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.

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 saucepan 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.

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 herbs. 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 pickle: 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 more currant leaves at the bottom of the pan.

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 approximately to 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 lemon juice is used instead of brine. 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.

Humanity knew about tomatoes more than 200,000 years ago. But they were afraid to try these fruits. In ancient Mexico, there were legends that tomatoes (tomatoes) are not suitable for consumption and, moreover, even deadly. Even the first settlers did not risk trying these fruits.

But, there was a hero who did not heed these prohibitions and tasted the forbidden fruit. He did it, even very heroically. The Mexican native was captured. Escaping, he was hiding in the jungle. There was nothing and he had to eat the forbidden fruit - a tomato. His thoughts were as follows: I will die as a real man and a warrior.

Death, however, did not occur and he decided to continue to eat, for survival, these wonderful fruits. People followed his example and we still eat tomatoes.

Summer and autumn are hot times for good housewives. There is a need to preserve, so that there is something to eat in the winter. Jar to jar and an entire arsenal of finished products for the winter. It happens that in the summer you will want something like that, for example, salty or spicy.

I don’t feel like touching already finished workpieces. It is better to use vegetables, which are now in abundance and cook from them. Let the banks stand. Here you have a snack on the table. Around summer, and we have a salty!

There are many ways to prepare pickles and mostly not very complicated. Anyone will like them, as they are very diverse. Each hostess prepares them in her own way. In less than a couple of hours, they are already ready. But, it is better that they salted at least a day. The brine from tomatoes obtained from such salting is very useful.

Today in our menu:

Connoisseurs will certainly appreciate this cooking method. Tomatoes will turn out juicy, fragrant and spicy. Do the marinade for them out of your own mind and add the spices that are at your fingertips.

Cloves, or extragons, give salting an amazing aroma. This recipe can be used for green tomatoes. Only if these are green tomatoes, then hold them in the brine a little longer. The more they are in a cold place, the tastier they will become.

Ingredients:

• tomatoes (not overripe) - 500 gr;
• garlic - 1 large head;
• bee honey - 70 gr;
• dill -1 bunch;
• parsley - 1 bunch;
• salt - 20 gr.

Training:

First you need to remove the peel from the tomato. To do this, make a cross-shaped incision. Only the skin needs to be incised; if possible, the pulp should not be touched.

  We boil water and hold them in boiling water for 2 minutes, then immediately dip them into cold water, preferably even ice water.

Thanks to this technique, the skin is removed easily.

Cooking greens. My dill and finely chop.

Also act with parsley.

Peel and chop the garlic.

  Mix greens and garlic.

In a deep bowl in which we will salt, pour the honey.

We put each half of the tomato in honey, but before these we dip in salt.

When I laid one layer of tomato, we fill it with greens and pour honey on top. Repeat the process until the ingredients run out.

Tomatoes are ready in a day. Serve for a snack with mashed potatoes or any other side dish.

You can store such tomatoes in the refrigerator.

  Salted tomatoes in a pan - cook in brine

Salting tomatoes in a saucepan is one of the modern options that replaces salting in barrels. Now in modern urban apartments there is no place to keep barrels.

Therefore, the housewives came up with a unique recipe on how to harvest green tomatoes in a saucepan. In an enameled container, pickles cannot be stored for such a long time, therefore, they are ultimately laid out in jars. As such, they will be stored for several seasons.

They are prepared very quickly, conveniently and simply, and most importantly - it turns out delicious!

What do we need for salting?

• tomatoes (eight small)
• dill and parsley,
• hot pepper and allspice,
• bay leaf,
• garlic,
• sugar (tbsp),
• salt (teaspoon)
• water (one liter approximately)

You can take any dishes, I took a pot with a lid. It’s not convenient for me in the bank, as long as you get it, you remember all the tomatoes.

We take tomatoes, large, ripe.

  In the container at the bottom, put half the prepared greens, garlic, pepper, bay leaf, put the prepared tomatoes on top. Prepare the brine (boil water with sugar and salt) and immediately pour the hot brine on the tomatoes.

