acid per 1 liter of water. In a word, there are a lot of options, and they are all win-win. But you can experiment, which makes pickling an exciting process.

I also want to note that the recipe for quick cooking of lightly salted tomatoes in a saucepan or any other suitable container provides that you will eat them just as quickly - within two to three days. Therefore, it is advisable to cook exactly the amount that your family or guests can handle. Then the good will not be lost! But for some reason I am sure that they will not stagnate for a long time. Enjoy your meal!

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 preparation of this appetizer, some of them you will find in this article and you will surely choose the recipe that will suit 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 herbs must be thoroughly rinsed with cold water, clean cans of the required volume and a pan for the marinade or jellied salting option should be prepared.

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:

Gently put the washed tomatoes (with pepper) in a jar, alternating them with cut garlic cloves, dill umbrellas, currant and cherry leaves.
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.
Pour pepper, sugar and salt into a container with water.
Send everything to the fire and boil for five minutes.
Cool the finished filling to sixty degrees and pour it into the tomatoes.
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:

Wash the tomatoes and carefully remove the stalks.
Make criss-cross cuts on the reverse side.
Chop the garlic and dill herbs (seeds), combine and mix until mushy.
Fill the tomatoes lightly with the mixture.
Add sugar and salt to the remaining garlic-dill gruel, mix it with the tomatoes and transfer everything to a plastic bag.
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.
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 sweet bell pepper medium size;
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:

Wash herbs and vegetables thoroughly.
Cut off the tops of the tomato (then they will be salted faster and better), peel the peppers from the stalk and seeds.
Finely chop the greens, cut the garlic cloves into quarters, the pepper into arbitrary cloves.
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.
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 a dressing: using a blender, mix parsley, cilantro, onion, dill, garlic, olive oil, wine or Apple 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:

Wash the tomatoes and remove the stalks.
At the site of the cuts, make small punctures with a toothpick.
Cut the garlic wedges into quarters.
Place on the bottom of the pan hot peppers and half the garlic.
Put the tomatoes on top, and then the remaining pieces of garlic.
Add salt, sugar and dry spices to the water.
Bring everything to a boil.
Boil the brine for five minutes.
Cool the marinade and pour over the tomatoes placed in a saucepan.
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:

Wash the tomatoes well and pierce each fruit with a toothpick several times.
Peel the garlic, rinse and cut into slices.
Rinse the dill umbrellas and cut them apart.
Put garlic, dill, horseradish, currant leaves on the bottom of the pan, and on top of this - tomatoes.
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.
Pour the tomatoes to the brim with cooled brine and cover with a lid.
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:

Wash the tomatoes thoroughly, remove the stalks and make a cruciform incision one quarter into the fruit.
Peel the garlic, wash and grate on a fine grater.
Wash and finely chop the dill.
Mix the herbs with the garlic and chop the tomatoes through the cuts with the resulting mass.
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.
Put the tomatoes in a saucepan or jars, cuts up.
Pour cold brine over vegetables, cover and refrigerate for two days.

Greetings, my dear hostesses!

As you already know, our family is very fond of all kinds of spicy snacks. Especially those that do not take a lot of effort to prepare and do not require any fantastic ingredients. Some of our favorite snacks are lightly salted tomatoes with herbs and garlic. I always cook them with great pleasure, and they are eaten very quickly. Moreover, this great option for feasts or picnics.

What I love about this recipe is that it allows my imagination to be expressed. After all, you can cook a little differently every time: vary the components of greens to taste, make tomatoes stuffed or simply in a green sauce, early ripening or classic, in a marinade or by the "dry salting" method.

All the options deserve attention and respect, they are worth trying to diversify the menu and in the future, perhaps, bring something of your own. Therefore, today I will be happy to share with you my favorite recipes. And then - the choice is yours!

This option quick snack is prepared in one day, it is not for nothing that such tomatoes are popularly called "one-day". In fairness, it should be said that they become even tastier after a couple of days. It is better to store them in the refrigerator for about a week - it is not worth it longer, they will be peroxidized. But on the other hand, you can add new tomatoes to the resulting brine - the main thing is not to confuse them with those that are already well salted.

