It’s impossible to list everything.
Tomatoes are one of the most beloved and affordable vegetables; many grow them in the country and can boast of a good harvest. We often preserve them too. But there is a wonderful way to surprise your family and guests - prepare lightly salted tomatoes. Moreover, this will take us no more than 5-15 minutes. True, they need to be prepared in advance, like lightly salted cucumbers, so that they have time to salt.
Such a snack without sealing cans is much healthier than canned ones. But let me tell you right away that it doesn’t last long. Firstly, it is instantly eaten. And secondly, long-term storage makes lightly salted vegetables over-salted.
This awesome snack is convenient at the dacha, in camping conditions. After all, all you need is salt, garlic and herbs. And you can choose any dishes that are available, even a plastic bag.
We will prepare such a wonderful appetizer in a saucepan and pour the marinade over the tomatoes.
Ingredients:
- tomatoes - 1.5 kg
- garlic
- fresh parsley
for the marinade:
- water - 2 liters
- salt - 2 tbsp. l.
- sugar - 2 tbsp. l.
- vinegar - 3 tbsp. l.
- peppercorns
- Bay leaf
- coriander (seeds)
We need the marinade to cool down a little, so we’ll cook it in advance.
The marinade temperature should be no higher than 40 degrees to prevent the tomato peel from bursting.
Pour 2 liters of water into a saucepan, put on fire and bring to a boil. Add all the ingredients - salt, sugar, bay leaf, pepper and coriander seeds. After the water boils, add vinegar and turn off the stove. Leave the marinade to cool.
Chop the garlic and parsley with a knife and mix.
Cut the tomatoes on top crosswise, without cutting all the way through. We fill them with garlic filling.
Place the stuffed tomatoes in a saucepan and pour in the cooled but warm marinade.
The tomatoes will need to spend the night in the pan. And so that they are completely immersed in the marinade, cover them with a plate and place a jar on top.
The next day you can surprise your family with such a snack.
The snack will be tastier if it is pre-cooled.
Quick recipe for lightly salted tomatoes in a bag
A simple and quick dish that takes minimal time. And we’ll cook in a bag, it’s very convenient, you won’t need any utensils. By the way, we have already prepared lightly salted cucumbers in a bag and I hope you liked this method.
Ingredients:
- tomatoes - 1 kg
- garlic - 1 head
- salt - 1 tbsp. l.
- sugar - 1 tsp.
- parsley or dill
- hot chili pepper - to taste and desire
It is advisable to select tomatoes for such a snack that are small and of the same size. Then they will pickle quickly and at the same time.
Cooking tomatoes. To do this, we cut out the stalks with a sharp knife, although you don’t have to do this.
Cut the top of the tomatoes crosswise. And put chopped garlic and herbs into the resulting cracks.
Now put the tomatoes in a bag, and add salt, sugar and, if desired, hot pepper cut into rings on top.
We tie the bag and shake it so that all the ingredients are evenly distributed over all the tomatoes.
For greater reliability, place the pickles in 2 bags.
We leave the package alone for a day or two. Before eating, the snack can be transferred to a convenient container and stored in the refrigerator.
How to cook tomatoes in brine without vinegar
Still, I prefer to cook salted tomatoes without vinegar, it’s healthier. And it’s not much more difficult, now you’ll see.
Ingredients:
- tomatoes
- garlic
- fresh dill
- allspice
- peppercorns
for the marinade:
- water - 2 liters
- salt - 2 tbsp. l.
- sugar - 2 tbsp. l.
- Bay leaf
- dill stems and umbrellas
Cook the marinade, immerse all ingredients in water and bring to a boil. There is no need to cook, turn it off immediately and let it cool a little.
Where the tomatoes have a stalk, cut it crosswise with a knife like a lid, but not all the way. Finely chop the dill and garlic - the finer it is, the neater our appetizer will turn out.
We got something like a shell. Open the lid and pour just a little salt into the resulting crack (on the tip of a knife), lay out the garlic and dill. Close the shell and press down slightly with your hand.
So we stuff all the tomatoes and put them in a deep bowl. Add a few peas of black and allspice.
The brine should completely cover the vegetables. To do this, cover them with a horseradish leaf on top (this is not at all necessary) and pour warm marinade over them. It is advisable to press down with a weight. In our case, a plate and a jar of water will do.
We leave the appetizer to salt for two days. Before eating, this delicacy must be refrigerated.
Although we couldn’t stand it and started tasting it the very next day. You were not disappointed, and we wish you the same.
