What can be prepared from tomato brine. Proven recipes for unusual brine cookies. Cookies with tomato brine

If you have leftover brine from cucumbers or tomatoes, do not throw it away under any circumstances. By adding a minimum of ingredients, using this recipe with photos you can always prepare very tasty and economical cookies with cucumber or tomato brine at home.

My grandmother taught me that a good housewife uses all her products. Therefore, the recipe for very tasty pickle cookies was used quite often in my childhood. I couldn’t understand then how such delicious sweet cookies can be made from salty brine?

For me it was some kind of magic. I suggest you solve this mystery and find out how you can quickly and deliciously prepare cookies with cucumber pickle.

Grandma's brine cookie recipe

Kitchen appliances and supplies: bowl, spoon, baking tray, sieve, whisk, molds.

Ingredients

How to choose the right products

You can use either tomato or cucumber brine. Be sure to strain it.
Sunflower oil can be replaced with olive oil.
To extinguish soda, instead of vinegar, you can take a tablespoon of lemon or lime juice.

Step-by-step preparation

Mix 2 eggs and a glass of brine, sugar, sunflower oil and flour in a bowl.
Stir, add a teaspoon of soda, a tablespoon of vinegar and a pinch of salt.
Gradually add another 2-3 cups of flour, achieving a thick consistency. The dough should be dense and elastic, like dumplings.

After kneading, leave the dough for 10 minutes, wrapped in a bag or covered with a towel.
Divide the dough into several parts, each rolling out to a thickness of approximately 10 millimeters.
Using molds we stamp various figures. If you don't have molds, you can use a glass or shot glass.
Place them on a baking sheet. Brine dough for cookies increases during baking, so you need to place the pieces at a sufficient distance between them.
Bake in the oven, which must be preheated, at a temperature of approximately 185 degrees for 15-20 minutes. As soon as it turns brown, turn off the oven. Do not overdry the cookies, otherwise they will become very hard.
Cooled cookies can be lightly sprinkled with powdered sugar and served with coffee, cocoa, juice, tea and other drinks.

Recipe video

I invite you to watch a short video on making cookies in brine.

If you want crispier cookies, roll out the dough to about 0.5 centimeters thick.
To prevent the dough from sticking to the molds, you need to dip them in flour from time to time.
If you brush the cookies with a lightly beaten egg before baking, they will be more golden.

Other possible preparation and filling options

The aroma of brine is not felt at all in the finished cookies. But if you want to diversify its taste, add a teaspoon of ginger or cinnamon to the dough. You can also add a little vanilla, but do not overdo it, otherwise the cookies will be bitter. You shouldn't add more than the tip of the knife.
If you like experiments, add pieces of nuts, dried apricots, and raisins to the dough. These cookies can be prepared each time with a new filling.
Want a savory cookie option? Add just a few tablespoons of sugar to the dough and sprinkle the hot cookies with grated cheese. Place it in the oven for a couple more minutes. It will turn out very tasty!
Have you thought about what else you could bake for your children that would be so interesting? I suggest preparing it for tea or milk and cocoa.
All adults, and especially men, will certainly like it.
If you like surprises, prepare. Everyone will like it without exception.
For those who are fasting, I suggest baking Lenten cookies. Also, this option will appeal to those who like to cook “from scratch”, while doing it a lot, tasty and quickly.

Do you like unusual baked goods? Then the recipe is homemade biscuits in tomato brine you will certainly be interested. These cookies were baked in the 90s and seemed to be the most delicious baked goods. Back then, my favorite delicacy was my mother’s and grandmother’s baked goods. Now I myself love old recipes for their simplicity, affordable ingredients and excellent taste. I bake these cookies very often for my family and I’ll say right away that only I know that they contain brine from home-canned tomatoes. It is not felt in the dough, although the cookies do not contain additional flavors (cinnamon, vanilla, etc.). The delicate, thin crust that covers the top of the cookie and the soft crumb inside is an incomparable combination. For my family I mix a double portion at once. And on the second day it does not lose its taste, but becomes even tastier. Try it!

Ingredients

To prepare cookies with tomato brine you will need:

brine (tomato) - 250 ml;
sugar - 1 glass;
flour - 3.5-4 cups;
vegetable oil (unflavored) - 3 tbsp. l.;
soda - 1 tsp. (without a mound);
A glass of 200 grams.

Cooking steps

Add sugar to the brine and stir.

Then pour vegetable oil into the brine with sugar, sift the flour, add soda (not slaked!).

To shape the cookies, lightly wet your palms with water. Using a tablespoon, scoop out a little dough and roll into balls the size of a small tangerine.

Cover a baking sheet with parchment. Place the cookies on a baking sheet at some distance from each other (they will increase in size during baking).

