Salted tomatoes - a snack loved by many of our compatriots. It is served with strong drinks and just like that - with potatoes, pasta, meat. Mistresses who have a cellar in their house salted tomatoes for the winter, but not everyone has such opportunities. But every culinary specialist can cook salted tomatoes in a quick way. Usually they are made in small quantities and they are soon eaten. The place in the refrigerator, these preparations take only a few days, until the vegetables are salted. The finished snack does not stale for a long time.

Cooking features

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

• For salting, a quick way is to choose tomatoes of a small size. Most housewives prefer the fruits of the Cream variety. Slightly less popular varieties are Lady's fingers, Adam's apple. Cherry tomatoes of various varieties are not inferior to them.
• Large vegetables can also be salted in a quick way, but they will have to be cut into 2–4 parts, otherwise they will be salted out for a long time.
• The fruits of tomatoes selected for pickling should be of the same variety, about the same size and degree of maturity, otherwise they will pickle unevenly: some fruits will be light-salted, others will be salted.
• For quick salting of tomatoes, hot marinade is usually used. You can make a snack in a cold marinade, and even without a marinade, but you will have to wait a little longer for the result. Accelerates the process of salting and an increase in the amount of salt, sugar, the addition of vinegar, lemon juice, however, with the introduction of such components, one should be careful, as this can adversely affect the taste of ready-made tomatoes.
• Salt tomatoes in a quick way can be in a pan, glass or ceramic baking dish, jar, plastic container. Only aluminum utensils are not suitable, since this material comes into contact with acids, forming harmful substances and giving the snack an unpleasant metallic taste.
• Many housewives use cans to pickle tomatoes quickly. Wash them well enough, there is no need for sterilization. Jars of salted instant tomatoes do not roll up, but are closed with plastic lids. In this case, the containers do not have to be filled to the very neck. It is convenient to get tomatoes from cans with cooking tongs.

Instant salted tomatoes are usually ready to eat in a few hours, but at that time they are light-salted. They become truly salty after standing for 2–4 days in the refrigerator. They must also be stored in the refrigerator. Subject to storage conditions, the snack will not deteriorate for at least two weeks, sometimes even for a month. But it turns out so tasty that it is unlikely to stand for so long.

Classic instant salted tomato recipe

• tomatoes - 1-1.5 kg;
• water - 1.5 l;
• salt - 60 g;
• sugar - 50 g;
• dill umbrellas - 1 pc.;
• garlic - 5 cloves;
• chili pepper (optional) - 0.5 pcs.;
• black pepper peas - 3 pcs.;
• allspice peas - 3 pcs.;
• bay leaf - 1-2 pcs.;
• fruit tree leaves (optional) - 2–4 pcs.

Cooking method:

• Wash tomatoes, dry with a napkin. If the fruits are small, make punctures with a toothpick around the stem. Cut large tomatoes into 4 slices.
• At the bottom of a pan or jar, put dill, all kinds of pepper, currant leaves, cherries and garlic cloves cut in half.
• Lay the tomatoes on top.
• Boil water, pour sugar and salt into it. Wait until they dissolve.
• Add laurel leaves. Boil for 2-3 minutes.
• Pour the tomatoes with hot pickle. Cover the container with a lid. Leave the tomatoes to salt at room temperature until the brine has cooled completely.

After cooling, the container with tomatoes should be removed to the refrigerator. After 2-3 days (depending on the size of the fruit and their degree of maturity), the salted tomatoes will be ready for use. Instead of hot pepper, you can add sliced \u200b\u200bsweet pepper or onion. Then the appetizer will acquire a completely different taste, less spicy, but no less pleasant.

Salted instant tomatoes in a spicy marinade

• tomatoes - 1 kg;
• water - 1.5 l;
• cinnamon - 1/4 of the stick;
• salt - 50 g;
• sugar - 40 g;
• garlic - 3 cloves;
• currant leaves - 2 pcs.;
• cherry leaves - 2 pcs.;
• fresh parsley, dill, celery - 50 g.

Cooking method:

• Prepare the tomatoes by washing them, drying them with a kitchen towel and pricking with a toothpick. Large fruits must be cut or even divided with a knife into 2–4 parts.
• At the bottom of the container in which you plan to salt the tomatoes, put half the washed and dried herbs, cinnamon, fruit tree leaves and garlic cloves.
• Put the tomatoes on top. Cover them with the remaining greens.
• Cook brine from water, salt and sugar. Without cooling, pour them tomatoes. Leave at room temperature for 3-4 hours.
• Put in the refrigerator.

