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Lightly salted tomatoes c. Tomatoes stuffed with garlic and instant herbs

During the period of a generous tomato harvest, when prices for ground tomatoes fall, I start to do home preservation: I cook salted tomatoes, with a recipe fast food in a saucepan, a jar, the package of which I will share with you in this article.

Most quick way salting - in a bag with a significant amount of salt. You can lightly salt tomatoes with garlic and herbs, add aromatic herbs... Vegetables are soaked own juice seasoned, but keep all their beneficial features and taste like fresh. You can also salt in a jar or saucepan.

Lightly salted tomatoes in a saucepan: an instant recipe


My favorite recipe is to quickly cook lightly salted tomatoes in a saucepan. You can eat tomatoes prepared in this way after 24 hours, but the appetizer will acquire its real taste and aroma in two days. Therefore, it is worth waiting a little.

Tip: for pickling, it is better to purchase tomatoes harvested from the ground. Such tomatoes are fleshy without white veins inside, and also have a tough skin. Vegetables ripened under the sun's rays differ from greenhouse tomatoes in sweetness and aroma.

To cook lightly salted tomatoes, we need:

  • Tomatoes - 1 kg;
  • Garlic - ½ head;
  • Allspice - 5 peas;
  • Vinegar - 1 tbsp. l .;
  • Sugar - 1 tbsp. l .;
  • Salt - 1 tbsp l .;
  • Greens to taste;
  • Lavrushka - 2 pcs.

Wash the tomatoes under cold water.

  1. I will make a cruciform incision on the underside of each vegetable, and also draw a small semicircle around the stalk with a knife.
  2. I put the blanks in an enamel bowl and pour boiling water over them, keep them for seven to ten minutes. This time is enough for the tomatoes to be steamed. Then, prying at the incisions, I remove the skin flaps. Thus, I peel the pulp of tomatoes from the skin.
  3. According to the recipe, our Instant Pickled Tomatoes with Herbs and Garlic require the preparation of a spicy brine. For a kilogram of tomatoes, I take about 600 ml of water, add sugar, salt, lavrushka and peppercorns to it, and then bring it to a boil. If desired, you can add herbs and your favorite spices (thyme, coriander, etc.) to the brine.
  4. After the brine has boiled, I reduce the heat to low and simmer for another four to five minutes. I remove from heat, add vinegar and gradually cool.
  5. At the bottom of the saucepan, I spread the leaves of fruit trees, cloves of garlic and a few rings of hot pepper, and then load the peeled tomatoes.
  6. Pour a saucepan with vegetables with brine with vinegar and spices, sprinkle with chopped herbs (cilantro, dill, etc.) on top. Then I wrap the saucepan in heat and salt the vegetables at room temperature during two days.
  7. After two days, I move the pot of vegetables to a cold place for a few hours to cool down. And you can serve it to the table.

This simple recipe is very simple and quick to prepare, and it turns out incredibly delicious. Try it!

Instant lightly salted tomatoes with herbs and garlic


This appetizer is salted in one day, which is why I call these tomatoes "ephemeral". I salted tomatoes without vinegar, so they can be stored in a cool place for no more than seven days. But the vegetables are so delicious that my family members eat them literally in 2 - 3 days.

Let's take the following ingredients:

  • Small tomatoes - 10 pcs.;
  • Salt - 1 tbsp l .;
  • Sugar - 2 tbsp. l .;
  • Lemon juice - ½ lemon;
  • Garlic - ½ head;
  • Greens to taste.

Note to the hostess: the vinegar in the recipe replaces lemon juice, which gives the tomatoes a spicy, delicate taste... Also, this recipe will appeal to those housewives who do not tolerate vinegar.

  1. Initially, I rinse the tomatoes thoroughly and dry them. Then I pierce the tomatoes with a fork in several places, so they will be salted faster.
  2. Chop the greens, and divide the garlic into slices and peel them. Using a blender, I grind the herbs and garlic until puree.
  3. You can use any suitable container for lightly salted tomatoes, an instant recipe in a saucepan, jar, bag is possible. I put the herb and garlic puree into the container, add sugar and salt to taste, as well as lemon juice and my favorite spices (optional). I mix everything thoroughly.
  4. Then I dip the tomatoes into the prepared sauce and, turning the vegetables over several times, cover them tightly with a lid.
  5. I put the container with tomatoes in the refrigerator for 24 hours. During the day, it is recommended to turn the tomatoes over several times so that they absorb the brine well.

