Salted tomatoes for fast food. Salted Instant Tomatoes

Everyone loves to eat tomatoes from the garden and it doesn’t matter if they are red, pink or yellow. In summer, fresh tomatoes fly away at the table with a bang! And so you want to enjoy their taste and aroma in the winter.

August. Harvest season is in full swing. Tomatoes are tasty and healthy vegetables, in addition to eating them fresh, you can cook various pickles. And not only for the future for the winter, but also salted tomatoes with herbs and other vegetables from the garden. They perfectly complement the menu of any table, acting as an excellent snack and are equally well suited to meat and fish dishes, potatoes, cereals and pasta.

without brine

Compound:
Dill (small umbrella with seeds) - 6 pcs.
Black pepper (ground) - 0.5 tsp
Tomato - 3 pcs.
Garlic - 3 cloves
Salt - 1 tsp

Cooking:

We take tomatoes.

Cut out the “butt” with a cone.

Finely chop the garlic.

Spread it over the tomatoes.

Then add 1/3 tsp to each. salt, black pepper.

We will also add dill seeds and remove our creation for 8-12 hours in a cool place. The dish is ready. You can also add any greens that you like.

Enjoy your meal!

Lightly salted tomatoes and instant cucumbers in a bag

Express method for those who quickly wanted salty.

Compound:
Cucumber (small) - 500 g
Cherry tomatoes - 300 g
Salt (to taste) - 1 tsp
Black pepper (ground, to taste)
Garlic - 2 cloves
Horseradish (fresh, small leaf) - 1 pc.

Cooking:

My cucumbers, cut off the ends. Cut lengthwise into 4 pieces. Small ones are cut in half. Long - even across in half.

We spread the cucumbers, crushed garlic, chopped dill and horseradish in a plastic bag, preferably two bags in one. Salt like on a salad, and then add another pinch to make the taste of a slightly oversalted salad. Do not be zealous with salt! Pepper to taste. You can add a pinch of peppercorns.

Close the bag and shake vigorously until juice appears. We leave for 10 minutes.

Pierce tomatoes with a fork 2-3 times. We put it in the same package. We tie the package or twist it tightly. Shake gently a few times and place in the refrigerator.

Salted cucumbers and tomatoes in a bag are ready. Enjoy your meal!

Lightly salted tomatoes in a bag a quick recipe in 5 minutes

Enjoy your meal!

Salted tomatoes instant recipe in a saucepan

No one will refuse such salted tomatoes with garlic and dill - you will lick your fingers. They are prepared very simply and quickly, the taste is amazing.

Compound:
1.5 liters of water
1 kg tomato
4 tbsp. l. salt
2 tbsp. l. Sahara
1.5 tsp vinegar
5 sprigs of dill
1 parsley root
3 leaves of parsley
2 currant leaves
4 cherry leaves
6 black peppercorns
1/3 tsp mustard seeds
1/3 tsp paprika
2 cloves
6 - 8 garlic cloves

Cooking:

We take tomatoes, wash them. Then cut a little on the side, insert the chopped garlic cloves. We put the tomatoes in a saucepan or jar, sprinkling with salt, sugar, spices and seasonings.

We boil water. We stand it for 1 - 2 minutes. and pour over the tomatoes. Now add vinegar and cover with a lid. After the saucepan or jar has completely cooled, it must be removed in the refrigerator. After 10 - 12 hours, our salted tomatoes are ready.

You can keep them in this brine as long as you like, just in a week they will no longer be lightly salted, but salted tomatoes. Which is also very tasty! Enjoy your meal!

Salted instant tomatoes. Recipe in hot brine for a 3 liter jar

Try to cook lightly salted tomatoes in Belarusian. The most interesting thing is that these tomatoes can be rolled up, even if there is not a single spice for pickling at hand. Still delicious. And what a pickle!

Compound:
Tomatoes - 15 pieces
Salt - 1.5 tbsp. l.
Sugar - 6 tbsp. l.
Citric acid - 1 tsp

Cooking:
Black peppercorns, mustard seeds, garlic, dill, parsley and celery. All spices can be changed to taste.

At the bottom of a sterilized jar, put a sprig of dill, parsley and celery and lay the tomatoes. Pour boiling water over, cover with sterilized lids and leave to cool.

When the jars become a little warm, pour out the water and put all the spices directly into the jars. The proportions are given for one 3-liter jar.

Pour boiling water again, roll up, turn over and wrap until cool.

They make amazingly delicious tomatoes. Try this recipe too! Enjoy your meal!

Salted tomatoes halves for the winter

Compound:
tomatoes - 1.5 kg
sunflower oil - 2 tbsp. l.
green dill - to taste
parsley greens - to taste
bay leaf - to taste
garlic - to taste
onion - 1 pc.
peppercorns - 5-7 pcs.
table vinegar - 4-6 tbsp. l.
salt - 2 tbsp. l.
water - 5 glasses
granulated sugar - 6 tbsp. l.

Cooking:

Wash the tomatoes and cut in halves. Wash, sterilize jars, lids.

At the bottom of the jar, put parsley, dill, onion cut into half rings, bay leaf, 5-7 black peppercorns. On a liter jar - half an onion.

Next add the halved tomatoes. On top of the tomatoes, pour not a full spoon of sunflower oil, 1.5 - 2 tbsp. l vinegar.

We cook the marinade based on 1 three-liter jar.
Pour salt, sugar into the water and bring to a boil. Then cool the marinade and pour the already cold marinade over the tomatoes.
Cover the jars with metal lids and set them to sterilize. Liter jars for 4 minutes, 1.5 liter jars for 5 minutes, 3 liter jars for 7 minutes.

We twist the jars with metal lids and turn them over until the tomato cools completely.

Enjoy your meal!

