Quick-salted tomatoes in 1 2 hours. Instant salted tomatoes with herbs and garlic

29.07.2019 Snacks

Read about appetizing chips of quick pickles at the end of the article. And now it's time to conjure a must have tomato miracle in the summer menu.

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Dry pickling with minced garlic and herbs - up to 8 hours

We need:

Hard Tomatoes - 1 kg
Green onions - 1 small bunch
Dill - 1 bunch
Cilantro - 1 bundle
Garlic - 2-3 medium cloves
1st lemon juice
Salt - 1 tbsp. spoon with a slide
Sugar - 2 tsp without a slide
Ground black pepper - 1 tsp without slide

Important notes:

Solid varieties of tomatoes, suitable for salting, on the market is often called the common term "pink". We took medium sized vegetables. Each weighs 150-180 g.

Cooking

Prepare washed dry tomatoes.

Using a knife, remove the stalk bed: cut a green spot in a circle - in depth, like a funnel.

Cut each vegetable into 4 parts, crosswise - deeply, but not completely (!).

We put in a large container, where we will salt. The choice - glass, enamel, stainless steel.

An important caveat: for this container, it should be easy to organize the oppression under which our tomatoes will sally.

Cook the minced meat with garlic and herbs.

Finely chop the greens that you decided to use. Combine cuts in a convenient bowl. Garlic is passed through the press, add to the greens and mix.

We also mix sugar, salt and black ground pepper to make a seasoning mixture.

Squeeze the lemon juice from the 1st lemon in a convenient way. For example, with the pressure of the fruit roll palm on the table back and forth. Cut in half and squeeze the juice from both halves.

Stuff the tomatoes.

It is convenient to work with your hands. Wash your hands and put a mixture of salt, sugar and pepper in tomatoes. We do not just salt it on top of a slightly open vegetable, but we grease it with a sweet pepper powder. the entire surface of the cuts.

Now sprinkle with lemon juice every grated vegetable - again along the surface of the pulp in the cuts. It is convenient to drip with a spoon to distribute the juice evenly.

Note!

Dry pickling is a great way to salt tomatoes different size in one batch. Of course, not babes and giants, but reasonable deviations from the average size are possible.

Due to the single-piece processing of salt mixture, we can focus on the size of the fruit and salt one tomato more or less than another. Since the amount of salt, sugar and pepper, we count on the total weight of vegetables, it remains only to distribute the dressing on the tomatoes according to their sizes.

Processed vegetables are ready to take green mince. We fill them with garlic mixture of greens. A little more accuracy! Vitamin stuffing should be between all the lobulesand not only in the central hole.

We send salted.

We put oppression on stuffed vegetables and leave at room temperature for 5-7 hoursso that they are well salted.

Heavy construction can be two layers of food film and a container of water. Or a flat plate and a bottle of water. Everything convenient for you press all vegetables to the bottom of the selected container.

When the time of salting is over, we remove the oppression and see what we have done ...

Beauty: fragrant, fast and tasty!

Lightly salted "cherry" in brine with lemon juice - 1 night

We need:

Cherry tomatoes - 1 kg
Drinking water - 1 l
Greens (dill, parsley, cilantro) - each type of 1/3 from large bunches
Garlic - 4-5 cloves of medium size
Salt - 3-4 tbsp. spoons (adjustable to taste)
Sugar - 1 tbsp. spoon
Lemon juice - 4 tbsp. spoons
Black pepper peas - 4 pcs.
Carnation - 2 pcs.
Bay leaf - 2 pcs.

Important details:

Salt should be clean, without impurities - stone, large / medium grinding. No iodine and Chinese production.
A set of greens vary to taste. It will always be tasty, even just with dill or parsley.
If the tomatoes are equally ripe, vegetables of different colors can be combined in a brine.

How to cook.

Prepare greens, garlic and cherry.

My greens in running water, shake off and cut into large pieces.

Garlic clean and leave whole. If you took a very large clove, you can cut it in half lengthwise.

My tomatoes. In each vegetable, we make a deep puncture with a toothpick (to the middle to the depth) - at the point where the peduncle was attached. You can use cast thin wooden stick.

Make sure the toothpick was of high quality. Slivers that can get into the dish are too easily separated from cheap samples.

