Any table, both festive and everyday, will be meager and delicious without a variety of home-made vegetable snacks. Spicy barrel pickles are especially loved by everyone, among which they are far from last. There are many ways to prepare them, including without using vinegar. If it is not possible to lay food in large containers, make salted tomatoes in a saucepan. The main difference is the reduction in the proportions of the products taken. Proposed in a saucepan, in principle, does not differ from any taken for barrels or tubs. The appetizer turns out to be vigorous and spicy.

Salted tomatoes in a saucepan: cold pickling with mustard

Ingredients for a 3.5 L pot:

1 liter of boiled cold water;

60 g of common coarse salt;

7-10 grains of black peppercorns;

1-2 pcs. bitter fresh peppers;

6-7 medium bay leaves;

1-2 umbrellas of fresh or dried dill;

3-4 pcs. fresh cloves of garlic;

A piece of spicy horseradish root 10-12 cm long;

20 g dry mustard powder.

Preparation

Wash all products under running cold water. Place the spices on the bottom of the dish. Dill, horseradish root, chives and hot peppers must be coarsely chopped. Pickled tomatoes in a saucepan are marinated in layers. Before laying, you can cut into slices or plates. This will significantly reduce the cooking time. You need to take brown or greenish fruits. It is desirable that tomatoes of the same maturity are used for one laying. Completely red fruits are not cut due to their saturation with juice, which, when flowing out of the pieces, will help turn the dish into a pulp. When placing tomatoes in a saucepan, you can tamp them a little, sprinkling with seasonings evenly. Then dissolve the salt in cooled boiled water and fill all the products with the resulting liquid. On top of the tomato, be sure to place a thin cloth or cheesecloth folded in several (4-6) layers, which sprinkle with 1 full tbsp. l. dry mustard. This is done so that the workpiece does not become moldy. Close the container with a lid and place in a cool place. If necessary, rinse the fabric with cold water. Salted tomatoes in a saucepan will be ready in about 1.5-2 weeks. 5-6 days are enough for pickling the fruits cut into pieces.

How to cook pickled tomatoes in a saucepan hot? Useful Tips

This appetizer can be tasted after 2 days. When pickling a tomato in this way, many housewives often add many additional different vegetables: carrots, onions, sweet bell peppers. As a result, the total mass looks like a bright salad. The brine is made a little more concentrated and almost always contains vegetable oil and a little vinegar in its composition. All vegetables are stacked in a pan in layers, sprinkled with seasonings abundantly, and then hot marinade is poured on top. After 3-5 hours of infusion (maybe a little longer), the container is placed in the refrigerator. Tomatoes have a lightly salted taste and wonderful aroma!

Salted tomatoes are a favorite snack of 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 chef can cook pickled tomatoes in a quick way. They are usually made in small quantities and are soon eaten. These blanks take only a few days to place in the refrigerator, while the vegetables are salted. The finished snack does not sit for a long time.

Cooking features

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

• For pickling in a quick way, choose medium-sized tomatoes. Most housewives prefer Cream fruits. Slightly less popular are the varieties Ladies' fingers, Adam's apple. Cherry tomatoes of various varieties are not inferior to them.
• Large vegetables can also be salted in a quick way, but they will have to be cut into 2–4 pieces, otherwise they will be salted for a long time.
• The fruits of tomatoes selected for salting must be of the same variety, approximately the same size and degree of ripeness, otherwise they will be salted unevenly: some fruits will turn out to be lightly salted, others - salted.
• For quick pickling of tomatoes, a hot marinade is usually used. You can make an appetizer in a cold marinade, and even without a marinade at all, but the result will have to wait a little longer. 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 can negatively affect the taste of the finished tomatoes.
• You can quickly pickle tomatoes in a saucepan, glass or ceramic baking dish, jar, or plastic container. Only aluminum dishes will not work, as this material comes into contact with acids, forming harmful substances and giving an unpleasant metallic taste to the snack.
• Many housewives use jars for pickling tomatoes in a quick way. Wash them well enough; sterilization is not necessary. Jars of instant pickled tomatoes are not rolled up, but closed with plastic lids. In this case, the containers do not have to be filled up to the very neck. It is convenient to remove tomatoes from cans with culinary tongs.