Ingredients:

8-10 pcs. tomatoes (preferably small)
1 tbsp. l. heaped salt (coarse)
Juice of half a lemon
2 tbsp. l. Sahara
3-5 cloves of garlic
1 bunch of dill
1 bunch of cilantro (if you don't like cilantro, you can replace it with parsley or celery)

How will we cook

As you can see, this recipe is without vinegar, it replaces lemon juice that will give the tomatoes a delicate and refined taste. In addition, the recipe is suitable for those who cannot tolerate vinegar in any form.
First, we select beautiful strong tomatoes, wash them well. Dry with napkins. We also wash the greens, shake and spread on napkins so that the glass has excess moisture. Divide the garlic into slices, peel them.
Now pierce the tomatoes with a fork in several places so that they are better salted. Or you can cut them into slices or halves. We love whole tomatoes more, but we choose small ones and pierce them with a fork. Then they salty well.
Then cut the herbs with a knife or special culinary scissors. We put it in a blender, send the cloves of garlic there and chop everything to a puree state.
Then we take any suitable container - a jar, a saucepan, even a bag. We shift the green-garlic puree there, add salt, sugar, squeeze out the lemon juice. We mix everything. If desired, you can add spices: basil, oregano, black pepper or a little red ground, mint or lemon balm.
Now in this green sauce lower the tomatoes, carefully turn them over so that they are soaked in the sauce on all sides. Cover with a lid. If we cook tomatoes in a bag, then we tie the bag and put it in another bag, which we also tie. Put the tomatoes in the garlic-green sauce in the refrigerator. Mix them gently from time to time.

During infusion in the brine, the tomatoes will let out juice, soak well with the brine and the aroma of herbs. This pickle pickle is also useful for dressing other quick vegetable salads, it turns out to be very tasty, and it is also very suitable for those who follow a diet. It's much better than mayonnaise anyway!

If you are not against vinegar, then you can try making quick salted tomatoes according to the following recipe.

Lightly salted tomatoes with herbs and garlic classic with vinegar

Ingredients:

0.5 kg medium tomatoes
5-6 cloves of garlic
Parsley, dill, cilantro - to taste
5 tbsp. l. coarse salt (not iodized)
1.5 tbsp. l. Sahara
5 black peppercorns
2-3 pcs. bay leaves
1 tbsp. l. ground paprika
4 tsp vinegar (9%)

How will we cook

In principle, the preparation is the same, except that it is advisable to remove the skin from the washed tomatoes. To do this, remove the stalks from them and pour boiling water for a minute. Then salt the hot water and pour the tomatoes with cold water. When the vegetables have cooled slightly, cut the skin crosswise from above and easily remove it, like a stocking.
Put the prepared tomatoes in a saucepan or pots, a jar. Finely chop the washed greens and peeled garlic, sprinkle them with tomatoes on top.
Pour half a liter of water into a saucepan, add salt, sugar and pepper. Bring to a boil, stirring occasionally. Turn off the heat, pour in the vinegar, stir. Pour the brine into a container with tomatoes and herbs. Close the lid, let the vegetables cool down at room temperature... Then we put them in the refrigerator. We store no more than a week. You can eat tomatoes the very next day.

I also really like to cook stuffed salted tomatoes. They always make a very beneficial impression on the guests, everyone thinks that I spent a lot of time on them. In fact, this is not so, they prepare very simply, and you will see for yourself now.

Lightly salted tomatoes stuffed with herbs and garlic

This is a classic recipe, the so-called "Armenians". Strong, hard tomatoes are suitable for him.

Ingredients:

1 kg tomatoes (ripe)
1 head of garlic
2 tbsp. l. coarse salt
1 bunch of green celery
1 bunch of parsley

How to cook

Wash the tomatoes, make an incision on each and cut off the top - the "hat". Then we cut the core out of each tomato. Note: the more you cut the pulp out of the tomatoes, the more filling you will need to put in. Put the “hats” aside, they will still come in handy.
Now we will wash the greens, shake them. By the way, you can take not only parsley, celery, but also dill, cilantro - whatever you like. If you do not digest celery at all, then it is quite possible to do without it.
Peel the garlic, chop finely. Chop the greens with a knife or culinary scissors. Mix herbs with garlic. Stuff the tomatoes with the mixture, and then cover them with "caps". Fold on stuffed tomatoes into the pickling pot.
Then we will prepare the brine: pour 2 tablespoons of salt into a liter of cold drinking water, mix until completely dissolved. Fill the vegetables with the resulting brine, cover with a lid or plate, put oppression on top.
We put the tomatoes in a cool place for 3 days (best of all, of course, in the refrigerator). And then you can remove the oppression, remove the tomatoes from the brine and serve.