Cooking pickle.

Bring the water to a boil and add sugar, salt, lemon juice, cloves, pepper, bay leaf. Stir, wait for it to boil again, reduce the heat to medium and let it simmer for another 5 minutes.

Salted tomatoes in brine.

It is convenient to salt in the pan - only enamel or stainless steel. We put the tomatoes in a container, perelaivaya coarsely chopped greens and garlic. Fill the vegetables with hot (!) Pickle, cover with a lid (!), Let cool and set in the fridge for 1 night.

In the morning you can take the first sample. You'll like it!

If left in brine, the tomatoes will continue to pickle. Salted will not succeed. Graceful beauties eat quickly - in a couple of days with a maximum even in a small family.

Lightly salted tomatoes in a package - up to 2 days

This is not to say the way is popular with us this summer. We decided to reduce the collision with plastic in the kitchen at least in part of the dishes. Therefore, we use an algorithm for dry salting in the package for the most ordinary glass jars. It turns out just as fast and tasty! And what is especially convenient, you can store it in it.

And from the storage bag must be shifted, otherwise the vegetables quickly cease to be appetizing.

To repeat the successful experience of the video, we need:

Tomatoes (cut the top) - 1 kg
Average bunch of dill
Garlic - 4-5 medium cloves
Sugar, salt, ground black pepper
2 packages

* Food plastic, or replace with a 3 liter jar with a nylon lid.

Classic Armenians salted tomatoes - 36-48 hours

This is a classic of the genre, when you have to be patient. To our taste, it is worthwhile to bear the cute “with the hats” all 48 hours - the peak of a harmonious weed for every taste.

We need:

Tomatoes - 1 kg
Dill - 1 bunch (both leaves and umbrellas)
Garlic - 6 cloves
Salt - 2 tbsp. spoons without a slide
Spices (black pepper, bay leaf)
Horseradish Sheet (Optional)

Cooking

We make brine (preferably with a margin of 1.5-2 liters). Salt put at the rate of 2 tbsp. spoons to 1 liter of water. Add dill stalks, a couple of young twigs, 2-3 bay leaves and 4-5 peppercorns to boiled salt water. Give boil 3-4 minutes.

We are cooking “Armenian Armenian” tomatoes, cutting a hat for each vegetable. Use a knife to make a deep cut, as if separating the cap from the tomato, but not completely cutting it off. It turns out "hat", which can be opened.

Dill greens and garlic finely chopped.

Stuff the tomatoes under the cap. We put on the cut first the pieces of garlic, then chopped dill cut - more, not stingy.

We put "Armenchik" with filling in an empty containerwhere we salted vegetables. Cover with a sheet of horseradish (if any), with a plate and put the oppression (jar or plastic bottle with water).

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 lethal. 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. I did it, even very heroically. A Mexican aborigine was captured. Having escaped, 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 would die like a real man and a warrior.

Death, however, did not come, and he decided to continue to eat, for survival, with these wonderful fruits. People followed his example and we eat tomatoes until now.

Summer and autumn are a hot time for good housewives. There is a need to preserve, to have something to eat in the winter. A jar to a jar and already a whole arsenal of finished products for the winter. It happens that in the summer you want something like that, for example, salty or sharp.

I do not want to touch ready-made blanks. It is better to use vegetables, which are now in abundance and cook from them. Banks let stand. Here you have a snack on the table. Around the summer, and we have salty!

There are many ways of making pickles and mostly not very complicated ones. They will please anyone, as it is very diverse. Each housewife prepares them in her own way. Less than a couple of hours, as they are ready. But, it is better to be salted at least a day. The pickle obtained from such pickling is very useful.

Today in our menu:

Connoisseurs of pickles, will certainly appreciate this method of cooking. Tomatoes will be juicy, fragrant and spicy. Marinade for them do according to your own understanding and add those spices that are at your fingertips.

Carnation or extragonone, will give salting a stunning aroma. This recipe can be used for green tomatoes. Only, if these are green tomatoes, then keep them in 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 bundle;
parsley - 1 bunch;
salt - 20 gr.

Training:

First you need to remove the peel from a tomato. To do this, make a cross-cut. Cut only the skin, if possible, do not touch the flesh.

