How to pickle quick tomatoes. Quick Cooking Salted Tomatoes

Salted tomatoes are an appetizer loved by many of our compatriots. It is served with strong drinks and just like that - with potatoes, pasta, meat. Housewives who have a cellar in the house salt tomatoes for the winter, but not everyone has such opportunities. But every cook can cook salted tomatoes fast way. They are usually made in small quantities and are soon eaten. Place in the refrigerator, these blanks take only a few days, while the vegetables are salted. Ready-made appetizers do not stay for a long time.

Cooking features

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

• For pickling, medium-sized tomatoes are chosen in a quick way. Most housewives prefer the fruits of the Slivka variety. Slightly less popular varieties Lady fingers, Adam's apple. Cherry tomatoes of various varieties are not inferior to them.
• Large vegetables can also be pickled in a quick way, but they will have to be cut into 2-4 parts, otherwise they will be salted for a long time.
• Tomato fruits selected for salting must be of the same variety, approximately the same size and degree of maturity, otherwise they will be salted unevenly: some fruits will be lightly salted, others will be oversalted.
• For quick salting tomatoes are commonly used hot marinade. You can make an appetizer in a cold marinade, and even without marinade at all, but you will have to wait a little longer for the result. It speeds up 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 may adversely affect the taste of the finished tomatoes.
• You can quickly pickle tomatoes in a saucepan, glass or ceramic baking dish, jar, plastic container. Only aluminum utensils 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 to quickly pickle tomatoes. Wash them well enough, sterilization is not necessary. Banks with salted instant tomatoes are not rolled up, but closed with plastic lids. In this case, the containers do not have to be filled to the very neck. It is convenient to get tomatoes out of jars with culinary tongs.

Salted instant tomatoes are usually ready to eat after a few hours, but at this time they are lightly salted. They become really salty after standing for 2-4 days in the refrigerator. They also need to be stored in the refrigerator. Under the storage conditions, the snack will not spoil for at least two weeks, sometimes even for a month. But it turns out so tasty that it is unlikely to stand for so long.

Classic Instant Salted Tomatoes Recipe

• 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.

New Year's video recipe:

Cooking method:

• Wash the tomatoes, dry with a napkin. If the fruits are small, make punctures with a toothpick around the stem. Cut large tomatoes into 4 wedges.
• Put dill, all kinds of peppers, currant leaves, cherries and garlic cloves cut in half at the bottom of a pot or jar.
• Lay the tomatoes on top.
• Boil water, add sugar and salt to it. Wait until they dissolve.
• Add laurel leaves. Boil for 2-3 minutes.
• Pour hot brine over tomatoes. Cover the container with a lid. Leave the tomatoes to salt at room temperature until the brine has cooled completely.

After cooling, the container with tomatoes must be removed in the refrigerator. After 2-3 days (depending on the size of the fruit and their degree of maturity), the salted tomatoes will be ready to eat. Instead of hot peppers, you can add sliced ​​\u200b\u200bhalf rings Bell pepper or onion. Then the appetizer will acquire a completely different taste, less spicy, but no less pleasant.

Salted instant tomatoes in a spicy marinade

• tomatoes - 1 kg;
• water - 1.5 l;
• cinnamon - 1/4 of a 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 kitchen towel, and pricking them with a toothpick. Large fruits must be cut or even divided with a knife into 2-4 parts.
• At the bottom of the container in which you plan to salt the tomatoes, put half the washed and dried greens, cinnamon, fruit tree leaves and garlic cloves.
• Lay the tomatoes on top. Cover them with the remaining greens.
• Boil the brine from water, salt and sugar. Without cooling, fill them with tomatoes. Leave at room temperature for 3-4 hours.
• Remove to refrigerator.

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

Quick-salted stuffed tomatoes

• small or 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:

• Finely chop fresh herbs with a knife, after washing and drying it.
• Pass the garlic through a press, add to the chopped herbs.
• Pour in the oil, stir.
• Wash the tomatoes, dry, make transverse cuts, not cutting to the edge of about 1 cm.
• Salt the inside of both halves, using at least 1 teaspoon of salt per tomato.
• Divide the filling among the tomatoes.
• Put the tomatoes in a glass dish or pan, cover with cling film.
• Leave for 5-6 hours at room temperature. Then put 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. quick salting tomatoes in a dry way, without the use of brine. Thanks to this, the snack has a unique taste. It looks so appetizing that it can become a decoration of the festive table.

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

I admit, there is not always time and desire to mess around in the kitchen for a long time. And you still want to pamper your family with something tasty. Therefore, I simply adore recipes that take a minimum of time and effort from housewives. Here, for example, lightly salted tomatoes in a bag - a quick recipe, you will prepare everything in 5 minutes, put it together - and then the dish is prepared by itself! And we can do other things or just relax.