Lightly salted tomatoes are ready. This is one of the most delicious recipes that I had a chance to try. Fast and easy!

Mustard recipe


Fans of spicy foods will love my recipe for pickling tomato and mustard. When salting, mustard is added to many vegetables, not only to tomatoes, but not every housewife knows how to do it right. How to cook properly salted tomatoes with the addition of mustard, I will now describe to you.

Product ratio:

  • Tomatoes - 8 kg;
  • Purified water - 5 l;
  • Fruit tree leaves - to taste;
  • Allspice and red pepper - ½ tsp each;
  • Dry mustard - 12 tsp;
  • Lavrushka - 7 pcs.;
  • Salt - 125 g.

To prepare pickles, I pick up strong young tomatoes. I wash the vegetables well and transfer them to a saucepan or pickling jar.

  1. Each layer of tomatoes must be shifted with currant leaves.
  2. Now I'm going to prepare the brine. I bring the drinking water to a boil and add salt to it, cool it down.
  3. I add mustard to the slightly cooled salty water, mix the brine thoroughly and let it cool.
  4. I pour the tomatoes with brine, put a plate with oppression on top and put it in the refrigerator. After a few days, tomatoes with brine can be transferred to jars under nylon lids and stored in a cool place.

Tip: tomatoes can be poured with mustard brine only after it becomes transparent (it acquires a slightly yellowish color).

Bon Appetit!

Lightly salted tomatoes on mineral water in a 3-liter jar under a nylon lid


Personally, it is very difficult for me to imagine any festive feast no lightly salted snack. Sometimes the holiday is already "on the nose", and all supplies for the winter are over. In such cases, recipes for lightly salted pickles help, which can be prepared in 1 - 2 days. I will tell you how to make lightly salted tomatoes with mineral water.

Products:

  • Tomatoes - 700 g;
  • Sugar - 2 tsp;
  • Salt - 1 tbsp l .;
  • Garlic - ½ head;
  • Pepper peas - 5 pcs.;
  • Dill - 1 pc.;
  • Hot pepper - 1 pc.;
  • Mineral water - 1 l;
  • Leaves of fruit trees.

I sort out the tomatoes, highlighting only the strong ones, remove the steps and wash them under running water. I dry it.

  1. Three-liter cans must be prepared in advance. Rinse and sterilize thoroughly.
  2. At the bottom of the jars, I spread greens, peeled cloves of garlic and leaves of fruit trees (1 - 2 pieces in each jar). I spread the tomatoes on top.
  3. Last but not least, I add black and hot peppers, salt and sugar to the jars. Then I fill in mineral water to the top.
  4. I close the jars with nylon lids, shake them several times, and put them in a cold place for 24 hours.

Advice: when it is poured into banks mineral water, she begins to seethe. It's okay, it should be so.

The next day, delicate fragrant tomatoes can be placed on festive table... Lick your fingers!

Fast salted tomatoes stuffed with cabbage


For my family stuffed with cabbage lightly salted tomatoes recipe in a jar is just a godsend. Tomatoes with garlic and cabbage are tender and aromatic, they literally melt in your mouth. Such a dish will decorate any holiday with dignity.

To prepare stuffed tomatoes you will need:

  • Not overripe tomatoes - 2 kg;
  • Cabbage - forks;
  • Bulgarian pepper - 4 pcs.;
  • Carrots - 2-3 pcs.;
  • Greens;
  • Sugar - 1, 5 tbsp. l .;
  • Salt - 2.5 tbsp l .;
  • Garlic - head;
  • Water - 1 L;
  • Horseradish leaves.

Note to the hostess: to make it convenient to remove the core, it is better to make cuts first with a sharp knife, and then remove the pulp with a teaspoon.

