Do not list everything.

Tomatoes are one of the most beloved and affordable vegetables; many grow them in the country and boast a good harvest. We also often preserve them. But there is a wonderful way to surprise household members and guests - to cook lightly salted tomatoes. Moreover, this will take us no more than 5-15 minutes. True, they need to be prepared in advance, like lightly salted cucumbers, so that they have time to be salted.

Such a snack without rolling cans is much healthier than canned ones. But I will make a reservation right away that it is not stored for long. First, it is instantly eaten. And secondly, long-term storage makes salted vegetables oversalted.

This awesome snack is convenient in the country, in field conditions. After all, all that may be needed is salt, garlic and herbs. And you can choose any dishes that are available, even a plastic bag.

We will cook such a wonderful appetizer in a saucepan and fill the tomatoes with marinade.

Ingredients:

• tomatoes - 1.5 kg
• garlic
• fresh parsley

for the marinade:

• water - 2 liters
• salt - 2 tbsp. l.
• sugar - 2 tbsp. l.
• vinegar - 3 tbsp. l.
• peppercorns
• Bay leaf
• coriander (seed)

We need the marinade cooled down a little, so we'll cook it in advance.

The temperature of the marinade should be no higher than 40 degrees, so that the peel of the tomatoes does not burst.

Pour 2 liters of water into a saucepan, put on fire and bring to a boil. Put all the ingredients - salt, sugar, bay leaf, pepper and coriander seeds. After the water boils, pour in the vinegar and turn off the stove. Leave the marinade to cool.

Chop the garlic and parsley with a knife, mix.

Cut the tomatoes from above in a crosswise manner, without cutting to the end. We fill them with garlic filling.

Put the stuffed tomatoes in a saucepan and fill with cooled but warm marinade.

Tomatoes will have to spend the night in a saucepan. And so that they are completely immersed in the marinade, cover them with a plate and put a jar on top.

The next day, you can surprise your family with such a snack.

The appetizer will taste better if it is chilled beforehand.

A quick recipe for lightly salted tomatoes in a bag

A simple and quick dish, it will take a minimum of time. And we will cook in a bag, it is very convenient, no utensils are needed. By the way, in the package we have already prepared lightly salted cucumbers and I hope you liked this method.

Ingredients:

• tomatoes - 1 kg
• garlic - 1 head
• salt - 1 tbsp. l.
• sugar - 1 tsp
• parsley or dill
• hot chili peppers - to taste and desire

It is advisable to select tomatoes for such a snack small and of the same size. Then they will be salted quickly and simultaneously.

Cooking tomatoes. To do this, we cut out the stalks with a sharp knife, although we do not need to do this.

Cut the top of the tomatoes crosswise. And put chopped garlic and herbs into the resulting cracks.

Now put the tomatoes in a bag, and add salt, sugar and, if desired, hot pepper cut into rings, on top.

Tie the bag and shake so that all the ingredients are evenly distributed over all the tomatoes.

For greater reliability, put the pickles in 2 bags.

We leave the package alone for a day - two. Before use, the snack can be transferred to a convenient container and stored in the refrigerator.

How to cook tomatoes in brine without vinegar

Still, I prefer to cook salted tomatoes without vinegar, it's healthier. And it's not much more difficult, now see for yourself.

Ingredients:

• tomatoes
• garlic
• fresh dill
• allspice
• peppercorns

for the marinade:

• water - 2 liters
• salt - 2 tbsp. l.
• sugar - 2 tbsp. l.
• Bay leaf
• dill stems and umbrellas

Cook the marinade, immerse all the ingredients in water and bring to a boil. You do not need to cook, turn it off immediately and let it cool a little.

Where the stalk of the tomatoes is, cut it across with a knife like a lid, but not completely. Finely chop the dill and garlic - the smaller, the more accurate our appetizer will turn out.

We got something like a shell. We open the lid and pour quite a bit of salt into the resulting crack (on the tip of the knife), spread the garlic and dill. Close the shell, press it down a bit with your hand.

So we stuff all the tomatoes and put them in a deep bowl. Add a few black and allspice peas.

The brine should completely cover the vegetables. To do this, cover them on top with a horseradish leaf (this is not at all necessary) and fill them with warm marinade. It is advisable to press down with a load. In our case, a plate and a can of water will do.

We leave the appetizer to salt for two days. This yummy must be refrigerated before use.