In fairness, it should be noted that in 5 minutes the tomatoes will not pickle - this is the time to prepare all the ingredients and put them in a bag. But that's good too, right? And tomatoes, depending on their size, can already be eaten in an hour or two. If you have patience and wait a day, then they will turn out to be more salty, vigorous. In a word, the choice is yours. So, to business!

Lightly salted tomatoes in a bag: a quick recipe in 5 minutes

Ingredients:

• 1 kg tomatoes (preferably small ones)
• 1 st. l. salt (preferably coarse)
• 0.5 st. l. Sahara
• 2-3 garlic cloves
• Greens - to taste and desire (parsley, dill - you can with umbrellas, etc.)
• Clean and dry plastic bag - 2 pcs.

How will we cook

Is it possible to pickle unripe tomatoes in a bag or, say, completely green ones? Or make them sharper, with pepper? Yes, you certainly may! I bring to your attention another recipe that is suitable for both ripe tomatoes and unripe ones. Moreover, it is enriched bell pepper which means it contains more vitamins and minerals.

By the way, about vitamins. With this method of preparation, they are preserved in vegetables to the maximum, because we do not heat the tomatoes. And salt and sugar are taken much less than in seamings for the winter. Therefore, if you want something salty, it is better to cook such tomatoes in a bag, on hastily. Both tasty and healthy!

Quick salted tomatoes in a bag - recipe with bell pepper

Ingredients:

• 1 kg tomatoes - ripe or unripe
• 1 PC. bell pepper
• 4-5 garlic cloves
• 1 small bunch of parsley
• 1 small bunch of dill (possible with an umbrella)
• 1 st. l. salt
• 1 tsp Sahara

Additional spices and herbs (optional):

• 1-2 tbsp. l. mustard seeds
• 0.5 tsp ground black pepper (or 6-8 black peppercorns)
• A little red pepper - on the tip of a knife (or half a hot pepper)
• 2-3 sprigs of mint or lemon balm

How will we cook

What is especially captivating is that the recipe for salted tomatoes in a bag is quick, in 5 minutes you can easily cope with the preparation of all the ingredients, but others may well get the impression that you cooked the tomatoes for a long time and diligently. They are so delicious and beautiful! The reputation of a wonderful hostess is guaranteed to you. Enjoy your meal! And see you soon!

Hello dear readers.

Oh those tomatoes! Delicious and juicy, and their aroma in a greenhouse beckons to pick and cook light snack. And if at the beginning of the season, we watched one or two ripe tomatoes appear, and hurried to cut them into a salad with cucumbers ... Now, when there is more harvest, we begin to think about harvesting for the winter ...

But of course, it’s still too early to roll it into banks, we will wait for the autumn season. Here's to pleasing yourself salted tomatoes- it's time! And make them better traditional recipe with garlic and herbs.

On a hot and sultry day, such a snack is refreshing and energizing. And when we harvest the first tomato crop, a lightly salted treat will surely appear on the table. My family just loves them and always asks for more.

And when they cooked in past issues, the idea arose to cook tomatoes according to the same recipe.

Our grandmothers used to pickle vegetables in wooden skating rinks. Now, modern housewives are deducing more and more new cooking methods. Today, we can salt vegetables in jars, pots, plastic containers, and even in a bag. We will consider all these recipes and methods right now ...

These tomatoes are easy to prepare. It takes little time, and the products can be plucked directly from the garden and immediately used. They turn out very tasty and tender, and interesting way salting makes them even more spicy. In a word, real jam!

Try it yourself...

Ingredients:

1. 12 even ripe tomatoes of medium shape;
2. 2.5 tablespoons of granulated sugar;
3. 2 tablespoons coarse salt;
4. 2 leaves of lavrushka;
5. 4 peas allspice;
6. a bunch of dill sprigs;
7. 3-4 cloves of garlic;
8. 5 tablespoons of vinegar;
9. 800 grams of boiling water.

For cooking, we need a deep spacious dish. I use round plastic utensils for chopping salads. Pour salt, sugar and pour vinegar into it. In the palm of your hand, lightly chop the lavrushka, send it there. Pour out the peas and pour boiling water.

Stir the mixture thoroughly until the sugar and salt crystals are completely dissolved. After that, move the marinade aside to infuse. In the meantime, prepare the rest of the ingredients.

Finely chop the dill with a knife. Do the same with garlic, you can also use a garlic press. Combine these two ingredients in one bowl, mixing thoroughly.

Cut the tomatoes into 4 pieces without cutting them all the way through. When all products are prepared, we move on to the next step.

Stuff each tomato with a mixture of garlic and herbs, carefully pushing it into each cut.

Now arrange the vegetables tightly in a bowl with brine. If some fruits do not fit in the marinade, then they need to be laid down with the filling so that the cut part is soaked first.