  1. I cut off the edges of the tomatoes, but not completely (the cap should remain).
  2. I take out the core of the tomatoes. You should get blanks with lids.
  3. Finely chop the cabbage, and then grind it with salt. I rub the carrots on a medium grater, and cut the Bulgarian pepper into thin strips. I mix all the prepared vegetables and add chopped hot peppers and dill to them.
  4. I grease the inside of the tomato casks with sugar and salt, and then stuff them with minced vegetables.
  5. At the bottom of a saucepan or deep enamel bowl, I spread horseradish leaves, a layer of stuffed tomatoes and herbs on top. I squeeze out the garlic. And so on in several layers until I fill the entire container.
  6. I chop the remaining pulp of tomatoes with a knife and, mixing with chopped garlic, add to the container.
  7. Pour vegetables with hot brine with salt and sugar. I put a plate with oppression and keep it warm for 24 hours, and then put it away for four days in a cold place.

It turns out spicy, crispy tomatoes. Wonderful appetizer!

Lightly salted tomatoes in a bag for 2 hours with celery and garlic


Lightly salted, appetizing tomatoes with garlic and celery can be cooked in a few hours if you use a food bag for this. Such quick recipe – perfect option for a picnic when you want to treat guests to pickles cooked right in front of their eyes. Let's take a look at this interesting recipe in details.

Ingredients:

  • Tomatoes - 1 kg;
  • Sugar - 1 tsp;
  • Garlic - several cloves;
  • Salt - 1 tbsp l .;
  • Dill and celery - a few twigs.

I carefully sort the tomatoes, choosing strong ones, rinse them.

  1. Finely chop the greens, and peel the garlic, push through a press.
  2. I put tomatoes, herbs and garlic in a food bag. I add salt and sugar.
  3. I tie the bag tightly and shake it thoroughly.
  4. After 2 - 3 hours, lightly salted crispy tomatoes cooked in a bag can be served.

Note to the hostess: so that the bag with vegetables does not break, you can use 2 bags at once: put one on top of the other.

Interesting video:

As you can see from the above, lightly salted tomatoes, instant recipes in a saucepan, a jar, the package of which I have outlined above, is not at all difficult to cook. So why not give it a try ?!

Mankind 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, are even deadly. Even the first settlers did not dare to taste 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. Escaping, he hid in the jungle. There was nothing to eat and he had to eat the forbidden fruit - a tomato. His thoughts were as follows: I will die like a real man and warrior.

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

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

I don’t want to touch ready-made blanks. It is better to use vegetables, which are now abundant and cook with them. Let the banks stand. Here's a snack on the table. Summer is around, but we have salty!


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

Today on our menu:

Connoisseurs of pickles will surely appreciate this cooking method. The tomatoes will be juicy, aromatic and spicy. Make a marinade for them at your own discretion and add those spices that are at your fingertips.

Cloves or extragon will give the pickle a stunning aroma. This recipe can also be used for green tomatoes. Only if they are green tomatoes, then keep them in the brine for 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.

Preparation:

First you need to remove the skin from the tomato. To do this, you need to make a cruciform incision. You only need to cut the skin; if possible, do not touch the pulp.


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


Thanks to this technique, the skin is removed easily.



Cooking greens. My dill and chop finely.


We do the same with parsley.


Peel and grind the garlic.


Mix the herbs and garlic.

Pour honey into a deep bowl in which we will salt.


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


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



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 refrigerator.

Lightly salted tomatoes in a saucepan - cook in brine

Salting tomatoes in a saucepan is one of the modern options, which replaces salting in barrels. Nowadays, there is nowhere to keep barrels in modern urban-type apartments.

Therefore, the hostesses came up with a unique recipe for how to harvest green tomatoes in a saucepan. It will not work to store pickles for so long in an enameled container, therefore, they are ultimately laid out in jars. In this form, they will be stored for several seasons.

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

What do we need for pickling?

  • tomatoes (about eight small),
  • dill and parsley,
  • hot peppers and allspice,
  • Bay leaf,
  • garlic,
  • sugar (tablespoon),
  • salt (teaspoon),
  • water (one liter approximately)

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


We take large, ripe tomatoes.