Although we could not resist and began to taste the very next day. We were not disappointed, which is what we wish for you.

Cooking a delicious and original appetizer with lemon

When I watched this video, I vividly imagined the aroma and taste of this wonderful snack with a pleasant sourness. It's all about the lemon, which we will flavor the tomatoes with.

Hope you like the recipe. But that's not all, let's move on.

Lightly salted tomatoes in wedges in 5 minutes

Guests on the doorstep? Do you want to surprise? It is very easy to do it. My friends and acquaintances will certainly give me compliments for this appetizer, although it is prepared as easy as shelling pears and very quickly, literally in 5 minutes. Be sure to cut the tomatoes into slices so that they marinate faster.

Ingredients:

• tomatoes
• celery (leaves and cuttings)
• Dill
• garlic

for the marinade:

• water - 1 liter
• salt - 3 tbsp. l.
• sugar - 1 tsp
• peppercorns
• Bay leaf
• vinegar 9% - 2 tbsp. l.

Choose small tomatoes for this appetizer, plum tomatoes are ideal. We cut them in half and put them in a deep bowl.

For flavor, add fresh herbs, there should be a lot of it. Cut the celery cuttings with leaves and dill along with the stems.

Be sure to include the garlic. It can be cut into rings along with the peel.

We spread all this beauty on top of the tomatoes.

For the marinade, boil water, I give the amount of ingredients per 1 liter of water. And you yourself will determine how much marinade should be, but it should completely cover the vegetables. Put salt, sugar, pepper and bay leaves. After boiling water, add vinegar and cook for 3 minutes to mix all the flavors.

So that the tomatoes do not lose their beautiful color and the skin does not burst, do not pour boiling water over them, let the marinade cool slightly.

Pour the marinade over the snack and leave to marinate, ideally for a day. But even after a couple of hours, you can already enjoy such a delicious snack.

Bon Appetit!

Classic Jar Vegetable Snack Recipe

Most often, we prepare blanks in glass jars, conveniently and reliably. This recipe will make a spicy awesome appetizer. Just keep in mind that this recipe is not for long-term storage, we will not roll up the jar with a metal lid.

Ingredients:

• tomatoes - 1.5 kg
• garlic - 1 head
• hot pepper - 1 pc.
• fresh dill
• peppercorns

for the marinade:

• water - 1.5 liters
• vinegar - 1/2 cup
• vegetable oil - 1/2 cup
• Bay leaf
• salt - 3 tbsp. l.
• sugar - 3 tbsp. l.

We pre-wash and dry the glass jar.

Place a piece of chopped garlic and hot pepper on the bottom of the jar. We will add the rest of the pieces as we fill the jar with vegetables.

Tomatoes for such a snack will fit in different sizes, we will cut them into slices. Put the circles in a jar, sprinkle with garlic, hot pepper and peas. Put chopped greens on top.

For the marinade, boil water and add all the ingredients - vegetable oil, bay leaf, salt and sugar. Pour vinegar at the very end. Fill the tomatoes with hot marinade and cover. No need to roll up!

The snack will be ready in a few hours. This appetizer tastes better if it is refrigerated.

Dry pickled tomatoes with mustard

Dry salting means that the snack is prepared without boiling the marinade. This means that you can easily and quickly prepare this dish. Let's make sure of this.

I am sure that many of us constantly cook lightly salted cucumbers, but lightly salted tomatoes are much less common (or do not cook at all). Nevertheless, this appetizer is in no way inferior to the green competitor. Fragrant, soft, with various spices, lightly salted tomatoes will surely become a frequent guest in your kitchen. I hope so.

Description

Green tomatoes with herbs and garlic- this is a very tasty appetizer, which cannot be prepared in the fall, during the period when green tomatoes appear on the shelves, it is simply a sin! It turns out it is very piquant, spicy. The taste is really amazing! You can put such a snack on an everyday table, or you can also on a festive one. Green tomatoes with herbs and garlic go wonderfully with vodka. True, such tomatoes have a characteristic garlic smell, so if you are going to work or, say, on a date, you better not eat them. In other cases, they are not contraindicated. :)

The recipe for pickling green tomatoes stuffed with garlic and herbs is very simple! You just need to prepare the filling, and then stuff the tomatoes with it. Next, green tomatoes should be fermented in a special brine for three to four days. After this time, the appetizer will be ready, and you can include it in your menu.