On a note
Calculating the number of tomatoes and brine is simple. With dense packing of tomatoes in a jar, half of its volume remains for the brine. For example, 500-600 g of tomatoes and 500 ml of brine are placed in a liter jar, 1.5 kg of tomatoes and 1.5 liters of brine are placed in a three-liter jar. Of course, there may be an error of 100 ml or 100 g in one direction or another. It all depends on the size of the tomatoes and the packing density.

Lightly salted tomatoes with garlic and instant herbs

Compound:
Tomato - 8 kg
Salt - 3 cups
Water - 10 l
Garlic to taste
Horseradish to taste
Dill to taste
cherry leaves to taste
Black currant leaves to taste
Hot chilli pepper to taste

Cooking:

Sorting tomatoes, washing.

Cooking spices.

We put spices on the bottom of the pan, two layers of tomatoes on top, then spices again, etc. When all the tomatoes are laid, cover them with horseradish leaves.

Dissolve the salt in the water and pour over the tomatoes.

After two weeks, you can enjoy delicious tomatoes! Enjoy your meal!

Tomatoes classic recipe in a 3 liter jar

Delicious pickled tomatoes, easy to prepare and eaten instantly. Tomato brine tastes like tomato juice.
Ingredients for a 3 liter jar:
Tomatoes - as much as you like (about 2 kg)
Water - 1.5 liters
Salt - 1 tbsp. l.
Sugar - 4 - 5 tbsp. l.
Vinegar 70% - 1 tsp

Cooking:

Prepare and wash the tomatoes.

Sterilize jars. Boil the lids.

Arrange the tomatoes in sterilized jars, cover with sterile lids.

Boil water, pour boiling water over the tomatoes and leave for 5-7 minutes. Drain the water from the tomatoes, add sugar, salt and boil the marinade.

Pour marinade over tomatoes, add vinegar and roll up tomatoes.

Turn over and wrap until cool. Delicious tomatoes will delight your loved ones and guests. Enjoy your meal!

Georgian green tomatoes in own juice without brine

An absolutely incredible recipe for pickling green tomatoes - without brine, in your own juice. The result exceeded all expectations!

Compound:
Tomato (green) - 2 kg
Pepperoni pepper (green) - 5-10 pcs.
Garlic (large head) - 1 pc.
Dill (large bunch) - 1 bunch
Parsley (large bunch) - 1 bunch
Celery petiole - 1 bunch
Cilantro (large bunch) - 1 bunch
Salt

Cooking:

We take small and strong tomatoes. Fresh herbs - assorted. Pepper, if you like it spicier - take chili - everything is green. Wash everything thoroughly and dry.

We cut the tomatoes almost to the base to form a pocket. We generously rub them with salt from the inside, put them in a bowl and leave to let the juice flow.

Finely chop the herbs and peppers. Either grate the garlic or finely chop it too. Mix everything in a bowl.

We stuff each tomato with fragrant greens - about a tablespoon per one tomato pocket.

We put it in a jar or other deep container. We lightly load it from above, cover with a lid and put it where it is dark and cool. There is no brine - the tomatoes themselves release juice. From time to time, sort them out, changing the top ones with the bottom ones, so that everything is salted - there was still not enough juice to the top.

Ten days later, the tomatoes are ready. Spicy, juicy, delicious! Enjoy your meal!

Tomatoes microwave recipe

The recipe is not laborious, it takes a little time.

Ingredients for 1 liter jar:
Tomatoes - 500 - 600 g
Garlic - 4 - 5 cloves
Bay leaf - 2 pcs.
Carnation - 2 pcs.
Sweet peas - 3 pcs.
Black peppercorns - 5 pcs.
Salt - 1 tbsp. l.
Sugar - 1.5 tbsp. l.
Vinegar 9% - 1 tsp
Water

Cooking:

Prepare and wash the tomatoes. Sterilize the jar and lid.

Peel and wash the garlic, prepare the spices.

Put garlic and spices on the bottom of the jar. Fill jar with prepared tomatoes.

To boil water. Pour sugar and salt into a jar with filled tomatoes. Fill jar with boiling water.

Put in the microwave for 3-5 minutes (power - 800 watts).

The water in the jar should boil, if the water does not boil, put it again.

Pour in the vinegar and roll up. Enjoy your meal!

Salted instant tomatoes in a jar. Recipe "Assorted" with cucumbers, zucchini, sweet peppers and carrots

This recipe is good because you can find your favorite vegetable in the jar.

Cooking:

Wash and cut greens and vegetables.
In 2 x l. we lay the jar: dill, parsley, currant leaf, sweet peas, garlic, then vegetables tsv. cabbage, sweet peppers, onions, zucchini, cucumbers, carrots, tomatoes.
Pour in boiling water for 5 minutes.

Then pour into a saucepan and add 1 tbsp. l. salt, 1 tbsp. l. sugar, 1/2 tsp. citric acid. Bring to a boil. Pour the resulting brine into jars with vegetables, roll up. It keeps well at room temperature, just keep it in a dark place. Enjoy your meal!

Recipe for salted tomatoes with garlic and instant herbs

Tomatoes are strong and very tasty - fragrant, lightly salted and sweet and sour! Tomatoes will be more fragrant if you put cherry and currant leaves. To make a delicious preparation, choose fleshy varieties of tomatoes.

Compound:
Tomatoes
Garlic
Dill dry
Capsicum (hot)
Black pepper (peas)
Parsley (greens)
Bay leaf
Fill:
Water - 3 liters
Salt - 120 g
Sugar - 100 g
Vinegar (essence) - 1.5 tbsp. l.

Cooking:

Prick the tomatoes with a fork.
Wash dry dill, pour boiling water for 3 minutes and drain. Bay leaf and black pepper are also poured over with boiling water.