These are delicious lightly salted tomatoes in Armenian!

Fast way: dry pickling of fried tomatoes

But you, of course, are interested in how to make stuffed tomatoes in a quick dry way of pickling. The technology here is quite simple. We do not use vinegar or citric acid. We select medium-sized tomatoes, dense, elastic, preferably the same size. We take any greens, to taste, at the rate of one bunch for two or three tomatoes. And garlic - at the rate of one clove for two tomatoes. Salt - about a quarter of a teaspoon for one tomato.

We cook tomatoes, like Armenian tomatoes. You can cut off the lid from above, or, on the contrary, cut out the tail with the stalk at the back and remove part of the pulp. The more pulp you cut out, the more salt you need to put in. A quarter teaspoon is the minimum if the tomatoes are small and the pulp is cut out a little. And so you can put half a teaspoon.
Then finely chop the washed greens, chop the garlic cloves. Mix everything, add salt and grind. The resulting mass should taste very salty. Do not be alarmed - tomatoes will absorb almost all this salt later.
Stuff tomatoes with green mixture, cover them with tomato "caps". If you cut out the ponytail, then we no longer cover it with anything. We put it vertically in a suitable container, it is possible - in two or three floors, tightly to each other. Sprinkle each row with greens.
We close the dishes with a lid, leave for several hours at room temperature. Then we put it in the refrigerator. In a day, fragrant lightly salted tomatoes are ready!

If you have different sized tomatoes, do not mix the herbs and salt in advance. Mix the greens with the garlic, and pour the salt directly into each tomato, based on its size. One medium tomato will take a quarter teaspoon of salt. If the tomato is small, then put less salt, if the large one - then more. Then start with herbs and garlic. And then - everything is the same. Simply and easily!

Then, in the process of pickling, juice will start to stand out in each tomato, which will mix with salt, and you get a brine. Tomatoes will be saturated with the aroma of garlic and herbs, will become amazingly tasty, and without vinegar or any other acid. Take this recipe into service. Something tells me: you'll like it!

Today we have seen how many interesting ways there are to cook lightly salted tomatoes with herbs and garlic. This is a very exciting process, it is so addictive! And it evokes the constant approval of home, guests, distant and close relatives when tasting the finished product. Enjoy your meal!

Lover of blanks, Elena Osipova

Tasty recipe for lightly salted tomatoes for you, our dear readers. Lightly salted tomatoes in the bank differ in that they do not contain preservatives, they use a small amount of salt and they are very fast. In addition, tomatoes are salted in brine, which means they can be stored in the refrigerator for much longer than those cooked in a saucepan or in a bag, which must be eaten right away.

Mistresses on a note: Tomatoes for pickling, it is better to choose a variety with a dense skin and a small size. It is imperative to pour the tomatoes with warm brine, but not hot, so that the tomatoes do not burst, and externally lightly salted tomatoes looked beautiful as fresh.

Recipe for lightly salted tomatoes with garlic and herbs

5 from 1 reviews

Lightly salted tomatoes in a jar

Type of dish: Blanks

Cuisine: Russian

Ingredients

Water - 1 liter
strong tomatoes - 1 kg,
garlic - 5 cloves,
granulated sugar - 1 tbsp. l.,
salt - 1 tbsp. l.,
black peppercorns - 5-7 pcs.,
tarragon (tarragon) optional - 3-4 branches,
hot pepper
bay leaf - 1 pc.,
greens.

