Everyone loves to eat tomatoes from the garden and it doesn't matter whether they are red, pink or yellow. In the summer, fresh tomatoes fly away at the table with a bang! And so I want to enjoy their taste and aroma in the winter.

August. The harvesting season is in full swing. Tomatoes are tasty and healthy vegetables, besides eating them fresh, you can cook various pickles. And not only for the future use for the winter, but also lightly salted tomatoes with herbs and other vegetables from the garden. They perfectly complement the menu of any table, serving as an excellent snack and are equally well suited to meat and fish dishes, potatoes, cereals and pasta.

no brine

Composition:
Dill (small umbrella with seeds) - 6 pcs.
Black pepper (ground) - 0.5 tsp.
Tomato - 3 pcs.
Garlic - 3 cloves
Salt - 1 tsp

Preparation:

We take tomatoes.

Cut out the "ass" with a cone.

Chop the garlic finely.

We spread it over the tomatoes.

Then add 1/3 tsp to each. salt, black pepper.

Add dill seeds and remove our creation for 8-12 hours in a cool place. The dish is ready. You can also add any greens who loves what.

Enjoy your meal!

Lightly salted tomatoes and instant cucumbers in a bag

Express method for those who quickly wanted salty.

Composition:
Cucumber (small) - 500 g
Cherry tomatoes - 300 g
Salt (to taste) - 1 tsp
Black pepper (ground, to taste)
Garlic - 2 cloves
Horseradish (fresh, small leaf) - 1 pc.

Preparation:

My cucumbers, cut off the ends. Cut lengthwise into 4 parts. Small - in half. Long - even halfway across.

We spread cucumbers, crushed garlic, chopped dill and horseradish in a plastic bag, preferably two bags in one. Salt as for a salad, and then add another pinch to taste a little salted salad. Do not overdo it with salt! Pepper to taste. You can add a pinch of peppercorns.

We twist the bag and shake vigorously until the juice appears. We leave for 10 minutes.

Pierce the tomatoes with a fork 2-3 times. We put it in the same package. We tie the bag or twist it tightly. Shake gently several times and put in the refrigerator.

Lightly salted cucumbers and tomatoes in a package are ready. Enjoy your meal!

Lightly salted tomatoes in a package quick recipe in 5 minutes

Enjoy your meal!

Lightly salted tomatoes recipe for instant cooking in a saucepan

No one will refuse such lightly salted tomatoes with garlic and dill - you will lick your fingers. They are prepared very simply and quickly, the taste is amazing.

Composition:
1.5 l of water
1 kg tomato
4 tbsp. l. salt
2 tbsp. l. Sahara
1.5 tsp vinegar
5 sprigs of dill
1 parsley root
3 leaves of lavrushka
2 currant leaves
4 cherry leaves
6 black peppercorns
1/3 tsp mustard seed
1/3 tsp paprika
2 cloves
6 - 8 cloves of garlic

Preparation:

We take tomatoes, wash. Then we cut a little on the side, insert the chopped garlic cloves. We put the tomatoes in a saucepan or jar, sprinkling with salt, sugar, spices and seasonings.

We boil the water. We stand it for 1 - 2 minutes. and pour in the tomatoes. Now add vinegar and cover. After the saucepan or jar has completely cooled down, it must be put into the refrigerator. In 10 - 12 hours our lightly salted tomatoes are ready.

You can keep them in this brine as much as you like, just in a week they will no longer be lightly salted, but salted tomatoes. Which is also very tasty! Enjoy your meal!

Lightly salted instant tomatoes. Recipe in hot brine for a 3 liter jar

Try to cook lightly salted tomatoes in Belarusian style. The most interesting thing is that these tomatoes can be rolled up even if there is not a single pickling spice at hand. Delicious anyway. And what a pickle!

Composition:
Tomatoes - 15 pieces
Salt - 1.5 tbsp l.
Sugar - 6 tbsp. l.
Citric acid - 1 tsp.

Preparation:
Black peppercorns, mustard seeds, garlic, dill, parsley and celery. All spices can be changed to taste.

At the bottom of the sterilized jar, put a sprig of dill, parsley and celery and lay the tomatoes. Pour boiling water over, cover with sterilized lids and leave to cool.