Put a “green” layer on the bottom of an enameled pan - dill, garlic, black pepper, capsicum, bay leaf, parsley.
Lay a layer of tomatoes on the "green pillow". It is necessary to lay out tightly, without damaging the fruit. Alternate layers until all tomatoes are in.

The topmost layer should be "green".

Place a flat plate on top.

Fill:
Boil water with sugar and salt.

Remove from heat, add vinegar essence and immediately pour over the tomatoes.
Place a load on top and cover the entire “construction” with a towel.

Leave at room temperature 18-22 degrees. After 3 days, the tomatoes are ready!
The brine will remain clear and tasty.

Transfer the finished tomatoes to jars, fill with brine and store in the refrigerator. Delicious - lick your fingers! Enjoy your meal!

On a note
Each tomato, before going to the jar, is recommended to be pierced with a toothpick or a sterile needle in the stalk area. This is done so that the tomatoes are saturated with brine faster and better and are less likely to burst in the water.

Lightly salted tomatoes with instant garlic

Tomatoes are harvested without vinegar and spices, only garlic is put. Tastes like fresh tomatoes.

Ingredients for a 3 liter jar:
Tomatoes - as much as you like
Garlic - 4 cloves
Water - 1.5 l
Salt - 3 tbsp. l.
Sugar - 4 tbsp. l.

Cooking:

Prepare the tomatoes, wash, chop with a match in 2-3 places. Blanch in boiling water.

Peel the garlic, wash.

Put garlic on the bottom of a sterilized jar. Fill the jar with tomatoes.

Pour boiling water over and leave for 5 minutes.
Prepare the brine - add salt and sugar to the drained water, bring to a boil and pour over the tomatoes.

Roll up, turn over and wrap. This recipe tastes like fresh tomatoes. Enjoy your meal!

Lightly salted tomatoes with garlic and instant herbs

Compound:
Tomato - 3-4 kg
Garlic
Greens (spices to taste)

Cooking:

Cut the stem off the tomato.

Finely chop the pepper, garlic, dill and parsley, and as an option for the very advanced - a food processor, the result is no worse, the time saving is huge!

We fill the tomatoes with this herb, do not forget about your other favorite spices, and put them in a container.

We measure out the water in liters, as much as necessary to cover the tomatoes with sweat and set to boil. For one liter of water you need a spoonful of salt, a spoonful of sugar and 50 grams of vinegar.

Pour hot water and forget for 2-3 days. If you like more salty and spicy - just add spices to your liking. Enjoy your meal!

Pickled tomatoes with cherry plum without vinegar

Ingredients for a 3 liter jar:
tomatoes - how much will fit in a jar
cherry plum - 300 g
Bulgarian pepper - 1 pc.
black peppercorns - 10 pcs.
bay leaf - 3 pcs.
parsley greens - 2 sprigs
dill umbrellas - 2 sprigs
garlic - 10 cloves
salt - 2 tbsp. l.
granulated sugar - 3 tbsp. l.
allspice peas - 5 pcs.

Cooking:
Sterilize jars and refrigerate.

Whether to remove the bones from the cherry plum, decide for yourself. It is better to get it so that later it would be convenient to add cherry plum to other dishes.

Pierce the tomatoes with a toothpick. So tomatoes will behave better when in contact with boiling water.

At the bottom of the jar we put black peppercorns and bay leaf.
Add garlic to it. We cut the cloves into at least two parts so that the garlic more actively gives its taste and aroma to the workpiece.

We put some of the tomatoes in a jar. We make layers of tomatoes with cherry plum. It looks prettier. If you get the bones from the cherry plum, then it is better to lay it on top of the can, then it will retain its presentation.

Add sweet pepper, cut into thin slices. It is better not to put all at once, but to distribute it over the bank.

Lay the cherry plum on top of the tomatoes.

Then, on top of the cherry plum, we place sprigs of parsley and dill umbrellas, a little more garlic.

Thus, we fill the entire jar, but not to the very top - we leave a little space for salt and sugar.

Add coarse salt.

We pour sugar.

Fill the jars with boiling water and close the lid.

Carefully put the jar in a saucepan, fill with water up to the shoulders. Turn on the fire, bring to a boil and sterilize for 15 minutes. We roll up the jars, turn over and wrap the jars until they cool completely.

We get a bright solar preparation in a jar. Just beautiful! Bon appetit and delicious winter.

Pickled tomatoes like fresh. Quick recipe in 2 hours

Quick pickled tomatoes are sweetish. This dish is very bright, looks elegant on the table.

Compound:
Tomatoes - 1 kg
Vinegar - 3/4 cup (marinade)
Sugar - 0.5 cups (marinade)
Vegetable oil - 1/2 cup (marinade)
Celery (greens) - 50 g (marinade)
Salt - 1 tbsp. l.

How to cook Quick Pickled Tomatoes

Cooking:

Wash the tomatoes, cut into slices. Cut greens.
Make a marinade: mix salt and sugar with oil, add vinegar.

Pour tomatoes with marinade, add greens. After 2 hours, the tomatoes are ready. Enjoy your meal!

Delight your loved ones with a lightly salted tomato appetizer with such a pleasant and familiar taste! With rich colors and marvelous aroma, it will remind you of summer, will become a table decoration and a worthy reason for the hostess to be proud of.

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Advice! The sooner after harvesting tomatoes are eaten or used for pickling, the tastier the finished dish is. If they were torn off more than 8-10 hours ago, it does not hurt to "revive" them. To do this, tomatoes must be poured with cold water, preferably well or spring water for 15-30 minutes.

Salted Tomato Recipes

Be sure to pay attention to the recommended cooking times. It is clear that if you overexpose the tomatoes for half an hour or an hour, nothing bad will happen. But do not leave the “five-minute” tomatoes for several hours. It might just ruin them.