If after stuffing you still have a garlic-dill mixture, send it to the marinade. In addition, here you can put more sprigs of parsley and onion rings.

Leave to cool for an hour. As soon as the brine reaches room temperature, you can take a sample. If you want a cooler snack, refrigerate for another hour.

Store the snack in the refrigerator, no more than 2 days. But this fact does not frighten me, because no matter how much I pickle such tomatoes, they do not stay on the table for more than 1 day.

Recipe for tomatoes with garlic and herbs in a jar

This recipe is sure to be an addition to your cookbook. After all, such tomatoes are unusually tasty, strong and spicy. My friend from Georgia advised me this method of salting. According to her, Georgians use this recipe more often than any other. After trying it, I understood why. And you will definitely understand!

Ingredients:

1. One and a half kilograms of slightly unripe tomatoes;
2. 1 bunch of fresh cilantro;
3. 1 head of garlic;
4. 6-8 peas of allspice (it is better to use a mixture of peppers);
5. 1 liter of water;
6. 2 teaspoons of salt;
7. 1 tablespoon coarse salt.

First of all, you need to thoroughly rinse the tomatoes and herbs. Put the tomatoes in a deep bowl, pour boiling water over and leave for 2-4 minutes. Dry the cilantro after washing. Peel the garlic.

In the meantime, boiling water has done its job and the tomatoes can be easily peeled. Do this for every vegetable.

Cut each clove of garlic into several pieces. It is not necessary to cut finely. We could also send it as a whole to the marinade. However, the chopped ingredient will give more flavor to the brine.

Divide tomatoes and other prepared ingredients into several parts. They need to be laid in layers so that each vegetable is more thoroughly saturated with the aroma of the marinade. At the bottom of the jar, put the first part of the tomatoes.

Add a third of greens, garlic and peas.

So repeat all the layers. Boil water and dissolve salt and sugar in it until the grains of sand completely disappear. Pour the resulting liquid into the jars and close the lid. Leave to cool completely and put away for 2 days in a cold room.

It turns out very tasty and unusual!

Quick pickled tomatoes with garlic and herbs

Delicious salted tomatoes will become not only an everyday snack, but also a worthy treat for any celebration. You can eat such a delicacy in a day, and they taste just extraordinary.

Ingredients:

1. 1 kilogram of tomatoes;
2. greens and dill stalks;
3. 1 liter of water;
4. 5-6 garlic cloves;
5. 2 tablespoons of salt;
6. 4 peas of black and allspice;
7. 3 laurels;
8. 1 sheet of horseradish.

First of all, you need to prepare the marinade. Put water on the stove at the rate of 2 tablespoons of coarse salt per 1 liter of liquid. Add lavrushka, stalks or dill caps there. Add pepper and bring to a boil. After boiling, boil for another 3 minutes and remove from the stove.

Rinse the tomatoes, dry with a towel and remove the stalks. Now make an incision on top, along, without cutting through to the end. You should get a kind of "lid".

Finely chop the garlic and dill with a knife. Now you need to do the following with each tomato: open the “lid”, sprinkle with a little salt, apply a little garlic and dill. Now press on top and remove excess from the edges.

Lay the vegetables in an even layer in a bowl and sprinkle with peas. Top with a leaf of horseradish. Put the saucer upside down on top and set the weight. It can be a liter jar filled with water. In this form, pour the tomatoes with the prepared brine so that each of them is in the liquid.

Leave the structure overnight at room temperature. In the morning you can already try. If you are satisfied with this degree of salting, you can serve it to the table. If you want a more salty snack, then leave it in a cold room for another day.

A day after pouring with brine, the snack turns out to be lightly salted. Then her status changes to just salty. Therefore, if you like lightly salted treats, then you can eat after 1 day.

The result is always great!

Quick recipe for tomatoes in a bag in 5 minutes

The method of cooking in a bag, it is also called dry, has always been famous for its speed and ease of preparation. In addition, we will not work with brine, due to which more useful things and trace elements will remain in the vegetables. In addition, this method saves space in the refrigerator and frees you from washing dishes.

Ingredients:

1. 1 kilogram of ripe dense tomatoes;
2. 6 cloves of garlic;
3. 1 teaspoon coarse salt;
4. 1 teaspoon of granulated sugar;
5. several caps of dill;
6. pea pepper to taste.

If you did not manage to get dill umbrellas, you can purchase its seeds at the pharmacy.

Chop the garlic into slices. In general, the shape and size of the garlic does not affect the quality. If you prefer, you can use a garlic press.

It is better to use a special bag for food storage. It has a convenient zip fastener that will save you from the marinade leaking. If you were unable to buy one, you can use the usual plastic bag, but it will need to be put in another one of the same.

The dill caps are sent first in the package.

Wash the tomatoes, dry them and cut them into 4 pieces from the side of the tail to the middle.