When the jars are slightly warm, pour out the water and put all the spices directly into the jars. The proportions are given for one 3 liter can.

Pour boiling water again, roll up, turn over and wrap until it cools.

It turns out awesomely delicious tomatoes. Try this recipe too! Enjoy your meal!

Salted tomatoes in halves for the winter

Composition:
tomatoes - 1.5 kg
sunflower oil - 2 tbsp. l.
green dill - to taste
parsley to taste
bay leaf - to taste
garlic to taste
onion - 1 pc.
peppercorns - 5-7 pcs.
table vinegar - 4-6 tbsp. l.
salt - 2 tbsp. l.
water - 5 glasses
granulated sugar - 6 tbsp. l.

Preparation:

Wash the tomatoes and cut into halves. Wash, sterilize cans, lids.

Put parsley, dill, onion cut into half rings, bay leaf, 5-7 black peppercorns at the bottom of the jar. For a liter jar - half an onion.

Next, lay out the tomatoes cut into halves. Pour an incomplete spoonful of sunflower oil on top of the tomatoes, 1.5 - 2 tbsp. l vinegar.

We cook the marinade at the rate of 1 three-liter jar.
Pour salt and sugar into the water and bring to a boil. Then cool the marinade and pour over the tomatoes with the cold marinade.
Cover the jars with metal lids and set them to sterilize. 1 liter cans for 4 minutes, 1.5 liter cans for 5 minutes, 3 liter cans for 7 minutes.

We twist the cans with metal lids and turn them over until the tomato is completely cooled.

Enjoy your meal!

On a note
Calculating the amount of tomatoes and pickle is easy. When stacking tomatoes tightly in a jar, half of its volume remains for the brine. For example, 500-600 g of tomatoes and 500 ml of brine are placed in a liter jar, 1.5 kg of tomatoes and 1.5 liters of brine are placed in a three-liter jar. Of course, there may be an error of 100 ml or 100 g one way or the other. It all depends on the size of the tomatoes and the packing density.

Lightly salted tomatoes with garlic and instant herbs

Composition:
Tomato - 8 kg
Salt - 3 cups
Water - 10 l
Garlic to taste
Horseradish to taste
Dill to taste
Cherry leaves to taste
Black currant leaves to taste
Bitter paprika to taste

Preparation:

We sort tomatoes, wash.

Cooking spices.

Put spices on the bottom of the pan, two layers of tomatoes on top, then spices again, etc. When all the tomatoes are stacked, cover them with horseradish leaves.

Dissolve the salt in water and pour in the tomatoes.

After two weeks, you can enjoy delicious tomatoes! Enjoy your meal!

Tomatoes classic recipe in a 3 liter jar

Delicious pickled tomatoes, easy to cook and also instantly eaten. Tomato pickle tastes like tomato juice.
Composition for a 3 liter jar:
Tomatoes - how much will fit (about 2 kg)
Water - 1.5 liters
Salt - 1 tbsp l.
Sugar - 4 - 5 tbsp. l.
Vinegar 70% - 1 tsp

Preparation:

Prepare and wash the tomatoes.

Sterilize banks. Boil the lids.

Arrange the tomatoes in sterilized jars, cover with sterile lids.

Boil water, pour boiling water over the tomatoes and leave for 5 - 7 minutes. Drain the tomatoes, add sugar, salt and boil the marinade.

Pour the marinade over the tomatoes, add the vinegar and roll up the tomatoes.

Turn over and wrap until cool. Delicious tomatoes will delight your loved ones and guests. Enjoy your meal!

Georgian green tomatoes in their own juice without pickle

An absolutely incredible recipe for pickling green tomatoes - without brine, in its own juice. The result exceeded all expectations!

Composition:
Tomato (green) - 2 kg
Pepperoni (green) - 5-10 pcs.
Garlic (large head) - 1 pc.
Dill (large bunch) - 1 bunch
Parsley (large bunch) - 1 bunch
Petiole celery - 1 bunch
Cilantro (large bunch) - 1 bunch
Salt

Preparation:

We take small and strong tomatoes. Fresh herbs - assorted. Pepper, if you like it sharper - take chili - everything is green. We wash everything thoroughly and dry it.