Preparation

First, wash the tomatoes and remove the tails.
After that, in each tomato in the place where the stalk was, we make a shallow puncture with a toothpick.
After that, at the bottom of a clean, sterilized jar, put half the herbs, peeled garlic and a small piece of hot pepper.
Then, spread the tomatoes and the rest of the seasonings on top.
Prepare the brine: for this, boil water with salt, granulated sugar, peppercorns and bay leaves for 2-3 minutes. Cool to a warm state.
Next, fill the tomatoes with chilled brine, cover with gauze and leave at room temperature for two days.
After this time, we cover the jars with a nylon lid and put them in the refrigerator for storage.
Lightly salted tomatoes are ready.

Bon Appetit!

Hello dear hostesses and hosts. Warm greetings to you! 🌞

Tomatoes are generally my biggest passion. I love them both salted and pickled, and fresh and canned. And I collect everything, collect recipes like a hamster, and everything is not enough for me!

Today I will share with you very valuable recipes for instant cooking of lightly salted tomatoes with garlic and fragrant green tea from my piggy bank.

So cool and delicious selection you won't find it anywhere else! It's good that last summer the summer cottage harvests were pleasing and you could experiment to your heart's content, try different options and select the most successful ones.

The recipes are VERY tasty, homemade, tried and tested on yourself and your family! So right away, without thinking for a long time, click-click, take the article to social networks so as not to get lost. And I'm starting to parse the recipes.

Lightly salted tomatoes with garlic and instant herbs in a bag in 5 minutes

It is prepared in a matter of minutes, and you can eat in 12 hours. It is convenient to do it at night and enjoy it the next day. 😊👍

Ingredients:

Tomatoes - 1 kg.
Dill (umbrellas can be used) - a bunch.
Garlic - 5-6 cloves.
Rock salt - 1 tbsp l without a slide.
Sugar - 1 tsp with a slide.
Ground black pepper - 1 tsp
Hot pepper (dry adjika) - optional.

We take tomatoes ripe, fresh, fragrant. If just from the garden - perfect! In this case, it is desirable that they are small and plump.

Tomatoes that are large in size tend to sap too much, turn sour and do not look neat after cooking. And we need it to be not only tasty, but also beautiful. Wash the tomatoes well and blot them with a paper towel so that they do not drip.

We take a dense, durable package. Freezer bags are suitable, you can also take them for baking, they are very dense.

If you only have thin bags, then you can fold them in half, one inside the other, so it will be more reliable.

On top of the tomatoes we make a cruciform incision, like this:

This is to ensure that the salt and other spices saturate the tomato well. And with this method, vegetables do not let juice so much and retain their attractive appearance.

Put the tomatoes in a bag, add salt-sugar, garlic chopped into small pieces.

It is better to take salt for any workpieces without any additives.

We also send chopped dill and its umbrellas there (if any). Regarding red pepper or dry adjika - this is optional.

For me, it's just spicy enough with garlic, but my husband likes it sharper, so sometimes I add an extra spice.

Extra favorites spicy herbs you can also put it to taste. When everything has been laid, we proceed as follows: we tie the tails of the package so that there is still empty space inside.

And we begin with our hands carefully, without crushing the tomatoes, to mix the contents. All the spices need to be well distributed. When everything is mixed, we put the bag on a plate, for safety net, suddenly the juice will leak through the bag, and leave it at room temperature overnight or for 24 hours.

This is the deadline, you don't need to keep it longer, the taste will no longer be the same. Here's a recipe, no fuss, just 5 minutes and you're done!

And, the next day you have such a wonderful, moderately spicy, incredibly aromatic and tasty snack!

With hot young potatoes and shashlik ... mmm! Recommend.

If something remains (which I doubt very much 😊), then it can be stored in the refrigerator, but no more than 2 days.

Video on how to cook lightly salted tomatoes without vinegar

I really liked this video recipe because ready meal looks very smart. At the same time, cooking is quick, no brine is required, everything is very simple.

I suggest you take a look, and below I will write a short description of the preparation:

Ingredients:

Dense tomatoes - 1.1 kg.
Salt - 1 tbsp l with a slide.
Sugar - 1.5 tsp.
Ground black pepper - 1 tsp
Garlic - 1.5 heads.
Greens - onions, cilantro (parsley), dill.
Juice of 1 lemon.