Put half of the prepared herbs, garlic, pepper, bay leaf in a container at the bottom, put prepared tomatoes on top. Prepare the brine (boil water with sugar and salt) and immediately pour the hot brine over the tomatoes.


Put the rest of the greenery on top and press down with the "weight". For this purpose, I use a jar of water on a plate.

Cover your "building" 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 it out and try it!

Put the remaining tomatoes in the refrigerator.

Lightly salted tomatoes with garlic

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

Ingredients:

  • small tomatoes 600 g,
  • 1 head of medium size garlic,
  • hot pepper 0.5 pcs.,
  • bay leaf 2 pcs.,
  • black allspice 6 peas,
  • coarse 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 the brine: add salt to cold purified water and stir to completely dissolve the salt.


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


Fill the jar with halves of previously washed tomatoes (remove the "butts"). Tomatoes should be inserted cut-side down. Place a clove of garlic, a circle of hot pepper and an umbrella of dill between the tomatoes.


Above is also the leftover dill, pepper and garlic. Pour the prepared brine over the tomatoes.


Cover the jar of tomatoes with a nylon lid.

Lightly salted tomatoes, cooked in a bag

It's summer now both on the market and in stores full of fresh vegetables, but still sometimes you really want something salty. I offer you a simple recipe for cooking lightly salted tomatoes in the 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 intense.


To prepare lightly salted tomatoes in a bag, we need:

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

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


Remove the stalks from the tomatoes by making diagonal cuts.


Fold the tomatoes in a plastic bag, add finely chopped hot peppers and garlic.


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


Tie the bag tightly and shake to distribute the sugar and salt evenly. Put in another bag and leave at room temperature for 1-3 days. Small tomatoes will be ready in a day, those that are larger will take more time.

You can serve lightly salted tomatoes cooked in a bag with any side dish, they are especially well in harmony with boiled potatoes.


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

    Quick navigation through the article:

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

    We need:

  • Tomatoes hard grade- 1 kg
  • Green onions - 1 small bunch
  • Dill - 1 bunch
  • Cilantro - 1 bunch
  • Garlic - 2-3 medium cloves
  • 1 lemon juice
  • Salt - 1 tbsp a spoon with a slide
  • Sugar - 2 tsp.
  • Ground black pepper - 1 tsp.

Important notes:

  • Hard tomato varieties suitable for pickling are often referred to by the generic term “pink” on the market. We took medium sized vegetables. Each weighs 150-180 g.

Cooking.

Let's prepare the washed dry tomatoes.

With a knife, we remove the bed of the stalk: we cut out a green speck in a circle - in depth, like a funnel.

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

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

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

Let's prepare minced meat with garlic and herbs.

Finely chop the greens that you decided to use. Combine the cuts in a convenient bowl. Pass the garlic through a press, add to the herbs and mix.

We also mix sugar, salt and black pepper to get a mixture of seasonings.

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

Stuff the tomatoes.

It is convenient to work with your hands. We wash our hands and put the salt, sugar and pepper mixture into the tomatoes. We do not just add salt on top of a slightly opened vegetable, but grease with sweet pepper powder the entire surface of the cuts.

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


Note!

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

Thanks to the individual processing of the salt mixture, we can focus on the size of the fruit and salt one tomato more or less than the other. Since the amount of salt, sugar and pepper we count on the total weight of vegetables, it remains only to distribute the sprinkles on the tomatoes according to their size.

Processed vegetables are ready for green mince. Fill them tightly with a garlic mixture of herbs. A little more neatness! Vitamin minced meat should be between all slices, and not just in the central hole.



We send to be salted.

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

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


When the time for salting has passed, we remove the oppression and see what we have done ...

Beauty: fragrant, fast and delicious!


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 1/3 of large bunches
  • Garlic - 4-5 medium cloves
  • Salt - 3-4 tbsp spoons (adjustable to taste)
  • Sugar - 1 tbsp. spoon
  • Lemon juice - 4 tbsp. spoons
  • Black peppercorns - 4 pcs.
  • Cloves - 2 pcs.
  • Bay leaf - 2 pcs.