Cut the tomatoes almost to the base to form a pocket. Rub them liberally with salt from the inside, put them in a bowl and leave to let the juice flow.

Finely chop the herbs and pepper. Either grate the garlic or finely chop the garlic. Mix everything in a bowl.

We stuff each tomato with fragrant herbs - about a tablespoon for one tomato pocket.

We put it in a jar or other deep container. We load lightly from above, cover with a lid and place where it is dark and cool. There is no pickle - the tomatoes themselves let the juice. From time to time sort them out, changing the upper ones with the lower ones, so that everything is salted - there was still not enough juice to the top.

In ten days the tomatoes are ready. Spicy, juicy, delicious! Enjoy your meal!

Tomatoes recipe for cooking in the microwave

The recipe is not laborious, it takes a little time.

Composition for 1 liter can:
Tomatoes - 500 - 600 g
Garlic - 4 - 5 cloves
Bay leaf - 2 pcs.
Cloves - 2 pcs.
Sweet peas - 3 pcs.
Black peppercorns - 5 pcs.
Salt - 1 tbsp l.
Sugar - 1.5 tbsp. l.
Vinegar 9% - 1 tsp
Water

Preparation:

Prepare and wash the tomatoes. Sterilize the jar and lid.

Peel and wash the garlic, prepare the spices.

Put garlic and spices at the bottom of the jar. Fill a jar with prepared tomatoes.

To boil water. Pour sugar and salt into a jar with filled tomatoes. Pour boiling water over the jar.

Put in a microwave oven for 3 - 5 minutes (power - 800 watts).

The water in the jar should boil, if the water does not boil, put it again.

Pour in vinegar and roll up. Enjoy your meal!

Instant lightly salted tomatoes in a jar. Recipe "Assorted" with cucumbers, zucchini, bell peppers and carrots

The good thing about this recipe is that you can find your favorite vegetable in the jar.

Preparation:

Wash and chop greens and vegetables.
In 2 x l. we lay the jar: dill, parsley, currant leaf, sweet peas, garlic, then vegetables tsv. cabbage, bell peppers, onions, zucchini, cucumbers, carrots, tomatoes.
Fill with boiling water for 5 minutes.

Then pour into a saucepan and add 1 tbsp. l. salt, 1 tbsp. l. sugar, 1/2 tsp. citric acid. Bring to a boil. Pour the resulting brine into jars with vegetables, roll up. It is well stored at room temperature, but it must be kept in a dark place. Enjoy your meal!

Recipe for lightly salted tomatoes with garlic and instant herbs

Tomatoes are strong and very tasty - aromatic, lightly salted and sweet and sour! Tomatoes will be more aromatic if you put cherry and currant leaves. To get a tasty preparation, choose meaty varieties of tomatoes.

Composition:
Tomatoes
Garlic
Dill dry
Capsicum (hot)
Black pepper (peas)
Parsley (greens)
Bay leaf
Fill:
Water - 3 liters
Salt - 120 g
Sugar - 100 g
Vinegar (essence) - 1.5 tbsp. l.

Preparation:

Chop the tomatoes with a fork.
Wash dry dill, pour boiling water for 3 minutes and drain. Pour boiling water over bay leaves and black pepper.

Put a "green" layer on the bottom of the enamel pan - dill, garlic, black pepper, paprika, bay leaf, parsley.
Lay a layer of tomatoes on the "green pillow". It is necessary to spread it tightly, without damaging the fruits. Alternate layers until all the tomatoes are stacked.

The topmost layer should be "green".

Place a flat plate on top.

Fill:
Boil water with sugar and salt.

Remove from heat, add vinegar essence and pour over tomatoes immediately.
Place the weight on top and cover the entire structure with a towel.

Leave at room temperature 18-22 degrees. Tomatoes are ready in 3 days!
The brine will remain clear and tasty.

Transfer the finished tomatoes to jars, cover with brine and store in the refrigerator. Delicious - lick your fingers! Enjoy your meal!

On a note
Each tomato, before being sent to the jar, is recommended to pierce with a toothpick or a sterile needle in the area of \u200b\u200bthe stalk. This is done so that the tomatoes are faster and better saturated with brine and are less likely to burst in the water.

