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.

Calorie content: Not specified
Cooking time: Not indicated

Be sure to try these lightly salted tomatoes, the recipe for instant cooking in a saucepan is simple and anyone can make such tomatoes. Lightly salted tomatoes acquire their real, rich taste two days after salting. But this does not mean that they should not be tried before. If you pickle it in the evening, then the next day for dinner you can already put a plate with lightly salted tomatoes on the table. They will taste sweetish-salty, with a slight pungency, which will give the tomatoes vinegar and hot pepper rings. After standing in the brine for another day, the tomatoes become softer, better saturated with spices, the aroma of herbs, garlic and acquire a well-perceptible salty taste. In summer, such an appetizer disappears imperceptibly and very quickly: to boiled or buckwheat, fried and stewed meat, cutlets and just like that, with fresh bread, it's very tasty!

Ingredients:

- ripe fleshy tomatoes - 600-700 gr;
- allspice peas - 6-7 pcs;
- garlic - 4 large teeth;
- salt - 1 tbsp. l. (cookery, with a slide);
- table vinegar 9% - 1 tbsp. l;
- bay leaf - 2 pcs;
- water - 2.5 cups;
- parsley - half a bunch;
- celery, dill - 3-4 sprigs;
- hot peppers - 2-3 rings.

Recipe with photo step by step:

Wash the dill, parsley and celery greens. We remove the withered and yellowed leaves. Put in a saucepan with hot pepper rings and garlic cloves. If the garlic cloves are very large, cut into plates so that the brine picks up taste and pungency faster.

To speed up the pickling, prick the tomatoes with a toothpick around the stalk. Or we make a shallow cruciform incision on the opposite side.

We put the tomatoes in a saucepan on a pillow of spicy herbs and spices. If the tomatoes do not fit in one layer, put sprigs of greenery between them.

Cooking the marinade. Pour cold water into a saucepan or bowl, throw in lavrushka, allspice or black peas.

Pour in the required amount of coarse salt (extra for marinades is not suitable), stir and put on high heat. As soon as it boils, remove from heat, cool.

Fill the tomatoes with herbs with marinade. Pour in a spoonful of table or wine, apple cider vinegar.

Cover the tomatoes with an inverted dish, lightly pressing down on the tomatoes so that they are completely in the marinade. Leave it for several hours at room temperature, then put it in the refrigerator.

A day later, lightly salted tomatoes are almost ready. Inside, they are still sweetish, dense, finally salted and reach full readiness in a day or two. Bon Appetit!
Here's how to cook

Now it's time to cook lightly salted tomatoes, right? How can you do without them, right?

In my opinion, cucumbers and tomatoes are "pure classics" of our Russian cuisine, what do you think?

So, as usual, I share what I did myself and what I was pleased with as a result.

In this article, you will learn:

Instant lightly salted tomatoes - the most delicious recipes

Lightly salted tomatoes in a saucepan - cook in brine

Prepare not in two days. It is very convenient, fast, simple, and most importantly - it turns out delicious!

We will need:

• (about eight small pieces),
• dill and parsley,
• hot peppers and allspice,
• Bay leaf,
• garlic,
• sugar (tablespoon),
• salt (teaspoon),
• water (one liter approximately).

Take whatever container is convenient for you. You can have a jar, you can have a saucepan, you can have a bowl.

I like to do it in a saucepan, I don’t like to get it out of a can ... Poking around, poking around there ... you remember all the tomatoes, as usual ... But you do what is most convenient for you.

So how to cook:

1. Wash the tomatoes, cut in half,
2. Cut the garlic into "petals" or crush in a garlic press,
3. Put half of the prepared herbs, garlic, pepper, bay leaf in a container at the bottom,
4. Place prepared tomatoes on top.
5. Prepare the brine (boil water with sugar and salt) and immediately pour the hot brine over the tomatoes.
6. Put the rest of the greenery on top and press down with the "weight". For this purpose, I use a jar of water on a plate.
7. Cover your "building" with gauze to prevent dust from getting there and leave it at room temperature (you can directly on the kitchen table) for two days.

In two days, get it out and try it!

Put the remaining tomatoes in the refrigerator.

Lightly salted tomatoes in a bag

The next recipe is from the category of "instant cooking".