Boil water and keep them in boiling water for 2 minutes, then immediately immerse them in cold water, preferably even in ice water.

Thanks to this technique, the skin is removed easily.

Cooking greens. My dill and finely chop.

Also do with parsley.

Garlic peeled and chopped.

Greens and garlic mix.

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

Each half of the tomato stacked in honey, but before these dunk in salt.

When one tomato is laid out, we put greens on top and pour honey over it. Repeat the process until the ingredients run out.

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

You can store these tomatoes in the fridge.

Lightly salted tomatoes in a pan - cook in brine

Salting tomatoes in a saucepan is one of the modern options that replaces the pickling in barrels. Nowadays there is no place to keep barrels in modern city type apartments.

Therefore, the mistress and came up with a unique recipe, how to harvest green tomatoes in a saucepan. It is impossible to store pickles in an enamel container for such a long time, therefore, they are eventually laid out in jars. In this form, they will be stored for several seasons.

Prepare very quickly, conveniently and simply, and most importantly - it turns out delicious!

What do we need for salting?

tomatoes (eight pieces of small),
dill and parsley,
hot pepper and allspice,
bay leaf,
garlic,
sugar (v. spoon)
salt (teaspoon),
water (one liter approximately)

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

Tomatoes take large, ripe.

In the container at the bottom, place half of 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 hot tomatoes on the brine.

Put the rest of the greenery on top and press it down with a “weight.” I use a jar of water on the plate for this purpose.

Cover your “construction” with gauze to prevent dust from entering there and leave it at room temperature (you can be right on the kitchen table) for two days. Two days later, reach out and try!

Leave the remaining tomatoes in the fridge.

Salted Tomatoes with Garlic

This recipe will surely appeal to lovers of pickles from tomatoes. Such spicy aromatic tomatoes are also called “Armenians” - this is a gorgeous snack. They are moderately salty and spicy. Cooking is quick and easy. 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 allspice 6 grains,
large table salt 1 tbsp. l.,
sugar 1 tbsp. l.,
table vinegar 9% 2 tbsp. l.,
purified water 1 l,
ground coriander 1 tsp,
fresh dill bunch

Prepare the brine: pour salt into the cold purified water and mix so that the salt is completely dissolved.

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

Fill the jar with tomatoes halves, pre-washed (remove the "ass"). Tomatoes should be put cut down. Place a slice of garlic, a circle of bitter pepper and an umbrella of dill between the tomatoes.

On top also - the remaining dill, pepper and garlic. Pour the tomatoes with the prepared pickle.

Cover the jar with tomatoes with a capron lid.

Lightly salted tomatoes cooked in a package

It is summer now and on the market and in the shops is full of fresh vegetables, but still sometimes you really want something salty. I suggest you a simple recipe for making salted tomatoes in a package. Such tomatoes can be eaten in a day, but if you let them lie down for 2-3 days, the taste will become more saturated.

For the preparation of light-salted tomatoes in the package we need:

small tomatoes - 1 kg;
garlic - 8-10 cloves;
dry dill - 3-4 umbrellas;
sugar - 1 tsp;
salt coarse - 1 tbsp. l .;
hot pepper - at will.

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

Remove the stalks in the tomatoes, making cuts obliquely.

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

In the package add sugar and salt, put dry dill.

Tightly tie the bag and shake 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, for those that need bigger ones more time.

Serve salted tomatoes cooked in a package, you can to any side dish, they are especially good in harmony with boiled potatoes.

Cooking salted tomatoes: dozens of recipes in one article!

What could be more delicious in summer than lightly salted tomatoes for baked potatoes? Is that lightly salted tomatoes with spices! In this article we will talk about the subtleties of the choice of raw materials, preparing for salting and, of course, share the most delicious recipes for lightly salted tomatoes.

The lightly salted one-day days are great - because if kebabs are brewing tomorrow, then in the evening you can quickly pick up a tomato with spices and put them on the table tomorrow. Tempting? Of course! The perfect solution for a good housewife.

So the ingredients are:

Small not ripened or even green tomatoes 10-12 pieces;
Juice of half a lemon (if not juicy, which happens quite often at the beginning of summer - the juice of a whole lemon);
Salt - a tablespoon with a hill;
Sugar - 2 cl. spoons;
3 cloves of garlic;
A bunch of cilantro and dill, if desired, add other greens, many love with celery greens.