Lightly salted tomatoes with instant garlic

Tomatoes are harvested without vinegar and spices, only garlic is placed. It tastes like fresh tomatoes.

Composition for a 3 liter jar:
Tomatoes - as much as you like
Garlic - 4 cloves
Water - 1.5 l
Salt - 3 tbsp. l.
Sugar - 4 tbsp. l.

Preparation:

Prepare tomatoes, wash, pick with a match in 2-3 places. Blanch in boiling water.

Peel and wash the garlic.

Put garlic at the bottom of a sterilized jar. Fill the jar with tomatoes.

Pour boiling water over and leave for 5 minutes.
Prepare the brine - add salt and sugar to the drained water, bring to a boil and pour over the tomatoes.

Roll up, turn over and wrap up. This piece tastes like fresh tomatoes. Enjoy your meal!

Lightly salted tomatoes with garlic and instant herbs

Composition:
Tomato - 3-4 kg
Garlic
Greens (spices to taste)

Preparation:

Cut out the stalk of the tomato.

Finely chop the pepper, garlic, dill and parsley, and as an option for the very advanced - a kitchen processor, the result is not worse, the time savings are huge!

We fill tomatoes with this herb, do not forget about your other favorite spices, and put them in a container.

We measure the water in liters, how much is necessary to cover the tomatoes with sweat and set to boil. For one liter of water, you need a spoonful of salt, a spoonful of sugar and 50 grams of vinegar.

Pour hot water over and forget for 2-3 days. Who likes saltier and spicier - just add spices to your liking. Enjoy your meal!

Pickled tomatoes with cherry plum without vinegar

Composition for a 3 liter jar:
tomatoes - how many will fit in the jar
cherry plum - 300 g
bulgarian pepper - 1 pc.
black peppercorns - 10 pcs.
bay leaf - 3 pcs.
parsley - 2 sprigs
dill umbrellas - 2 branches
garlic - 10 cloves
salt - 2 tbsp. l.
granulated sugar - 3 tbsp. l.
allspice peas - 5 pcs.

Preparation:
We sterilize and cool the cans.

Whether to remove the seeds from the cherry plum, decide for yourself. It is better to get it so that later it would be convenient to add cherry plum to other dishes.

Pierce the tomatoes with a toothpick. So tomatoes will behave better when in contact with boiling water.

Put black peppercorns and bay leaves on the bottom of the jar.
Add garlic there. We cut the cloves into at least two parts so that the garlic more actively gives its taste and aroma to the workpiece.

We put some of the tomatoes in a jar. We make tomatoes with cherry plum in layers. It looks prettier. If you get the seeds from the cherry plum, then it is best to put it on top of the can, then its presentation will remain.

Add thinly sliced \u200b\u200bbell peppers. It is better not to put everything at once, but to distribute it around the bank.

We spread the cherry plum on top of the tomatoes.

Then, on top of the cherry plum, place parsley sprigs and dill umbrellas, a little more garlic.

Thus, we fill the entire jar, but not to the very top - we leave a little space for salt and sugar.

Add coarse salt.

Add sugar.

Fill the jars with boiling water and close the lid.

Gently put the jar in a saucepan, fill it with water up to the hangers. Turn on the fire, bring to a boil and sterilize for 15 minutes. We roll up the cans, turn over and wrap the cans until they cool completely.

We have a bright sunny blank in a jar. Just lovely! Bon appetit and delicious winter.

Pickled tomatoes like fresh. Quick recipe in 2 hours

Quick pickled tomatoes are sweetish. This dish is very bright and looks elegant on the table.

Composition:
Tomatoes - 1 kg
Vinegar - 3/4 cups (marinade)
Sugar - 0.5 cups (marinade)
Vegetable oil - 1/2 cup (marinade)
Celery (greens) - 50 g (marinade)
Salt - 1 tbsp l.

How to make Quick Pickled Tomatoes

Preparation:

Wash the tomatoes, cut into slices. Chop the greens.
Make a marinade: mix salt and sugar with butter, add vinegar.

Pour the tomatoes with marinade, add herbs. After 2 hours, the tomatoes are ready. Enjoy your meal!