These are lightly salted tomatoes cooked in a bag. An excellent snack, I can tell you, friends!

Fast, simple, delicious. You do not need to use the dishes or cook the brine ... Once - and you're done! Grace!

As usual, I share my "trick": I add a little more cucumbers and bell peppers to such tomatoes. This makes them even tastier! Try it!

So, we need:

• About one kilogram of tomatoes,
• If you use sweet (Bulgarian) peppers and cucumbers, then there are 3-4 of them, no more, depending on their size and your taste,
• One whole head of garlic (this is for my taste, if you are not a fan of the spicy garlic taste - no problem, add less!),
• Greens (dill, parsley, cilantro) - the more the better
• Salt (see for yourself to your liking)
• Ground black pepper.

Preparation:

1. Use a sturdy and durable bag for this purpose. I use it with a zip fastener, it's very convenient!
2. Wash all vegetables and herbs thoroughly, cut vegetables as you like (I cut very, very coarsely, it turns out beautifully, and there will be no vegetable "porridge"),
3. Fold vegetables, herbs in a bag, add chopped garlic, salt, black pepper there,
4. Tie (close) the bag and gently shake its contents so that all the ingredients are mixed together,
5. Put the bag in the refrigerator for a day, periodically take it out and turn it over so that the brine soaks the vegetables evenly.

If you want the tomatoes to cook faster, then you do not need to put the bag in the refrigerator, leave it at room temperature, and in a few hours you will be able to enjoy instant salted tomatoes!

My advice to you: if you don’t eat all the tomatoes at once (although I don’t think so ... they are so tasty!), then it would be best to take them out of the bag and put them in a jar or other container.

I noticed that if they continue to be stored in a bag (even in the refrigerator!), Then they seem to "suffocate", something ... That is, they become lethargic, ugly, tasteless and ... nothing, in general ...

Lightly salted cherry tomatoes - recipe

I love this recipe! Cherry tomatoes themselves have an interesting taste, and lightly salted tomatoes are even tastier! And we will add more greenery and garlic to them ... mmm ... a fairy tale!

And such tomatoes look very beautiful, there will be decoration for any table.

Well, the fact that they perfectly suit absolutely ANY dish, I am already generally silent ...

We will need:

• Cherry tomatoes - take 500 grams,
• , parsley - in a large bunch,
• Garlic - according to your taste, I take three cloves,
• Salt, black pepper.

So, let's prepare:

• My tomatoes and greens, finely chop the greens, chop the garlic.
• Then each tomato, so that it is well salted, we pierce in several places with a toothpick (you can make a cruciform incision in the place where the stalk is).
• We put the tomatoes in a bowl, add herbs, salt, pepper, garlic there, mix thoroughly.
• Now cover the bowl with plastic wrap and leave it at room temperature for a couple of hours, stirring occasionally.
• Then we put the bowl in the refrigerator for the whole night, no less.

By the way, you can immediately cook your "cherry" in a bag, if it is so convenient for you!

Serve them well and just like that, and pour a small amount of vegetable oil on top, olive oil is great here.

As a greenery, I like to add basil and rosemary to such tomatoes, sooo aromatic!

Just do not overdo it, basil and rosemary have a rather strong aroma and taste, and I can easily "score" with myself all the charm of this dish!

Another "trick" for those who love a spicy taste: add soy sauce instead of salt - it tastes very cool!

And yes, such lightly salted tomatoes can be made from ordinary ones, if there is no cherry on hand.

Dont be upset. And boldly cook from those that are! From experience - pink tomatoes according to this recipe are also very good!

Lightly salted tomatoes with mustard

Another recipe for lovers of spicy taste is lightly salted tomatoes with mustard.

Everything, as usual, is quite simple:

• It is necessary to prepare tomatoes (it is better to take small ones): wash them and cut them in the area of ​​the stalk with a "cross", you can make several punctures with a toothpick near the stalk,
• Put the tomatoes in a container (a glass jar is suitable) along with garlic, spices, herbs,
• Sprinkle salt, sugar and mustard powder on top (see to your taste, how you like) and pour boiling water over the whole thing.
• Tie a container with tomatoes on top with gauze and leave at room temperature.
• That's it! As a result, you will get delicious "mustard" tomatoes

The fermentation process takes three to four days, but less is possible, it depends on the size of your tomatoes.