Prepare a delicious and original lemon snack
When I watched this video, I vividly imagined the aroma and taste of this wonderful snack with a pleasant sourness. It's all about the lemon with which we flavor the tomatoes.
Hope you liked the recipe. But that's not all, let's move on.
Lightly salted tomatoes sliced in 5 minutes
Are there guests on the doorstep? Do you want to surprise? It's very easy to do. My friends and acquaintances certainly compliment me on this appetizer, although it is easy to prepare and very fast, literally in 5 minutes. Be sure to cut the tomatoes into slices so that they marinate faster.
Ingredients:
- tomatoes
- celery (leaves and stalks)
- dill
- garlic
for the marinade:
- water - 1 liter
- salt - 3 tbsp. l.
- sugar - 1 tsp.
- peppercorns
- Bay leaf
- vinegar 9% - 2 tbsp. l.
Choose small tomatoes for this appetizer; plum tomatoes are ideal. Cut them in half and put them in a deep bowl.
For flavor, add fresh herbs, there should be a lot of it. We cut celery stalks with leaves and dill along with stems.
Be sure to add garlic. It can be cut into rings along with the peel.
We put all this beauty on top of the tomatoes.
For the marinade, boil water, I give the amount of ingredients for 1 liter of water. You yourself decide how much marinade should be, but it must completely cover the vegetables. Add salt, sugar, pepper and bay leaf. After the water boils, add vinegar and cook for 3 minutes until all the flavors mix.
To prevent the tomatoes from losing their beautiful color and the skins from bursting, do not pour boiling water over them, let the marinade cool slightly.
Pour the marinade over the appetizer and leave to marinate, ideally for a day. But even after a couple of hours you can already enjoy such a delicious snack.
Bon appetit!
Classic recipe for a quick vegetable snack in a jar
Most often we prepare preparations in glass jars, which is convenient and safe. This recipe makes a spicy, awesome snack. Just keep in mind that this recipe is not for long-term storage; we will not roll up the jar with a metal lid.
Ingredients:
- tomatoes - 1.5 kg
- garlic - 1 head
- hot pepper - 1 pc.
- fresh dill
- peppercorns
for the marinade:
- water - 1.5 liters
- vinegar - 1/2 cup
- vegetable oil - 1/2 cup
- Bay leaf
- salt - 3 tbsp. l.
- sugar - 3 tbsp. l.
We pre-rinse and dry the glass jar.
Place some chopped garlic and hot pepper at the bottom of the jar. We will add the remaining pieces as the jar is filled with vegetables.
Tomatoes of different sizes will work for this appetizer; we will cut them into circles. Place the circles in a jar, sprinkle with garlic, hot pepper and peas. Place chopped greens on top.
For the marinade, boil water and add all the ingredients - vegetable oil, bay leaf, salt and sugar. At the very end, pour in vinegar. Pour the hot marinade over the tomatoes and cover with a lid. No need to roll up!
The appetizer will be ready in a few hours. This snack will taste better if it is refrigerated.
Dry pickling of tomatoes with mustard
Dry salting means that the appetizer is prepared without cooking the marinade. This means that you can prepare this dish simply and quickly. Let's make sure of this.
I’m sure that many of us constantly cook lightly salted cucumbers, but we cook lightly salted tomatoes much less often (or don’t cook them at all). However, this snack is in no way inferior to its green competitor. Fragrant, soft, with various spices, lightly salted tomatoes will certainly become a frequent guest in your kitchen. I hope so.
It’s not for nothing that these tomatoes were called “Awesome” - they are so fragrant and look so appetizing that they fly off the table in an instant. Moderately spicy, juicy, soaked in oil and marinade, they will be an excellent addition to any dish or snack with strong drinks. And preparing them is very simple: large slices or halves of tomatoes are placed in a jar, sprinkled with herbs, garlic, salt and sugar. Vinegar and oil are added, everything is shaken lightly and the tomatoes are left to marinate for several hours. We cut it in the morning, and at lunchtime you can put our “Awesome” pickled tomatoes with herbs and garlic on the table.
Ingredients:
- tomatoes – 600-700 gr.;
- garlic – 5 large cloves;
- parsley, celery – 5-6 branches each;
- dill – half a bunch;
- hot capsicum – 4-5 rings (optional);
- salt – 1-1.5 tsp. (taste);
- sugar – 1.5 tbsp. (taste);
- vinegar 9% - 2 tbsp;
- cold-pressed olive oil – 2 tbsp.