Wash the herbs and put on a paper napkin to dry, repeat the same with tomatoes and garlic. It is important to put everything dry!

Choose a form for slicing tomato. Greens are more tasty than large cubes, and red unripe slices. Mature fruits can be pierced with a toothpick in several places.

Greens cut and grind in a meat grinder with a large grid or in a blender, but not until a homogeneous mass. Through the garlic we pass garlic.

It remains to fold in the bowl. We recommend the package, as it leaves clean dishes, prevents contact with metal and ceramics, as well as convenient during transportation. Optionally, you can pickle in the bank, but with a plastic lid, or loved by many - in an oak barrel.

Add all into a container, add salt, sugar, lemon juice and mix thoroughly. Add the tomatoes and mix more carefully again. We put in the fridge for a day.

Important: Do not store in the refrigerator for more than 7 days, oversalted, they become too rich and lose their taste.

Recipe for salted, pickled tomatoes in a pan with cold water

Preparing pickles for the future is a good thing, but do not forget to please the family with delicious pickled and lightly salted tomatoes. For those who love simple and delicious recipes, we recommend to try cold salting a tomato in a saucepan. Why in the pot? Why waste time packing tomatoes in jars? Indeed, in 2-3 days you will serve them to the table.

We will need:

3 kg of ripe tomatoes (just those that did not fit the first recipe);
1 tbsp. spoon of vinegar 9%;
3 tbsp. spoons of salt;
1 tbsp. spoon of sugar;
1 head of garlic;
Horseradish leaf and dill with an umbrella;
On a sheet of currants and cherries.

Wash the tomatoes and all the ingredients. We pierce with a toothpick near the stem. Wash out the pan and wipe dry. At the bottom: horseradish leaves, an umbrella of dill and currant leaves and cherry. We spread the tomatoes tightly to each other but without pressing the stalks to the top. After the first layer add garlic finely chopped.

Now evenly pour vinegar and pour bottled or boiled cold water. We are waiting for 3-5 days and put on the table! By the way, the same method is great for pickling in a barrel, which is installed in the cellar for the whole winter! But in this case they will already be salty.

So, for a 10-liter pan, boiled with tomatoes, we need:

Dill branch with umbrella;
One horseradish root;
One parsley root;
Head of garlic;
Pepper and black pepper 10 pcs., Bay leaf 5 pcs .;
A pod of bitter pepper.

Everything is washed and we begin to fold - a layer of tomato is a layer of seasoning and on top of the leaves are horseradish, another layer of tomato, seasoning and dill and so on up to the top of the pan. Now it remains to fill with brine - per liter of water 2 tbsp. spoons of salt. Cover with gauze and put in a cool place (cellar or bottom of the refrigerator). After a day, remove the mold (normal phenomenon with fermentation). After 3 days, repeat the procedure with mold, and for 5-6 days you can try sour tomatoes.

The recipe for a great snack says - tasty and juicy in the evening, and the pickle is healing in the morning. No matter how it was there, in most cases all generations are gathering at the table, including children, who definitely don’t need preservatives. We offer to cook fermented barrel tomatoes without a barrel.

We need a bucket of 6 liters (if you have more - consider proportionally):

Tomatoes (by filling);
Salt broom (horseradish, dill, parsley roots, parsnip, celery, cherry and currant leaves, and other herbs that you like);
Head of garlic;
Optional: peppercorns of different varieties, cloves, bay leaf, salt (usually plain, non-iodized).

It is very important to choose the right sort of tomato. Classic - all the usual cream, but there may be other fleshy varieties. Multicolored tomatoes look especially good on the table.

We wash tomatoes under cold water, remove the tails, and discard the spoiled.

A green broom should also be washed and then cut into pieces of 5-6 cm in size. Stir to make the composition as uniform as possible.

Wash out the bucket, rinse especially well after washing. Covering the bottom with greens and seasonings, we begin to lay out tomato after layer. Each layer is necessarily at least a little prushivivaem greens.

Now we boil water and add salt. At 3 liters of water - 100 g of salt. If the bucket is plastic - fill it with a warm solution so that the bucket does not burst, if it is metal or wood - you can fill it with boiling water.

