Quick pickled tomatoes with garlic - recipe:

Peel the garlic and finely chop with a knife. Parsley thoroughly washed and chopped. Add garlic and parsley in one cup and mix. Do not reduce the amount of garlic for this recipe!

Wash peppers, remove seeds and chop: sharp cut finely, and sweet - with a large straw. To snack looked more bright, sweet pepper is better to take a different color.

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

When all the vegetables are prepared, you can proceed to the marinating. It will take either a regular three-liter glass jar with a tight lid, or (as in our case) a plastic jar with a screw cap. Put the tomato slices in a jar, pouring garlic with greens and a mixture of sweet and hot peppers. Put vegetables tightly, but do not press down.

Then directly from above pour salt with sugar, pour in oil with vinegar. Salt with sugar push in the middle is not necessary. Close the jar lid. If a glass jar is used, the lid should fit as closely as possible the neck of the jar.

And turn, putting on a plate. After 15-20 minutes, return the bank to its original position. You turn over such a jar about 7-9 times, and then put the jar in the fridge.

The very next day, pickled instant tomatoes with garlic will be ready for use.

Jar store in the refrigerator.

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An excellent salty snack is tomatoes stuffed with greens and garlic. Cooking is simple, the dish is very beautiful and appetizing.

Recipe for Stuffed Tomato Greens with Garlic

You will need:

• 8-10 pcs. tomatoes
• 4 tooth. garlic
• 2 onions
• salt
•   a mixture of fresh greens - 1 cup
• black pepper

How to cook stuffed tomatoes with herbs

1. We start cooking tomatoes stuffed with greens and garlic from preparing the base - i.e. the tomatoes themselves: wash them well, cut off the tops, take out the core and lubricate the inside with salt, you can add a little black pepper. Tomatoes will stand and well fed with spices, while we prepare the filling for them.

2.    Greens washed and chopped well. Crush the onion and fry it to golden color.

3.   Garlic peeled and chopped with garlic press.

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

It remains to cook a side dish or any meat dish and you can invite everyone to the table! And as a garnish, we recommend cooking a delicious dish -.

Recipe for Stuffed Tomatoes with Carrots and Nuts

Stuffed tomatoes can be cooked with the addition of many other vegetables. Today we will add carrots, nuts and cook tomatoes stuffed with carrots, herbs, nuts and garlic.

  You will need:

• 6-8 pieces tomatoes
• 0.5 tbsp. nuts
•   3 tooth. garlic
• 4 carrots
• 5-6 Art. l sour cream
•   salt, greens

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 pulp of the tomato into cubes, grate the carrot, chop the nuts and garlic. Mix everything, add sour cream, salt and spices.

3.    Start the tomatoes with the prepared stuffing and cover them with hats.

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

Note: when preparing stuffed tomatoes, choose firm, even slightly greenish vegetables. So they are easier stuffed, not soaked, and are juicy and whole in the finished dish.

Recipe for stuffed daily tomatoes

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

You will need:

• 6-8 pieces tomatoes
• 8 tooth garlic
•   1 tbsp. finely chopped greens
•   2 tbsp. l salt
•   1/3 Art. vinegar
•   sugar
• spice

How to cook daily stuffed tomatoes

1.   Chop the greens, chop the garlic and put them together.

2.   Tomatoes cut in half, but not fully, to be able to fill them.

3.    We put in each filling of garlic and greens and fold tightly to each other in a glass jar.

4. Cooking marinade for tomatoes, stuffed with herbs and daily garlic. Vinegar combine with salt and spices. Sugar (you can add 1 tablespoon, you can add 2, look to taste), do not feel sorry for the spices: allspice, black pepper peas, bay leaf and other favorite spices that are used for ripening. All the ingredients are mixed and left to stand for some time.

5.    Fill tomatoes with marinade.

Ready tomatoes, stuffed with herbs and garlic, daily will be in 24 hours. Keep refrigerated. The recipe for a diurnal tomato stuffed with greens and garlic is simple to prepare, but it’s just a godsend especially after the holidays. There are many recipes for the preparation of daily tomatoes, stuffed with herbs and garlic, the most widely used on our page.

Good appetite!

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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 medium sized cloves
• 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).

Only after we have fixed the oppression, pour hot pickle. We leave the tomatoes in brine under the yoke at room temperature - for 24 hours.

After a day we remove the oppression and try. There is already possible, but for better taste you need to cool.

And the road to patience leads to the ideal. Put the tomatoes dosalivatsya already in the fridge - 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 up to a week, but very rarely stand for this period. Too good!

P.S. The special charm of salted tomatoes

Let's pay tribute to the pickles of fast preparation: they are distinguished by a vast scope for successful experiments. Whatever you add, no matter how you change, it is difficult to spoil the simple accessible recipes! Here are some tasty alternatives:

1. Gradually add classic leaves to any pickle (horseradish, currant, oak, cherry).
2. Vary greens when stuffing tomatoes with garlic (cilantro, parsley, dill, basil, oregano, celery and a sprig of rosemary).
3. Add dry mustard. Or soy sauce: simply replace with it all salt or half of its quantity.
4. We keep longer or stop salting as soon as the vegetables have reached the desired condition according to our taste.