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

Stuffed Quick Salted Tomatoes

• tomatoes of small or medium size - 2 kg;
• coarse salt - 100 g;
• garlic - 100 g;
• vegetable oil - 100 ml;
• fresh dill - 50 g;
• fresh parsley - 50 g;
• fresh cilantro - 50 g.

Cooking method:

• Finely chop the fresh greens with a knife, after washing and drying it.
• Pass the garlic through a press, add to the chopped greens.
• Pour in oil, mix.
• Wash tomatoes, dry, make transverse cuts without cutting to the edge of about 1 cm.
• Salt both halves from the inside using at least 1 teaspoon of salt for each tomato.
• Distribute the filling between the tomatoes.
• Fold the tomatoes in a glass pan or pan, cover with cling film.
• Leave for 5-6 hours at room temperature. Then put it in the refrigerator. Tomatoes will be salted for 2–4 days, depending on their size and the amount of salt used.

This is one of the few recipes for quick salting of tomatoes in a dry way, without the use of brine. Thanks to this, the appetizer has a unique taste. It looks so appetizing that it can become a decoration of the festive table.

You can cook salted tomatoes according to various recipes. Some of them allow you to make a snack, ready to eat in a few days.

1. Choose sturdy tomatoes about the same size. “Ladies' finger”, “Adam's apple” and other varieties with small fruits and dense pulp are perfect.
2. Tomatoes salt longer. To speed up the process, pierce them with a toothpick in several places. This is necessary if the caps do not cut off the prescription and other cuts are not made.
3. It is convenient to salt the tomatoes in a wide pan. If you put the fruits on the bottom in one layer, they will not be remembered, as when they were taken from a jar.
4. Keep light-salted tomatoes in the refrigerator, otherwise they will quickly turn sour and moldy. Especially in the heat.

   idei-dlia-dachi.com

In a bag, tomatoes are salted in their own juice, so cuts on vegetables are necessary. This method of salting takes 2-3 days. But if you add apple cider vinegar or lemon juice, the process will go faster.

Ingredients

• 1 kg of tomatoes;
• 1 tablespoon of salt;
• 1 teaspoon of sugar;
• 4 cloves of garlic;
• 1 bunch of dill.

Cooking

Wash and dry the tomatoes. Cut out their stalks and make shallow cross-shaped incisions on the back. Fold the tomatoes in a clean plastic bag. Add salt, sugar, chopped garlic and herbs to them. In addition to dill, you can use parsley or basil.

Tie the bag tightly and shake gently so that all the ingredients mix well. To ensure that the juice that does not stand out does not leak out, put the vegetables in a pan or put another bag on them.

Keep tomatoes at room temperature for 2-3 days. When salted, transfer to a container and put in the refrigerator.

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Tomatoes can be poured with both hot and cold brine. In the first case, salting will be faster: it will be possible to try in a couple of days. In the second, you have to wait 3-4 days. But the tomatoes will be denser: they look like fresh, and in the middle - pickled.

Ingredients

• 1 kg of tomatoes;
• 1 ½ liter of water;
• 3 tablespoons of salt;
• 1 tablespoon of sugar;
• 1 head of garlic;
• 1 root and horseradish leaf;
• 2-3 bay leaves;
• 5–7 peas of black pepper;
• 3-5 sprigs of dill.

Cooking

Wash vegetables and greens. Puncture each tomato with a fork or a toothpick. Put sprigs of dill, a leaf of horseradish, peeled garlic and tomatoes on the bottom of the pan.

Make a brine: dissolve salt and sugar in water, add bay leaf, peppercorns and horseradish root, sliced \u200b\u200bin circles. Boil it. Pour the tomatoes with hot brine, cover and let them salt for 2-3 days at room temperature. Then put the snack in the refrigerator.

As an option: you can pour tomatoes with chilled pickle, and put currant leaves on the bottom of the pan.

  naskoruyuruku.ru

Easy to prepare and very savory appetizer, which is not a shame to serve. The combination of red and green looks spectacular. You can try it in a day and a half. But the longer the tomatoes are salted, the richer the taste.

Ingredients

• 10 tomatoes;
• 1 liter of water;
• 6-7 cloves of garlic;
• 2 tablespoons of salt;
• 1 tablespoon of sugar;
• 1 bunch of dill and parsley.