Put the rest of the greens on top and squeeze “weight.” For this purpose, I use a jar of water, placed on a plate.

Cover your “structure” 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 out and try!

Remove remaining tomatoes in the refrigerator.

  Salted Tomatoes with Garlic

This recipe will surely appeal to lovers of tomato pickles. Such spicy aromatic tomatoes are also called “armenian” - this is a gorgeous appetizer. They turn out moderately salty and spicy. Cooking them is simple and very fast. All ingredients are readily available and available in every kitchen.

Ingredients:

• small tomatoes 600 g,
• garlic 1 head medium size,
• hot pepper 0.5 pcs.,
• bay leaf 2 pcs.,
• black peppers 6 peas,
• large table salt 1 tbsp. l.,
• granulated sugar 1 tbsp. l.,
• table vinegar 9% 2 tbsp. l.,
• purified water 1 l
• ground coriander 1 tsp,
• fresh dill bunch

Prepare a brine: add salt to cold purified water and mix to completely dissolve the salt.

At the bottom of the sterilized jar, put on a dill umbrella, a few cloves of garlic, a ring of hot pepper, black and allspice.

Fill the jar with halves of tomatoes previously washed (remove the "butt"). Tomatoes should be cut down. Between the tomatoes place a clove of garlic, a mug of hot pepper and an umbrella of dill.

Above is also the remaining dill, pepper and garlic. Pour the tomatoes with prepared brine.

Cover the jar with tomato capron lid.

  Lightly salted tomatoes cooked in a bag

Now it’s summer in the market and in the shops full of fresh vegetables, but still sometimes I really want something salty. I offer you a simple recipe for making lightly salted tomatoes in a bag. Such tomatoes can be eaten in a day, but if you let them lie for 2-3 days, then the taste will become more saturated.

To prepare lightly salted tomatoes in a package we need:

• small tomatoes - 1 kg;
• garlic - 8-10 cloves;
• dry dill - 3-4 umbrellas;
• sugar - 1 tsp;
• coarse salt - 1 tbsp. l .;
• hot peppers - optional.

Wash and wipe the tomatoes with a dry cloth. Make cross-cuts on top of the tomatoes.

Remove the stalks in the tomatoes by making incisions obliquely.

Fold the tomatoes in a plastic bag, add finely chopped bitter pepper and garlic.

Pour sugar and salt into a bag, put dry dill.

Tie a bag tightly and grate it so that the sugar and salt are evenly distributed. Put in another bag and leave at room temperature for 1-3 days. Small tomatoes will be ready in a day, those that are bigger will take more time.

Serve lightly salted tomatoes cooked in a bag can be served with any garnish, they are in good harmony with boiled potatoes.

Total not to list.

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

Such an appetizer without seaming cans is much more useful than canned ones. But immediately make a reservation that it is not stored for long. Firstly, it is instantly eaten. And secondly, long-term storage makes salted vegetables salted.

Convenient this awesome snack in the country, in traveling conditions. After all, all that may be needed is salt, garlic and herbs. And you can choose any dishes that are available, at least a plastic bag.

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

Ingredients:

• tomatoes - 1.5 kg
• garlic
• fresh parsley

for marinade:

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

We need the marinade slightly cooled, so cook it in advance.

The temperature of the marinade should not be higher than 40 degrees so that the peel of the tomatoes does not burst.

Pour 2 liters of water into the pan, put on fire and bring to a boil. We 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. We leave the marinade to cool.

Grind the garlic and parsley with a knife, mix.

Tomatoes on top cut a cross crosswise, not cutting to the end. Fill them with garlic filling.

Spread the stuffed tomatoes in a saucepan and pour the cooled, but warm marinade.

In a saucepan, tomatoes will have to spend the night. 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 home with such a snack.

An appetizer will be tastier if you pre-cool it.

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, very convenient, no dishes will be needed. By the way, in the package we already prepared salted cucumbers and I hope that you liked this method.

Ingredients:

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

It is advisable to select tomatoes for such an appetizer small and the same in size. Then they will be salted quickly and simultaneously.