Important details:

  • The salt should be clean, without impurities - stone, coarse / medium grinding. No iodine and Chinese production.
  • Vary the set of greens to taste. It will always be tasty, even only with dill or parsley.
  • If the tomatoes are equally ripe, you can combine vegetables of different colors in the brine.

How to cook.

We prepare herbs, garlic and cherry.

Wash the greens in running water, shake them off and cut them into large pieces.

Peel the garlic and leave it intact. 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 (up to the middle in depth) - at the point where the stalk was attached. You can use a cast thin wooden stick.

Make sure the toothpick is of good quality. Chips are too easily detached from cheap samples and may end up in the dish.


Cooking the brine.

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

Salt tomatoes in brine.

It is convenient to pickle in a saucepan - only enamel or stainless steel. We spread the tomatoes in a container, alternating with coarsely chopped herbs and garlic. Fill vegetables with hot (!) Brine, cover with a lid (!), Let cool and set in the refrigerator for 1 night.


The first sample can be taken in the morning. You'll like it!


If left in brine, the tomatoes will continue to salt. It will not be possible to oversalt. They eat graceful beauties quickly - in a couple of days at most, even in a small family.

Lightly salted tomatoes in a package - up to 2 days

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

And from the storage bag it is necessary to shift, otherwise the vegetables quickly cease to be appetizing.

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

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

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

Classic light-salted tomatoes "Armenians" - 36-48 hours

This is a classic of the genre when you have to be patient. For our taste, it is worth withstanding the handsome "with hats" all 48 hours - the peak of harmonious salting for every taste.

We need:

  • Tomatoes - 1 kg
  • Dill - 1 bunch (both leaves and umbrellas)
  • Garlic - 6 cloves
  • Salt - 2 tbsp. flat spoons
  • Spices (black peppercorns, bay leaves)
  • Horseradish leaf (optional)

Cooking.

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

Cooking tomatoes, "Armenian", cutting a hat for each vegetable. With a knife we ​​make a deep cut, as if separating the cap from the tomato, but we do not cut it off completely. It turns out a "hat" that can be opened slightly.


Finely chop the dill and garlic.


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


We put the "Armenians" with filling into an empty container, where we will lightly salt vegetables. We cover with a sheet of horseradish (if any), a plate and put oppression (a jar or a plastic bottle of water).

Only after the oppression has been fixed, we fill in the hot brine. We leave the tomatoes in brine under pressure at room temperature - for 24 hours.

After a day, we remove the oppression and try. You can already eat, but for better taste need to be refrigerated.


And the road of patience leads to the ideal. Put the tomatoes to be salted already in the refrigerator - for another 24 hours. Total 2 days, but what a result! Superbly fragrant and funny, these twice daily tomatoes will die in one day.

They are stored for up to a week, but very rarely survive this period. Too good!


P.S. The special charm of lightly salted tomatoes

Let's pay tribute to instant pickles: they are distinguished by boundless scope for successful experiments. Whatever you add, no matter how much you change, it's hard to spoil the simple ones. available recipes! Here are some tasty alternatives:

  1. Little by little we add classic leaves to any pickle (horseradish, currant, oak, cherry).
  2. We vary the herbs when we stuff tomatoes with garlic (cilantro, parsley, dill, basil, oregano, celery and a sprig of rosemary).
  3. Add dry mustard. Or soy sauce: just replace it with all the salt or half of its amount.
  4. We keep it longer or stop salting as soon as the vegetables have reached the desired condition according to our taste.

Do you already have your favorite lightly salted tomatoes with garlic and instant herbs? Add something fancy, love mustard, or always keep it in brine to medium salinity? Share your feedback and secrets in the comments.

And see you at Easy Recipes - Homemade Preparations ..

Thank you for the article (2)

Greetings, my dear hostesses!

As you already know, our family is very fond of all kinds of spicy snacks. Especially those that do not take a lot of effort to prepare and do not require any fantastic ingredients. Some of our favorite snacks are lightly salted tomatoes with herbs and garlic. I always cook them with great pleasure, and they are eaten very quickly. In addition, this is a great option for a feast or a picnic.

What I love about this recipe is that it allows my imagination to be expressed. After all, you can cook a little differently every time: vary the components of greens to taste, make tomatoes stuffed or simply in a green sauce, early ripening or classic, in a marinade or dry salting method.