Lightly salted instant tomatoes in a bag

A great option for those who really want salty tomatoes and absolutely do not want to wait long. And you can also cook tomatoes right before a trip to nature and put them in a cooler bag. By the time you get there, they'll be ready!

Ingredients:

dense fruits of medium size - 3 pieces;
dill and parsley half a bunch;
two cloves of garlic;
salt - 1.5 tsp

Cooking:

Rinse the tomatoes thoroughly and put on a napkin to drain excess liquid. Cut the fruits into slices with a sharp knife. Cut greens and garlic. Put everything in a deep bowl, sprinkle with salt, mix, and then carefully place in packing bags. If there are no special ones, you can use the usual ones, but just remember that you need to take several at once, otherwise the juice may leak out.

The package with tomatoes should be put in the refrigerator for 1-2 hours. During this time, it is advisable to gently shake the bag several times so that the tomato slices are salted evenly.

Lightly salted tomatoes with garlic and quick-cooking herbs in brine

Very tasty and incredibly juicy tomatoes are obtained according to this recipe. Thanks to the use of sugar, they become very tender. Be sure to try.

Ingredients:

medium fruits of approximately the same shape - 1.2-1.5 kg;
sugar - 2.5 tablespoons;
salt - 2 tablespoons;
lavrushka - 2 leaves;
allspice - 3-5 peas;
fresh dill - a small bunch;
garlic - 2-4 cloves;
vinegar 9% - 5 tablespoons;
boiling water - 800 ml.

Cooking:

Prepare a large saucepan or handy salad bowl. Pour salt, sugar into a container and pour them with vinegar. Add peas and lavrushka (you can pre-crush the leaves with your hands so that their aroma opens up more). Pour in boiling water. Stir the resulting mixture thoroughly and let it brew for about a quarter of an hour.

During this time, you need to wash the tomatoes (it is better to take slightly underripe ones so that they keep their shape well), let the excess liquid drain and cut each into 4 slices. Finely chop the dill, garlic, or also chop with a knife or pass through a special press, mix. Lubricate each tomato with the resulting filling and put it cut side down in a warm brine. When it has completely cooled, you can put it in the refrigerator, and just try it after an hour.

Lightly salted tomatoes in a bag, a quick recipe in 5 minutes

This option of salting belongs to the category of “dry”, i.e. prepared without brine. This not only reduces the time for cooking and subsequent washing of dishes. It is very important that in this way much more benefit is preserved in tomatoes.

Ingredients:

ripe dense tomatoes of the same shape - 1 kg;
garlic - 4-6 cloves;
cr. salt - 1 table. a spoon;
sugar - 1.5 table. spoons;
dill - a few "umbrellas" or a table. a spoon with a slide of seeds;
a few peppercorns.

Cooking:

It is better to use special packages for packing and freezing products. But if they are not at hand, ordinary ones will do, only they must be taken at least two pieces, inserting each other for greater density.

Put dill in the bag. Finely chopped garlic on top. Then tomatoes washed and cut into halves or quarters. Sprinkle everything with salt and sugar, add peppercorns.

Close the bag with a zip fastener or tie tightly, releasing air. Shake well to distribute the ingredients evenly. And leave for a few hours, and preferably at night. You don't need to put it in the refrigerator. Tomatoes will pickle better at room temperature.

Salted instant cherry tomatoes with garlic

These tomatoes are cooked in an enamel pan. It holds heat well, which contributes to faster pickling.

Ingredients:

cherry tomatoes - 1 kg;
garlic - 3-5 cloves;
water - 1 liter;
salt - 1.5 tablespoons;
sugar - 0.5 tablespoons;
horseradish leaf;
a few leaves of blackcurrant;
1-2 dill "umbrella";
a few peas of shower pepper;
a couple of lavrushka leaves.

Cooking:

Wash tomatoes, dry. Each pierce with a toothpick in two or three places. Finely chop the garlic. Put half of it, along with half of the currant leaves and dill, on the bottom of the pan, spread the tomatoes on top and cover them with the remaining garlic, dill and leaves.

Prepare the brine in a separate saucepan. To do this, add salt and sugar, peas and lavrushka to a liter of water. After boiling, cook for 5 minutes. Turn off and let it cool down to about 50 degrees. Gently pour over the tomatoes and leave them for 8-10 hours at room temperature.

Lightly salted tomatoes in a bag for 2 hours in the refrigerator

Great quick snack option. And most importantly, pickling tomatoes will take place from the inside. So cooking according to this recipe is not only simple, but also very interesting.

Ingredients:

medium-sized round tomatoes - 1 kg;
salt - table.l;
2-3 cloves of garlic;
mustard seeds - a teaspoon;
a bunch of fresh herbs (parsley or dill, or both).

Cooking:

Rinse tomatoes. Cut off the top of each evenly to make a “hat”. Remove the pulp with a spoon and mix in a separate plate with finely chopped garlic, salt, mustard and herbs. Put the mass back into the tomato. Cover with a lid and put in the refrigerator. You can eat after 40 minutes, but after two hours the result will be much better.

Georgian salted tomatoes

We have no doubt that you will add this recipe to the cookbook first of all. Spicy tomatoes will be appreciated by any gourmet, and they are very easy to prepare.

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A lightly salted snack differs from pickles in that the process takes much less time. The cooking procedure itself is similar: in most recipes, the brine is first boiled, and then the vegetables are poured into it. Wait a day, and then you can eat tomatoes. To make the appetizer as tasty as possible, use the following tricks:

Tomatoes are chosen the same as for pickles. They should contain a dense seed chamber, be moderately juicy and small in size. It is better not to use fleshy varieties, their pulp spreads quickly, they are only suitable for the production of pasta and skov. Varieties Ivanych, Yamal, Semko, Antoshka, Alpha, Gnome are well suited for salting.
Fruits must be healthy without signs of rot, late blight, powdery mildew and other diseases.
Before cooking, all used utensils, including jars and pots, must be sterilized or doused with boiling water. If an infection occurs, the workpiece may deteriorate.
You can store the finished product in the refrigerator for no more than 3 days. Tomatoes quickly deteriorate, and their taste begins to change to sour.