Put all the fruits in a bag. Add garlic, salt and granulated sugar. Also add peppercorns.

Please note that salt should not be iodized.

Close the bag and shake it so that all the components make good friends and are distributed among themselves.

That's all. It took less than 5 minutes to prepare! Now comes the most tedious waiting. The package must be left overnight on the kitchen table. Already in the morning, all relatives fly to the refrigerator to be the first to take a sample!

Recipe for lightly salted tomatoes in a saucepan in 1 day

Secret quick pickling that the vegetables must first be cut. So the pulp is more likely to get enough of the fragrant brine and you can quickly enjoy the snack. We will prepare this recipe in a saucepan. To do this, we need an enameled or stainless steel saucepan. Dishes with chips and cracks will not work.

Ingredients:

1. One and a half kilograms of dense medium-sized tomatoes;
2. a small bunch of dill and parsley;
3. 2 liters of filtered water;
4. 2 tablespoons of coarse non-iodized salt;
5. 2 tablespoons of granulated sugar;
6. 4 tablespoons of vinegar 9%;
7. 2 bay leaves;
8. 1 teaspoon coriander seeds;
9. 4 peppercorns;
10. 8 cloves of garlic.

First, according to the plan, we will prepare the pickling brine. To do this, pour 2 liters of water into the pan, add the indicated amount of sugar, salt, coriander seeds and pepper. Mix thoroughly to dissolve the salt and sand. Put on a strong fire and boil after boiling for 2-3 minutes at medium power. Then add vinegar and immediately remove from the stove.

While the marinade is infused, we proceed to prepare the rest of the ingredients. On each tomato, make a cross-shaped cut to the middle of the fruit. Finely chop the greens and garlic and mix together in a separate bowl.

Fill the cuts on the tomatoes with a mixture of herbs and garlic. Now they need to be laid out in a pan of such a size that all the vegetables fit and preferably in 1 layer. By that time, the brine had already cooled down a bit.

The temperature of the brine should not exceed 40 degrees. Otherwise, the tomatoes will boil and lose their elasticity.

Now you need to pour a bowl of stuffed vegetables with a warm marinade. Do this carefully so that the jet does not knock out all the stuffing from them.

Leave on the table for several hours, and then put in the refrigerator overnight. In the morning you can already enjoy a snack. It turns out very beautiful and extremely tasty.

Lightly salt the tomatoes for 2 hours in the refrigerator

Such a treat can be created in a matter of minutes and you can eat them after 1-2 hours. This method always helps me when guests unexpectedly rush in, and there is absolutely not enough time to prepare a decent treat. We will pickle them from the inside. Highly interesting recipe with excellent results. Try it!

Ingredients:

1. Tomatoes of any size, preferably round;
2. salt;
3. garlic cloves;
4. mustard;
5. parsley or dill (you can use both).

The exact amount of food depends on how much you are going to pickle the treats. I send all the marinating ingredients to the vegetables on the tip of a knife.

For each tomato, cut off a small tail from the side opposite to the stalk. This "lid" does not need to be thrown away - we will still need it. Cut the partitions in the pulp and gently grind it with a knife into a mushy state. With a teaspoon, once again push the pulp away from the walls, as we would do for stuffing. Now work with the knife again.

Inside the tomato, a liquid mass is obtained, which will serve as one of the components of the marinade. Put a small pinch of salt into each vegetable and mix right into it. I do it with a knife.

Finely chop the garlic and put literally 4-5 small pieces into each tomato. It will give a unique smell and aroma.

Now we need to add some mustard. Enough quantity on the tip of a knife. Mix.

Now finely chopped greens are sent to the tomatoes.

Mix the mass thoroughly so that the ingredients of the marinade are evenly distributed. Cover with a makeshift lid, which we cut off earlier and refrigerate for 1-2 hours.

In general, tomatoes are ready to eat after 40 minutes. If the degree of salting does not suit you yet, you can leave it for a while. It turns out very unusual and tasty snack which all tasters will definitely appreciate.

Recipe for making tomatoes in a quick pickle bag

To quickly and tasty treat your family to your favorite treat, you can use this recipe. He always helps me out when I want something tasty, salty and I don’t have the strength to wait for a long time.

Ingredients:

1. 3 medium firm tomatoes;
2. a bunch of dill and parsley;
3. garlic cloves;
4. one and a half teaspoons of salt.

First you need to wash all the products and dry them on a towel to remove excess liquid. We don’t need it, since the tomatoes will marinate in their juice.

Cut tomatoes into small slices. Finely chop the greens, and it is better to pass the garlic through a press. It, of course, can also be chopped with a knife, but the skipped garlic will give more juice and flavor in this recipe.

Sprinkle the slices with salt and mix all the ingredients in a separate bowl. Transfer them to the bag and secure it carefully. If you do not use special packaging for pickling, but an ordinary packing bag, then you can’t do it alone. Otherwise, liquid may leak. You need to put it in another one, the same.