Delight your loved ones with a snack of lightly salted tomatoes with such a pleasant and familiar taste! With juicy colors and a wonderful aroma, it will remind you of summer, become a table decoration and a worthy reason for the pride of the hostess.

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This is a recipe for incredibly delicious instant salted tomatoes from Marina's friend from Israel. I have always considered my recipe for pickling tomatoes to be the best, since I have been making it up bit by bit for many years, now all my friends and relatives are using it. But, in order not to offend my friend, I cooked it according to her recipe. The tomatoes turned out to be incredibly delicious! I highly recommend cooking. Try on a small batch of 1 kilogram of tomatoes. I am sure you will not be disappointed!

To prepare quick salted tomatoes you will need:

tomatoes (fleshy) - 1 kg;

water - 1 liter;

sugar - 2 tbsp. l .;

salt - 1 tbsp. l .;

vinegar 9% - 1 tbsp. l .;

garlic - 4-5 cloves;

allspice - 8-10 grains;

black pepper - 8-10 grains;

cherry leaves - 10 pcs.;

black currant leaves - 10 pcs. ;

hot pepper - 0.4 pcs.;

mustard seeds - 2 tsp;

cherry leaves for the marinade - 1-2 handfuls.

From this amount of ingredients, 2 liter jars are obtained.

We need tasty, ripe, meaty tomatoes. We wash them.

We prick each tomato with a sharp fork in four to five places. We do this so that the marinade penetrates the tomatoes faster.

At the bottom of the jar we spread 4-5 leaves of currants and cherries, mustard seeds, hot pepper.

We fill clean jars with tomatoes, add garlic, allspice and black pepper.

We measure the water into a saucepan and bring it to a boil. We send cherry leaves for the marinade into the water. After 4-5 minutes, the aroma of cherry leaves will spread through the kitchen. We remove the leaves from the marinade. And cook the marinade on the broth. Add sugar and salt. Dissolve them by stirring. We turn off the gas. Pour in vinegar. Cool until slightly warm.

We fill the jars with marinade. Cover with a lid for 2 hours, then remove the lid, and cover with gauze or a clean piece of cloth on top. We put the jar on a plate, since at first the marinade can "run away", it will need to be returned back. Store at room temperature. After 4-5 days taste - instant salted tomatoes are ready. They need to be stored in the refrigerator for up to two weeks, then they begin to peroxide. Only they are unlikely to stay that long. You can initially put tomatoes not in jars, but in a regular enamel pan or in a stainless steel pan. But then a small load must be placed on top. I use a plate and turn it upside down.

This recipe cooks pickled tomatoes quickly enough, but it turns out so delicious!

Enjoy your meal!

Salting vegetables has always been the best way to prepare them for future use. Due to the large amount of salt and lactic acid, vegetables are well stored for a long time, because it is salt that kills many putrefactive bacteria, due to which vegetables under normal conditions deteriorate.

Almost any vegetables are salted: cabbage, cucumbers, eggplants, zucchini, tomatoes.

The salting technology of some vegetables - for example, cucumbers and tomatoes - is almost the same. But there are some features that housewives should be aware of.