We take tomatoes that are not very large, ripe and fleshy. It is better that the varieties are thin-skinned, as such tomatoes are soaked in marinade faster. Rinse with cold water and cut into quarters. Cut small tomatoes in half. We cut out the place where the branch was attached.
Finely chop the cleanly washed greens, cut off a few rings of hot pepper. Chop the garlic. We do not reduce the amount of garlic and herbs; these seasonings will give the tomatoes flavor.
Take a wide jar or other container with a lid. put some greens, garlic, and a layer of tomatoes on the bottom. Sprinkle with seasonings and add tomatoes again. Sprinkle the remaining herbs, garlic, and one or two pepper rings on top.
Add vinegar. Instead of table 9% concentration, you can use apple or wine, preferably light.
Add olive oil to the appetizer or pour over any vegetable oil.
Season with sugar and salt. Select the quantity to suit your taste; be sure to taste the marinade that will form after all the ingredients have been added.
Screw the jar tightly or close the lid. Turn it upside down and shake it several times. We return to the original position. Turn over again and shake. We repeat this five to six times. These are no less tasty.
After half an hour, open it and try the marinade. If something is not enough, we add it. Twist and place in the refrigerator for two to three hours or until the next day.
After a few hours, the pickled tomatoes are ready to eat. We collect as much as we need and store the rest in the refrigerator. Bon appetit!
Prepare the tomatoes, rinse with running water, and wipe with a dry towel.
Then, depending on the size of the vegetables, cut them into slices, medium tomatoes into 4 parts, larger ones into 6 - 8. Finely chop the selected greens and garlic.
Add salt and sugar to the greens, mix everything well. If you want to get a stronger taste of quick, lightly salted tomatoes, then the greens must be lightly crushed in a mortar, without reaching a mushy state.
Cover the tomatoes with the resulting mixture, which should be placed in rows in any container or enamel pan.
Cover with a lid and refrigerate for five hours. After that, delicious quick lightly salted tomatoes are ready in slices.
quick lightly salted tomatoes
Cold and aromatic, they are just right in the summer heat.
Lightly salted tomatoes with vinegar - instant cooking
A lot depends on the marinade in which the tomatoes are cooked. A small variety of ingredients and the taste changes dramatically.
Ingredients:
- tomatoes - 3-4 pcs. firm, ripe
- garlic - 3-4 cloves
- onions - 1 pc.
- vegetable oil - 2 tablespoons
- vinegar - 2 tablespoons
- greens - any
- ground black pepper - to taste
- salt - 1 tablespoon
- warm boiled water - 1 glass 250 ml.
Place tomatoes cut into slices (into 4 parts) into an enamel pan or plastic dish. In a separate bowl, add vegetable oil, coarsely chopped onions, chopped garlic, vinegar, herbs, black pepper and salt and water, lightly mix the marinade and pour into the tomatoes.
I am a fan of vegetables in general and tomatoes in particular. Once upon a time, as a child, I could only eat tomatoes, generously sprinkled with sugar, for days on end. Now it seems strange to me, but that’s not the point... But my love for salted tomatoes began the moment I first tried lightly salted Armenian tomatoes with garlic. The combination of herbs and garlic is always successful. But what it does for tomatoes is something. Surprisingly aromatic, moderately salty, as lightly salted tomatoes should be, and spicy. I assure you, these tomatoes will not leave anyone indifferent!
Ingredients:
- tomatoes (preferably small ones) – 1 kg,
- garlic (large) – 1 head,
- greens (parsley, dill, cilantro) – a bunch (about 200 g),
- water – 1 l,
- salt – 2 tbsp. l.,
- sugar - a pinch.
Method for preparing lightly salted tomatoes in Armenian style with garlic
For pickling and pickling, plump tomatoes are always used, but here they should just be very dense and strong - this way it will be easier to fill them with filling. Wash the tomatoes and wipe them dry. Next, using a very sharp knife, carefully cut off the top of each tomato - about a third. But we don’t cut it all the way, we just make an incision so that a kind of lid, inseparable from the tomato, comes out. If you want more filling to fit into the tomato barrel (lovers of very spicy things will like this), you can cut out a little pulp, literally half a teaspoon. In the future, we will not need this pulp anywhere, so you can use it at your discretion.
Now we prepare our green-garlic minced meat. We wash the greens, dry them and, having removed all the tough branches, chop them finely. The proportions of parsley, cilantro, and dill may be different. Here we focus only on the tastes of consumers and our own. For example, I like there to be a lot of dill and sometimes I add a little celery, but I don’t add cilantro at all to my husband’s portion.