Brief description of preparation:

My tomatoes and cut out the place where the stalk is attached, because it's tough.
We cut the pulp crosswise, but not completely.
Put the tomatoes in a container.
Mix salt, sugar and ground pepper.
Squeeze out the juice of 1 lemon.
Grind the greens.
Pass the garlic through a press and add to the herbs.
Rub the tomatoes inside with a mixture of salt, sugar and pepper.
Pour lemon juice into the cut from above.
We fill the tomatoes with herbs and garlic.
We put the tomatoes under oppression for 5-6 hours at room temperature.

🚩 On my own I will add that not everyone in this recipe goes with lemon, I liked it better without it.

But see for yourself, try it and bon appetit!

Recipe for lightly salted tomatoes in a saucepan

Delicious salted whole tomatoes, in fragrant brine in a fairly short time. It is very convenient to cook in a saucepan or in any container with a lid.

The recipe is suitable for a decent volume - 3 kg of tomatoes.

Ingredients:

Small tomatoes - 3 kg.
Dill is a bunch.
Parsley is a bunch.
Cilantro is a bunch.
Garlic - 4-5 teeth.
Oregano - 1 tsp
Cloves - 2 pcs.
Peppercorns - 15 pcs.
Water - 2.2 liters.
Salt - 4.5 tbsp l.
Bay leaves - 1-2 pcs.

Before we start tackling the tomatoes, let's put in the pickle first. You need enough brine so that the tomatoes in the pan are completely covered.

The proportion of salt is as follows - for 1 liter of water we take 2 tbsp. l salt.

Therefore, if you need more or less brine, be guided by it.

Pour the required amount of water into a saucepan, add salt to it, stir. And we put on fire until it boils, it is necessary that the salt completely dissolves.

You can add 1/2 tablespoon of sugar there - there will be a slightly different flavor shade, also delicious!

When the brine boils, turn it off and let it cool to 30-40 degrees. We do not have a goal to boil tomatoes, we just need to make them absorb salt more actively.

While our brine is cooling down, it's time to do some vegetables. Grind all the greens. Cut the garlic into pieces.

Wash the tomatoes clean and in each of them, at the place where the stalk is attached or nearby, we make a puncture with a knife inside. Not through and through, but about half. This is necessary for better salting, because we give them not so much time for salting.

We need instant tomatoes, not long salted for the winter (although we will also get to it in the coming articles). We place the vegetables in a saucepan and cover with the remaining spices, these are oregano, cloves and black peppercorns, and herbs with garlic.

Let's not forget a couple of bay leaves. Everything is very fragrant!

Fill the tomatoes with warm brine, it should completely cover them.

Cover the workpiece with clean gauze and put it under slight pressure. To do this, just put an ordinary plate on top.

It will keep the tomatoes under the brine and prevent them from floating. We close the pan with a lid.

We insist our salted salt under a lid for 4-7 days at room temperature. Four days is a minimum of course, but it is already quite edible, you can try it if you can't wait.

The appetizer is excellent. WITH fried potatoes insanely delicious!

Especially if you still hold it for a week, as recommended in the recipe.

Be sure to try this recipe, it deserves it! 👍

Instant Garlic and Herb Tomatoes in a Jar - The Classic Recipe

Great recipe for quick salting in cans of 3 liters. Delicious and simple!

Ingredients:

Tomatoes 1.5 kg.
Dill is a small bunch.
Parsley is a small bunch.
Garlic - 5 cloves.
Water - 500 ml.
Allspice - 20 pcs.
Black pepper - 20 pcs.
Bay leaves - 5 pcs.
Rock salt - 1.5 tablespoons
Cold purified water - 1 liter.

We take a clean, washed hot water and soda, a jar. Vegetables and greens in my warm water... In tomatoes, cut out the place where the stalk is attached, which is white and hard.

Put greens in a jar mixed with tomatoes and garlic slices. You can tear the greens with your hands and even mash or grind with a little salt, so it will more fully give all its aroma.

We fill the jar to the top.

This recipe uses a fun way to brew spices. To do this, put a pot with 500 ml of water on the fire and bring it to a boil. Pour allspice and black peppercorns into boiling water, put the bay leaf.