Bake in a preheated oven at 180 degrees for about 20-25 minutes. Cookies baked in tomato brine quickly enough, when slightly browned, remove from the oven. If you brown more, the cookies will be a little harder.

Delicious and pleasant moments!

Often, after we have eaten home-canned vegetables (for example), there is a brine left over that can be used to make cookies. A brine made with spices, aromatic herbs and other aromatic and flavoring additives (garlic, onion, pepper) will give the cookies a special taste. Cookies in the brine left over from pickled tomatoes or cucumbers can be prepared sweet-salty or unsweetened without sugar, which, of course, is preferable from a nutritional point of view.

We'll tell you how to make homemade brine cookies.

In any case, we use brine from a freshly opened jar; it should not have a peroxide smell; in general, it would be a good idea to strain it through a thick gauze filter.

When preparing cookies in brine, you can use not only wheat or rye flour, but also other grain flours (buckwheat, rice, corn, oatmeal), as well as cereal flakes. For wheat flour, it is better to use coarse whole grain wallpaper or spelled, peeled rye.

Cookies with tomato brine - recipe

Ingredients:

pickled tomato brine – 200 ml;
medium fat milk, kefir or unsweetened yogurt – 200 ml;
wheat flour (preferably mixed with buckwheat and/or rye) – about 500-600 g;
baking soda – 1 pinch;
table salt – 1 pinch;
granulated sugar – 50-80 g;
chicken egg – 2 pcs.;
sesame seeds – 2 tbsp. spoons;
butter for greasing the baking sheet.

Preparation

Mix the sifted flour with milk, sugar and brine. Add eggs and soda (if you cook with milk, first quench the soda with vinegar). Add sesame seeds. Do not knead the dough for a long time; it should not be too stiff or, conversely, watery. Roll out a not too thin layer and cut into squares or diamonds. It is better, of course, to use punchy shaped shapes or a thin glass.

Place the cookies on a baking sheet lined with baking paper or foil and greased with butter. Bake in the oven at a temperature of about 200°C for approximately 25 minutes. Serve with compote or tea.

Homemade cookies based on tomato brine with flakes - recipe

Ingredients:

tomato brine – about 250 ml;
kefir or yogurt – 200 ml;
or multigrain – 1 cup with a capacity of about 170 ml;
chicken eggs – 2 pcs.;
wheat or oat flour (or mixture) – 5-10 tbsp. spoon;
caraway seeds, coriander, fennel seeds - 1 teaspoon each.

Preparation

Pour brine over the flakes for an hour or two, let them swell well. If they are not swollen enough, add more brine. Add yogurt, eggs and sifted flour. Knead the dough with the addition of cumin seeds, coriander and fennel. You can add 3-5 drops of anise oil to the dough. You can include a little grated hard cheese in the dough - it will be delicious.

Roll out the dough into a not too thin layer and use a punch mold or glass to form biscuits (or cut the layer into diamond-shaped squares). Place the cookies on a baking sheet lined with a greased sheet of baking paper or foil. Bake in the oven for about half an hour at medium temperature.

The version of the tomato brine cookies prepared according to this recipe is much healthier than the cookies according to the recipe of the first option (see above), since it not only contains no sugar, but also contains whole grain flakes. These unsweetened cookies are good served with beer, bread and fruit kvass, and fermented milk drinks.

Homemade brine cookies should be consumed with caution and in very moderation by those who have kidney problems or high blood pressure. For this reason, cookies should not be made too small; such delicacies are eaten unnoticed.

If you run out of canned cucumbers or tomatoes, do not rush to pour out the brine. It is good not only after a festive feast or in pickle sauce. On its basis you can bake a magnificent one. It turns out very soft, fluffy and aromatic thanks to ground tangerine peels, which can be replaced with zest or citrus essence. The taste of the pie depends on the quality of the brine, so for sweet baked goods do not use spicy brine or with the addition of bell pepper. You need to put a little more sugar in the brine dough than in regular baked goods, and do not add salt at all.

Baking with brine step by step recipes with photos:

Ingredients:

flour – 2.5 cups;
cucumber pickle – 250 ml;
sugar – 180 grams;
eggs – 3 pieces;
soda – 1 tsp. + a pinch of citric acid (or 2 teaspoons of baking powder);
ground tangerine peels - 1 teaspoon;
sunflower oil – 10 ml.

How to make a brine pie with lemon zest:

Pour sugar into a bowl, beat in eggs. Beat the mixture with a mixer until smooth, similar to liquid cream. Pour in the brine and stir.

Add bulk ingredients: flour, soda, citric acid, ground tangerine peels. Instead of baking soda and citric acid, you can add baking powder.