Cooking

Finely chop the herbs and garlic. The latter can be grated on a fine grater. Shuffle.

Washed and dried tomatoes cut crosswise to about the middle. Between the resulting slices, distribute the filling of herbs and garlic. Place stuffed tomatoes in a pan.

Dissolve salt and sugar in water and fill with this brine. Cover them with a large plate and place oppression on top, for example a jar of water. Hold for 1–1.5 days in a warm place, and then put in the refrigerator.

And here is a variation of this recipe, where instead of brine lemon juice is used. Thanks to this, tomatoes are salted out faster: you can eat after 5 hours.

If you have your own recipe for lightly salted tomatoes, be sure to share it in the comments.

The most popular pickles for winter are tomatoes. They can go to the table as a separate snack or in some kind of dish. replace ketchup  or tomato paste. A good and quick pickling option would be a cold way.

This method is ideal. novice housewiveswho want to surprise their family and make it delicious in winter. Nevertheless, with the hot method it is necessary to have at least a little experience. The cold method has many advantages and only one minus. The disadvantage is the storage conditions - it must be done in cool placeotherwise everything will go bad. Fortunately, it’s easy to find a cool place in winter. Pros of cold salting:

First you need to choose tomatoes. They need to be chosen equally mature, green and red tomatoes will not work for one jar, even pink and red are better not to use together. They must be fresh, not rotten. They should not be cut or dented. After selection, the tomatoes should be washed and dried with a towel, separated from the stem. It’s good if they are the same size, but if they run out - you can use tomatoes of different sizes. A small puncture should be made near the stalk, then the tomatoes in the brine will not crack.

Then you need to prepare a container for salting. The jars will need to be washed well and sterilized, holding the jar over boiling water for about five minutes. Other containers must be washed with detergents. Also, a container for salting tomatoes can be with slight defects, but pickles should not be rolled in such a container.

Next you need choose salt. For example, black - it is useful for the human body. Marine contains many trace elements. But if there is no magnesium in the composition, then this is simple table salt. Hypersodium salt is a necessary replacement for regular salt for people with hypertension. Iodized salt is useful in containing iodine, but such salt can sometimes be bitter. You can use any salt, but it is best if it is large, then the tomato pickles will be much tastier.

Cold salting ingredients:

First prepare the container, then the tomatoes, not green. At the bottom of the container you need to lay the leaves of horseradish so that the bottom is not visible. Put a little dill on top (1-2 umbrellas). Next, lay the tomatoes close to each other - only so that they do not crumple. Between them, put horseradish leaves and garlic, coarsely chopped. Do not fill the container to the top, it is better to leave about five centimeters. Add the remaining ingredients. Then boil the water, cool it and pour the tomatoes to the end.

Salting in a bucket

Now there are more and more original recipes for pickles for the winter and not only the older generation, but also young girls and women who want to surprise their families, for example, pickling tomatoes in a bucket, are engaged in them. The pickles are tastier  in barrels or buckets, due to fermentation, and tomatoes can be eaten at any stage of cooking. Initially, the tomatoes are lightly salted, then they are gaining more flavor and at the end of cooking they become very sharp. Also, do not forget that in large containers, such as a bucket or barrel, you can salt a lot of tomatoes at once, for the whole large family or for many friends. It takes less space in the house than storing numerous cans.

Ingredients for Pickles:

Mix chopped greens, put on the bottom so that it is not visible. Cut chili peppers into mugs and add together with peas. Add the tomatoes. Next, the salt must be completely dissolved in water, it will be a brine, which you need to fill the bucket to the brim. Then close the bucket with a small wooden circle, slightly press down. It would be better if you put the bucket in the room with room temperature. The main thing is not to forget to rearrange the bucket in a cold place after 2 days. After two weeks, you can already try on readiness.

Salting in a pan

You can also use a pot for pickling green tomatoes.

Ingredients:

First put the tomatoes, add the leaves of currant, cherry, horseradish, garlic, while sprinkle with salt and sugar through two layers. Then put cabbage, dill and oppression on top. After a day, if the juice does not stand out, then you can add more brine. Leave the pot in the room, then rearrange in a cool place. If add bird cherry branch, then pickles can be stored even longer, not even one winter. This taste will not spoil, but rather add a new, unique flavor.

Green tomatoes have long been used in pickling

Unripe tomatoes are easier to pickle, they are better stored in brine. And also have an unusual taste.