We are waiting for 2 weeks and served at the table!

Want - argue, want - no, but the most delicious pickled tomatoes - in an oak barrel. And by the way, its acquisition is very worthwhile, if you have a basement or cellar. If you are confused by the cost, you should remember our grandmothers, they have served oak barrels for decades. The main thing - in the spring to get a barrel, wash thoroughly and put in the sun to dry. Then put in a dry room until salting in the current year.

So, we need:

A solid, intact tomato can be in one barrel different varieties, but green and ripe in different barrels;
2 kg of bell pepper;
50 liter barrel 3 pickling broom;
Sheets of currant cherry, laurel;
Pepper peas white, sweet, black, red;
A pod of bitter pepper;
Salt.

Wash the vegetables, cut off the stem, remove the wrinkled and damaged. We pour boiling water over the barrel and place a third of the greenery on the bottom so that it covers the bottom of the barrel. We put the tomatoes, tugging at the greens and periodically the Bulgarian pepper (it gives a special taste and piquancy to the tomatoes). Fill the barrel and pour the brine at the rate of 30 grams of salt per liter of water, pre-boil, cool and pour. If the brine was not enough - do not worry, cook another brine and add to full.

Cover with clean gauze and lid. Leave for a week in the cellar, after which every 3-4 days you will need to remove the mold from the gauze. To do this, you will need several cuts to change to a clean cut each time.

Video: Lightly salted tomatoes per day: a recipe

We need a large plastic basin, but the container is better, since it is easy to transport it to nature, and who wants to have dinner in the house in the summer?

Ingredients:

1 kg of fleshy tomato;
A bunch of dill with parsley;
Pepper multi-colored 5 peas of all colors;
3 cloves of garlic;
1 tbsp. spoon of salt.

Wash tomatoes, cut into 4 parts, put in a bowl. Wash and cut the herbs, squeeze the garlic through the garlic. Add salt, mix thoroughly, close tightly and leave on the windowsill (in the warmest place in the house) for 2 hours. Submit to the table!

Spicy tomatoes, or as we still like to call them in Korean, are adored by many, but remember, this dish is not recommended for children.

Recipe for 1.5 liter capacity:

1 kg of tomato;
2 pcs. Bulgarian pepper;
1 PC. chili or other hot peppers;
Head of garlic;
Dill, parsley, basil, mint.

And for the marinade:

2 tbsp. spoons of 9% vinegar;
50 ml. vegetable oil;
50 g of sugar;
1 tbsp. spoon of salt.

Wash all the vegetables, chop the paprika, hot mince with greens, mix thoroughly.

Cooking marinade: combine uskus, vegetable oil, salt and sugar. Stir.

Cut tomatoes into 2 parts and lay in a container. Add spices and marinade. Carefully close the jar or container and turn the lid down, after 2 hours returns to its normal position. After 8 hours, put in the fridge, a day can be served at the table!

Stuffed Cabbage Tomatoes Quick-salted: Recipe

Another delicious snack recipe!

We will need:

3 kg tomato;
5 kg of white cabbage;
1 medium sized carrot;
2 liters of water;
2 tbsp. spoons of sugar;
4 tbsp. spoons of salt.

Shred cabbage, rub carrots.

Tomatoes - remove the cap and remove the insides. Stuffing cabbage. A little ramming, but so as not to damage the tomato. We put in a container.

Now mix all the other ingredients and bring them to a boil. Fill the container and cover with a lid. Give cool and put in a cool place for 2 days. Shift the tomatoes, filter the brine and pour again. You can immediately put on the table, and can be stored in the refrigerator for up to 14 days.

Lightly salted tomatoes with basil and garlic: a recipe

Ingredients:

2 kg. A tomato;
2 liters of water;
150 gr. (bunch) of basil;
5 tbsp. a spoonful of salt without a slide;
Bulb;
3 cloves of garlic;
Bay leaf and pepper peas.

Chop garlic, onion, basil. Cut the tomato so that it can be filled. Stuffing: peppers, garlic, basil. Begin and put into the container. Fill with brine and place the plate on top so as to cover the entire surface, put a small weight on top. Three days left in the kitchen, and then rearranged in the refrigerator or cellar.