Let them simmer for 1 minute and soak the brine with their aromas. Then you will need to cool it down to 35-40 degrees. And pour it into a jar. And then we proceed as follows.

Salt is laid out directly on top of the tomatoes in a jar and another 1 liter of ordinary filtered, clean, drinking water is poured.

The water will dissolve the salt, suck it in and fill the jar completely. That is, in total, you should get about 1.5 liters of water. Approximately, because tomatoes are different for everyone, you may need more or less water.

We close the jar with a nylon lid and put it in the refrigerator for 5-7 days. Usually this time is enough to make wonderful lightly salted tomatoes.

They taste like barrels, try it!

Lightly salted tomatoes with wedges with vinegar

This is the most quick recipe from my piggy bank. Literally 2 hours and you're done. At the dacha, at hastily, just comes in and is always eaten without a trace!

Ingredients:

Tomatoes - 1 kg.
Salt - 2 tbsp. l.
Sugar - 4 tbsp. l.
Vinegar 9% - 40 ml.
Vegetable oil - 40 ml.
Mustard - 1 tsp
Garlic - 5 teeth.
Dill is a bunch.

Cutting tomatoes into slices significantly reduces the salting time. The taste is very interesting, sweet and sour. I have not tried replacing vinegar with lemon juice, I will entrust these experiments to you. But, I think that the taste will already be different and for an amateur.

In this recipe, the combination is successful and I really liked it! I still tried it without vinegar and lemon juice - also great. Dill should be finely chopped and garlic squeezed out to it.

Pour sugar, salt there and spread the mustard. And also pour in vinegar and vegetable oil.

Mix everything very well and we get a beautiful, green, thin gruel.

Wash the tomatoes and cut them into slices, simultaneously cutting out the tough place where the twig is attached.

Someone will say that these are not lightly salted, but already pickled tomatoes, since vinegar is present in the recipe. Technically, it is so, but to taste, they are slightly salted, which is actually required of them.

We insist at room temperature. Delicious tomatoes are ready very quickly.

Both juicy and spicy, with a pleasant sweet and sour taste. Class!

Cherry with garlic and instant herbs in brine

This is very interesting recipe from the chef using hot salting. The next day, you can already eat delicious tomatoes like in a restaurant!

Ingredients:

Cherry tomatoes - 700 gr
Water - 1 l
Black peppercorns - 15 pcs
Sugar - 1 tsp
Salt - 3 tbsp. l
Bay leaf - 2 pieces
Vinegar - 2 tbsp. l
Celery greens - bunch
Dill stalks and greens - a small bunch
Garlic - 4-5 cloves

First we make the marinade. To do this, put a saucepan of water on the fire. Immediately put salt, sugar, peppercorns in it, tear the bay leaf with our hands and put it there and pour in the vinegar. Heat the marinade and let it simmer for 3 minutes. Turn off.

Cut the washed cherry tomatoes in half and put them in a bowl for pickling, it can be any bowl. The celery greens must be coarsely chopped and sent to the dishes for the tomatoes. Put chopped dill there. Cut the garlic cloves, without removing the husk, into pieces and put in a bowl with the tomatoes.

Pour tomatoes with ready-made, still hot, marinade. You don't need to stir anything. Just immerse the greens so that nothing sticks out.

So we leave it to cool at room temperature, and then put it in the refrigerator.

After 6-12 hours you can eat. It turns out beautifully! And very, very tasty. 😘

In conclusion, I would like to voice a couple of tips from my own experience in order for your appetizer to be a success.

Choose fresh small tomatoes that are firm and will not fall apart when salted.
Delicious tomato - tasty dish(do not take tasteless tomatoes, salting will not fix them).
It is better to use only rock salt without additives.
Salting is faster at room temperature.
For salting, it is better to choose enamel or glassware.
It is advisable to cut out the attachment point of the stalk before the ambassador.
For better salting of the whole, it is recommended to make a shallow puncture of the tomato.
Store prepared lightly salted tomatoes in the refrigerator for no more than 3 days.

That's all, dear friends. Take note of recipes, save, share with friends. Hostess.online will not advise bullshit! 😉

See you in new delicious articles!