Pickled instant tomatoes with garlic - recipe:

Peel the garlic and chop finely with a knife. Rinse the parsley thoroughly and chop it too. Place the garlic and parsley in one cup and stir. Do not reduce the amount of garlic for this recipe!

Wash the peppers, remove the seeds and chop: cut the hot one into small pieces, and the sweet one into large strips. To make the appetizer look brighter, it is better to take sweet peppers of different colors.

Now the tomatoes. It is advisable to take medium-sized, but fleshy tomatoes. Wash and cut them in half. If the tomatoes are still large, then you can cut them into four slices.

When all the vegetables are prepared, you can proceed directly to pickling. You will need either an ordinary three-liter glass jar with a tight lid, or (as in our case) a plastic jar with a screw cap. Put tomato slices in a jar, sprinkle with garlic with herbs and a mixture of sweet and hot peppers. Stack vegetables tightly, but do not press down.

Then pour salt and sugar right on top, pour in oil and vinegar. You don't need to push the salt and sugar into the middle. Close the jar with a lid. If a glass jar is used, then the lid should fit as closely as possible to the neck of the jar.

And turn it over, placing it on a plate. After 15-20 minutes, return the jar to its original position. Repeat this turning of the jar about 7-9 times, and then put the jar in the refrigerator.

The very next day, instant pickled tomatoes with garlic will be ready to eat.

Store the jar in the refrigerator.

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An excellent salty snack is tomatoes stuffed with herbs and garlic. Cooking is simple, the dish turns out to be very beautiful in appearance and mouth-watering.

Recipe for stuffed tomatoes with herbs with garlic

You will need:

• 8-10 pcs. tomato
• 4 tooth. garlic
• 2 onions
• salt
• fresh greens mixture - 1 glass
• black pepper

How to cook stuffed tomatoes with herbs

1. We start cooking tomatoes stuffed with herbs and garlic with the preparation of the base - i.e. the tomatoes themselves: we wash them well, cut off the tops, take out the core and grease the inside with salt, you can add a little black pepper. The tomatoes will stand up and are well nourished with spices while we prepare the filling for them.

2. We wash the greens and grind well. Chop the onion and fry it until golden brown.

3. Peel and grind the garlic using a garlic press.

4. Combine the cooled onion, herbs and garlic and carefully fill all the tomatoes. Tomatoes stuffed with herbs and garlic are completely ready to eat.

It remains to prepare a side dish or any meat dish and you can invite everyone to the table! And for a side dish, we advise you to cook a delicious dish -.

Recipe for stuffed tomatoes with carrots and nuts

Stuffed tomatoes can be cooked with a variety of other vegetables. Today we add carrots, nuts and cook tomatoes stuffed with carrots, herbs, nuts and garlic.

You will need:

• 6-8 pcs. tomato
• 0.5 tbsp. nuts
• 3 tooth. garlic
• 4 carrots
• 5-6 st. l. sour cream
• salt, herbs

How to cook stuffed tomatoes with carrots and nuts

1. Cut off the tops of the tomatoes, carefully remove the core and leave.

2. Cut the tomato pulp into cubes, grate the carrots, chop the nuts and garlic. Mix everything, add sour cream, salt and spices.

3. Fill the tomatoes with the cooked filling and cover them with caps.

Serve the tomatoes stuffed with carrots, herbs, and garlic on a large platter on top of lined lettuce leaves.

Tip: When cooking stuffed tomatoes, choose firm, even slightly greenish vegetables. So they are easier to stuff, do not get soaked and turn out juicy and whole in the finished dish.

Daily Stuffed Tomato Recipe

Cooking tomatoes stuffed with herbs and garlic, daily allowance. The name of the dish speaks for itself - tomatoes stuffed with herbs and garlic, the daily allowance can be eaten in 24 hours. Please be patient!

You will need:

• 6-8 pcs. tomato
• 8 tooth. garlic
• 1 tbsp. finely chopped greens
• 2 tbsp. l salt
• 1/3 tbsp. vinegar
• sugar
• spices

How to cook daily stuffed tomatoes

1. Chop the herbs, chop the garlic and combine them together.

2. Cut the tomatoes in half, but not completely, so that you can stuff them.

3. We spread the filling of garlic and herbs in each and fold it tightly to each other in a glass jar.

4. Cooking marinade for tomatoes stuffed with herbs and garlic, daily allowance. Combine vinegar with salt and spices. Sugar (you can add 1 tbsp. Spoon, you can 2, look to taste), do not spare spices: allspice, black peppercorns, bay leaf and other favorite spices that are used for fermentation. Mix all the ingredients and leave to stand for a while.

5. Pour the marinade over the tomatoes.

Tomatoes stuffed with herbs and garlic are ready, the daily allowance will be in 24 hours. Keep refrigerated. The recipe for daily tomato stuffed with herbs and garlic is easy to prepare, but it's just a godsend, especially after the holidays. There are many recipes for daily tomatoes stuffed with herbs and garlic, the most widely used on our page.