So get out one thing in a couple of days, try it as you like, is it ready?

How to cook quick lightly salted tomatoes- video

I also advise you to watch this video, here you will find a very large selection of recipes for cooking lightly salted tomatoes.

These are the recipes I offer you today, friends.

Write in the comments your recipes and "chips" for cooking lightly salted tomatoes, it will be very interesting for me!

Cook with Fun and Be Healthy!

Alena Yasneva was with you, Bye everyone!

Lightly salted appetizer differs from pickled food in that the process takes much less time. The cooking procedure itself is similar: in most recipes, the brine is first boiled, and then vegetables are poured over it. Wait a day, and then you can eat the tomatoes. To make the appetizer as tasty as possible, use the following tricks:

1. Tomatoes are chosen the same as for pickles. They should contain a dense seed chamber, be moderately juicy and small in size. It is better not to use meaty varieties, their pulp spreads quickly, they are suitable only for the production of pasta and skim. Varieties Ivanych, Yamal, Semko, Antoshka, Alpha, Gnome are well suited for salting.
2. The fruits should be healthy without signs of rot, late blight, powdery mildew and other diseases.
3. Before cooking, all used utensils, including jars and a saucepan, must be sterilized or rinsed with boiling water. If infected, the workpiece may deteriorate.
4. You can store the finished product in the refrigerator for no more than 3 days. Tomatoes quickly deteriorate, and their taste begins to change to sour.

The best recipes for quick lightly salted tomatoes

All methods are very simple, they do not require a special trip to the store for ingredients.

Package method

An unusual, but very common recipe has already been appreciated by many housewives. It saves a lot of time as it does not contain complex manipulations. As a result, you get delicious lightly salted tomatoes that the whole family will appreciate. Cooking time - 5-10 minutes, no more. Further salting of tomatoes takes about a day.

Ingredients:

• 0.5 kg of red tomatoes;
• a small bunch of greens (parsley and dill);
• tsp salt;
• 3-4 garlic cloves;
• ½ tsp Sahara.

Choose only dense tomatoes. They are thoroughly washed, the stalk is cut out. In order for the salting to occur faster, the skin is pierced with a needle in 3-4 places in each vegetable.

In the place where the stalk was, shallow cuts of no more than 0.5 millimeter, cruciform, are made.

Fresh parsley and dill are washed and then dried on a towel. When the greens are dry, they are crushed.

The garlic is cut with a knife, in this state it retains its taste as much as possible. You can use a garlic press, but some of the flavor and aroma will be lost.

Take any thick plastic bag and put the prepared tomatoes there.

Then herbs and garlic are sent to the contents, the ingredients are covered with salt and sugar on top.

The bag is tied at the top so that no air remains inside. By the way, it is better to use two packages. Lightly shake the bag for several minutes and leave it in a room or refrigerator for a day.

When the specified time has passed, the bags are cut with a knife, and the cooked vegetables are placed in a glass cup or jar. The appetizer turns out to be unusually tasty, so you don't have to store it for a long time. It will be eaten instantly in a matter of hours.

The marinating time depends on the desired result. If you want the vegetables to be more salty, then marinate for 5-6 hours longer than the allotted time.

With horseradish

For lovers of spicy and pungent taste, a recipe with horseradish is suitable. The vegetables are juicy and moderately tart. For a side dish, you can boil potatoes, stew cabbage. Lightly salted tomatoes are great with fresh vegetables.

Ingredients:

• tomatoes - 1-1.5 kg;
• a bunch of dill;
• horseradish -1 pc.;
• bay leaves - 2 pcs.;
• black peppercorns - 3-4 pcs.;
• 2 tbsp. l. salt;
• 2 liters of water;
• 1 tbsp granulated sugar.

All ingredients are washed and dried. For the recipe, you need a glass jar with a capacity of 2-3 liters. It must be sterilized on the day of preparation.

Half the dill and garlic are placed in a container on the bottom. The bay leaf is broken into 3-4 pieces and placed on the very bottom of the jar. Horseradish is crushed and added to the contents.

A stalk is cut out of the tomatoes, punctures are made in the skin with a needle in several places and placed in a jar. Laying must be done carefully so as not to crush the pulp. The last layer is again put horseradish, garlic and dill with pepper.

