Instant pickled tomatoes recipe. Lightly salted tomatoes with garlic and instant herbs

Quickly salted

tomatoes N1

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Chop 1-1.5 kg tomato on both sides
Marinade for 1 liter of water
2 tbsp salt
5 tbsp Sahara
150 ml 5% vinegar
peppercorns, dill, garlic

Put all the ingredients in boiling water. When it boils again, put the tomatoes in one layer in this marinade, take a wide pan. Cover and simmer for 7-10 minutes over the lowest heat you have, turn off and leave overnight. Transfer to the refrigerator in the morning. Tomatoes will be ready in the evening.
Bon Appetit.

Quick pickled tomatoes N2

The resulting tomatoes are almost indistinguishable from tomatoes cooked in the usual way - with 4 weeks of ripening.

The girl who gave me this recipe assured that the tomatoes acquire the desired taste the very next day after cooking. But I forgot about them and remembered only after 3 days. The 3 day old tomatoes were quite good.

There is one point to pay attention to.

When cooking tomatoes, the skin bursts. Puncturing doesn't help.

COMPOUND

1.5- liter jar

tomatoes, 3 cups (750ml) water, 4 teaspoons salt, 1 teaspoon sugar, 4 ~ 5 ml 70% vinegar, 3 ~ 5 bay leaves, 10 ~ 15 black peppercorns, 5 allspice peas, 1 small hot pepper

Put salt, sugar, bay leaves, two types of peppercorns and a pod in a saucepan hot pepper... Pour in water and vinegar. Bring the brine to a boil.

In tomatoes, make a puncture in the center with a narrow knife (through the stalk).

Put the tomatoes in the brine and boil for 2 ~ 3 minutes (turn over if necessary). Put the tomatoes in slices, so that they are in a saucepan in one layer.

Put the boiled tomatoes in a jar. When the jar is full, pour the brine to the top, trying to get the spices into the jar.

Leave at room temperature.

Readiness for the second day.

Lightly salted tomatoes

We all know what salty and

, and here lightly salted tomatoes for many, they will probably become a novelty.

In any case, you can try this recipe to add an interesting variety not only to everyday food, but also to a set of dishes for festive table... It is very simple and does not require much time and effort from you.

Choose for small but firm tomatoes.

Pick a saucepan so that a layer of several tomatoes fits on the bottom.

Do not fill them with hot brine, as may burst.

Lightly salted tomatoes - homemade recipe.

Water - 1.5 l

Salt - 3 tbsp. spoons

Sugar - 1 tablespoon

Fresh tomatoes about 1.5 kg.

Onions - 1 pc.

- one and a half heads

Allspice to taste

Bay leaf to taste

Dill - 150 g

Prepare the brine first. For this it is necessary to dissolve in warm water sugar and salt.

Wash the tomatoes and place them in a saucepan on the bottom in a single layer.

Put on the tomatoes in circles, pepper, garlic and bay leaf, divided into wedges.

Wash the dill and place half on top of the tomato.

Next, cover the tomatoes with the second part of the dill and fill them with brine. Remember - it doesn't have to be hot.

Cover the pot with a lid and let sit for three days at normal room temperature.

After that, you need to put fairly well salted tomatoes in the refrigerator.

Lightly salted tomatoes ready. Leave them in the refrigerator for storage.

Such tomatoes can resemble a cross between salted and

pickled tomatoes, but they will undoubtedly surprise your household,

as well as guests.

Bon Appetit!

Winter is just around the corner, and the tomato harvest is ripening. From day to day, the next harvesting season will begin, and in the cellar the shelves are lonely and empty. And just now, when there is nothing left of last year, the time has come to cook lightly salted tomatoes fast food... They are prepared quickly and easily, and among the many cooking options you can easily find the one that will become your signature recipe.

Mankind got acquainted with tomatoes 200,000 years ago, but they were still afraid of eating red fruits. The ancient Mexicans from time immemorial knew from their ancestors that tomatoes are deadly and unsuitable for food. The first settlers, too, not being fools, did not dare to eat suspicious vegetables. However, the legend about the first tomato tester on himself is quite heroic.

Having managed to escape from Dutch captivity, the Mexican aborigine tried to hide from his pursuers in the jungle, however, having estimated the chances of escape being 0%, he decided to demonstrate his immense pride to his enemies and ate a tomato growing nearby in the hope of dying like a brave warrior. However, death was late, and he bore a couple of more fruits, but death, exactly like poisoning, did not visit the guy, and since then people can enjoy an excellent vegetable - a tomato, which no family can do without.

Lightly salted tomatoes: an express recipe

Ingredients

• - 1 kg + -
• - 4 cloves + -
• - 1 l + -
• - 1 tsp + -
• - 1.5 tbsp. l. + -
• Black currant leaf- 3 pcs. + -
• Horseradish leaf - 1 pc. + -
• - 2 pcs. + -
• - 10 pieces. + -
• Allspice - 3 pcs. + -

Preparation

With the help of this recipe, in just 24 hours, excellent salty and spicy tomatoes are obtained that will not leave indifferent any of the tasters.