Add garlic to the greens in a bowl. We clean it and grind it using a fine grater or garlic press. Throw in a pinch of salt and stir. The minced meat filling is ready!
Now we take our tomato barrels, put a spoon or two of filling into each and cover with an improvised lid, pressing it lightly.
Place the tomatoes filled with filling, placing them tightly together, in the container where they will be salted (deep plate/basin, saucepan), with the lids facing up.
And finally, the brine. It will be very simple: water + salt, and I also throw sugar in there. It would seem that it’s just a pinch, but this makes the brine more saturated. We won’t add any more seasonings or spices; the tomatoes will get all their amazing taste from the filling.
The water for brine can be slightly warm or completely cold, the main thing is that it has been boiled in advance.
Fill the tomatoes with brine and press with a press made from a plate of suitable diameter and a jar of water. We send this structure to a cool place for a couple of days, and then enjoy the wonderful taste!
Lightly salted tomatoes in Armenian style should be stored in the refrigerator.
Tomatoes stuffed with herbs and garlic are an original and unusual appetizer that will perfectly complement a lunch dish and easily decorate even a holiday table. It is prepared quite simply and quickly, but it turns out very tasty and beautiful. Let's take a closer look at how to cook stuffed tomatoes and surprise your loved ones.
Salted tomatoes stuffed with herbs and garlic
Ingredients:
- brown tomatoes – 12 pcs.;
- boiled water – 3 l;
- vinegar 6% – 250 ml;
- granulated sugar - 3 tbsp. spoons;
- salt – 2 tbsp. spoons;
- garlic – 15 cloves;
- fresh dill and parsley – 1 bunch;
- cloves – 3 pcs.;
- grain mustard - to taste;
- bay leaf - to taste;
- red hot pepper - to taste.
Preparation
Wash the tomatoes thoroughly and wipe dry with a towel. Rinse all the greens, shake and finely chop. Peel the garlic and cut each clove into halves. Then we make a small cut on the tomato, put garlic and some herbs in it. Place the remaining garlic and herbs on the bottom of a clean jar and fill the container with tomatoes. We wash the hot pepper and remove the seeds. Boil some water, add granulated sugar and salt. Mix everything thoroughly so that the crystals are completely dissolved. Next, pour in vinegar, throw in a bay leaf, add cloves and hot pepper. Cook the marinade for 1-2 minutes at a low boil and carefully pour it over our tomatoes in the jar to the very top. Cover everything with a lid and put the tomatoes in a warm place for about 3 days. Ready-made greens are moderately salty with a sourish-sweet aftertaste.
Tomatoes with herbs and garlic
Ingredients:
- red tomatoes – 6 pcs.;
- garlic – 2 cloves;
- onion – 2 pcs.;
- fresh herbs – 10 tbsp. spoon;
- spices.
Preparation
We thoroughly wash the tomatoes, dry them with a towel, cut off the lid and carefully, using a teaspoon, remove all the pulp. Sprinkle the inside of the tomatoes with salt and pepper to taste. Rinse the greens and chop finely. We peel the onions, chop them into half rings and saute until golden brown in vegetable oil. Grate the garlic on a fine grater or simply squeeze it through a press. Then add the onion and garlic to the chopped greens, add salt to taste and mix thoroughly. Carefully fill the tomatoes with the resulting filling, cover the top with the previously cut off lid, and serve the original appetizer to the table.
Marinated tomatoes stuffed with herbs and garlic
Ingredients:
- ripe tomatoes – 1.5 kg;
- water – 1 l;
- fresh herbs – 200 g;
- apple cider vinegar – 75 ml;
- honey - 3 tbsp. spoons;
- coarse salt - 2 tbsp. spoons;
- garlic – 5 cloves;
- cloves – 3 pcs.;
- coriander seeds – 1 teaspoon.
Preparation
Wash the tomatoes and dry them on a towel. Then carefully, using a teaspoon, remove the pulp from the tomatoes and transfer it to a plate. Add fresh herbs, pre-washed, dried and finely chopped. Peel the garlic, chop it and add it to the greens.
Now fill the tomatoes with the green filling and place them in a clean container. Pour water and vinegar into a separate pan, add salt and spices to taste. Place the dishes on the fire and bring to a boil, stirring. Then carefully remove the marinade from the heat and leave to stand for 15 minutes. After this, add honey and stir thoroughly. Pour the hot marinade over the tomatoes and leave them for about 12 hours. After this, cover with lids and put the tomatoes in the refrigerator for exactly one day.
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