The subtleties of cooking

• For pickling, plum-shaped tomatoes are best suited - such as Fakel, Humbert, Novinka Pridnestrovya, De Barao, Mayak, Titan, Volgogradsky, Ermak, Gribovsky, Bizon. These tomatoes have a dense skin, they are fleshy and do not deform so much when salted.
• Ripe tomatoes produce excellent quality products, but they are often deformed during the salting process, therefore, such tomatoes must be handled very carefully.
• Pickles from tomatoes of a pink degree of maturity and blange are not injured during salting and turn out to be very tasty when finished. Green tomatoes are often salted, as well as fruits of milk ripeness.
• Unlike cucumbers, which can be salted in large barrels, tomatoes should be salted in a small bowl. In it, they will not crumple under their own weight. Therefore, the best containers for pickling tomatoes are glass jars with a capacity of 3 to 10 liters.
• The technology of pickling tomatoes is the same as that of cucumbers. But due to the fact that tomatoes contain more sugar, a little more salt is required for pickling them. For ripe tomatoes, a brine is prepared at the rate of 500-700 g of salt per 10 liters of water. For brown and green tomatoes, 600-800 g of salt are taken per 10 liters of water.
• Calculating the amount of tomatoes and pickle is easy. When stacking tomatoes tightly in a jar, half of its volume remains for the brine. For example, 500-600 g of tomatoes and 500 ml of brine are placed in a liter jar, 1.5 kg of tomatoes and 1.5 liters of brine are placed in a three-liter jar. Of course, there may be an error of 100 ml or 100 g one way or the other. It all depends on the size of the tomatoes and the packing density.
• Tomatoes have a pronounced taste and aroma, so for their salting spicy greens require half as much as for cucumbers. Most often they use dill, garlic, red pepper, black currant leaves, celery, parsley, tarragon. Together with this greens, cherry or oak leaves, rich in tannins, are added. Thanks to them, the tomatoes are strong and elastic.
• Tomatoes, especially unripe tomatoes, contain solanine, so fermentation is slower than that of cucumbers, and at a temperature of 15-20 ° it ends in about 2 weeks.
• There are many recipes for salted tomatoes. They can be spicy, mild, with sweet peppers, garlic, with cherry and black currant leaves. They are salted in tomato juice, mustard, cinnamon and even sugar.
• Salted tomatoes are stored in glass jars in a room with an air temperature of 0 to 2 °. Tomatoes are ready in about 1-1.5 months.

Salted tomatoes in jars: classic

• red tomatoes - 1.5 kg;
• red pepper - a pod;
• black currant leaves - 2 pcs.;
• green dill - 50 g;
• celery, parsley, tarragon - 15 g.

For brine:

• water - 1.5 l;
• salt - 50-60 g.

Cooking method

• Prepare clean jars.
• Make a pickle. To do this, dissolve salt in a little hot water. Mix with the rest of the cold water. After the brine has settled, strain it through a linen cloth.
• Pick strong red or pink tomatoes of the same size for pickling. Wash thoroughly in the basin, changing the water several times, or under the tap. Remove the stalks.
• Wash all greens well. Let the water drain.
• Place 1/3 of all the greens at the bottom of the jar. Arrange the tomatoes tightly, layering them with spices, being careful not to crush them.
• Fill with brine. Place the jars in a room with an air temperature of 15-20 °. Close with nylon caps. Leave it on for 2 weeks. During this time, lactic acid fermentation will occur: the brine will become cloudy, part of it will be absorbed into the tomatoes.
• Free the surface of the tomatoes from mold and foam. Add fresh saline solution to the very neck of the cans.
• Seal the jars tightly with sterile lids and put them in a cold room or refrigerate.

Unsharp garlic tomatoes in jars

Ingredients:

• tomatoes - 10 kg;
• horseradish root - 20 g;
• garlic - 150 g;
• tarragon - 25 g;
• chilli pepper - several small pods by the number of cans.

For brine:

• water - 8 l;
• salt - 400 g.

Cooking method

• Prepare the brine in advance. Dissolve the salt in water, let the brine stand. Strain.
• Select sturdy tomatoes. Wash in cold water. Remove the stalks.
• Peel the garlic, rinse in water. Cut large teeth in half.
• Peel the horseradish root, wash under running water. Cut into slices. Wash the herbs and peppers.
• Arrange the tomatoes tightly in jars, layering with herbs and spices. Place one pepper in each jar.
• Fill with brine and close with nylon caps. Leave in a warm place for 12 days.
• Then remove any mold and foam from the surface of the tomatoes. Add fresh brine to the jars. Roll up hermetically or close with ordinary lids and lower it into the cellar.

Note: To make the tomatoes spicy, increase the amount of horseradish, and put the pepper in jars in a cut form. It is recommended to put dill greens in such tomatoes: 200 g of dill will be required for 10 kg of tomatoes. For 8 liters of water, take 600 g of salt.

Salted tomatoes with bell peppers in jars

Ingredients:

• tomatoes - 10 kg;
• garlic - 30 g;
• dill greens - 150 g;
• sweet peppers - 250 g;
• bitter pepper - several small pods according to the number of cans.