All options deserve attention and respect, they are worth trying to diversify the menu and in the future, perhaps, bring something of your own. Therefore, today I am happy to share with you my favorite recipes. And then - the choice is yours!


This option quick snack is prepared in one day, it is not for nothing that such tomatoes are popularly called "one-day". In fairness, it should be said that they become even tastier in a couple of days. It is better to store them in the refrigerator for about a week - it is not worth it longer, they will be peroxidized. But on the other hand, you can add new tomatoes to the resulting brine - the main thing is not to confuse them with those that are already well salted.

Ingredients:

  • 8-10 pcs. tomatoes (preferably small)
  • 1 tbsp. l. heaped salt (coarse)
  • The juice of half a lemon
  • 2 tbsp. l. Sahara
  • 3-5 cloves of garlic
  • 1 bunch of dill
  • 1 bunch of cilantro (if you don't like cilantro, you can replace it with parsley or celery)

How will we cook

  1. As you can see, this recipe is without vinegar, it is replaced by lemon juice, which will make the tomatoes tender and refined taste... In addition, the recipe is suitable for those who cannot tolerate vinegar in any form.
  2. First, we select beautiful strong tomatoes, wash them well. Dry with napkins. We also wash the greens, shake them and spread them on napkins so that the glass has excess moisture. Divide the garlic into slices, peel them.
  3. Now pierce the tomatoes with a fork in several places so that they are better salted. Or you can cut them into slices or halves. We love whole tomatoes more, but we choose small ones and pierce them with a fork. Then they salty well.
  4. Then cut the herbs with a knife or special culinary scissors. We put it in a blender, send the cloves of garlic there and chop everything to a puree state.
  5. Then we take any suitable container - a jar, a saucepan, even a bag. We shift the green-garlic puree there, add salt, sugar, squeeze out the lemon juice. We mix everything. If desired, you can add spices: basil, oregano, black pepper or a little red ground, mint or lemon balm.
  6. Now in this green sauce lower the tomatoes, carefully turn them over so that they are soaked in the sauce on all sides. Cover with a lid. If we cook tomatoes in a bag, then we tie the bag and put it in another bag, which we also tie. Put the tomatoes in the garlic-green sauce in the refrigerator. Stir them gently from time to time.

During infusion in the brine, the tomatoes will let out the juice, soak well with the brine and the aroma of herbs. This pickle pickle is also useful for dressing other quick vegetable salads, it turns out to be very tasty, and it is also very suitable for those who follow a diet. It's much better than mayonnaise anyway!

If you are not against vinegar, then you can try to cook quick salted tomatoes according to the following recipe.

Lightly salted tomatoes with herbs and garlic classic with vinegar


Ingredients:

  • 0.5 kg medium tomatoes
  • 5-6 cloves of garlic
  • Parsley, dill, cilantro - to taste
  • 5 tbsp. l. coarse salt (not iodized)
  • 1.5 tbsp. l. Sahara
  • 5 black peppercorns
  • 2-3 pcs. bay leaf
  • 1 tbsp. l. ground paprika
  • 4 tsp vinegar (9%)

How will we cook

  1. In principle, the preparation is the same, except that it is advisable to remove the skin from the washed tomatoes. To do this, remove the stalks from them and pour boiling water for a minute. Then salt the hot water and pour the tomatoes with cold water. When the vegetables have cooled slightly, cut the skin crosswise from above and easily remove it, like a stocking.
  2. Put the prepared tomatoes in a saucepan or pots, a jar. Finely chop the washed greens and peeled garlic, sprinkle them with tomatoes on top.
  3. Pour half a liter of water into a saucepan, put salt, sugar and pepper there. Bring to a boil, stirring occasionally. Turn off the fire, pour in the vinegar, stir. Pour the brine into a container with tomatoes and herbs. Close the lid and let the vegetables cool at room temperature. Then we put them in the refrigerator. We store no more than a week. You can eat tomatoes the very next day.

I also really like to cook stuffed salted tomatoes. They always make a very beneficial impression on the guests, everyone thinks that I spent a lot of time on them. In fact, this is not so, they prepare very simply, and you will see for yourself now.