Place in refrigerator for an hour or two. During this time, you need to shake the bag a little 2-3 times so that the dish marinates faster. Then the yummy is ready to eat.

We often take such a snack with us on a picnic or on a hike. Before leaving the house, I cook it, put it in a cooler bag, and by the time we get there, the dish is ready. It is very convenient, fast and tasty. It flies off the table even faster than it cooks.

How to grind tomatoes in a saucepan

I love to cook marinated snacks in a saucepan because these dishes keep heat for a long time, which contributes to faster and more correct pickling. And according to this recipe, they are especially tasty. Make sure you too.

Ingredients:

1. 1 kilogram of strong small tomatoes;
2. 4 cloves of garlic;
3. 1 liter of water;
4. one and a half tablespoons of coarse salt;
5. half a tablespoon of sugar;
6. 1 sheet of horseradish;
7. 4 small leaves of a currant bush;
8. 1-2 dill caps;
9. 5-7 peppercorns;
10. 2-3 laurels.

Rinse tomatoes and greenfinch thoroughly and dry. Pierce each vegetable several times. It is better to use a toothpick for this.

Peel the garlic and cut into slices. Grind dill umbrellas. Divide the garlic, dill, currant leaves and horseradish into two parts. The first goes to the bottom of the pan. Put the tomatoes on top and cover with a second layer of herbs and garlic. You can repeat the layers if you wish.

Pour water into a saucepan. Add salt and sand there, dissolve them. Add peppercorns and parsley. Put on fire. After boiling, boil for about 5 minutes. Then the brine must be cooled to 50 degrees.

Pour the cooled brine over the pot with tomatoes and leave in the kitchen for a day. After taking the first sample, you can decide for yourself whether you will serve the appetizer now, or let it brew for a while. More than a day later, vegetables will be more saturated with salt.

Video on how to cook salted tomatoes in slices

Lightly salted vegetables on the summer table are an integral part of any meal. It is simply impossible to break away from them. You can serve such a treat as an addition to side dishes or eat it in its pure form. It will be delicious either way.

If pickling tomatoes is an unconquered peak for you, then this article will help you conquer this height. Cooking them is easy and simple. If you have any secrets or signature recipes, please share them with us. Cooking together is more fun.

Enjoy your meal!

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

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

Today I will share with you very valuable quick recipes for lightly salted tomatoes with garlic and fragrant greenfinch, from my piggy bank.

So cool and delicious selection you won't find it anywhere else! It’s good that last summer the country harvests pleased and it was possible to experiment and try various options and select the best ones.

The recipes are VERY delicious, homemade, tested and tested on yourself and your family! So immediately, without thinking for a long time, clack-clack, take the article to social networks so as not to get lost. I'm about to start reviewing recipes.

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

Ready in minutes and ready to eat in 12 hours. It is convenient to do at night and enjoy the next day. 😊👍

Ingredients:

• Tomatoes - 1 kg.
• Dill (you can use umbrellas) - a bunch.
• Garlic - 5-6 cloves.
• Rock salt - 1 tbsp. l without a slide.
• Sugar - 1 tsp with a slide.
• Black ground pepper - 1 tsp
• Hot pepper (dry adjika) - optional.

We take ripe, fresh, fragrant tomatoes. If just from the garden - perfect! At the same time, it is desirable that they be small in size and plump.

Larger tomatoes usually release too much juice, become limp, and don't look neat when cooked. And we need it to be not only tasty, but also beautiful. Wash the tomatoes well and pat dry with paper towels to prevent dripping.

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 packages, then you can fold them in half, one into the other, so it will be more reliable.

On the top of the tomatoes we make a cross-shaped incision, like this:

This is necessary so that the salt and other spices soak the tomato well. And with this method, vegetables do not release juice so much and retain their attractive appearance.

We spread the tomatoes in a bag, pour in the salt-sugar, garlic chopped into small pieces.

Salt for any blanks is better to take stone without any additives.

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

For me, just with garlic is quite piquant, but my husband likes it spicier, so sometimes I add an extra spicy.

Additionally, you can also add your favorite herbs to taste. When everything is laid, we proceed as follows: we tie the tails of the package so that there is still empty space inside.

And we start with our hands carefully, without crushing the tomatoes, mix the contents. It is necessary that all the spices are well distributed. When everything is mixed, put the bag on a plate, for safety, suddenly the juice will flow 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 is a recipe, without fuss, literally 5 minutes and you're done!

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

With hot young potatoes, and with kebabs ... mmm! I recommend.