Instant salted tomatoes are usually ready to eat after a few hours, but during this time they are lightly salted. They become truly salty after standing for 2–4 days in the refrigerator. You also need to store them in the refrigerator. Subject to the storage conditions, the snack will not spoil for at least two weeks, sometimes even for a month. But it turns out to be so tasty that it is unlikely to last so long.

The classic recipe for instant salted tomatoes

• 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.

Cooking method:

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

After cooling, the container with tomatoes must be removed to the refrigerator. After 2–3 days (depending on the size of the fruit and the degree of ripeness) the pickled tomatoes will be ready to eat. Instead of hot peppers, you can add bell peppers or onions cut into half rings. Then the appetizer will acquire a completely different taste, less spicy, but no less pleasant.

Instant pickled tomatoes in a spicy marinade

• tomatoes - 1 kg;
• water - 1.5 l;
• cinnamon - 1/4 part of the 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 tea towel, and pricking them with a toothpick. Large fruits must be cut or even cut into 2–4 pieces with a knife.
• At the bottom of the container in which you plan to salt the tomatoes, place half of the washed and dried herbs, cinnamon, fruit tree leaves and cloves of garlic.
• Place the tomatoes on top. Cover them with the remaining herbs.
• Cook the brine from water, salt and sugar. Without cooling, pour over the tomatoes. Leave at room temperature for 3-4 hours.
• Put it in the refrigerator.

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

Quick-cured stuffed tomatoes

• small to 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:

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

There are different recipes for making pickled tomatoes. Some of them allow you to make a snack ready to eat after a few days.

Salt delicious tomatoes in a saucepan for the winter, recipes with photos

As a rule, earlier tomatoes, cucumbers and other vegetables were salted in barrels or wooden tubs - in such containers, the workpieces could be stored for a very long time. However, in modern times, few people have left or have such wooden "units" at home, especially if you live in a big city. Despite this, juicy pickled tomatoes are one of the most welcome guests on the winter table, so by analogy with barrel pickling of tomatoes, a recipe for pickled tomatoes in a saucepan appeared. Enameled dishes cannot completely replace wooden barrels, and they will also come in handy on the farm, so you won't be able to leave them in the cellar, but pickling vegetables and then transferring them to jars to lie until winter is easy. So, quick pickling of tomatoes in a pan requires the following ingredients and inventory:

• a large enamel pot with a lid;
• tomatoes (it is recommended to take tomatoes that are not yet the most ripe and, preferably, of the same variety, and also not of the largest sizes);
• umbrellas and dill branches themselves;
• horseradish root;
• garlic;
• currant leaves (if any);
• hot chilli pepper;
• salt.

1. Before starting salting, you need to wash the pan well and, preferably, pour over it with boiling water to get rid of bacteria and detergent residues. The tomatoes also need to be rinsed well and the stalks removed. You also need to peel the garlic. Its amount depends on the volume of the pan, tomatoes - and, at the same time, on personal preferences: if you want the ready-made pickled tomatoes in the pan to turn out spicy and spicy, the amount of garlic can be increased. 2. At the bottom of the pan with a green pillow, you need to put half of all the cooked spices and herbs, and on top of all this you can put tomatoes. If they are "of different sizes", then it is better to put those that are larger and more elastic on the very bottom, so that the tomatoes do not turn into ketchup under their own weight. When all of them are stacked, shake the pan a little to help the tomatoes settle down. 3. After a layer of tomatoes, a layer of greenery should again follow: currant leaves, dill and others (perhaps you personally also like the taste, for example, of basil or mint). To cover the last green layer, you need to pick up a plate of more or less suitable diameter for the pan. Now you can leave the tomatoes for a while and do the brine. 4. To prepare it, you only need water and salt. You need to boil the water, completely dissolve the salt in it and boil everything together for several minutes. For 5 liters of water, you will need approximately 350 g of salt. When the brine is ready, pour it into the pan over the plate to the brim, close the lid and let cool. 5. Such tomatoes are salted for about a month, or even longer (depending on the variety of tomato), therefore, if you need a saucepan more often, keep this in mind. After this period, ready-made tomatoes can be taken out and eaten. The saucepan can stand like this for quite a long time, and in a cold place even until spring, but some housewives prefer to transfer the tomatoes pickled in the pan into more convenient jars after salting. To do this, you need to rinse them well, sterilize them, allow them to cool completely and, after transferring the tomatoes from the pan to the preservation containers, close them with twisting or elastic rubber lids.