The best recipes for quick salted tomatoes

All methods are very simple, do not require a special trip to the store for ingredients.

package method

An unusual, but very common recipe has already been appreciated by many housewives. It allows you to save a lot of time, because it does not contain complex manipulations. As a result, delicious salted tomatoes are obtained, which the whole family will appreciate. Cooking time - 5-10 minutes, no more. It takes about a day for further salting of tomatoes.

Ingredients:

0.5 kg of red tomatoes;
a small bunch of greens (parsley and dill);
tsp salt;
3-4 garlic cloves;
½ tsp Sahara.

Choose only dense tomatoes. They are thoroughly washed, the stalk is cut out. In order for salting to occur faster, the skin is pierced with a needle in 3-4 places in each vegetable.

In the place where the stalk was, shallow incisions are made, no more than 0.5 millimeters, of a cruciform shape.

Fresh parsley and dill are washed and then dried on a towel. When the greens dry, they are crushed.

Garlic is cut with a knife, in this state it retains its taste characteristics as much as possible. You can use a garlic press, but some of the flavor and aroma will be lost.

They take any dense plastic bag and put the prepared tomatoes there.

Then greens and garlic are sent to the contents, the ingredients are poured with salt and sugar on top.

The bag is tied at the top so that no air remains inside. By the way, it is better to use two packages. Shake the bag with light movements for several minutes and leave it for a day in a room or refrigerator.

When the predetermined time has passed, the bags are cut with a knife, and the cooked vegetables are placed in a glass cup or jar. The appetizer turns out to be unusually tasty, so it will not have to be stored for a long time. It will be instantly eaten in a matter of hours.

The time for marinating depends on the desired result. If you want the vegetables to be more salty, then marinate for 5-6 hours longer than the set time.

With horseradish

For lovers of spicy and spicy taste, a recipe with horseradish is suitable. Vegetables are juicy and moderately tart. For a side dish, you can boil potatoes, stew cabbage. Lightly salted tomatoes go well with fresh vegetables.

Ingredients:

tomatoes - 1-1.5 kg;
a bunch of dill;
horseradish -1 pc.;
bay leaves - 2 pcs.;
black peppercorns - 3-4 pcs.;
2 tbsp. l. salt;
2 liters of water;
1 tbsp granulated sugar.

All ingredients are washed and dried. For the recipe, you will need a glass jar with a capacity of 2-3 liters. It must be sterilized on the day of preparation.

Half of the dill and garlic are placed on the bottom of the container. The bay leaf is broken into 3-4 parts and placed at the very bottom of the jar. Horseradish is crushed and added to the contents.

The stalk is cut out of the tomatoes, punctures are made in the skin with a needle in several places and placed in a jar. Lay carefully so as not to crush the pulp. Horseradish, garlic and dill with pepper are again put in the last layer.

Pour water into a saucepan and bring it to a boil. Salt and sugar are added to boiling water. The contents of the jar are poured with hot mixture and quickly closed with a lid.

The container should cool in room conditions for at least a day. On the second day, the jar can be opened and a sample taken. Tomatoes managed to salt for so long and did not lose their taste.

Video recipe

For ease of preparation, below is a short video that shows how to cook lightly salted tomatoes deliciously and correctly. All the ingredients that are part of the recipe can be replaced according to taste preferences and desires. The amount of sugar and salt is regulated independently. If you want the vegetables to be sweeter, take 1.5-2 times more sugar than indicated.

A quick way to salted tomatoes in a jar

In order not to waste a lot of time, you can cook tomatoes in a hurry. It takes no more than 20 minutes to cook, then the tomatoes need to be infused for at least 12 hours, after which they can be tasted.

Ingredients:

tomatoes - kg;
dill umbrellas -2-3 pieces;
2-3 garlic cloves;
2-3 peas of black pepper;
2 currant leaves;
1 liter of water;
1 tbsp salt;
1/2 tbsp Sahara.

Dill umbrellas are first placed on the bottom of the prepared jar, and then a currant leaf, pepper and garlic. If the cloves are large, cut them in half.

The fruits are prepared: the stalk is cut out and a cross-shaped incision is made in this place so that the skin does not crack during the brine bay. The fruits are placed in a container to the very top. A currant leaf, garlic and dill are placed on top of the vegetables.

Water is boiled in a saucepan, then spices are dissolved in it. The contents of the container are poured with boiling liquid and closed with a nylon lid.

Allow the container to cool at room temperature. Keep the jar closed for at least 12 hours. When this time is over, you can open and try the snack.

How to grind tomatoes in a saucepan

In order not to sterilize jars and not waste precious time on this, it is proposed to take an ordinary pan for salting. It should be with a thin bottom and with a capacity of 3-5 liters. This volume will be quite enough to cook a future snack in it.

tomatoes -1-1.5 kg;
4-5 garlic cloves;
1 tsp granulated sugar;
2 tbsp salt;
2-3 currant leaves;
2-3 dill umbrellas;
5-6 black peppercorns;
2 leaves of horseradish.

Preparation begins with washing the tomatoes. The stem may not be cut. The skin is pierced with a toothpick in 4-5 places on each fruit.

Garlic is cut into 3-4 parts to make it more fragrant. Dill, currant leaves are washed and laid on the bottom of the pan. a few peas of pepper and sheets of horseradish are also sent there.