For brine:

• water - 8 l;
• salt - 500 g.

Cooking method

• Make a pickle. Dissolve salt in water. Let the brine stand, then filter it through a cloth.
• Prepare clean jars with lids.
• Select ripe, sturdy tomatoes. Wash. Remove the stalks.
• Peel the garlic, wash it.
• Wash the bell pepper, cut in half, remove the seeds. Cut the halves into long slices. Rinse the dill with cold water.
• Place the tomatoes in jars, layering with herbs, garlic and slices of pepper.
• Fill with brine. Leave for 10-12 days in a warm (up to 20 °) place.
• After lactic acid fermentation is over, remove foam and possible mold from the surface of the tomatoes. Top up the jars with new brine. Close the lids, put in the cellar. Or roll it up tightly.

Salted tomatoes in tomato juice in jars

Ingredients:

• tomatoes - 10 kg;
• black currant leaves - 250 g;
• tomato puree - 10 kg;
• salt - 300 g;
• dry mustard - 1 tsp

Method of use

• Select strong, ripe tomatoes. Wash well, remove the stalks.
• Prepare tomato mass. To do this, take overripe, cracked tomatoes. Wash them. Twist through a meat grinder. If you want a puree without skin and seeds, rub it through a sieve.
• Prepare clean jars with lids.
• Wash the herbs.
• Mix salt with mustard.
• Place currant leaves at the bottom of the jars. Lay a layer of tomatoes. Sprinkle with the salt mixture. Place the currant leaves again. Place tomatoes on top of them. When half the jar is full, pour over the tomato paste over the tomatoes. Repeat layers with leaf, tomatoes, salt.
• Cover the top layer of tomatoes with currant leaves. Pour the tomato paste to the top of the jar.
• Close the jars with lids and leave for 6 days at an air temperature of 15-20 °. Then top up the jars with tomato. Close with nylon caps. Move to a cold place.

Salted tomatoes with cinnamon in jars

Ingredients:

• tomatoes - 10 kg;
• bay leaf - 5 g;
• cinnamon - 1.5 tsp

For brine:

• water - 8 l;
• salt - 500 g.

Cooking method

• Prepare the brine in advance. To do this, dissolve salt in water. When the brine has settled, strain it.
• Select red sturdy tomatoes. Wash them. Remove the stalks.
• Place the tomatoes tightly in the jars, but do not crush. Put bay leaves and cinnamon in each jar, spreading equally over the entire number of tomatoes.
• Fill with brine. Close with nylon caps. Leave for 10-12 days in a room at an air temperature of 15-20 °.
• After this time, remove foam and possible mold from the surface of the tomatoes. Top up the jars with freshly prepared saline solution. Move to a cold place.

Green salted tomatoes in jars

Ingredients:

• green tomatoes - 10 kg;
• dill greens - 200 g;
• black currant leaves - 100 g;
• sugar - 200 g

For brine:

• water - 5 l;
• salt - 250 g.

Cooking method

• Prepare the brine in advance. When it has settled, strain.
• Take green tomatoes, wash them. Remove the stalks.
• Wash the herbs.
• Dip the tomatoes in small batches in boiling water and blanch for 1-2 minutes. Cool quickly under running water. You can do without heat treatment, but in this case the tomatoes will be harsh.
• Place cold tomatoes tightly in clean jars, shifting with herbs. Pour sugar into each jar.
• Fill with brine. Leave in a warm place to ferment for 6-7 days. Top up with fresh brine. Close with nylon caps. Move to a cold place.

Salted tomatoes in their own juice in jars

Ingredients:

• red tomatoes - 10 kg;
• currant leaves - 30-40 pcs.;
• tomato mass - 10 kg;
• salt - 500 g.

Cooking method

• Wash ripe tomatoes, remove the stalks.
• Rinse freshly plucked currant leaves in clean water.
• Place currant leaves on the bottom of clean jars. Arrange the tomatoes. Sprinkle with salt. Put the currant leaves again, then the tomatoes. Sprinkle with salt again. So fill all the jars.
• Prepare tomato paste from overripe tomatoes, which are pre-washed in cold water. Pour it over the tomatoes.
• Close the jars with lids and keep them indoors at 15-20 ° for about 6-7 days. When fermentation is over, transfer to a cold place - in a cellar or refrigerator.