1. The first step, of course, is to thoroughly wash the vegetables and herbs. Each tomato should be pierced several times with a toothpick.
2. Cut the garlic into slices, cut the dill umbrellas into several parts, take the leaves of the currant and horseradish whole. We put all this in a sterile jar.
3. Following the spicy herbs, put the tomatoes in a container.
4. Now it's time to tackle the marinade. Pour water into a saucepan and add sugar, salt, spices there. We put the dishes on the fire and after boiling, we boil for a couple of minutes.
5. After waiting for the brine to cool to 60 ° C, pour it into the jar to the brim and close the lid.
6. Leave the tomatoes to salt for literally a day, after which the express preparation can be considered ready.

It is best to serve this delicious food on the table with a hot fragrant pilaf! By the way, if you prefer hot tomatoes, then before pouring the brine into a jar of tomatoes, you can put hot peppers, cut into 3 parts.

Lightly salted tomatoes in a bag

Many, probably, well, or in extreme cases, have heard about such a phenomenon. So, today the cook invites you to try the recipe for pickling tomatoes in cellophane. Tomatoes are incredibly tasty and aromatic.

Ingredients:

• Tomatoes -1 kg;
• Bulgarian pepper - 1 pc.;
• Ground red pepper -1 pinch;
• Ground black pepper - ¼ tsp;
• Garlic -4 cloves;
• Dill and parsley greens - 1 bunch;
• Salt - 1 tablespoon;
• Granulated sugar -1 tsp;

Preparation:

1. Purity is the key to success, which is why, first of all, we wash the herbs, tomatoes and cut off the tops, so they are better salted, and pepper, cleaning the core with seeds.
2. Finely chop the greenery, cut the garlic cloves into 4 parts, bell pepper cut into slices.
3. We put our tomatoes, peppers, garlic, herbs, sugar and salt, seasonings in a plastic bag, tie and shake vigorously, for a minute or a half, until a little juice comes out.
4. After that, put the bag with the "filling" in another plastic bag (for reliability) and leave it in the refrigerator for a day or two.
5. If you are a fan of green tomatoes, then you can pickle them in the same way, increasing only the waiting time to 4 days.

* Cook Tips
You can make an excellent salad with these tomatoes.
To do this, you need to take finely chopped greens (parsley, cilantro, dill and onions), a couple of garlic cloves, 1/3 tbsp. olive oil, 3 tablespoons vinegar or apple cider, salt, ground black pepper to taste, load all this into a blender and mentally grind and mix. Pour lightly salted, sliced ​​tomatoes with this dressing and add half a head onions half rings.

Lightly salted tomatoes with garlic and green tea

These tomatoes will become an indispensable snack on your family table. You will try them once and you will always cook them.

Ingredients:

• Tomatoes - 1.5 kg;
• Garlic - 1.5 heads;
• Dill - 1.5 bunches;
• Salt - 4.5 tablespoons;
• Sugar - 3 tablespoons;
• Water - 2.25 L;
• Bay leaf - 5 pcs.;
• Black peppercorns;
• Carnation -1 pc.;

Preparation:

1. After bathing the tomatoes properly, we cut off the tops with them and make cuts with a cross ¼ deep into the vegetable.
2. Lather greens, chop and mix with grated garlic.
3. We put the resulting mass in the cuts of the tomatoes, such a peculiar stuffing effect.
4. Now we start cooking the marinade. Pour salt and sugar into a saucepan with water, add spices, seasonings and set to cook. After boiling, turn off and cool.
5. Carefully put the tomatoes in the jars with cuts up, fill them with marinade cooled to 30-20 ° C, close them with lids and put them in the refrigerator for a couple of days.

Ideal for such a savory snack potato side dish... This can be mashed potatoes with cracklings, fried potatoes, tubers baked in foil, stewed creamy potatoes in a clay pot, and other hot dishes from the most popular root vegetable.

To tirelessly delight your loved ones with different pickles, be sure to take note of these options for pickling tomatoes. Using these recipes, you can cook not only instant salted tomatoes, but also cucumbers, Bulgarian peppers, eggplants and even vegetable mix... And you no longer need to hang around for hours in a stuffy kitchen, furiously twirling 150 jars of pickles, so that surely enough for the winter, because everything ingenious is simple ... and fast!

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 general 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 minced meat. 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. a 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 a 3 liter jar with a nylon lid.

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.

We cook tomatoes-"Armenians", 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)

Very often, during the harvesting season for the winter, housewives make lightly salted tomatoes according to proven, quick recipes... This treat is good for a family dinner. This recipe is a real find for the culinary specialist. Pickled tomatoes have a very unusual and spicy taste. So unusual taste qualities easily achieved due to the fact that tomatoes need to be stuffed with garlic. All household members will be delighted with the amazing, juicy lightly salted tomatoes!

Please note that the calculation of the ingredients of lightly salted tomatoes with garlic is given for one two-liter jar.

Required components:

• tomatoes (how many will fit in a two-liter jar)
• garlic - head
• bay leaves - 3 pieces
• parsley greens - 1 bunch
• table salt - 4 tablespoons
• granulated sugar - 2 tablespoons
• vinegar 9% - 2 tablespoons
• allspice peas - 5-6 pieces.