Ingredients:

You can add other herbs, any to taste. Tomatoes should be laid out in layers, adding salt and greens. Then fill everything with cold water from the tap.

Mustard pickles

Ingredients:

Put tomatoes, add currant leaves, cherries, dill and bay leaf to them. The brine must be prepared in a different container, for this, pour water, add pepper and completely dissolve the sugar and salt. After boiling the mustard powder, also add it to the water. Then cool brine pour tomatoesClose all the lids and put them in a cool place.

Salting of tomatoes

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

As a rule, before tomatoes, cucumbers and other vegetables were pickled in barrels or wooden tubs - in such containers, the workpieces could be stored for a very long time. However, in modern times, few have left or have such wooden “units” at home, especially if you live in a big city. Despite this, juicy salted tomatoes are one of the most welcome guests on the winter table, therefore, by analogy with barrel pickling of tomatoes, a recipe for salted tomatoes in a saucepan appeared. Enameled dishes can not completely replace wooden barrels, and it’s useful even on the farm, so you won’t be able to leave it in the cellar, but pickling vegetables and then putting them in jars until the winter is easy. So, quick salting of tomatoes in a pan requires the following ingredients and equipment:

• large enameled pan with a lid;
• tomatoes (it is recommended to take not yet the most ripe tomatoes and, preferably, one grade, as well as not the largest sizes);
• umbrellas and dill branches themselves;
• horseradish root;
• garlic;
• currant leaves (if any);
• hot peppers;
• salt.

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

Unripe fruits before the end of summer, you can roll up for the winter and prepare spicy dishes from them. It is easy to salt them at home using improvised means. The most popular recipes describe in detail how to pickle green tomatoes in a pan. If you clearly follow the recipe, you can cook an original appetizer of simple ingredients.

Pros and cons of pickling green vegetables in a pan

In villages, they usually pickle barrels and keep them in the cellar. It is difficult for a city resident to cope with this task, so you should proceed from the conditions of the apartment. Salt unripe fruits can be easily, using a conventional pan. This method has its advantages and disadvantages.

The advantages of such salting include:

• ease of preparation: even a novice housewife will cope with work;
• variety of recipes;
• speed of preparation: pickles will be ready in a couple of weeks, and according to some recipes in a few hours;
• rich taste and aroma, as in barrel blanks;
• cold salting method preserves all the useful properties of the crop.

Of the minuses, we can distinguish that such pickles are stored only in a cool place. If there are a lot of them, then it is necessary to equip a suitable room.

How to salt green tomatoes in a pan

You can salt the crop in any container in various ways with the desired set of ingredients. If you prefer spicy dishes, add pepper, if spicy - garlic and dill. Following each of the proposed recipes for green salted tomatoes in a pan, you need to prepare a pickle and choose vegetables. The fruits are selected whole, preferably with a yellow barrel. They should be resilient, without the formation of a dent when pressed. If there is damage or cracks, they are cut out.

Vegetables are chosen not very green, the color is closer to yellow: they have less corned beef (harmful acid). You do not have to pre-soak them. If only dark, deep emerald-colored fruits are available, then you need to use a recipe with vinegar - it neutralizes corned beef well.

Important! Under the influence of boiling, soaking and vinegar, corned beef disappears.

The cooking algorithm in each recipe is as follows:

1. Vegetables are thoroughly washed, sorted, rejected fruits with decay and damage.
2. A brine is prepared from the amount of water, salt, vinegar, and spices indicated in the recipe.
3. Prepare other ingredients that are used for salting, choose the best, wash them, cut or rub on a grater, depending on the recipe.
4. All ingredients are laid out in layers, alternating, poured with brine, left warm for several days.

They will wander about 3-5 days. After the expiration of the period, salted fruits can be tasted.

Important! Store ready-made pickles in the refrigerator.

Slices of green tomatoes in a saucepan

There are many ways to pickle half-ripe vegetables. You can use at home the most tested and popular.

Experienced housewives pickle the autumn harvest according to such recipes:

• cold salting of green tomatoes in a pan;
• souring;
• fast salting;
• dry method, without brine.

You can make pickles using any of the proposed options.

Important! Green tomatoes will be more acidic than red tomatoes, they have a more spicy and spicy taste.

How to pickle green tomatoes in a pan quickly

Such an appetizer will be ready in just 2 hours. For salted green instant tomatoes in a pan you will need: a large head of garlic, a bunch of dill.

Prepare the spices:

• 5 tbsp. l salts;
• a glass (250 ml) of table vinegar;
• 1 liter of water.