Cooking tomatoes. To do this, cut the stalk with a sharp knife, although you can not do this.

We cut the top of the tomatoes crosswise. And in the resulting holes spread the chopped garlic and herbs.

Now put the tomatoes in a bag, and top with salt, sugar and, if desired, hot pepper sliced \u200b\u200binto rings.

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

For greater reliability, put the pickle in 2 packets.

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

How to cook tomatoes in brine without vinegar

Still, I prefer to cook salted tomatoes without vinegar, it’s more useful. Yes, and not much more complicated, now make sure.

Ingredients:

• tomatoes
• garlic
• fresh dill
• allspice
• peppercorns

for marinade:

• water - 2 liters
• salt - 2 tbsp. l
• sugar - 2 tbsp. l
• bay leaf
• dill stalks and umbrellas

Cook the marinade, immerse all the ingredients in water and bring to a boil. Cooking is not necessary, immediately turn off and let cool a little.

Where the stalk has a tomato, we cut it with a knife across as a lid, but not to the end. Finely chop the dill and garlic - the smaller, the more accurately our snack will turn out.

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

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

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

We leave the appetizer to salt for two days. Before eating this yummy should be refrigerated.

Although we could not stand it and started tasting the very next day. We are not disappointed, which is what we wish for.

Cooking a delicious and original appetizer with lemon

When I watched this video, I vividly presented the aroma and taste of this wonderful snack with a pleasant sourness. It’s all about the lemon with which we add tomatoes.

Hope you enjoyed the recipe. But that’s not all, move on.

Salted tomatoes with slices in 5 minutes

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

Ingredients:

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

for marinade:

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

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

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

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

We spread all this beauty on top of tomatoes.

We boil water for the marinade, the amount of ingredients I give per 1 liter of water. And you yourself determine how much marinade should be, but it should completely cover the vegetables. Put salt, sugar, pepper and bay leaf. 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 them with boiling water, let the marinade cool slightly.

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

Bon Appetit!

Classic recipe for a quick vegetable snack in a jar

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

Ingredients:

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

for marinade:

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

The glass jar is pre-washed and dried.

At the bottom of the jar we place a portion of chopped garlic and hot pepper. We will add the remaining pieces as we fill the jar with vegetables.

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

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

The appetizer will be ready in a few hours. The taste of such an appetizer will be better if it is cooled.

Dry pickled tomatoes with mustard

Dry salting means that the appetizer is cooked without boiling the marinade. And this means that you can cook this dish simply and quickly. Let's make sure of that.

I am sure that many of us constantly cook light-salted cucumbers, but light-salted tomatoes are much less common (or not cooked at all). Nevertheless, this snack 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.

And what a delicious snack. And let’s do the same salted tomatoes with garlic and herbs today? They also turn out to be very tasty and appetizing, moderately sharp, a little piquant ...

And such salted tomatoes are prepared, stuffed with garlic and herbs, simply, and pickled - quickly. So you will not have any difficulties with this dish. But what a result! You’ll just lick your fingers! The recipe, which I took as a basis, indicated that the tomatoes would be ready in a day.

I didn’t succeed: despite the fact that the house was very hot, my tomatoes were salty enough after all after 2 full days. But still, this is not for long, agree. So you can safely call the recipe - "Fast salted tomatoes with herbs and garlic." Let's go cook?

Ingredients:

• 1 kg of tomatoes;
• 7-9 large cloves of garlic;
• 1/3 pods of hot pepper;
• 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 light-salted tomatoes with garlic and herbs:

Small tomatoes - cream, are best suited for this method of salting tomatoes. Tomatoes must be necessarily dense, mature, unacceptable and not spoiled. We sort and select tomatoes. We wash them in running water.

Wash and lightly dry the dill, finely chop.

Peel the garlic and rinse the cloves with cold water, pass through a press.

Stir dill and garlic.

Paprika cut into thin, 2-3 mm rings.

Cooking marinade. Pour water into the pan, 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 crystals of salt and sugar dissolve. Then turn off the fire, pour the vinegar and mix. Cover the pan with a lid and set aside.