Lightly salted tomatoes stuffed with herbs and garlic


This is a classic recipe, the so-called "Armenians". Strong, hard tomatoes are suitable for him.

Ingredients:

  • 1 kg tomatoes (ripe)
  • 1 head of garlic
  • 2 tbsp. l. coarse salt
  • 1 bunch of green celery
  • 1 bunch of parsley

How to cook

  1. Wash the tomatoes, make an incision on each and cut off the top - the "hat". Then we cut the core out of each tomato. Please note: the more pulp you cut out of tomatoes, the more filling you will have to put them in. Put the "hats" aside, they will still be useful to you.
  2. Now we will wash the greens, shake them. By the way, you can take not only parsley, celery, but also dill, cilantro - whatever you like. If you do not digest celery at all, then it is quite possible to do without it.
  3. Peel the garlic, chop finely. Chop the greens with a knife or cooking scissors. Mix herbs with garlic. Stuff the tomatoes with the mixture, and then cover them with "caps". Fold on stuffed tomatoes into the pickling pot.
  4. Then we will prepare the brine: pour 2 tablespoons of salt into a liter of cold drinking water, mix until completely dissolved. Fill the vegetables with the resulting brine, cover with a lid or plate, put oppression on top.
  5. We will put the tomatoes in a cool place for 3 days (best of all, of course, in the refrigerator). And then you can already remove the oppression, remove the tomatoes from the brine and serve.

These are such delicious lightly salted tomatoes in Armenian! Spicy, with garlic!

Fast way: dry pickling of fried tomatoes

But you, of course, are interested in how to make stuffed tomatoes in a quick dry way of pickling. The technology here is quite simple. We take neither vinegar nor citric acid... We select medium-sized tomatoes, dense, elastic, preferably the same size. We take any greens, to taste, at the rate of one bunch for two or three tomatoes. And garlic - at the rate of one clove for two tomatoes. Salt - about a quarter of a teaspoon per tomato.

  1. We cook tomatoes, like Armenian tomatoes. You can cut off the lid from above, or, on the contrary, you can cut out the tail with the stalk at the back and remove part of the pulp. The more pulp you cut, the more salt you need to put in. A quarter teaspoon is the minimum if the tomatoes are small and the pulp is cut out a little. And so you can put half a teaspoon.
  2. Then finely chop the washed greens, chop the garlic cloves. Mix everything, add salt and grind. The resulting mass should taste very salty. Do not be alarmed - tomatoes will then absorb almost all this salt.
  3. Stuff tomatoes with green mixture, cover them with tomato "caps". If you cut out the ponytail, then we no longer cover it with anything. We put it vertically in a suitable container, it is possible - in two or three floors, tightly to each other. Sprinkle each row with greens.
  4. We close the dishes with a lid, leave for several hours at room temperature. Then we put it in the refrigerator. In a day, fragrant lightly salted tomatoes ready!

On a note

If you have different sized tomatoes, do not mix the herbs and salt in advance. Mix the greens with the garlic, and pour the salt directly into each tomato, based on its size. One medium tomato will take a quarter teaspoon of salt. If the tomato is small, then put less salt, if a large one - then more. Then start with herbs and garlic. And then - everything is the same. Simply and easily!

Then, in the process of pickling, juice will begin to stand out in each tomato, which will mix with salt, and a brine will be obtained. Tomatoes will be saturated with the aroma of garlic and herbs, will become amazingly tasty, and without vinegar or any other acid. Take this recipe into service. Something tells me: you'll like it!

Today we have seen how much there is interesting ways cook lightly salted tomatoes with herbs and garlic. This is a very exciting process, it is so addictive! And it evokes the constant approval of home, guests, distant and close relatives when tasting the finished product. Enjoy your meal!

Lightly salted tomatoes- are the same frequent guests on the summer table, as are quick-pickled cucumbers. Kept mouth-watering fresh look, ruddy tomatoes delight hostesses and guests with their piquant taste and unique aroma. At the same time, cooking them is very simple, you just need to have freshly picked, strong vegetables, salt, spicy herbs on hand - and a little imagination! So, we remove from the garden a couple of dozen of the most ripe and dense tomatoes- and start salting!