In another saucepan, a brine is prepared: pour 2 liters of water, dissolve salt and sugar in it and boil the contents for 2-3 minutes. Pour the mixture into a saucepan with vegetables and close the lid.

The contents are kept for at least 24 hours. Then you need to get one tomato and try it. If the taste suits, then the workpiece is ready for the table. If there is not enough salt in the taste, then the tomatoes are kept in brine for at least 6 hours.

Five-minute recipe for salted tomatoes

This method is suitable for those who do not like to spend a lot of time cooking. Tomatoes are marinated for 5 minutes, and then they need to be allowed to stand for 5-6 hours. Even large fruits are suitable for the recipe, but with firm pulp.

tomatoes -1-1.5 kg;
3-4 garlic cloves;
2 tbsp salt;
1 tbsp granulated sugar;
1 tsp 6% vinegar;
a small bunch of dill and parsley;
2-3 peppercorns.

Washed vegetables are cut into large slices and put in a jar. The slices must be cut carefully so that the seed chamber does not fall out.

The rest of the ingredients are added to the tomato slices - garlic and herbs, sprinkled with peppercorns. Stirring and tamping the contents is not necessary. Tomato juice should remain inside the pulp.

Sugar, vinegar and salt are dissolved in a liter of warm water, mixed well and the mixture is poured into a jar. Close the container with a lid and leave to infuse for at least 2-3 hours.

Attention!

If desired, vinegar can be omitted.

The resulting tomato slices have a pleasant sour taste due to the addition of vinegar. Vinegar adds gloss to the color and extends the shelf life in the refrigerator by up to a week.

How to cook salted tomatoes in brine

The traditional way of cooking involves harvesting and storing vegetables in brine. Filtered water is used to prepare the brine. You can take mineral water, but with a low salt content and medium carbonation.

Ingredients:

tomatoes - 1-1.5 kg;
3-4 garlic cloves;
a bunch of dill;
1 tbsp salt;
1 tsp Sahara;
leaves of horseradish and blackcurrant.

Wash the tomatoes and cut out the stems. The garlic clove is cut into 3-4 parts and each resulting garlic is inserted into the recess from the cut stalk. So, vegetables are better saturated with garlic aroma and will have a characteristic aftertaste.

The tomatoes are transferred to a container, the bottom of which is already laid with horseradish and currant leaves. Sprinkle the top of the fruit with chopped dill.

Salt and sugar are stirred in a liter of boiling water and the contents in the container are poured with the mixture. Close the container and leave to cool and infuse for 16-20 hours.

Before serving, the tomatoes are smeared with a little vegetable oil and sprinkled with finely chopped dill.

With vinegar

If you want sour, then this method will come in handy. The acidity can be adjusted by adding vinegar. You can use a solution with a concentration of 6 or 9%. It is better to take apple cider vinegar, it tastes good and does not smell so strong.

Ingredients:

1-1.5 kg of tomatoes;
1 tbsp table salt;
1 tsp granulated sugar;
1 tbsp 6% vinegar;
black pepper - 4-5 peas;
dill umbrellas.

Washed tomatoes with a cut stalk are placed in a jar in rows. Aisles are laid with dill umbrellas and pepper.

Vinegar, salt and sugar are dissolved in a liter of boiling water. The resulting mixture is immediately poured into a container and closed with a lid. The contents must be infused for at least a day.

The sample is removed on the second day. Before serving, the tomatoes are sprinkled with finely chopped herbs. Lightly salted snack for lunch and dinner is ready.

Recipe for salted tomatoes without skin

To make the taste tender, and the fruits just melt in your mouth, it is recommended to remove the skin before cooking. However, tomatoes with very dense pulp that do not choke or crumple are suitable for such a recipe.

Ingredients:

kg of tomatoes;
1 tbsp salt;
1 tsp Sahara;
3-5 dill umbrellas;
4-5 peppercorns;
3-4 garlic cloves.

A stalk is cut out of tomato fruits and cruciform cuts are made. Pour boiled water over prepared vegetables or soak in boiling water for 1-2 minutes if the skin is very hard. The skin is then easily peeled off.

Dill and pepper are placed in the container, and then the fruits themselves. You need to spread it very carefully, vegetables without skin are very easy to damage.

Sugar and salt are dissolved in hot water and the resulting mixture is poured into a jar. Water should be no higher than 60 degrees, otherwise the pulp may be damaged. Close the jar with a lid and marinate for at least a day.

When time passes, tomatoes can be eaten. The fruits are taken out of the container with a tablespoon and laid out on a plate. A very delicate appetizer will be appreciated even by the most fastidious gourmets.

Quick Salted Cherry Tomatoes Recipe

Cherries are perfectly salted in a short time, as they have a small compact size. For blanks, you can use a jar with a capacity of a liter and 2 liters, no more. This volume is just enough to taste delicious salted tomatoes at dinner.

1 kg cherry;
½ tbsp Sahara;
1 tbsp salt;
2-3 cloves of garlic;
a pair of currant leaves.

Cherries are washed and the skin is pierced one or two punctures from opposite sides.

Tomatoes with garlic and currant leaves are placed in a small clean jar with a volume of 700-1000 ml.

A liter of water is heated on the stove, sugar and salt are diluted in it and brought to a boil. Pour hot mixture over vegetables and cover. The workpiece is kept for 24 hours in a warm place.

Tomatoes are sweet-salty, this taste is suitable as an addition to meat dishes or poultry.

Lightly salted tomatoes are considered a simple, but very tasty snack that is versatile and always comes in handy. It can be put on a festive table or an ordinary family dinner. The workpiece will definitely not lie in the refrigerator, as all household members will like it.