Enjoy your meal!

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

Quick navigation through 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 bunch
• Garlic - 2-3 medium cloves
• 1 lemon juice
• Salt - 1 tbsp a spoon with a slide
• Sugar - 2 tsp.
• Ground black pepper - 1 tsp.

Important notes:

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

Cooking.

Let's prepare the washed dry tomatoes.

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

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

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

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

Let's prepare minced meat with garlic and herbs.

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

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

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

Stuff the tomatoes.

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

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

Note!

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

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

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

We send to be salted.

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

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

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

Beauty: fragrant, fast and delicious!

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

We need:

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

Important details:

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

How to cook.

We prepare herbs, garlic and cherry.

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

Peel the garlic and leave it intact. If you 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 (up to the middle in depth) - at the point where the stalk was attached. You can use a cast thin wooden stick.

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

Cooking the brine.

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

Salt tomatoes in brine.

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

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

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

Lightly salted tomatoes in a package - up to 2 days

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

And from the storage bag it is necessary to shift, otherwise the vegetables quickly cease to be appetizing.

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

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

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

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

This is a classic of the genre when you have to be patient. For our taste, it is worth withstanding the handsome "with hats" all 48 hours - the peak of harmonious salting for every taste.

We need:

• Tomatoes - 1 kg
• Dill - 1 bunch (both leaves and umbrellas)
• Garlic - 6 cloves
• Salt - 2 tbsp. flat spoons
• Spices (black peppercorns, bay leaves)
• Horseradish leaf (optional)

Cooking.

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

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

Finely chop the dill and garlic.

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

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

Only after the oppression has been fixed, we fill in the hot brine. We leave the tomatoes in brine under oppression at room temperature - for 24 hours.

After a day, we remove the oppression and try. You can already eat, but for a better taste you need to refrigerate.

And the road of patience leads to the ideal. Put the tomatoes to be salted already in the refrigerator - for another 24 hours. Total 2 days, but what a result! Superbly fragrant and funny, these twice daily tomatoes will die in one day.

They are stored for up to a week, but very rarely survive this period. Too good!

P.S. The special charm of lightly salted tomatoes

Let's pay tribute to instant pickles: they are distinguished by boundless scope for successful experiments. Whatever you add, no matter how much you change, it's hard to spoil the simple recipes available! Here are some tasty alternatives:

1. Little by little we add classic leaves to any pickle (horseradish, currant, oak, cherry).
2. We vary the herbs when we stuff tomatoes with garlic (cilantro, parsley, dill, basil, oregano, celery and a sprig of rosemary).
3. Add dry mustard. Or soy sauce: we just replace it with all the salt or half of its amount.
4. We keep it longer or stop salting as soon as the vegetables have reached the desired condition to our taste.

Do you already have your favorite lightly salted tomatoes with garlic and instant herbs? Add something fancy, love mustard, or always keep it in brine to medium salinity? Share your feedback and secrets in the comments.

And see you at Easy Recipes - Homemade Preparations ..

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And as a delicious snack. And let's make with you the same lightly salted tomatoes today - with garlic and herbs? They also turn out to be very tasty and appetizing, moderately spicy, a little piquant ...

And such lightly salted tomatoes stuffed with garlic and herbs are prepared simply, but they are salted quickly. So you won't have any difficulties with this dish. But what a result! Just lick your fingers! In the recipe, which I took as a basis, it was indicated that the tomatoes would be ready in a day.

It didn't work out for me: despite the fact that it was very hot in the house, my tomatoes were sufficiently salted after a full 2 ​​days. But all the same it will not be long, you must agree. So you can safely call the recipe - "Fast light-salted tomatoes with herbs and garlic." Let's go cook?

Ingredients:

• 1 kg of tomatoes;
• 7-9 large cloves of garlic;
• 1/3 hot pepper pod;
• 6-8 peas of allspice;
• 6-8 peas of black pepper;
• 2 bay leaves;
• 1 tablespoon of sugar - with a slide;
• 1 tablespoon of coarse salt - with a slide;
• 3 tablespoons 9% vinegar;
• 1 bunch of fresh dill;
• 1.3 liters of water.

How to cook lightly salted tomatoes with garlic and herbs:

For this method of pickling tomatoes, small tomatoes - cream are best suited. Tomatoes must be firm, ripe, unadorned and not spoiled. We sort out and select the tomatoes. We wash them in running water.

We wash and lightly dry the dill greens, finely chop.

We peel the garlic and rinse the cloves with cold water, pass through a press.

Mix the dill and garlic.

Cut the bitter pepper into thin, 2-3 mm thick rings.

Cooking the marinade. Pour water into a saucepan, put sugar, salt, bay leaf and both types of pepper. Bring the marinade to a boil over high heat, cook for a couple of minutes until all the crystals of salt and sugar dissolve. Then turn off the heat, pour in the vinegar and stir. Cover the pan with a lid and set it aside.