Small vegetables are best for light-salting, as they are more quickly absorbed by the brine and seasonings. It's good if you give preference to sugar varieties: the taste of finished tomatoes will be brighter and richer. Before cooking, rinse tomatoes and herbs well in cold water, prepare clean three-liter jars and a large pot for boiling the brine (it will come in handy for the jellied salting option).

Lightly salted classic tomatoes
One three-liter jar you will need:

  • tomatoes - 1.5 kg;
  • non-iodized salt - 4 tbsp. spoons;
  • granulated sugar - 1.5 tbsp. spoon;
  • black and allspice - 6-8 peas each;
  • garlic - 8-10 cloves;
  • black currant - 6-8 leaves;
  • cherry - 5-6 leaves;
  • dill on stems - 3-4 umbrellas;
  • horseradish - 2 young leaves;
  • water.
Salting technology:
  1. Gently place the tomatoes in the jar, placing sliced ​​garlic cloves, dill umbrellas, and cherry and currant leaves between them.
  2. Fill the container with water to the top, then pour the liquid into the pan: this is the amount of water you need to prepare the brine.
  3. Place salt, sugar and pepper in a pot of water. Put on fire, bring to a boil and boil for 5 minutes.
  4. Cool the finished brine to 50-60 degrees and pour it into the jar. Close the container tightly with a lid and place in a cool, dark place for 2-3 days.
Lightly salted tomatoes are ready! By the way, if you are an amateur bell pepper, you can pickle a couple of peppers with tomatoes; this will significantly enrich the flavor and give the vegetables an extra flavor.

Lightly salted tomatoes in a bag
This recipe is good because the tomatoes prepared in this way are ready for use the next day after salting. In addition, the vegetables are very aromatic, with a pronounced, mouth-watering garlic flavor.
In order to pickle 1 kg of tomatoes, you will need the following ingredients:

  • salt without iodine content - 1.5 tbsp. spoons;
  • garlic - 3-4 medium heads;
  • greens and fresh dill seeds.
Cooking procedure:
  1. Carefully cut out the places of the stalks of vegetables; make cruciform incisions on the underside of the fruit.
  2. Chop the garlic and mix with finely chopped herbs or dill seeds.
  3. Lightly stuff the tomatoes through the incisions with the spicy mixture.
  4. Sprinkle salt mixed with sugar on the bottom of a plastic bag. Place the tomatoes in a bag and stir in the garlic-dill gruel and salt.
  5. Tie a bag and place it in another, also tying it in a knot. This is necessary to create an air gap.
  6. Place the bag of vegetables in a moderately warm place and shake every 4-6 hours. In a day, you can treat yourself to delicious light-salted tomatoes!
In the same way, you can grind green tomatoes, increasing the cooking time to 5-7 days. It turns out very tasty and original!

Spicy salted cherry tomatoes
Tomatoes prepared in this way will surely appeal to fans of "peppercorns", because they have a peculiar pungent taste. Required Ingredients:

  • cherry tomatoes - 1 kg (can be replaced with small sugar vegetables);
  • water - 1 l;
  • garlic - 1 medium head;
  • non-iodized salt - 1.5 tbsp. spoons;
  • granulated sugar - 1.5 tbsp. spoons;
  • black and allspice - 6 peas each;
  • cloves - 3-4 grains;
  • bay leaf - 1 pc .;
  • hot pepper.
Salting technology:
  1. Remove the stalks from the tomatoes and make neat punctures of small depth in the place of their growth with a toothpick.
  2. Place half the garlic cloves and a slice in the bottom of the jar. hot pepper; put the tomatoes on top. Pour the remaining garlic over the vegetables.
  3. Boil water with salt, sugar and dry seasonings. Boil for 5 minutes.
  4. Cool the brine until warm and pour into a jar.
  5. Cover the container with a napkin and place in a dark place for 2 days.
Lightly salted tomatoes prepared in this way will delight the most sophisticated gourmet; most importantly, do not forget to refrigerate them before serving. Bon appetit - and a good harvest of tomatoes!