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

Video on how to cook salted tomatoes without vinegar

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

I invite you to take a look and write below. short description cooking:

Ingredients:

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

Brief description of the preparation:

1. My tomatoes and cut out the place of attachment of the stalk from them, because. it is tough.
2. We cut the pulp crosswise, but not completely.
3. Put the tomatoes in a bowl.
4. Mix salt, sugar and ground pepper.
5. Squeeze out the juice of 1 lemon.
6. We chop the greens.
7. Pass the garlic through a press and add to the greens.
8. Grate the tomatoes inside with a mixture of salt, sugar and pepper.
9. Pour lemon juice over the top.
10. Stuff the tomatoes with herbs and garlic.
11. We put the tomatoes under oppression for 5-6 hours at room temperature.

🚩 I’ll add from myself that not everyone in this recipe goes with lemon, I liked it better without it.

But see for yourself, try it and enjoy your meal!

Recipe for salted tomatoes in a saucepan

Delicious salted from 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 - a bunch.
• Parsley - a bunch.
• Cilantro - a bunch.
• Garlic - 4-5 teeth.
• Oregano - 1 tsp
• Carnation - 2 pcs.
• Peppercorns - 15 pcs.
• Water - 2.2 liters.
• Salt - 4.5 tbsp. l.
• Bay leaf - 1-2 pcs.

Before we start dealing with tomatoes, we first put the brine. You need enough brine so that the tomatoes in the pan are completely covered.

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

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

pour required amount water in a saucepan, add salt to it, stir. And put on fire until boiling, it is necessary that the salt is completely dissolved.

You can also add 1/2 tablespoon of sugar there - it will already have a slightly different flavor, it’s also delicious!

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

While our brine is cooling, it's time to start working on vegetables. We grind all the greens. Cut the garlic into pieces.

Wash the tomatoes cleanly 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, but about half. This is necessary for better salting, because we do not give them so much time for salting.

We also need instant tomatoes, and not long-salted for the winter (although we will also get to it in the next articles). We put 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 flavorful!

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

We cover the workpiece with clean gauze and put it under a slight oppression. To do this, just put an ordinary plate on top.

She will keep the tomatoes under the brine and will not allow them to float. Close the pot with a lid.

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

The snack is excellent. FROM 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's worth it! 👍

Quick-cooking tomatoes with garlic and herbs in a jar - a classic recipe

An excellent recipe for quick salting in 3 liter jars. Delicious and easy!

Ingredients:

• Tomatoes 1.5 kg.
• Dill - a small bunch.
• Parsley - a small bunch.
• Garlic - 5 cloves.
• Water - 500 ml.
• Allspice - 20 pcs.
• Black pepper - 20 pcs.
• Bay leaf - 5 pcs.
• Rock salt - 1.5 tbsp.
• Cold purified water - 1 l.

We take clean, washed hot water and soda, jar. Wash vegetables and herbs warm water. In tomatoes, we cut out the place of attachment of the stalk, which is white and hard.

We put greens mixed with tomatoes and slices of garlic in a jar. Greens can be torn with your hands and even crushed or rubbed with a little salt, so it will give all its flavor more fully.

Fill the jar to the top.

This recipe uses an interesting way of brewing 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 boil for 1 minute and soak the brine with their aromas. Next, you will need to cool it 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, draw it in with it, and completely fill the jar. That is, in total you should fit about 1.5 liters of water. Approximately, because tomatoes are different for everyone, you may need more or less water.

We close the jar nylon cover and put in the refrigerator for 5-7 days. Usually this time is enough to make excellent salted tomatoes.

They taste like barrel ones, try it!

Salted tomato slices with vinegar

This is the fastest recipe I've ever made. Literally 2 hours and done. At the dacha, in a hurry, it 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 - a bunch.

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

This recipe is a perfect combination and I love it! I tried it without any vinegar and lemon juice - also excellent. Finely chop the dill and squeeze the garlic to it.

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

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

My tomatoes and cut into slices, simultaneously cutting out a hard 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, the way it is, but to taste, they turn out to be lightly salted, which is actually required of them.

We insist at room temperature. Very quickly delicious tomatoes are ready.

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

Cherry with garlic and instant herbs in brine

This is a very interesting chef's recipe using hot pickling. 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 pcs
• Vinegar - 2 tbsp. l
• Celery greens - bunch
• Dill stems and greens - a small bunch
• Garlic - 4-5 cloves

First we make the marinade. To do this, put a pot of water on the fire. Immediately put salt, sugar, peppercorns into it, tear the bay leaf with your hands and put it there and pour in the vinegar. We heat the marinade and let it boil for 3 minutes. Turn off.

We cut the washed cherry tomatoes in half and put them in a dish for pickling, it can be any bowl. Celery greens should be coarsely chopped and sent to the bowl with the tomatoes. We put chopped dill there. Garlic cloves, without removing the husk, cut into pieces and put in a bowl with tomatoes.

Ready, still hot, pour the tomatoes with the marinade. You don't need to mix anything. Just melt the greens so that nothing sticks out.