Now we are preparing the tomatoes. On the side opposite to the stalk, cut the tomatoes crosswise at about 3/4 of the height.

Gently helping yourself with your fingers, open the incision and put the dill and garlic filling there. It is convenient to do this with a coffee spoon. We stick a ring of bitter pepper on top. Hot peppers can be used both red and green. But with green, ready-made tomatoes look prettier.

Put the stuffed tomatoes in a container - a saucepan, bowl or jar.

Fill with hot marinade (it just cooled down to 70 - 80 degrees, while you were stuffing tomatoes). The marinade should cover all the tomatoes. At the stated ratio of tomatoes to water, there is usually enough water to cover all the tomatoes. If not, add water - increasing the amount of salt, sugar and vinegar accordingly.

If required, we set light oppression on the tomatoes so that they do not float. For this I took an ordinary flat plate. We tighten the container with tomatoes with cling film and leave at room temperature.

After 1.5 days, the brine in the tomatoes will become slightly cloudy, but the tomatoes will not be completely ready yet. But after another 0.5 days the tomatoes will be completely ready: fragrant, moderately spicy - very tasty lightly salted tomatoes with garlic and herbs! If your house is cool, then the tomatoes may need more time - up to 3 days.

Tomatoes stuffed with herbs and garlic are an original and unusual appetizer that will perfectly complement a dinner dish and easily decorate even a festive table. It is prepared quite simply and quickly, but it turns out very tasty and beautiful. Let's take a closer look with you on how to cook stuffed tomatoes and surprise your loved ones.

Salted tomatoes stuffed with herbs and garlic

Ingredients:

• brown tomatoes - 12 pcs.;
• boiled water - 3 liters;
• vinegar 6% - 250 ml;
• granulated sugar - 3 tbsp. spoons;
• salt - 2 tbsp. spoons;
• garlic - 15 cloves;
• fresh dill and parsley greens - 1 bunch;
• cloves - 3 pcs.;
• grain mustard - to taste;
• bay leaf to taste;
• red hot pepper to taste.

Preparation

Rinse the tomatoes thoroughly and wipe dry with a towel. Rinse all the greens, shake and chop finely. Clean the garlic and cut each clove into halves. Then we make a small incision on the tomato, put the garlic and some greens in it. Put the remaining garlic and herbs on the bottom of a clean jar, fill the container with tomatoes. We wash the hot pepper and remove the seeds. We boil some water, add granulated sugar and salt to it. Mix everything thoroughly so that the crystals are completely dissolved. Next, pour in the vinegar, throw in the bay leaf, put, cloves and hot peppers. Cook the marinade for 1-2 minutes with a slight boil and carefully pour our tomatoes in a jar with it until the very top. Cover everything with a lid and remove the tomatoes in a warm place for about 3 days. Ready-made herbs are moderately salty with a sour-sweet aftertaste.

Tomatoes with herbs and garlic

Ingredients:

• red tomatoes - 6 pcs.;
• garlic - 2 cloves;
• onion - 2 pcs.;
• fresh herbs - 10 tbsp. spoons;
• spices.

Preparation

Rinse the tomatoes thoroughly, wipe them with a towel, cut off the lid and carefully, with a teaspoon, take out all the pulp. Sprinkle the inside of the tomatoes with salt and pepper to taste. Rinse the greens, chop finely. Peel the onions, chop in half rings and sauté until golden brown in vegetable oil. Rub the garlic on a fine grater or simply squeeze it through a press. Then put the onion with garlic to the chopped greens, add salt to taste and mix thoroughly. Gently fill the tomatoes with the resulting filling, cover with the previously cut lid on top, and serve the original appetizer to the table.

Pickled tomatoes stuffed with herbs and garlic

Ingredients:

• ripe tomatoes - 1.5 kg;
• water - 1 l;
• fresh herbs - 200 g;
• apple cider vinegar - 75 ml;
• honey - 3 tbsp. spoons;
• coarse salt - 2 tbsp. spoons;
• garlic - 5 cloves;
• cloves - 3 pcs.;
• coriander seeds - 1 tsp.

Preparation

Rinse the tomatoes and dry them on a towel. Then carefully, using a teaspoon, remove the pulp from the tomatoes and transfer it to a plate. Add fresh herbs, pre-washed, dried and finely chopped. Peel the garlic, chop it and put it on the greens.

Now we fill the tomatoes with green filling and put them in a clean container. Pour some water and vinegar into a separate saucepan, add salt and spices to taste. We put the dishes on fire and bring to a boil, stirring occasionally. Then carefully remove the marinade from the heat and leave to stand for 15 minutes. After that add honey and stir thoroughly. Pour the tomatoes with hot marinade and leave them for about 12 hours. After that, cover with lids and put the tomatoes in the refrigerator for exactly one day.