Pour water into a saucepan and bring it to a boil. Salt and sugar are added to the boiling water. The contents of the jar are poured with a hot mixture and quickly closed with a lid.

The container must cool in room conditions for at least a day. On the second day, the jar can be opened and a sample taken. Tomatoes managed to get salted for so long and did not lose their taste.

Video recipe

For ease of preparation, below is a short video that tells you how to cook lightly salted tomatoes tasty and correct. All the ingredients that make up the recipe can be replaced according to taste preferences and desires. The amount of sugar and salt is regulated independently. If you want the vegetables to be sweeter, take 1.5-2 times more granulated sugar than indicated.

A quick way of lightly salted tomatoes in a jar

In order not to waste a lot of time, you can whip up tomatoes. It takes no more than 20 minutes to cook, then the tomatoes need to be infused for at least 12 hours, after which you can try them.

Ingredients:

• tomatoes - kg;
• dill umbrellas -2-3 pcs.;
• 2-3 cloves of garlic;
• 2-3 peas of black pepper;
• 2 currant leaves;
• 1 liter of water;
• 1 tbsp salt;
• 1/2 tablespoon Sahara.

Dill umbrellas are first placed on the bottom of the prepared jar, and then a currant leaf, pepper and garlic. If the cloves are large, they are cut in half.

The fruits are prepared: the stalk is cut out and a cruciform incision is made in this place so that the skin does not crack during the filling with brine. Fruits are placed in a container to the very top. A currant leaf, garlic and dill are placed on top of the vegetables.

Water is boiled in a saucepan, then spices are dissolved in it. The contents of the container are poured with boiling liquid and closed with a nylon lid.

Allow the container to cool down at room temperature. Keep the jar closed for at least 12 hours. When this time is up, you can open and taste the appetizer.

How to grind tomatoes in a saucepan

In order not to sterilize the jars and not waste precious time on this, it is suggested to take an ordinary saucepan for salting. It should have a thin bottom and a capacity of 3-5 liters. This volume will be quite enough to prepare a future snack in it.

• tomatoes -1-1.5 kg;
• 4-5 garlic cloves;
• 1 tsp granulated sugar;
• 2 tbsp salt;
• 2-3 currant leaves;
• 2-3 dill umbrellas;
• 5-6 peas of black pepper;
• 2 horseradish leaves.

Cooking begins with washing the tomatoes. The stalk does not need to be cut. The skin is pierced with a toothpick in 4-5 places on each fruit.

Cut the garlic into 3-4 pieces to make it more aromatic. Dill, currant leaves are washed and placed on the bottom of the pan. a few peppercorns and horseradish leaves are also sent there.

In another saucepan, prepare a brine: pour 2 liters of water, dissolve salt and sugar in it and boil the contents for 2-3 minutes. Pour the mixture into a saucepan with vegetables and cover with a lid.

The contents are kept for at least 24 hours. Then you need to get one tomato and taste it. If the taste suits, then the workpiece is ready for the table. If there is not enough salt in the taste, then the tomatoes are kept in brine for at least 6 hours.

Five-minute recipe for lightly salted tomatoes

This method is suitable for those who do not like to spend a lot of time on cooking. Tomatoes are marinated for 5 minutes, and then they need to be allowed to stand for 5-6 hours. Even large fruits are suitable for the recipe, but with firm pulp.

• tomatoes -1-1.5 kg;
• 3-4 garlic cloves;
• 2 tbsp salt;
• 1 tbsp granulated sugar;
• 1 tsp 6% vinegar;
• a small bunch of dill and parsley;
• 2-3 peppercorns.

The washed vegetables are cut into large slices and placed in a jar. The slices must be cut carefully so that the seed chamber does not fall out.

The remaining ingredients are added to the tomato slices - garlic and herbs, sprinkle with peppercorns. You do not need to stir and tamp the contents. The tomato juice should remain inside the pulp.

Dissolve granulated sugar, vinegar and salt in a liter of warm water, stir well and pour the mixture into a jar. Close the container with a lid and leave to infuse for at least 2-3 hours.

Attention!

Vinegar can be omitted if desired.

The resulting tomato slices have a pleasant sour taste due to the addition of vinegar. Vinegar adds gloss to the color and extends the shelf life in the refrigerator for up to a week.