Mix everything thoroughly so that the dough turns out the same as for charlotte.

Grease the pan with butter and lightly sprinkle with flour. Place the dough into it.

Place in an oven heated to 200°. After 5 minutes, reduce the temperature to 180° and bake for 40 minutes until a beautiful golden brown crust.

Remove the pie from the oven and cool slightly.

Separate the edges of the pie from the sides of the pan, pry the cake with a spatula. Turn it over on a towel. Leave until completely cool.

Place the cake on a plate and sprinkle with powdered sugar. Cut into portions.

Pancakes with brine

Pancakes are probably the most economical flour dish, because baking them requires very little flour, and milk can be diluted in half with water, use only water, and even knead the dough with brine from cucumbers or tomatoes. But the brine should not be spicy, very salty or sour due to the large amount of vinegar. The taste of pancakes depends on the spices that are in the brine. But in ready-made pancakes they are not so pronounced. Therefore, you don’t have to worry that brined pancakes will smell strongly of dill or garlic. Only a slight piquancy will remind you of brine. The pancakes turn out thin, soft, with lacy edges. These pancakes can be stuffed with savory filling or eaten with sour cream.

Ingredients:

brine – 300 ml;
eggs – 3 pieces;
sugar – 70 grams;
flour – 8 tbsp. spoon;
vegetable oil – 80 ml;
soda – 0.5 tsp. + a pinch of citric acid;
soda and citric acid can be replaced with 1 tsp. baking powder.

Preparation:

Pour sugar into a saucepan and break the eggs. Using a whisk, beat the mixture until foam appears. Pour in the brine.

Continuing to beat, add flour one spoon at a time. Thanks to this method of kneading, you will have a lump-free dough. The dosage of flour is approximate, so focus not on the number of spoons, but on the consistency of the dough. Add citric acid and soda.

Stir until bubbles appear. Pour in vegetable oil and stir. The dough should be quite liquid.

Now start baking pancakes.

Grease the frying pan with oil and heat it well. Reduce heat to medium. Pour half a ladle of dough into the middle of the pan. Tilt the pan in different directions until the dough takes the shape of a circle.

If the pancake is not completely smooth, do not add more batter. Leave it as is. When the bottom side of the pancake is browned and the top is slightly dry, carefully turn it over to the other side and cook until done.

Stack the pancakes and serve.

Pancakes in brine

Ingredients:

brine – 120 ml;
eggs – 3 pieces;
sugar – 150 grams;
semolina – 5 tbsp. spoons
flour – 11 tbsp. spoons
5 grams of soda + a pinch of citric acid
vanillin - to taste;
vegetable oil for frying.

Preparation:

Beat sugar and eggs with a whisk. Pour in the brine. Add semolina. Stir and leave for 30 minutes. The semolina should swell well so that in the finished pancakes it does not crunch on your teeth.

Then add flour, soda, citric acid and vanillin. Mix the dough thoroughly with a whisk. It should have a medium consistency.

Bake the pancakes in a hot frying pan with vegetable oil, over low heat, covered. Brine pancakes need to be baked slowly so that they turn out fluffy and well-cooked inside.
Bon appetit!!!

Sincerely, Alina Stanislavovna.

If you have never eaten such cookies, then the addition of brine to the composition will definitely seem strange to you. But you only have to try ready-made products once to understand that it is really tasty and not much different from the traditional version.

These cookies are prepared in the same way as regular cookies. The only difference is one ingredient. By the way, you can bake using absolutely any brine. This could be a marinade made from cucumbers, tomatoes, peppers, cabbage, corn, or beans.

General cooking principles

Today's recipes are very simple. We will need to mix all the ingredients well to get a homogeneous dough. In some recipes it will need to rest a little so that all its components “combine” well, while in others it can be cooked immediately.

The dough is rolled out to the desired thickness and cut into shapes of the desired size. If you have shapes, you can cut them out, and if not, you can simply make cubes, sticks or circles using the most common household items.

Cookies with cucumber pickle

Cooking time

calorie content per 100 grams

If you have a glass of pickle juice in your refrigerator, you can make delicious cookies right now to please yourself. Especially delicious with hot tea!

How to cook:

Tip: instead of paper, you can use vegetable oil, but in reasonable quantities.

Brine shortbread cookies stuffed with condensed milk

We will use boiled condensed milk with toasted nuts as a filling for cookies. It's so delicious that you can't resist!

How long is it - 2 hours and 20 minutes.

What is the calorie content - 465 calories.