Salted tomatoes with cloves in jars

Ingredients (for a three-liter jar):

• tomatoes - 1.5 kg;
• dill - 2 umbrellas;
• parsley - 2 branches;
• black pepper - 5 peas;
• allspice - 2 peas;
• carnation - 2-3 buds;
• cherry and black currant leaves - 3 leaves each;
• mustard seeds - 1 tsp;
• hot pepper - 1 pod;
• garlic - 3-4 cloves.

For brine:

• water - 2 l;
• bay leaf - 2 pcs.;
• salt - 4 tbsp. l .;
• sugar - 1 tsp

Cooking method

• For pickling, select ripe, red, thick-skinned plum tomatoes. Wash thoroughly. Remove the stalks.
• Rinse the dill, parsley, cherry and currant leaves with plenty of cold water.
• Peel the garlic, wash. Wash the pepper pods, cut off the dried part of the stalk. Do not damage the flesh, otherwise the tomatoes will turn out spicy.
• Prepare clean jars with lids.
• Place some of the spices at the bottom of each jar. Then fill the jars with tomatoes. Place the pepper between the fruits. Cover the top layer of tomatoes with herbs. Sprinkle in mustard seeds.
• Pour water into a saucepan, put salt, sugar and bay leaf. Boil the brine for 5 minutes. Remove it from the stove and cool.
• Pour the tomatoes with cold brine. Close with plastic lids.
• Place the jars in a cool place for 3 weeks.

Note to the hostess

You can change any of these recipes to your liking by taking another spicy plant instead of one. But do not reduce the amount of salt, otherwise the tomatoes may turn sour. Also, do not neglect the rules of sanitation. If you fulfill all the requirements, you will end up with delicious salted tomatoes.

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 succulent 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. The 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 utensils used, 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, 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 instantly eaten 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 prescribed time.

With horseradish

For lovers of spicy and spicy 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 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 much time 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 they can be tasted.

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. Place the fruits 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 in the bottom of the pan. a few peppercorns and horseradish leaves are also sent there.

Brine is prepared in another saucepan: 2 liters of water are poured, salt and sugar are dissolved in it and the contents are boiled 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 refrigerator shelf life 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 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.

Surely each of you has more than once heard the memories of your parents about which ones were salted earlier in huge wooden barrels. Now in such quantities vegetables for the winter are rarely harvested, and it is difficult to find a real barrel, but it is not difficult to repeat the recipe for pickling tomatoes and get them of a similar taste. All you need is water, salt, some more fragrant spices and a huge saucepan in which the fermentation process will take place.

Ingredients:

• dense red tomatoes - 2.5 kg,
• dill and parsley greens - 1 bunch each,
• garlic - 1-2 heads,
• cold water - about 3 liters,
• rock salt - 6 tablespoons (with a slide),
• allspice - 10-12 peas,
• cherry or currant leaves - optional.

How to pickle tomatoes in a saucepan:

Carefully wash the tomatoes in cold water and place tightly in a large enamel saucepan, on the bottom of which, if desired, place cherry or currant leaves.

Pour the tomatoes with cold water so that it completely covers them, and then drain all the water into a three-liter jar. This is necessary in order to determine how much brine is needed for this amount of vegetables.

Pour the drained water into a small saucepan, add the required amount of salt to it and bring to a boil. To prepare 1 liter of brine, you need to use 2 tablespoons of coarse salt. Cool the prepared brine to room temperature.

Finely chop the washed dill and parsley with a knife, and disassemble the garlic into cloves and peel. Add prepared ingredients along with allspice to tomatoes.

Pour everything with cooled brine and cover the pan with a lid. If your vegetables float up, then you need to lightly press down on them with a load, for example, with a smaller lid.

Let the barrel tomatoes ferment for 5 days at room temperature, and then put the tomatoes in a saucepan in the refrigerator or put in the cellar for 3-4 weeks.

If mold appears on top of the brine during fermentation, it must be removed. The larger the tomatoes, the longer they ferment - this must be taken into account.

Enjoy your meal!!!

Best regards, Svetlana Soroka.