Pickled tomatoes are one of the most popular preparations for the winter. They are an excellent substitute for tomato paste, ketchup and tomato dressing in various dishes.

Salted tomatoes can also be served as an independent snack.

Hot salting takes a lot of time and skill: the jars must be carefully sterilized and rolled up, the brine may become cloudy and the jars may explode.

The ideal option for quick salting is cold rolling of tomatoes.

Benefits of cold salting

The cold way of pickling tomatoes has many pluses:

• Pickles are much tastier than when rolled in other ways;
• Less loss of vitamins from tomatoes (due to lack of heat treatment);
• Doesn't take a lot of time.
• Light salting technology;
• No need to boil the brine water;
• Tomatoes can be eaten within three weeks after salting;
• Blanks can be produced in any containers (including sterilized jars);

The disadvantage of this method is that all containers with pickles must be stored in a cool place, otherwise the tomatoes will deteriorate.

Preparation for salting

First, let's select the tomatoes that we will salt:

• Tomatoes must be of the same ripeness (you cannot take green, pink and red tomatoes for one container);
• Fruits should be free from rotting and mold;
• Tomatoes should not be broken and soft;
• You should not take tomatoes for pickling that have damage - cuts and punctures.

All tomatoes must be separated from the stalks, rinsed well, dried with a soft towel and a neat puncture should be made next to the stalk (so that the skin of the tomatoes does not crack when stored in brine).

First, choose tomatoes of approximately the same size. When you run out of identical tomatoes, you can salt tomatoes of different sizes in one container.

Next, we prepare container, in which we will make salting:

• If we use cans, we should rinse them thoroughly (preferably with detergent) and sterilize. To do this, hold the glass container over water vapor for 3-5 minutes, then set it to cool, covering it with a clean towel;
• Tara from other materials follows rinse (using detergents);
• Used for salting container maybe with defects, because we will not need to roll it up.

Then choose salt... The following types of salt are used for pickles:

• Iodized. Rich in iodine, sometimes gives a slight bitterness;
• Marine. It is rich in various microelements, but if magnesium is removed from it, then it is common table salt;
• Black. Rich in potassium, useful for the human body;
• Hyponosodium. Salt for hypertensive patients, because it uses potassium and magnesium salts. This prevents fluid retention and high blood pressure.

Note! For tasty salted tomatoes, it is recommended to use only coarse salt.

Recipes

1. Cold pickling of tomatoes

Products, necessary for salting:

• Tomatoes - 2 kg;
• Vinegar 9% - 1 dessert spoon;
• Salt - 2-3 tablespoons;
• Sugar - 1 tablespoon;
• Garlic - 1 large head or 2 small ones;
• - 2 umbrellas;
• Green leaves horseradish. You can take currant leaves (white) or

Step 1. We prepare containers for salting.

Step 2. Preparing the tomatoes. Make a puncture!

Step 3. At the bottom of the container, we put the leaves of plants in such a way that they completely hide it. Next, lay out the dill umbrellas.

Step 4. We fill the container with tomatoes. We fold the tomatoes tightly to each other. Care must be taken to ensure that the tomatoes are not crumpled or damaged. It is advisable to lay the tomatoes punctured up. When laying out the layers, you need to cover them with leaves and add chopped garlic cloves. We leave about 5-7 cm of free space on top.