For more cooking recipes on our website, see Blanks in the section.

How to cook lightly salted tomatoes with garlic in a two-liter jar, a simple recipe

In order to prepare lightly salted tomatoes with instant garlic for everyday meals, you need to prepare all the products and a capacious container, it will be convenient to perform all actions in a glass, two-liter jar. Rinse it well, brush with baking soda if necessary, and then sterilize over steam for about 10 minutes.

Medium-sized tomatoes are best suited for such a harvest.

Wash the tomatoes thoroughly under running water. Then, take a separate tomato fruit, cut out the place of the inflorescence from it and stick a piece of garlic there.

It is worth noting that the garlic will need to be peeled in advance, and then cut the cloves into small pieces. Do this with all the tomatoes.

Place the stuffed tomatoes tightly in a two-liter jar. Place bay leaves and washed parsley in a jar while the tomatoes are being laid.

Place allspice peas in a jar.

Add the salt and granulated sugar necessary for the recipe (indicated above) to the container. Pour in vinegar.



Boil water in a kettle or saucepan. Pour boiling water over the tomatoes in a jar.

Close the container with a nylon lid. Leave the jar of tomatoes on the table until it cools completely, then keep the tomatoes in the refrigerator for 24 hours.

Lightly salted tomatoes with garlic, prepared according to this recipe, can be eaten in a day.


Bon Appetit!

0min.

Excellent salty snack- tomatoes stuffed with herbs and garlic. Cooking is simple, the dish turns out to be very beautiful in appearance and mouth-watering.

Recipe for stuffed tomatoes with herbs with garlic

You will need:

• 8-10 pcs. tomato
• 4 tooth. garlic
• 2 onions
• salt
• fresh greens mixture - 1 glass
• black pepper

How to cook stuffed tomatoes with herbs

1. We start cooking the tomato, stuffed with herbs and garlic from the base preparation - i.e. the tomatoes themselves: we wash them well, cut off the tops, take out the core and grease the inside with salt, you can add a little black pepper. The tomatoes will stand and are well nourished with spices while we prepare the filling for them.

2. We wash the greens and grind well. Chop the onion and fry it until golden brown.

3. Peel and grind the garlic using a garlic press.

4. Combine the cooled onion, herbs and garlic and carefully fill all the tomatoes. Tomatoes stuffed with herbs and garlic are completely ready to eat.

It remains to prepare a side dish or any meat dish and you can invite everyone to the table! And for a side dish, we advise you to cook delicious dish — .

Recipe for stuffed tomatoes with carrots and nuts

Stuffed tomatoes can be cooked with a variety of other vegetables. Today we will add carrots, nuts and cook tomatoes, stuffed with carrots, herbs, nuts and garlic.

You will need:

• 6-8 pcs. tomato
• 0.5 tbsp. nuts
• 3 tooth. garlic
• 4 carrots
• 5-6 st. l. sour cream
• salt, herbs

How to cook stuffed tomatoes with carrots and nuts

1. Cut off the tops of the tomatoes, carefully remove the core and leave.

2. Cut the tomato pulp into cubes, grate the carrots, chop the nuts and garlic. Mix everything, add sour cream, salt and spices.

3. Fill the tomatoes with the cooked filling and cover them with caps.

Serve the tomatoes stuffed with carrots, herbs, and garlic on a large platter on top of lined lettuce leaves.

Tip: When cooking stuffed tomatoes, choose firm, even slightly greenish vegetables. So they are easier to stuff, do not get soaked and turn out juicy and whole in the finished dish.

Daily Stuffed Tomato Recipe

Cooking tomatoes stuffed with herbs and garlic, daily allowance. The name of the dish speaks for itself - tomatoes stuffed with herbs and garlic, the daily allowance can be eaten in 24 hours. Please be patient!

You will need:

• 6-8 pcs. tomato
• 8 tooth. garlic
• 1 tbsp. finely chopped greens
• 2 tbsp. l salt
• 1/3 tbsp. vinegar
• sugar
• spices

How to cook daily stuffed tomatoes

1. Chop the herbs, chop the garlic and combine them together.

2. Cut the tomatoes in half, but not completely, so that you can stuff them.

3. We spread the filling of garlic and herbs in each and fold it tightly to each other in a glass jar.

4. Cooking marinade for tomatoes stuffed with herbs and garlic, daily allowance. Combine vinegar with salt and spices. Sugar (you can add 1 tbsp. Spoon, you can 2, look to taste), do not spare spices: allspice, black peppercorns, bay leaf and other favorite spices that are used for fermentation. Mix all the ingredients and leave to stand for a while.

5. Fill the tomatoes with marinade.

Tomatoes stuffed with herbs and garlic are ready, the daily allowance will be in 24 hours. Keep refrigerated. The recipe for daily tomato stuffed with herbs and garlic is easy to prepare, but it's just a find, especially after holidays... There are many recipes for daily tomato stuffed with herbs and garlic, the most widely used on our page.

Enjoy your meal!

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