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Now I will tell you how to easily and quickly cook this dish in a saucepan. To achieve the perfect result, you should remember a few rules:

Salting utensils must be stainless steel. Chips and cracks can lead to quick deterioration of food and an unpleasant aftertaste;
Tomatoes need to choose pickling varieties. Such, for example, are the famous "Lady's fingers". In addition, any species with a thin skin and elastic pulp will do. In size, it is better to take medium fruits. Too large may not have time to fully salt;
Tomatoes pickle much longer than cucumbers. If you want to get the treasured snack as soon as possible, use a regular toothpick. Use it to pierce the fruit in several places. You can also make a couple of cross-shaped cuts with a knife;
It is better to choose a wide pan for this. The fact is that narrow dishes may not fit all the ingredients in one layer. And the imposition of layers can adversely affect the integrity of the fruit, because tomatoes are very vulnerable;
After cooking, the snack should be stored in a cold room. High temperatures can cause mold and souring of the dish.

By following these simple tips, you will definitely succeed and your loved ones will thank you for it.

When I pickle tomatoes for the winter, my family looks at this process with sadness. After all, we will not be able to taste all this beauty soon. To please them, this recipe comes to the rescue. Such a yummy is prepared very quickly and does not require large expenses. In the summer season, all ingredients can be removed from the beds and put into the marinade. Very good! Try it yourself!

Ingredients:

1 kilogram of unripe tomatoes;
1 liter of cold water;
1 tablespoon coarse salt;
a small bunch of dill;
5 cloves of garlic (unpeeled);
one bitter pepper.

Tomatoes for this recipe are best taken green or slightly unripe. If you have overripe and very large tomatoes on hand, then it is better to cut them into pieces.

Tear the dill with your hands. Garlic does not need to be peeled. Squeeze the slices right in the skin with the side of the knife until cracks appear and put them into action in this form. The fact is that the husk also has flavoring properties, and cracked slices will open to a greater extent in brine.

In a saucepan lay out one part of the prepared tomatoes and lay one part of greens and garlic. Repeat the layers several times until the ingredients run out. Bitter pepper or chili cut into rings and sprinkle them on top. Prepare the brine from water and salt, stirring it thoroughly. Pour the resulting liquid into the pan. Cover with a saucer and put oppression on top in the form of a jar of water.

Store marinated dishes in the refrigerator for about 2 days. The taste is simply enchanting, and the brine is incredibly refreshing. Everything is prepared in a matter of minutes, and you can eat in a couple of days. Me and my family just love these tomatoes.

Help yourself! You will like them too!

Recipe for cooking without adding vinegar

Tasty and juicy tomatoes in a saucepan can be cooked in warm brine without vinegar. The main thing to remember is that it is not worth pouring tomatoes with boiling water. The skin may burst, and the pulp will turn into a soft mushy state, especially if the variety is not suitable for salting.

Therefore, we will resort to the help of a warm fragrant brine, which will best saturate each tomato with a unique taste. I cook this recipe very often and my family loves this yummy.

Ingredients:

1 kilogram of strong and ripe tomatoes;
1 liter of filtered water;
1 tablespoon of salt;
1 teaspoon of granulated sugar;
3-4 bay leaves;
4 cloves of garlic;
half a teaspoon of peas;
dill umbrellas - 2-3 small pieces.

If you are using medium-sized tomatoes, then you can pickle them as a whole. If the fruits are larger, then it is better to cut them into 2 or more parts. Otherwise, the middle of the pulp may remain unsalted.

Wash the vegetables and, if necessary, cut into pieces. Put them on the bottom of a spacious saucepan. Garlic, in an unpeeled form, crush with the wide side of the knife and send to the tomatoes. Cover with seeds or dill caps.

Pour water into a saucepan, add salt, granulated sugar. Add peppercorns and crush the parsley with your hand. Bring to a boil and boil after boiling for 5 minutes. You can feel the aroma already at the stage of boiling the brine. Set it aside until it cools down. At the time of pouring tomatoes, the liquid should have a temperature of no more than 60 degrees.

To prevent the tomatoes from floating to the surface, you need to cover them with an ordinary saucer. If this does not help, it is better to install an improvised load from a can filled with water. Remove the pan to the side for 2 hours, and then for another 2 days in the refrigerator.

They taste very tender and spicy. Goes great with any kind of potatoes. Even without anything, they are simply excellent!

Video on how to pickle tomatoes in a saucepan

Salted tomatoes in a saucepan in 5 minutes

You can marinate vegetables according to this recipe for 5 minutes. You need to wait 12-20 hours for the finished snack, depending on preferences for the degree of salting. For this I use cherry tomatoes. They are suitable for light salting both in structure and size. Particularly impatient can cut them in half. So the time is reduced by a few more hours.

Ingredients:

1 kilogram of cherry tomatoes carried twigs;
2 tablespoons of salt without a slide;
1 teaspoon of sugar;
dill greens and 1 cap;
2-3 laurels;
4 cloves of garlic;
4 peas of allspice;
half a teaspoon of coriander seeds;
3 tablespoons of 9% vinegar;
1 liter of water.

First of all, you need prepare a brine. We will need it in a cooled form, so we need to cook it first. While the liquid is infused, we will prepare the following ingredients.

So, to prepare the pickling brine, you need to pour water into a saucepan and put on fire. Pour salt, sugar and completely dissolve them. Add pepper, coriander and crumble parsley with your hands. After boiling boil for 4 minutes and add vinegar. Switch off the stove.

In a clean, dry bowl spread out the tomatoes, cover them with hand-torn dill and finely chopped garlic.

As soon as the brine cools down a bit and its temperature becomes about 50-60 degrees, they need to pour the dishes with vegetables.

Leave on the table for a couple of hours, and then refrigerate overnight.

Already in the morning you can have a healthy snack for breakfast. This delicious treat is very refreshing and uplifting. The taste is unusually fragrant, sweet, with piquant sourness. You can describe it forever. It's easier to take and try!