Now cook the tomatoes. From the side opposite the stalk, we cut the tomatoes crosswise approximately 3/4 of the height.

Gently helping ourselves with our fingers, we open the incision and put in the dill and garlic filling. It is convenient to do this with a coffee spoon. We stick a ring of hot pepper on top. Hot peppers can be used both red and green. But with green, ready-made tomatoes look prettier.

We stuff the stuffed tomatoes into a container - a pan, a bowl or a jar.

Pour with hot marinade (it just cooled down to 70 - 80 degrees while you stuffed tomatoes). The marinade should cover all the tomatoes. With the indicated ratio of tomatoes to water, it is usually enough to cover all the tomatoes. If this does not happen, add water - respectively increasing the amount of salt, sugar and vinegar.

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

After 1.5 days, the brine in the tomatoes becomes slightly cloudy, but the tomatoes are not yet ready. But after another 0.5 days, the tomatoes will be completely ready: fragrant, moderately sharp - very tasty light-salted tomatoes with garlic and herbs! If your home is cool, then perhaps the tomatoes will need more time - up to 3 days.

This simple recipe for light-salted instant tomatoes will help you out not only if you did not have time to stock up on homemade pickles in the summer. It happens that in the midst of the winter harvest season, in full swing, when jars of canned vegetables are rolled up one after another, sometimes you are so unbearably hungry for something salty right now, without waiting for the cold weather to come. At such moments, simple and quick recipes for lightly salted vegetables really help out. It turns out that almost any vegetable can be salted, the main thing is to choose the right components for the brine. For example, pickle for cooking lightly salted cucumbers, for my taste, is completely unsuitable for tomatoes. And according to the option proposed below for the quick preparation of lightly salted tomatoes, on the contrary, you can salted not only tomatoes, but also peppers and cucumbers. The method is quite interesting and immediately bribed me with the fact that tomatoes really very quickly reach readiness. You can enjoy them after a day. For two days of downtime to taste, they are already getting closer to salty.

Ingredients:

• tomatoes - 1 kg,
• onion - 1 pc.,
• allspice - 3-4 pcs.,
• black pepper peas - 3-4 pcs.,
• garlic - 1 small head,
• sugar - 2 tbsp. l
• salt - 1 tbsp. l with a slide
• fresh herbs (dill, parsley, cilantro) - several branches,
• water - 3 tbsp.,
• vinegar 9% - 1 tbsp. a spoon,
• bay leaf - 2-3 pcs.

Note: a pot for lightly salted tomatoes is best to take an enameled pot with a volume of 2.5-3 liters so that the tomatoes can be laid in it in one layer. Enamel inside the pan should not have any cracks or chips. I use a stainless steel pan for pickling tomatoes. But I don’t store vegetables in it for a long time - in a day I transfer it to a plastic container.

How to cook fast salted tomatoes

It is better to choose strong, small and one size tomatoes for pickling. If they are also with tails (stalks) - leave them, do not tear off. With them, ready-made tomatoes look more interesting and attractive, and it is more convenient to eat them, because the tails are great for use as a pen holder.

Another point. Those who have already tried to lightly salt the tomatoes know that they are pickled longer than the same cucumbers, for example. So, in order to speed up this process as much as possible, you need to pierce them with a toothpick in two or three places. If you want tomatoes to salted even faster, then we will do the following. Wash the tomatoes well and, scalding with boiling water, carefully remove the skin. For convenience, a shallow cross-shaped incision can be made.

Prepared tomatoes and you can do brine. To do this, first we divide the garlic into cloves, peel it and put it in whole slices in a pan. We throw salt and sugar to it, add water and let the brine boil.

Boil for a couple of minutes - turn off, remove from the stove, add vinegar and let the brine cool to about room temperature. The amount of salt and sugar can be adjusted to your taste.

Put tomatoes on this fragrant pillow.

Pour them with cooled brine.

We tightly cover the pan with a lid and send it to the refrigerator somewhere for a day.

After you can try! Such tomatoes are not stored for long in the refrigerator - a week and a half, maximum, therefore it is better to salted them in small portions.