Step 5. Put salt, sugar and vinegar in a container. Fill the tomatoes with boiled cold water.

Products, necessary for salting:

• Tomatoes - 2 kg;
• Salt - 150 g;
• Sugar - 1 tablespoon;
• Garlic - 1 large head;
• Dill - 1 umbrella;
• Lava leaf - 3-4 pieces;
• Celery;
• Carnation dried;
• Mustard seeds or dried mustard - 3 tablespoons;
• Green leaves horseradish or root.

Step 1. We prepare container.

Step 2. We process tomatoes. Delete peduncles, we wash the tomatoes under running water and do puncture next to the place from the stalk.

Step 3. We spread spice to the bottom of the container.

Step 4. Lay out in layers tomatoes. Put the spices between the layers. We leave about 2-5 centimeters of free space.

Step 5. Cooking brine. Add salt, sugar and the remaining spices to the water (2 liters). Pour the resulting brine into a container with tomatoes. It is not necessary to prepare the brine separately. You can simply pour salt, sugar, spices into a container and pour cold boiled water over it.

Step 6. We make mustard plug to prevent rotting and the appearance of mold on tomatoes. Fold up 3 times gauze (bandage) and cover the surface of the tomatoes folded in a container. We leave gauze around the edges in a double or triple size of the neck of the container. Pour mustard powder or mustard seeds onto cheesecloth so that all the tomatoes are closed. Cover the mustard on top with hanging edges. We close the container with a lid.

3. Cold salting of green tomatoes

Products, necessary for salting:

• Tomatoes - 2 kg;
• Salt no additives, coarse grinding - 3 tablespoons;
• Sugar - 1 tablespoon;
• Garlic - 1 head;
• Dill - 3 umbrellas;
• Mustard powder;
• Green leaves horseradish, currants (red, white, black) or cherries.

Step 1. We prepare the container.

Step 2. We process the tomatoes (wash, peel the stalks). We make a puncture next to the hole for the stalk.

Step 3. Put horseradish leaves (currants, cherries) on the bottom of the container.

Step 4. Layer green tomatoes in layers, alternating with spices.

Step 5. Cooking the brine. Dissolve salt in 2 liters of boiled water. You can add a couple of bay leaves.

Step 6. Pour the brine into a container with tomatoes. Do not add salt sediment!

Step 7. Fill the neck of the container with mustard powder. The container should be closed with lids scalded with boiling water.

4. Salting tomatoes in a dry cold way

Dry salting is usually carried out in wooden tubs. Tomatoes are infused under a wooden press (lid), so they are wrinkled.

• Tomatoes - 2 kg;
• Salt - standard kilogram pack;
• Dill - 1 umbrella and a handful of dried dill;
• Green leaves horseradish, cherries and currants.

Step 1. We prepare the container.

Step 2. We process the tomatoes: wash them, separate the stalks, pierce them with a fork.

Step 3. Cover the bottom of the tub with leaves and dill.

Step 4. We spread the tomatoes. Sprinkle each layer generously with salt. Salt consumption depends on taste.

Step 5. We lay the leaves of currant, cherry and horseradish. They should cover the entire last layer of the tomatoes.

Step 6. Close the leaves with a wooden circle and place the load.

Step 7. We insist the tomatoes in a warm place for a day.

Important! Cold salting is done in any container, but if glass jars are used to store tomatoes, it is still better to sterilize them.

Recipe cold salting is basically the same, differ only additional Ingredients. The taste of pickled tomatoes depends only on your fantasy.
Ingredients, which are added to salting:

• Aspirin. It gives the tomatoes a special flavor;
• Lemon acid;
• Table vinegar, grape or apple;
• Dry dill;
• Bay leaf;
• Pepper peas;
• Celery;
• Tarragon;
• Any spices, herbs and seasonings.

Storage of workpieces

Cooked pickled tomatoes should be stored cold or cool