If you are partial to green tomatoes stuffed with herbs and garlic, and want to enjoy this wonderful snack, prepared with your own hands, then study the first step-by-step photo recipe for their preparation, which is given below. Follow all the instructions exactly, and then soon you will be able to please your household with a delicious autumn dish.

Ingredients

• 
  (3 kg)
• 
  (1-2 pcs.)
• 
  (3-4 tbsp. L. Chopped)
• 
  (3-4 tablespoons chopped)
• 
  (1 PC.)
• 
  (1 PC.)
• 
  (1-2 pcs.)
• 
  (4-5 pcs.)
• 
  (10-12 teeth)
• 
  (2 tablespoons per 1 liter of water)
• 
  (1/2 tablespoon for 1 liter of water)

Cooking steps

The preparation of the appetizer begins with a selection of tomatoes. They must have a fairly dense skin, and the fruits themselves must be strong. Tomatoes brought home must be thoroughly washed to remove all dirt, and then dried with paper towels. Then each fruit needs to be cut cross to cross, but not completely... Tomatoes shouldn't fall apart.



We peel the carrots and wash them thoroughly, and then chop them (it is best to grate on a coarse grater). Then let's tackle sweet bell peppers. You need to remove the stalk and seeds from him. Then the pepper will need to be cut into small pieces. After that, mix the chopped vegetables.



Grind hot pepper and garlic and then mix them.



Thoroughly rinse the herbs (dill and parsley), dry them, and then chop them.



Mix chopped greens, garlic, carrots, as well as sweet and hot peppers in one bowl. Stuff the green tomatoes with the resulting "minced meat". For the brine, dissolve the required amount of salt and sugar in boiling water. Put the stuffed green tomatoes in a saucepan and shift them with bay leaves and horseradish leaves, and then fill with the brine prepared earlier.



The brine should completely cover the tomatoes. It is advisable to install some kind of weight on top. For example, you can cover the tomatoes with a plate and place a one and a half liter jar filled with water on it.



Soak green tomatoes stuffed with herbs and garlic in this state for 3-4 days. And then you can include them in your diet: they will be ready!



Bon Appetit!

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 ourselves with our fingers, open the incision and put the dill and garlic filling there. It is convenient to do this with a coffee spoon. 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 pressure 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.

Salted tomatoes stuffed with fresh herbs is a very original and tasty appetizer. These tomatoes are very quick and easy to prepare and require a completely minimal set of ingredients. As the saying goes, "a delicacy out of nothing." Having cooked tomatoes once according to this recipe, you will want to cook more than once. The dish turns out to be very aromatic, juicy and appetizing. Despite the small selection of vegetables, it will also perfectly replenish your body with vitamins and increase your appetite.

Ingredients

1,000 grams

Preparation

Prepare unripe round tomatoes, garlic, and a few bunches of green dill for the recipe. Calculate that there is enough for all the tomatoes.

Take garlic, peel and rinse the cloves. Dry well and press with a special garlic press.

Dill greens also need to be thoroughly rinsed under running water and dried on a paper towel. It is important that no water gets into the tomatoes, otherwise mold may form.

Take a deepened bowl and put the chopped garlic and dill in it. Season with salt. A little more the norm. Mix well and crush with a spoon. The filling is ready.

Rinse the tomatoes well under running water.
In the place where the stalk is located, you need to cut the core, where you will put the filling. The indentation should not be too large.

Then sprinkle salt from a salt shaker in the middle of the cooked tomatoes, lightly evenly and place the cooked dill with garlic tightly.

Put the finished tomatoes in a deep saucepan or bucket, taking into account the fact that you will have to put oppression and close the lid on top. Place the tomatoes with their open side up so that juice does not flow out of the filling. We also distribute the subsequent layers over the first, bottom down. Press down on top with a load. You can use a three-liter bottle filled with water, cover and put on for a day. If the load will not allow the lid to close, cover the container with a wide towel or sheet to prevent debris from entering.

During the day, tomatoes will absorb the brine from dill and garlic and acquire a unique aromatic smell. Prepare such a treat for your family and friends. This appetizer is perfect for young potatoes, and will also be a great addition to the main courses.

These tomatoes can also be cooked for the winter. Place the prepared stuffed tomatoes tightly in sterilized jars, cover with a lid and sterilize for 30 minutes. Having fixed the lids with a special key, put the cans upside down and wrap them with a blanket until they cool completely. Such canned food is great all winter.

Bon Appetit!