Lightly Salted Tomatoes in Georgian

We will need:

1 kg of tomato;
Cilantro bunch;
6 cloves of garlic;
5 peppercorns;
5 tsp of hot red pepper;
Salt and sugar.

Wash small tomatoes and dry. Make cross-cuts. Fill with boiling water and wait 2-3 minutes. Carefully peel the tomato from the skin.

Cut the greens.

Cut pepper.

Garlic cut plates.

Wash and sterilize the jar. At the bottom of the banks lay peppercorns, a third of cilantro, and a quarter of garlic.

We carefully lay out a third of the tomato, pour in cilantro, garlic, pepper, lay out the rest of the tomato and fill it with spices.

Make the brine and pour it hot in the jar. Close the lid and leave for 3 days.

Enjoy the spicy taste of the Caucasus!

Ingredients:

1 kg of tomato;
1 tbsp. salt spoon;
1 head of garlic;
Parsley and celery greens.

Tomatoes choose tight, greenish. Remove the cap and cut out the core. Hats do not throw away, but the core can be sent to another dish.

Wash herbs, shake off the water and chop in a meat grinder with garlic. Fill the tomatoes with minced meat and cover them with hats. Place in a container with the caps up in a single layer.

Brine: in a liter of cold water, dissolve 2 tablespoons of table salt. Pour the tomatoes and put a plate on top and set the weighting agent. In the cool time for 3 days.

After 3 days you can eat!

We suggest making salted tomatoes in a barrel, and all that remains is to pickle for the winter.

Ingredients:

10 kg of tomatoes;
5 kg of salt;
Cherry and currant leaves;
Dry mustard;
Spices to taste.

We twist a quarter of a tomato through a meat grinder, there the cut fruits, soft and overripe will go well.

The bottom of the barrel is lined with green leaves and a row of tomatoes is covered. Sprinkle with salt and mustard. The next row of leaves, tomato, salt and mustard. And so on to the very top.

Filling 1/3 of the barrel, pour over the tomato, also repeat, filling 2/3 up to the top.

Now we cover with a lid with a hole and add juice to the top. We do not close the lid, give fermentation for two weeks. After that we can eat, and also close the lid and leave for the whole winter.

Another option for daily salted tomatoes, which have a light taste and a pleasant aroma.

Large tomatoes stacked in the pan, pre-cutting the cap. In each tomato paste half a clove of garlic, and half a teaspoon of salt.

After the tomatoes are laid on top, make leaves of cherries and currants, pepper, and after that you can lay a second layer of tomato, but the third layer is no longer recommended so as not to damage the lower fruits.

Pour mineral water into the pot and boil (1 liter), at the end add 2 tablespoons of vinegar and pour tomatoes. Give cool and put in the fridge for a day.

Delicious tomatoes are obtained with honey and garlic, for cooking, we need:

5 kg tomato variety "Lady fingers";
1 cl. salt spoon;
1 head of garlic;
3 peppercorns;
2 pcs of cloves;
2 tbsp. spoons of honey;
1 pc dill umbrella;
Laurel and currant leaves.

Tomatoes wash and clean the stalks, damaged postponed. Garlic clean and cut into several pieces. Immerse a piece of garlic in each tomato. We put everything in jars, we divide spices into the number of jars, we fall asleep and fill with boiling water.

We are waiting for 3-5 minutes, pour the water into the pan, bring to a boil and pour it again. We muffle and let cool in the heat.

In a week you can open and eat!

Video: Lightly salted tomatoes with mustard recipe

Video: Lightly salted tomatoes for the winter in cans under a capron lid without vinegar: a recipe for a 3 liter jar

Video: Salted tomatoes with celery and garlic

Video: Lightly salted tomatoes with horseradish

Delicious appetizer - salted cucumbers, tomatoes and bell peppers. And it's easy to cook!

1 kg of cucumbers cut the caps on both sides, 1 kg of small tomatoes we pierce in several places with a toothpick, 0.5 kg of Bulgarian pepper cut into slices. We put everything in a bag and fill it with a glass of salt, finely chopped greens (dill, parsley, celery, cherry leaves, currants), add chopped onions into rings (200 g). Add the bay leaf and pepper, mix thoroughly but carefully, tie the bag tightly and leave it in a warm place for 3 hours, put it in the fridge for 3 days and put it on the table!