Leave it to cool at room temperature and then put it in the refrigerator.

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

Tips for Cooking Delicious Salted Tomatoes

In conclusion, I would like to voice a couple of tips from my own experience, so that your snack is a success.

1. Choose fresh, small, firm varieties that won't fall apart during pickling.
2. Delicious tomato - tasty dish(don't use bad-tasting tomatoes, pickling won't fix them).
3. It is better to use only rock salt without additives.
4. Salting is faster at room temperature.
5. For salting, it is better to choose enameled or glassware.
6. It is advisable to cut out the place of attachment of the stalk before salting.
7. For better salting entirely, it is recommended to make a shallow puncture of the tomato.
8. Store ready-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 garbage will not advise! 😉

See you in new delicious articles!

Greetings, dear guests of the blog. We have had such a fruitful year for tomatoes. What I just did not do with them: almost every day vegetable stew, salads, all kinds of casseroles. and made adjika. In addition to the fact that our parents constantly brought us vegetables, our friends also came to visit us and gave us a box of tomatoes. I had to make instant marinated tomatoes. Today I will share with you proven recipes.

Do you like spicy and salty? Then this appetizer will become your favorite. It is easy and quick to prepare. To prepare this yummy you will need:

• 10 pieces. plump red tomatoes;
• a bunch of fresh dill;
• 8 pcs. garlic cloves;
• 750-800 ml of water;
• 65 ml of 9% vinegar;
• 2.5 st. spoons of sugar;
• 2 tbsp. spoons of salt without a slide;
• 3 leaves of lavrushka;
• 6 black peppercorns.

We cook the marinade - for this, pour water into the pan, add pepper, bay leaves, sugar and salt here. And put the container on fire. As the liquid heats up, the crystals should completely dissolve. Bring the brine to a boil. Then remove the container from the stove and enrich the marinade with vinegar. Let it sit for about 20 minutes.

Take this time to prepare the tomatoes. Make a deep vertical incision in each of them. Just do not cut to the end, in this "pocket" there will be a filling.

To prepare the filling, you will need dill and garlic. We chop the greens. Finely chop the peeled garlic cloves in any way. Then we mix the greens with the garlic mass and stuff the tomatoes abundantly with this fragrant mass.

Place the stuffed tomatoes in 2 liter jar. Try to keep them tighter to each other, but do not tamp too much. Fill the workpiece with a barely warm marinade, cover the jar with a nylon lid. And leave for 3-4 hours at room temperature. And then transfer the container to the refrigerator. A day after you marinate the tomatoes, you can take a sample. I'm sure you will be satisfied.

And this is a video recipe for salted tomatoes with garlic in a bag. Mmm... very delicious. I'll go and cook for my men 🙂

Cooking pickled tomatoes in Italian in 30 minutes

If guests unexpectedly decide to drop in on you, and you don’t know what to treat them with, don’t despair. Prepare tomatoes with this quick recipe:

• 3 red tomatoes;
• 1/2 teaspoon of salt + sugar;
• a bunch of fresh herbs (for example, you can take parsley);
• 3 cloves of garlic;
• 1 teaspoon french mustard in grains;
• 2 tbsp. spoons of apple cider vinegar (or replace with table);
• a pinch of crushed black pepper;
• 3 art. tablespoons of vegetable oil.

We chop the greens. Cut the peeled garlic cloves into thin slices. Mix mustard, oil, pepper, salt with sugar and vinegar in a small bowl. Add chopped herbs and garlic to this, and mix everything thoroughly.

Wash the tomatoes and dry them with a paper towel. Then we cut them into thin rings (about 5 mm thick). We spread a layer of circles on a flat plate, on top of each ring we generously smear the marinade. Then the second layer of tomatoes and again the fragrant mass, etc.

Cover the plate with cling film on top and place in the refrigerator. After half an hour, the snack will be ready. But if you hold it a little longer - an hour or two, it will be even tastier 🙂

Pickled green tomatoes

The appetizer prepared according to this recipe is spicy and incredibly tasty. It is prepared from the following set of products:

• a kilo of green tomatoes (you can even take pinkish or yellowish ones), but the main thing is to be firm;
• a whole head of garlic;
• 1 st. a spoonful of salt;
• 2 tbsp. tablespoons of vegetable oil;
• 1 pod of chili pepper;
• 2 tbsp. spoons of sugar;
• 2 tbsp. spoons of 9% vinegar;
• parsley and green onion.

Finely chop the pepper with a knife. I recommend doing this with gloves. If you work without them, your hands will reach out to scratch your eyes. It's already kind of a pattern. And if you accidentally touch your eyes, it will burn terribly. Therefore, do not take risks.

Combine salt, oil, pepper, vinegar and sugar in a bowl. Peeled garlic cloves are passed through a garlic press and sent to other products. Mix everything well - you need to ensure that the crystals of salt and sugar are completely dissolved.

Cut the washed and dried tomatoes into slices and send them to a saucepan or a 2-liter jar. Pour the fragrant garlic mass on top of the pieces. Mix everything carefully. Cover the saucepan with a lid and send the tomatoes for a day in the refrigerator.

After we take out the snack, we shift it into a salad bowl. Serve with chopped herbs and fresh onions. Cooked food can be stored in the refrigerator for several weeks. But whether it will survive is a moot point 🙂

More Recipes with green tomatoes you will find . described there as simple options for the winter with vinegar, as well as with carrots and spicy peppers.

Marinating cherry

Preparing such an appetizer is incredibly simple. It is simply impossible to spoil something here. To prepare it, you will need:

• cherry tomatoes (about 2 kg);
• a head of garlic;
• a pod of hot pepper;
• dill greens;
• 1.5 liters of water;
• 6 art. spoons of 9% vinegar;
• 1.5 st. spoons of salt;
• 2.5 st. spoons of sugar;
• 10 pieces. allspice pepper.

Prepare the marinade - add sugar and salt to the water. And send the pan with the mixture to the stove. Bring the marinade to a boil.

Cut the peeled garlic into thin slices. Cut hot pepper into slices 1 cm thick. Pierce each cherry with a toothpick. Then put the vegetables in a salad bucket, sprinkling with chopped dill, allspice and hot peppers and garlic. Carnation lovers can add 5-7 more pieces. this spice.

Pour boiling marinade over cherry tomatoes. Then add vinegar to them. We cover the bucket with a lid and wait until its contents have cooled. And then we put the workpiece in the refrigerator. After about 2 days, treat yourself to health.

How to pickle tomatoes in a bag

These are perhaps the fastest pickled tomatoes that are cooked whole. Their recipe is:

• a kilo of small red tomatoes;
• 1 st. a spoonful of salt;
• 5 cloves of garlic;
• 0.5 st. spoons of sugar;
• fresh parsley and dill.

Wash the tomatoes and pat dry with paper towels. We remove the stalks, and then turn the fruits over and make a cross-shaped incision on them. This must be done so that the tomatoes are saturated with spices faster and more evenly.

Peel the garlic and finely chop with a knife. We wash the greens and send them in a tight bag. It is advisable to use a bag with a zipper. We also send tomatoes and garlic in the package. Sprinkle all this with salt and sugar. Then we tie the package. Just be sure to leave free space, because in the process of salting the tomatoes will release juice. After sealing the bag, shake the contents well.

Leave the workpiece for an hour at room temperature. Lovers of lightly salted tomatoes can enjoy a tasty treat in an hour. If you want the tomatoes to be better salted, leave them for a day in the room. Only periodically shake the contents of the package. And then send the snack for a couple of hours in the refrigerator. After cooling, the tomatoes will become even tastier. By this option.

Cooking pickled tomatoes without skin for a day in a saucepan

According to this recipe, the tomatoes you will get are very tender, melting in your mouth. You will need the following components:

• a kilo of red tomatoes;
• liter of water;
• 8 garlic cloves;
• 1 st. a spoonful of salt with a slide;
• dill greens.

Tomatoes need to be washed and blanched. Then you need to carefully remove the skin from them and send them to the pan. Chop the greens and sprinkle on top of the tomatoes. We pass the garlic through the garlic press and also send it to the container.

chilled to room temperature dissolve the salt in boiled water. Pour vegetables with saline solution. Cover the pot with a lid and send it to the refrigerator. In a day, you can safely put this appetizer on the table.

Marinate tomatoes with bell peppers in Korean

Believe me, my friends, this appetizer will become a real decoration. festive feast. The process of its preparation will not take you much time and effort. For this dish you will need:

• kg of red tomatoes;
• 2 pcs. sweet pepper;
• a whole head of garlic;
• chili pepper (one piece);
• greens - take a little bit of parsley, mint, basil and dill;
• 4 tbsp. tablespoons of vegetable oil;
• 2 tbsp. spoons of 6% apple cider vinegar;
• 1 st. a spoonful of salt;
• 2 tbsp. spoons of sugar.

Grind peeled garlic, sweet and hot peppers in a blender or pass through a meat grinder. We wash the greens and finely chop. We wash the tomatoes and cut them into pieces: if they are large - into 4 parts, if small - into 2 parts.

We make a marinade - for this we combine oil, salt, vinegar and sugar. Mix everything thoroughly so that the crystals are completely dissolved.

In a 3-chlorine jar (preferably with a screw-on metal lid), place the tomatoes. Just do not tamp the pieces solo. Spread the garlic mass on top, then the greens and fill it all with marinade. Next, cover the jar with a lid and turn the dishes upside down. This will allow the top tomato layers to be well saturated with spices.