The ingredients in the recipe are indicated per 1 kg of tomatoes.

To pickle the crop, they primarily prepare the marinade: boil water, stir with salt, remove from heat, pour vinegar.

Important! With a quick salting of green tomatoes in a pan, vegetables with spicy dressing are poured only with boiling brine. This will neutralize corned beef.

How to salt green tomatoes in a cold way in a pan

Even a novice housewife will cope with this method of salting - he does not require special knowledge and skills. Cold-made pickles must be stored in the refrigerator or cellar.

The recipe is designed for 2 kg of fruit. For cold salting of green tomatoes in a pan, you need to prepare the following spices:

• hot peppers - 5 pcs.;
• garlic - 1 head;
• dill, parsley - 1 bunch each;
• sugar - 1 tbsp. l .;
• salt - 2 tbsp.

In tomatoes, make small punctures with a fork near the stem and salted as follows:

1. At the bottom of the bowl spread half the greens and garlic cloves cut in half. Unripened fruits are placed on top in one layer.
2. They crumble red pepper.
3. Layers repeat.
4. Salt is dissolved in chilled boiled water and the brine is poured into a container with vegetables.

Pickles are left at room temperature for a week. After 7 days, a sample is taken, if the tomatoes did not work well, you can let them wander for a few more days. After they are laid out in clean jars and cleaned in the refrigerator.

Salted green tomatoes in a pan, like barrel

Vegetables salted in this way are sharp and sharp; they cannot be distinguished from barrel ones in taste. The whole secret is in the ingredients.

To pickle 2 kg of fruit, take a 3-liter wide container.

Essential Ingredients:

• garlic - 1 small head;
• 1 large leaf of horseradish;
• 2 pcs. dill umbrellas and currant leaves;
• vinegar and sugar - 1 tbsp. l .;
• salt - 2 tbsp. l

Prepare the dish as follows:

1. At the bottom of the prepared container, green leaves are laid.
2. On the fruits make incisions crosswise in the area of \u200b\u200bthe stalk, tightly stack them with a second layer.
3. Sprinkle them with sugar and salt, pour cold boiled water, put oppression on top.

Fill products according to this recipe for about a week at room temperature. In 7 days they will be ready. Sour green tomatoes, salted in a saucepan, are distributed in containers and put in the refrigerator for storage.

Salting of green tomatoes in a pan without water

According to this recipe, pickles are prepared from 2 to 3 days. Do not use brine, tomatoes are pickled in the juice that is released during cooking.

The following ingredients are required:

• 2-3 cloves of garlic;
• several leaves of greenery: cabbage, cherries, horseradish;
• dill umbrella;
• salt - 2 tbsp. l .;
• sugar - 2 tsp.

Semi-ripe tomatoes are pricked with a fork and spread in a single layer in a pan. The salting algorithm is as follows:

1. The second layer spread all the greens.
2. Sprinkle layers with salt and sugar.
3. Vegetables with greens are covered with cabbage leaves.
4. Gauze is placed on top of the leaves, and a 3-liter jar filled with water is placed on it. The result is oppression, which stimulates the release of juice from vegetables, salt and other spices penetrate deeper into the pulp. This will help to salt the fruit in a quality manner without brine.

After a day, salted vegetables will let the juice go. You can put them in the refrigerator for storage. In this way, it is easiest to salt green tomatoes in a pan.

Terms and conditions of storage

Pickles without heat treatment are stored in the refrigerator or cellar for no more than 6 months. If the brine begins to cloud and mold, it is drained and the pickled vegetables are placed in clean jars. Pour them with fresh brine should not. If the jars are closed with nylon caps, the pickles will not disappear.

If there are a lot of vegetables, the whole crop will not fit in the refrigerator; it can be rolled up for long-term storage. For this, the fruits are poured with boiling brine for 15 minutes, then it is poured, boiled again and the vegetables are poured into the bank again. Previously, the containers should be sterilized, as well as lids for twists.

The second brine is not drained, but cans are closed with it. Turn them upside down and wrap them. After 12 hours, the workpieces can be cleaned in the pantry. Fruits salted in this way can be stored in a cool dark place for up to 2 years.

Conclusion

The proposed recipes describe in detail how to pickle green tomatoes in a saucepan. With the help of these tips, you can save an unripe late crop and diversify the winter diet. With proper preparation, the pickles are obtained spicy, sharp with piquant spiciness.

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