How to cook:

Break the eggs into a bowl, add sugar to them and beat everything into a fluffy foam.
Add sour cream and vanilla, mix well.
Soft margarine, which is previously removed from the refrigerator, cut into cubes.
Add it to the eggs and beat with a mixer until smooth.
Add flour in several stages, but be sure to use a sieve.
Add brine in parts, kneading the mixture until smooth.
Place the finished dough in a bowl, cover and let rest for thirty minutes.
When the time has passed, knead the dough, wrap it in film and put it in the refrigerator for one hour.
After time has passed, take it out and divide it into many small parts.
Form each piece into a ball with a hole in the center for the filling.
Place the cookies on a baking sheet covered with paper.
Bake for thirty minutes at 200 degrees Celsius.
At this time, pour the nuts into a dry frying pan and place on the stove.
Turn on the heat and fry them until golden brown.
Then cool completely and chop finely.
Mix with condensed milk.
Remove the cookies, cool, and then fill with filling.

Tip: To make filling the cookies easier, use a piping bag.

Baking with tomato brine

Now we will try cookies with oatmeal and unusual spices. It will be very tender because we decided to make it using yogurt.

What time is it - 3 hours.

What is the calorie content - 290 calories.

How to cook:

Place oatmeal in a bowl and pour brine over it.
Cover with a plate or lid and let sit for two hours.
When time has passed, pour in the yogurt, beat in the eggs and add the flour little by little. It is very important to pass it through a sieve so that the dough turns out airy.
After adding flour, knead the dough thoroughly each time.
During the kneading process, add fennel, cumin and anise oil so that they also disperse well and evenly throughout the dough.
Roll it out with a rolling pin on a work surface and cut out shapes.
Transfer them to the prepared baking sheet and put them in the oven for half an hour at 160 degrees.

Tip: You can use full-fat kefir instead of yogurt.

Lenten option

This recipe can be called lean or vegan. There will be no animal products in it, everything is only plant-based. Save it for yourself, it will definitely come in handy.

How long is it - 1 hour.

What is the calorie content - 330 calories.

How to cook:

Pour the brine into a bowl and immediately add oil.
Add sugar and mix everything thoroughly.
Add half the flour, mix with a whisk until smooth.
Next add baking powder and remaining flour.
But at this stage, knead the components by hand.
When you have a homogeneous mass, cover it and let it brew for half an hour.
After this, roll out into a layer of the desired thickness and cut out the figures using a culinary mold.
Place on a baking sheet and place in the oven for a quarter of an hour at medium temperature.

Tip: to make the cookies golden brown, you can brush them with yolk.

Delicious chocolate cookies with oatmeal

There is always some mystery in oatmeal cookies. This time it is in the form of poppy seeds, chocolate and nuts. It will turn out original and unusual! Moreover, everything is prepared with cucumber brine.

How much time - 30 minutes.

What is the calorie content - 407 calories.

How to cook:

Pour the oil into a bowl, add brine, honey, sugar, soda, oatmeal and flour.
The flour must be added in parts and the mixture must be kneaded until smooth each time. It is important to use a sieve when adding flour.
Add raisins and poppy seeds to the dough, finely chop the chocolate.
Dry the nuts in a dry frying pan until golden brown and chop finely.
Mix all four components, add to the dough and knead until they are evenly distributed throughout the entire mass.
Form small balls out of it and place them on a baking sheet.
Bake for ten minutes at 220 degrees.

Tip: You can also add candied fruits, citrus zest or coconut flakes to the dough.

Cooking with a meat grinder

Our grandmothers often spoiled us with cookies through a meat grinder. Did you realize that it contains brine? Now you can cook it yourself and learn all the details.

How much time - 45 minutes.

What is the calorie content - 379 calories.

How to cook:

Take out the margarine first so that it has time to warm up. But to do this, it must be opened and cut, so it can heat up faster.
Place it in a bowl, add sugar and beat everything into a fluffy foam.
Pour in the brine and beat in the eggs, beat everything again until smooth.
Next, add soda and add flour in parts, be sure to use a sieve.
After each addition, the mass must be kneaded until smooth.
Pass the resulting dough through a meat grinder, cutting it at certain distances.
Place on a baking sheet and place in the oven for twenty minutes at 190 degrees.

Tip: To make the cookies fragrant, add a little cinnamon.

The thicker you roll out the dough, the softer and fluffier the cookies will be. If you roll out thinly, you will get crispy and dense products. Do what you like best. But it’s worth considering that you will get an order of magnitude fewer soft cookies than crispy ones.

Soda can be extinguished not only with vinegar, but also with lemon juice or lime juice. If you don't have baking soda, you can use baking powder or a teaspoon of lemon juice.

Brine cookies are quite unusual for those who have never tried them before. If you are already a fan of this delicious pastry, study our recipes and you will probably find something new for yourself.