How to cook lightly salted tomatoes in brine

The traditional cooking method involves harvesting and storing vegetables in brine. Filtered water is used to prepare the brine. You can take mineral water, but with a low salt content and medium carbonation.

Ingredients:

• tomatoes - 1-1.5 kg;
• 3-4 garlic cloves;
• a bunch of dill;
• 1 tbsp salt;
• 1 tsp Sahara;
• horseradish and black currant leaves.

Tomatoes are washed and the stalks are cut. The garlic clove is cut into 3-4 pieces and each resulting garlic is inserted into the groove from the cut out stalk. So, vegetables are better saturated with a garlic aroma and will have a characteristic flavor.

Tomatoes are transferred to a container, the bottom of which is already packed with horseradish and currant leaves. Sprinkle with chopped dill on top.

Salt and sugar are stirred in a liter of boiling water and the contents in a container are poured with the mixture. Close the container and leave to cool and infuse for 16-20 hours.

Before serving, the tomatoes are greased with a little vegetable oil and sprinkled with finely chopped dill.

With vinegar

If you want sour, then this method will come in handy. The acid can be adjusted by adding vinegar. A solution with a concentration of 6 or 9% can be used. Better to take apple cider vinegar, it tastes good and does not smell so much.

Ingredients:

• 1-1.5 kg of tomatoes;
• 1 tbsp table salt;
• 1 tsp granulated sugar;
• 1 tbsp 6% vinegar;
• black pepper - 4-5 peas;
• dill umbrellas.

Washed tomatoes with a cut out stalk are placed in a jar in rows. The aisles are laid with dill umbrellas and pepper.

Dissolve vinegar with salt and sugar in a liter of boiling water. The resulting mixture is immediately poured into a container and covered with a lid. The content must be infused for at least a day.

The sample is removed on the second day. Sprinkle the tomatoes with finely chopped herbs before serving. Lightly salted appetizer for lunch and dinner is ready.

Skinless Salted Tomato Recipe

To make the taste tender, and the fruits simply melt in your mouth, it is recommended to remove the skin before cooking. However, for such a recipe, tomatoes with very dense pulp are suitable, which do not choke or crumple.

Ingredients:

• kg of tomatoes;
• 1 tbsp salt;
• 1 tsp Sahara;
• 3-5 dill umbrellas;
• 4-5 peppercorns;
• 3-4 garlic cloves.

A stalk is cut out of tomato fruits and cruciform incisions are made. Pour boiling water over prepared vegetables or soak in boiling water for 1-2 minutes, if the skin is very hard. Then the skin is peeled off easily.

Dill and pepper are placed in the container, and then the fruits themselves. You need to spread it very carefully, vegetables are very easy to damage without the skin.

Dissolve sugar and salt in hot water and pour the resulting mixture into a jar. The water should be no higher than 60 degrees, otherwise the pulp may be damaged. Close the jar with a lid and marinate for at least a day.

When time passes, you can eat tomatoes. Take the fruits out of the container with a tablespoon and put them on a plate. A very delicate appetizer will be appreciated even by the most fastidious gourmets.

A quick recipe for lightly salted cherry tomatoes

Cherries are beautifully salted in a short time, since they have a small compact size. For blanks, you can use a jar with a capacity of a liter and 2 liters, no more. This volume is just enough to taste delicious lightly salted tomatoes at dinner.

• 1 kg cherry;
• ½ tbsp Sahara;
• 1 tbsp salt;
• 2-3 cloves of garlic;
• a pair of currant leaves.

Cherries wash and pierce the skin one or two punctures on opposite sides.

Tomatoes with garlic and currant leaves are placed in a small clean jar with a volume of 700-1000 ml.

A liter of water is heated on the stove, sugar and salt are diluted in it and brought to a boil. Pour vegetables into the hot mixture and cover the lid. The workpiece is kept for 24 hours in a warm place.

Tomatoes are sweet and salty, this taste is suitable as an addition to meat dishes or poultry.

Lightly salted tomatoes are considered an uncomplicated, but very tasty snack that is versatile and always useful. It can be put on a festive table or an ordinary family dinner. The workpiece will definitely not lie in the refrigerator, as it will appeal to all household members.