Do you already have favorite salted tomatoes with garlic and instant greens? Do you add something unusual, adore mustard, or always keep it in brine to medium salinity? Share feedback and secrets in the comments.

And see you in "Easy recipes" - "Homemade preparations" ..

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And how delicious snack. And let's make the same fresh-salted tomatoes with garlic and greens today? They also turn out very tasty and appetizing, moderately spicy, slightly savory ...

And these tomatoes are prepared salted, stuffed with garlic and greens, simple, and salted - quickly. So no difficulties with this dish will arise. But what a result! Just lick your fingers! In the recipe, which I took as a basis, it was stated that tomatoes would be ready in a day.

I did not succeed in this: despite the fact that it was very hot in the house, my tomatoes were salted enough after 2 full days. But still it is not long, agree. So you can safely call the recipe - "Quick salted tomatoes with greens and garlic." Come cook?

Ingredients:

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

How to cook salted tomatoes with garlic and herbs:

For this method of salting tomatoes, small tomatoes - cream are best suited. Tomatoes must be necessarily dense, ripe, unadminable and not spoiled. Enumerate and select tomatoes. We wash them in running water.

Wash and lightly dry the dill, finely chop.

We clean the garlic and wash the teeth with cold water, pass through the press.

Stir dill and garlic.

Bitter pepper cut into thin, 2-3 mm, in small rings.

Cooking marinade. Pour water into a saucepan, put sugar, salt, bay leaf and both types of pepper. We bring the marinade to high boil over high heat, cook for a couple of minutes until all the salt and sugar crystals have dissolved. Then turn off the fire, pour the vinegar and mix. Cover the pan with a lid and set aside.

Now we are cooking tomatoes. From the side opposite to the stem, we slice the tomatoes crosswise about 3/4 of the height.

Carefully helping yourself with your fingers, slightly open the incision and put the dill and garlic stuffing into it. It is convenient to do this with the help of a coffee spoon. From above we stick a ring of bitter pepper. Bitter pepper can be used both red and green. But with green ready-made tomatoes look prettier.

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

Fill with hot marinade (it is just cold degrees to 70 - 80, while you stuffed tomatoes). Marinade should cover all the tomatoes. At the specified ratio of tomatoes and water, it is usually enough for all tomatoes to be covered. If this does not happen, add water - respectively, increasing the amount of salt, sugar and vinegar.

If required, we put light pressure on the tomatoes - so that they do not emerge. I took for this the usual flat plate. Tighten the container with tomatoes with cling film and leave at room temperature.

After 1.5 days, the pickle in the tomatoes slightly dim, but the tomatoes are not yet completely ready. But in another 0.5 days the tomatoes will be fully prepared: fragrant, moderately spicy - very tasty light-salted tomatoes with garlic and greens! If your home is cool, then perhaps the tomatoes will need more time - up to 3 days.

Tomatoes stuffed with greens and garlic are an original and unusual appetizer that will perfectly complement the dinner dish and easily decorate even a festive table. It is prepared quite simply and quickly, and it turns out very tasty and beautiful. Let's take a closer look with you 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 l;
• vinegar 6% - 250 ml;
• sugar - 3 tbsp. spoons;
• salt - 2 tbsp. spoons;
• garlic - 15 cloves;
• fresh dill and parsley - 1 bunch;
• carnation - 3 pcs .;
• mustard cereal - to taste;
• bay leaf - to taste;
• red hot pepper - to taste.

Cooking

Tomatoes are carefully washed and wiped dry with a towel. Rinse all greens, shake and chop finely. Garlic clean and cut each clove into halves. Then on the tomato we make a small cut, put garlic and a little greens in it. At the bottom of a clean can we lay out the remaining garlic and herbs, fill the container with tomatoes. Wash hot pepper and clean seeds. Boil some water, pour sugar and salt into it. Thoroughly mix everything so that the crystals are completely dissolved. Next, pour in the vinegar, throw the bay leaf, put, cloves and hot peppers. Cook the marinade for 1-2 minutes at a slight boil and gently pour our tomatoes in a jar to the top. Cover all the lid and remove the tomatoes in a warm place for about 3 days. Ready greens are moderately salty with a sour - sweet taste.

Tomatoes with greens and garlic

Ingredients:

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

Cooking

Tomatoes are thoroughly washed, wiped with a towel, cut off the lid and gently, with a teaspoon, take out all the flesh. Sprinkle the tomatoes inside with salt and pepper to taste. Rinse greens, finely shred. Bulbs clean from the husk, chop into half rings and pass until golden brown in vegetable oil. Rub garlic on a small terke or simply squeeze through a press. Then spread onions with garlic, add some salt to taste and mix thoroughly. Fill the tomatoes with the resulting filling, cover with the previously cut off lid, and serve the original appetizer to the table.

Marinated tomatoes stuffed with herbs and garlic

Ingredients:

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

Cooking

Wash tomatoes and dry on a towel. Then gently, using a teaspoon, extract the pulp from the tomatoes and transfer it to the plate. Add fresh greens, pre-washed, dried and finely chopped. Garlic clean, chop and put to the greens.

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