Video: Lightly salted green tomatoes fast

Video: Lightly salted cherry tomatoes

In one of the previous releases, we have dealt with many different ways. In today's article, I want to show you a couple of interesting recipes for cooking light-salted instant green tomatoes in a pot and in a jar.

This is not the season of lightly salted tomatoes. So why did I decide to pickle tomatoes so early? The fact is that we planted a lot of tomatoes this year for our vegetable garden. The site is not large, but still for a family of four adults and one child is quite normal.

So, it turned out that after we reaped the first harvest, the tomatoes (bushes) began to dry. What is the reason - is not clear. Although the rest of the vegetation is in order. For the first time there is such that in the midst of summer tomatoes faded. They left quite a lot of unripe green and slightly yellowed fruit of tomatoes.

So we thought: "Do not disappear the good." I collected from the bushes to the last. Somehow I had to hear that only fruits, which already had seeds inside, were suitable for use. I had so many small tomatoes, about the size of a plum, that it was a pity to dispose of them. And I decided that they, too, will be salted. And if the taste is not very, it is never too late to throw them away. On this and decided.

So what can be done with green tomatoes? Of course, there are a lot of salads, which do not require red fruits, but green fruits. But still, the most common snack of this immature vegetable is considered to be slightly salted tomatoes.

Their sweet-sour taste fell in love with many people of our planet. In my opinion - this is one of the most delicious and great snacks. You can serve them both on a daily basis and with your presence they will brighten up any holiday table.

You can cook them in any way. There are even quick recipes for 5 minutes - in the package. In my opinion, this is not exactly what is meant by salted tomatoes. If desired, you can even use the recipes for which pickled cucumbers.

But I had my own, already proven, special recipe, which you can hardly find in the world wide web. At least, I have never come across such a method. Honestly, I made this recipe for the first time. It was based simply on the fact that in my opinion it would be well combined with the taste of green tomatoes.

Initially, after I had already put the tomatoes under pressure, for some reason it seemed to me that I had gone too far in spices and the finished product would be unfit for consumption. As it turned out - I was deeply mistaken, and my fears were in vain. Well, in the end, the result exceeded all expectations.

Of course, nothing unusual is included. All the ingredients are sure to be found in the household of everyone, in any kitchen. And if not, then you will easily, without great expense, acquire everything you need in any store or grocery market.

Well, well, I will not go far from the topic and show you the recipe for the most delicious light-salted green tomatoes. So, let's begin…

Recipe for lightly salted green tomatoes in a saucepan

You know, I did not even have to buy anything - everything from my garden. Is that garlic I used the purchase, due to the fact that we did not plant it this year (although it is not too late). And everything else right from the garden. Still, it is good when there is its own vegetation on the site, in the form of vegetables and fruits.

As I wrote above, I have taken into account both large and small fruits. Only here among the green, it was somewhat yellowish. I thought that it was them that I salted separately. He put them aside and, for a start, began to prepare the bulk.

The recipe with yellow tomatoes is found below, under this recipe. It is slightly different from this method, and due to the fact that there were few yellow ones, I made them in a jar. But more about that later. And now…

Ingredients:

Tomatoes green - 7 kg.
Garlic - 1 large head
Dill umbrellas - 2 pcs.
Horseradish leaves - 2 pcs.
Grape leaves - 7-8 pcs.
Pepper Peas
Sugar
Paprika
Bay leaf
Chilli pepper - 2 pcs.

Cooking:

Here are such delicious and tasty turned out salted tomatoes. Very tasty and juicy. In general, the class! Try it and not regret it. Enjoy your meal!

Green tomatoes in a jar for a lightly salted recipe

And now, as I promised, I will show you what I did with the remaining tomatoes. The recipe is basically the same as the previous one. They have only a few differences. And you know, as a result of these minor changes, drastically changed the taste of the finished snack.

If in the first case we got green tomatoes with bitter-sweet tones of bitterness, then in the same case a completely different taste and aroma. I do not know what influenced the differences - the degree of ripening or the difference of ingredients, but I will tell you for sure that both options are very good - each in its own way.

So try to cook and, I hope, you will be satisfied with the result.

Ingredients: