Delicious recipe of salted tomatoes  for you, our dear readers. Lightly salted tomatoes in a jar  they are excellent in that they contain no preservatives, a small amount of salt is used 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 cooked in a saucepan or in a bag, which should be eaten immediately.

Hostess on the note: tomatoes for pickling is better to choose a variety with a dense skin and a small size. It is necessary to pour tomatoes with a warm pickle, but not hot, so that tomatoes do not burst, and outwardly lightly salted tomatoes  looked beautiful as fresh.

Recipe for salted tomatoes with garlic and herbs

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Lightly salted tomatoes in a jar

Dish Type: Preparations

Cuisine: Russian

Ingredients

• Water - 1 liter,
• strong tomatoes - 1 kg,
• garlic - 5 cloves,
• sugar - 1 tbsp. l.,
• salt - 1 tbsp. l.,
• black pepper peas - 5-7 pcs.,
• tarragon (tarragon) at will - 3-4 branches,
• hot pepper
• bay leaf - 1 pc.,
• greenery.

Cooking

1. First, wash the tomatoes and remove the tails.
2. After that, in each tomato in the place where there was a stalk, we make a shallow puncture with a toothpick.
3. After the bottom of the clean sterilized jars laid half of the greens, peeled garlic and a small piece of hot pepper.
4. Then, lay out the top tomatoes and the rest of the seasonings.
5. Prepare the brine: for this, boil for 2-3 minutes with salt water, sugar, peppercorns and bay leaf. Cool to a warm state.
6. Next, pour the tomatoes with the cooled brine, cover with gauze and leave at room temperature for two days.
7. After this time, we cover the cans with a nylon cap and put them in the fridge for storage.
8. Salted tomatoes are ready.

Enjoy your meal!

Lightly salted tomatoes in a jar

A delicious recipe for salted tomatoes for you, our dear readers. Lightly salted tomatoes in a jar are excellent because they contain no preservatives, a small amount of salt is used and they are prepared very quickly. In addition, tomatoes are salted in brine, which means they can be stored in the refrigerator for much longer than cooked in a saucepan or in a bag, which should be eaten immediately. Housekeeping note: tomatoes for salting is better to choose a variety with a dense skin and small size. It is necessary to pour tomatoes with a warm pickle, but not hot, so that the tomatoes do not burst, and outwardly salted tomatoes look beautiful, like fresh ones. Recipe for light-salted tomatoes with garlic and herbs 5 from 1 ...

Humanity knew about tomatoes more than 200,000 years ago. But they were afraid to try these fruits. In ancient Mexico, there were legends that tomatoes (tomatoes) are not suitable for consumption and moreover, even lethal. Even the first settlers did not risk trying these fruits.

But, there was a hero who did not heed these prohibitions and tasted the forbidden fruit. I did it, even very heroically. A Mexican aborigine was captured. Having escaped, he was hiding in the jungle. There was nothing and he had to eat the forbidden fruit - a tomato. His thoughts were as follows: I would die like a real man and a warrior.

Death, however, did not come, and he decided to continue to eat, for survival, with these wonderful fruits. People followed his example and we eat tomatoes until now.

Summer and autumn are a hot time for good housewives. There is a need to preserve, to have something to eat in the winter. A jar to a jar and already a whole arsenal of finished products for the winter. It happens that in the summer you want something like that, for example, salty or sharp.

I do not want to touch ready-made blanks. It is better to use vegetables, which are now in abundance and cook from them. Banks let stand. Here you have a snack on the table. Around the summer, and we have salty!

There are many ways of making pickles and mostly not very complicated ones. They will please anyone, as it is very diverse. Each housewife prepares them in her own way. Less than a couple of hours, as they are ready. But, it is better to be salted at least a day. The pickle obtained from such pickling is very useful.

Today in our menu:

Connoisseurs of pickles, will certainly appreciate this method of cooking. Tomatoes will be juicy, fragrant and spicy. Marinade for them do according to your own understanding and add those spices that are at your fingertips.

Carnation or extragonone, will give salting a stunning aroma. This recipe can be used for green tomatoes. Only, if these are green tomatoes, then keep them in brine a little longer. The more they are in a cold place, the tastier they will become.

Ingredients:

• tomatoes (not overripe) - 500 gr;
• garlic - 1 large head;
• bee honey - 70 gr;
• dill -1 bundle;
• parsley - 1 bunch;
• salt - 20 gr.

Training:

First you need to remove the peel from a tomato. For this you need to make a cross-cut. Cut only the skin, if possible, do not touch the flesh.

  Boil water and keep them in boiling water for 2 minutes, then immediately immerse them in cold water, preferably even in ice water.

Thanks to this technique, the skin is removed easily.

Cooking greens. My dill and finely chop.

Also do with parsley.

Garlic peeled and chopped.

  Greens and garlic mix.

In a deep bowl in which we will salt, pour honey.

Each half of the tomato stacked in honey, but before these dunk in salt.

When one tomato is laid out, we put greens on top and pour honey over it. Repeat the process until the ingredients run out.

Tomatoes are ready in a day. Serve as a snack to mashed potatoes or to any other side dish.

You can store these tomatoes in the fridge.

  Lightly salted tomatoes in a pan - cook in brine

Salting tomatoes in a saucepan is one of the modern options that replaces the pickling in barrels. Nowadays there is no place to keep barrels in modern city type apartments.

Therefore, the mistress and came up with a unique recipe, how to harvest green tomatoes in a saucepan. It is impossible to store pickles in an enamel container for such a long time, therefore, they are eventually laid out in jars. In this form, they will be stored for several seasons.

Prepare very quickly, conveniently and simply, and most importantly - it turns out delicious!

What do we need for salting?

• tomatoes (eight pieces),
• dill and parsley,
• hot pepper and allspice,
• bay leaf,
• garlic,
• sugar (v. spoon)
• salt (teaspoon),
• water (one liter approximately)

You can take any dishes, I took the pan with a lid. It’s not convenient for me in the bank until you get it, you remember all the tomatoes.

Tomatoes take large, ripe.

  In the container at the bottom, place half of the prepared greens, garlic, pepper, bay leaf, put the prepared tomatoes on top. Prepare the brine (boil water with sugar and salt) and immediately pour hot tomatoes on the brine.

Put the rest of the greenery on top and press it down with a “weight.” I use a jar of water on the plate for this purpose.

Cover your “construction” with gauze to prevent dust from entering there and leave it at room temperature (you can be right on the kitchen table) for two days. Two days later, reach out and try!

Leave the remaining tomatoes in the fridge.

  Sliced ​​Tomatoes with Garlic

This recipe will surely appeal to lovers of pickles from tomatoes. Such spicy aromatic tomatoes are also called “Armenians” - this is a gorgeous snack. They are moderately salty and spicy. Cooking is quick and easy. All ingredients are readily available and available in every kitchen.

Ingredients:

• small tomatoes 600 g,
• garlic 1 head medium size
• hot pepper 0.5 pcs.,
• bay leaf 2 pcs.,
• black allspice 6 grains,
• large salt 1 tbsp. l.,
• sugar 1 tbsp. l.,
• table vinegar 9% 2 tbsp. l.,
• purified water 1 l,
• ground coriander 1 tsp,
• fresh dill bunch

Prepare the brine: pour salt into the cold purified water and mix so that the salt is completely dissolved.

At the bottom of a sterilized jar put on the umbrella of dill, a few cloves of garlic, a ring of bitter pepper, black and allspice.

Fill the jar with tomatoes halves, pre-washed (remove the "ass"). Tomatoes should be put cut down. Place a slice of garlic, a circle of bitter pepper and an umbrella of dill between the tomatoes.

On top also - the remaining dill, pepper and garlic. Pour the tomatoes with the prepared pickle.

Cover the jar with tomatoes with a capron lid.

  Lightly salted tomatoes cooked in a package

It is summer now and on the market and in the shops is full of fresh vegetables, but still sometimes you really want something salty. I suggest you a simple recipe for making salted tomatoes in a package. Such tomatoes can be eaten in a day, but if you let them lie down for 2-3 days, the taste will become more saturated.

For the preparation of light-salted tomatoes in the package we need:

• small tomatoes - 1 kg;
• garlic - 8-10 cloves;
• dry dill - 3-4 umbrellas;
• sugar - 1 tsp;
• salt coarse - 1 tbsp. l .;
• hot pepper - at will.

Wash tomatoes and dry with a dry cloth. Make cuts on top of the tomatoes.

Remove the stalks in the tomatoes, making cuts obliquely.

Fold the tomatoes in a plastic bag, add chopped bitter pepper and garlic.

In the package add sugar and salt, put dry dill.

Tightly tie the bag and shake so that the sugar and salt are evenly distributed. Put in another bag and leave at room temperature for 1-3 days. Small tomatoes will be ready in a day, for those that need bigger ones more time.

Serve salted tomatoes cooked in a package, you can to any side dish, they are especially good in harmony with boiled potatoes.

Lightly salted tomatoes are the same frequent guests on the summer table, as are pickled cucumbers. Preserved appetizing, fresh look, rosy tomatoes delight the housewives and guests with their savory flavor and unique aroma. At the same time, it is very simple to cook them; you just need to have freshly picked, strong vegetables, salt, spicy greens on hand - and a little imagination! So, remove from the garden a couple of dozen of the most ripe and dense tomatoes - and proceed to salting!

Small vegetables are best suited for low salt, as they are more likely to be saturated with pickle and spices. It is good if you give preference to sugar varieties: the taste of ready-made tomatoes will be brighter and more saturated. Before cooking tomatoes and greens well washed in cold water, prepare clean three-liter jars and a large pot for boiling brine (it is useful to you when filler salting).

Classic salted tomatoes
For one three-liter jar you will need:

• tomatoes - 1.5 kg;
  
• iodized salt - 4 tbsp. spoons;
  
• sugar - 1.5 tbsp. spoon;
  
• black and allspice - 6-8 peas;
  
• garlic - 8-10 cloves;
  
• black currant - 6-8 leaves;
  
• cherry - 5-6 leaves;
  
• dill on the stems - 3-4 umbrellas;
  
• horseradish - 2 young leaves;
  
• water.
  

Salting technology:

1. Carefully place the tomatoes in a jar, laying between them cut garlic cloves, dill umbrellas and leaves of cherries and currants.
   
2. Fill the container with water to the top, then pour the liquid into the pan: this amount of water will be needed to prepare the brine.
   
3. Put salt, sugar and pepper in a pan with water. Put on the fire, bring to a boil and boil for 5 minutes.
   
4. Cool the finished brine to 50-60 degrees and pour it into the jar. Close the container tightly with a lid and place in a cool dark place for 2-3 days.
   

Lightly salted tomatoes are ready! By the way, if you are a bell pepper lover, you can pickle a couple of peppers with tomatoes; This will greatly enrich the taste and give the vegetables an extra flavor.

Salted tomatoes in a bag
This recipe is good because the tomatoes prepared in this way are ready for use on the next day after salting. In addition, vegetables are very aromatic, with a pronounced, delicious garlic flavor.
In order to pickle 1 kg of tomatoes, you need the following ingredients:

• salt without iodine - 1.5 tbsp. spoons;
  
• garlic - 3-4 medium heads;
  
• greens and fresh dill seeds.
  

Preparation Procedure:

1. Carefully cut out the fruit stalks; make cross-shaped cuts on the underside of the fruit.
   
2. Crush the garlic and mix with finely chopped greens or dill seeds.
   
3. Lightly slice the tomatoes through the cuts with the spicy mixture.
   
4. Sprinkle salt mixed with sugar on the bottom of the plastic bag. Put the tomatoes in the bag and mix with garlic-dill gruel and salt.
   
5. Tie the bag and place it in the other, also tying it into a knot. This is necessary to create an air gap.
   
6. Put the bag of vegetables in a moderately warm place and shake every 4-6 hours. In a day you can help yourself to delicious salted tomatoes!
   

In the same way, green tomatoes can be treated with salt, increasing the cooking time to 5-7 days. It turns out very tasty and original!

Spicy Cherry Tomatoes
The tomatoes made in this way will surely appeal to lovers of “peppercorns” because they have a peculiar sharp taste. Ingredients Required:

• cherry tomatoes - 1 kg (can be replaced with small vegetables of sugar varieties);
  
• water - 1 l;
  
• garlic - 1 medium head;
  
• iodized salt - 1.5 tbsp. spoons;
  
• sugar - 1.5 tbsp. spoons;
  
• black and allspice - 6 peas;
  
• carnation - 3-4 kernels;
  
• bay leaf - 1 pc .;
  
• hot pepper.
  

Salting technology:

1. Remove the stalks from the tomatoes and make neat punctures of small depth at the growth site using a toothpick.
   
2. Put half of the cut garlic cloves and a slice of hot pepper on the bottom of the jar; top with tomatoes. Pour the remaining garlic over the vegetables.
   
3. Boil the water, adding salt, sugar and dry seasonings. Boil for 5 minutes.
   
4. Cool the brine to a warm state and pour it into the jar.
   
5. Cover the container with a napkin and place in a dark place for 2 days.
   

Salted tomatoes prepared in this way will delight the most sophisticated gourmet; the main thing - do not forget to cool them before serving. Bon appetit - and a good harvest of tomatoes!

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

Quick navigation on the article:

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

We need:

• Hard Tomatoes - 1 kg
• Green onions - 1 small bunch
• Dill - 1 bunch
• Cilantro - 1 bundle
• Garlic - 2-3 medium cloves
• 1st lemon juice
• Salt - 1 tbsp. spoon with a slide
• Sugar - 2 tsp without a slide
• Ground black pepper - 1 tsp without slide

Important notes:

• Solid varieties of tomatoes, suitable for salting, on the market is often called the common term "pink". We took medium sized vegetables. Each weighs 150-180 g.

Cooking

Prepare washed dry tomatoes.

Using a knife, remove the stalk bed: cut a green spot in a circle - in depth, like a funnel.

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

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

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

Cook the minced meat with garlic and herbs.

Finely chop the greens that you decided to use. Combine cuts in a convenient bowl. Garlic is passed through the press, add to the greens and mix.

We also mix sugar, salt and black ground pepper to make a seasoning mixture.

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

Stuff the tomatoes.

It is convenient to work with your hands. Wash your hands and put a mixture of salt, sugar and pepper in tomatoes. We do not just salt it on top of a slightly open vegetable, but we grease it with a sweet pepper powder. the entire surface of the cuts.

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

Note!

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

Due to the single-piece processing of salt mixture, we can focus on the size of the fruit and salt one tomato more or less than another. Since the amount of salt, sugar and pepper, we count on the total weight of vegetables, it remains only to distribute the dressing on the tomatoes according to their sizes.

Processed vegetables are ready to take green mince. We fill them with garlic mixture of greens. A little more accuracy! Vitamin stuffing should be between all the lobulesand not only in the central hole.

We send salted.

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

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

When the time of salting is over, we remove the oppression and see what we have done ...

Beauty: fragrant, fast and tasty!

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

We need:

• Cherry tomatoes - 1 kg
• Drinking water - 1 l
• Greens (dill, parsley, cilantro) - each type of 1/3 from large bunches
• Garlic - 4-5 cloves of medium size
• Salt - 3-4 tbsp. spoons (adjustable to taste)
• Sugar - 1 tbsp. spoon
• Lemon juice - 4 tbsp. spoons
• Black pepper peas - 4 pcs.
• Carnation - 2 pcs.
• Bay leaf - 2 pcs.

Important details:

• Salt should be clean, without impurities - stone, large / medium grinding. No iodine and Chinese production.
• A set of greens vary to taste. It will always be tasty, even just with dill or parsley.
• If the tomatoes are equally ripe, vegetables of different colors can be combined in a brine.

How to cook.

Prepare greens, garlic and cherry.

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

Garlic clean and leave whole. If you took a very large clove, you can cut it in half lengthwise.

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

Make sure the toothpick was of high quality. Slivers that can get into the dish are too easily separated from cheap samples.

Cooking pickle.

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

Salted tomatoes in brine.

It is convenient to salt in the pan - only enamel or stainless steel. We put the tomatoes in a container, perelaivaya coarsely chopped greens and garlic. Fill the vegetables with hot (!) Pickle, cover with a lid (!), Let cool and set in the fridge for 1 night.

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

If left in brine, the tomatoes will continue to pickle. Salted will not succeed. Graceful beauties eat quickly - in a couple of days with a maximum even in a small family.

Lightly salted tomatoes in a package - up to 2 days

This is not to say the way is popular with us this summer. We decided to reduce the collision with plastic in the kitchen at least in part of the dishes. Therefore, we use an algorithm for dry salting in the package for the most ordinary glass jars. It turns out just as fast and tasty! And what is especially convenient, you can store it in it.

And from the storage bag must be shifted, otherwise the vegetables quickly cease to be appetizing.

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

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

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

Classic Armenians salted tomatoes - 36-48 hours

This is a classic of the genre, when you have to be patient. To our taste, it is worthwhile to bear the cute “with the hats” all 48 hours - the peak of a harmonious weed for every taste.

We need:

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

Cooking

We make brine (preferably with a margin of 1.5-2 liters). Salt put at the rate of 2 tbsp. spoons to 1 liter of water. Add dill stalks, a couple of young twigs, 2-3 bay leaves and 4-5 peppercorns to boiled salt water. Give boil 3-4 minutes.

We are cooking “Armenian Armenian” tomatoes, cutting a hat for each vegetable. Use a knife to make a deep cut, as if separating the cap from the tomato, but not completely cutting it off. It turns out "hat", which can be opened.

Dill greens and garlic finely chopped.

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

We put "Armenchik" with filling in an empty containerwhere we salted vegetables. Cover with a sheet of horseradish (if any), with a plate and put the oppression (jar or plastic bottle with water).

The beauty of this snack is that you get the desired pickles in literally 24 hours. Lovers of savory taste sour pouring and fresh tomatoes can take a sample in just 4 - 6 hours

Lightly salted tomatoes with garlic and herbs

This recipe does not require much effort and cost of precious time. Tomatoes are salted in cans, and after 24 hours you get a great light snack. You can also serve salted tomatoes with garlic and greens with any vegetable or meat dishes.

Ingredients:

• ripe tomatoes - 0.5 kg
• parsley and dill - on a small bunch
• celery - optional
• garlic - 3 teeth

for 1 l brine:

• water - 1 l
• sugar, salt - 2 tbsp. l
• allspice and black pepper - on 6 - 7 peas
• bay leaf - 1 - 3 pcs.
• paprika - 2 tsp.
• vinegar 9% - 2 tbsp. l

Cooking:

Tomatoes try to pick one small and fairly dense. Ideal for this salting is the cream variety. Rinse the tomatoes and remove the green roots with leaves.

At the bottom of the prepared well-washed jars lay a few sprigs of dill and parsley. Add celery if desired.

Add the garlic cloves cut into several pieces. Garlic can also be skipped through a press or grated. But the cut pieces look better.

Top with a few sprigs of parsley and dill.

It remains only to cook the pickle and pour it with tomatoes with garlic and herbs.

Pour salt, sugar, paprika, bay leaf and pepper in a pot of water. Bring to a boil, pour in vinegar. Let simmer for 5 minutes. Cool the brine and fill them with a jar of tomatoes. Tightly close the lid and refrigerate for 24 hours. Next, eat and enjoy.

Recipe for Quick Salted Tomatoes

Cooked tomatoes from this recipe will be ready to be eaten in 5-6 hours.

Take 0.5 kg of ripe tomatoes of small size. Wash them thoroughly. Now you need to blanch the tomatoes and peel. Dip the tomatoes in boiling water for 2 minutes and then immediately transfer to the cooled water. After such procedures, the skin can be easily removed. Remove the attachment points of the stem.

Take a liter cleanly washed jar and carefully put the tomatoes, dill, and a couple of three chopped cloves of garlic. Take the amount of dill to your liking. You can add currant leaves, cherries or other greens at your discretion.

Prepare the brine for pouring. Pour 500 ml of pure water into a saucepan or saucepan. Add a tablespoon of salt, a spoonful of sugar, a couple of bay leaves, 5 whole peas of allspice and black pepper. Bring the brine to a boil and boil for 2-3 minutes. Remove from heat and pour 3 teaspoons of 9% vinegar, mix.

Fill the tomatoes with hot pickle, cover with a lid. When cool, put in the refrigerator. After 5 hours, the quick-salted tomatoes are ready, you can take a sample.

Freshly salted tomatoes in a package

Very simple, cook salted tomatoes in a regular food package.

Take 1 kg of ripe tomatoes. Wash them. Using a sharp knife, cut off the attachment points of the stem and fold them into a regular food bag.

Cut 4 cloves of garlic into small slices and send them in a packet too. Crush a small bunch of dill and add to the tomatoes.

Add 10 - 15 black peppercorns, a tablespoon of salt, a teaspoon of sugar. Sprinkle the entire contents of the package with ground pepper, to taste.

Tie the bag securely and shake well a few times to mix the contents.

To prevent the instant tomatoes from leaking, place them in the second bag and refrigerate for 2 days.

Enjoy your meal!

Jul 21, 2017 admin