As soon as the time comes for the first greenhouse tomatoes, salting is in full swing. In addition to winter preparations, I always prepare quick pickles. No holiday is possible without them. Even in everyday life, they are constantly present on the table, especially in the summer.

I have tried many recipes and each of them is special and delicious in its own way. And how do you most often salt tomatoes? What is the most favorite and winning method? Share the secrets and life hacks of cooking salted vegetables. Like this article? Save it on social networks and take it into service. Share your results with us in the comments. See you soon!

Now it's time to cook the salted tomatoes, right? Where without them, right?

In my opinion, cucumbers and tomatoes are “pure classics” of our Russian cuisine, what do you think?

So, as usual, I share what I did myself and what I was satisfied with as a result.

From this article you will learn:

Lightly salted instant tomatoes - the most delicious recipes

Salted tomatoes in a saucepan - cooking in brine

Prepare in two days. Very convenient, fast, simple, and most importantly - it turns out delicious!

We will need:

(8 small pieces)
dill and parsley,
hot pepper and allspice,
Bay leaf,
garlic,
sugar (tbsp. spoon),
salt (teaspoon)
water (about one liter).

Take any container convenient for you. It can be a jar, it can be a saucepan, it can be a bowl.

I like to do it in a saucepan, I don’t like to get it out of a jar ... You pick and choose there ... you remember all the tomatoes, as usual ... But you do it the way that is most convenient for you.

So how to cook:

Wash tomatoes, cut in half
Cut the garlic into "petals" or crush in a garlic press,
In a container at the bottom, put half the prepared greens, garlic, pepper, bay leaf,
Place 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 greens on top and press down with a “weight.” For this purpose, I use a jar of water placed on a plate.
Cover your “construction” with gauze to keep dust out and leave at room temperature (you can right on the kitchen table) for two days.

Get it out in two days and try it!

Store the remaining tomatoes in the refrigerator.

Salted tomatoes in a bag

The next recipe is from the category of "fast food".

These are lightly salted tomatoes cooked in a bag. An excellent appetizer, I tell you, friends!

Fast, simple, delicious. You don’t need to use any dishes or prepare a brine ... Once - and you’re done! Grace!

As usual, I share my “trick”: I add a few more cucumbers and bell peppers to such tomatoes. This makes them even tastier! Try it!

So we need:

About one kilogram of tomatoes,
If you use sweet (Bulgarian) peppers and cucumbers, then there are 3-4 of them, no more, depending on their size and your taste,
1 whole head of garlic (this is my taste, if you are not a fan of spicy garlic taste - no problem, add less!),
Greens (dill, parsley, cilantro) - the more the better
Salt (see for yourself according to your taste),
Ground black pepper.

Cooking:

Use a strong and durable package for this purpose. I use it with a zip fastener, it's very convenient!
Wash all the vegetables and greens thoroughly, cut the vegetables as you like (I cut very, very large, and it turns out beautifully, and there will be no vegetable “porridge”),
Put vegetables, greens in a bag, add chopped garlic, salt, black pepper,
Tie (zip) the bag and gently shake its contents so that all the ingredients are mixed together,
Put the bag in the refrigerator for a day, periodically take it out and turn it over so that the brine soaks the vegetables evenly.

If you want the tomatoes to cook faster, then you do not need to put the bag in the refrigerator, leave it at room temperature, and in a few hours you will be able to eat lightly salted instant tomatoes!

My advice to you: if you don’t eat all the tomatoes at once (although I don’t think so ... they are so tasty!), then it would be best to remove them from the bag and transfer them to a jar or other container.

I noticed that if you continue to store them in a bag (even in the refrigerator!), then they seem to “suffocate”, or something ... That is, they become lethargic, ugly, tasteless and ... none, in general ...

Salted cherry tomatoes - recipe

I love this recipe! Cherry tomatoes themselves have an interesting taste, and salted ones are even tastier! And we will add more greens and garlic to them ... mmm ... a fairy tale!

And such tomatoes look very beautiful, there will be decoration for any table.

Well, the fact that they are perfect for absolutely ANY dish, I’m generally silent ...

We will need:

Cherry tomatoes - take 500 grams,
, parsley - in a large bunch,
Garlic - to your taste, I take three cloves,
Salt, black ground pepper.

So, we are preparing:

My tomatoes and greens, finely chop the greens, chop the garlic.
Then, in order for it to be well salted, we pierce each tomato in several places with a toothpick (you can make a cross-shaped incision in the place where the stalk is).
We put the tomatoes in a bowl, add herbs, salt, pepper, garlic, mix thoroughly.
Now cover the bowl with cling film and leave at room temperature for a couple of hours, stirring its contents from time to time.
Then we put the bowl in the refrigerator for the whole night, no less.

By the way, you can immediately cook your "cherries" in the bag, if it's convenient for you!

Serve them well and just like that, and drizzle a little vegetable oil on top, olive oil is great here.

As greens, I like to add basil and rosemary to such tomatoes, sooo fragrant!

Just do not overdo it, basil and rosemary have a rather strong aroma and taste, and I can easily “score” all the charm of this dish with myself!

Another "trick" for those who love a spicy taste: add soy sauce instead of salt - it turns out to be a very cool taste!

And yes, such salted tomatoes can also be prepared from ordinary ones, if “cherry” is not at hand.

Dont be upset. And feel free to cook from those that are! From experience - pink tomatoes according to this recipe are also very good!

Salted tomatoes with mustard

Another recipe for lovers of spicy taste is salted tomatoes with mustard.

Everything, as usual, is quite simple:

It is necessary to prepare tomatoes (it is better to take small ones): wash them and cut them in the area of the stalk with a “cross”, you can make several punctures with a toothpick near the stalk,
Put the tomatoes in a container (a glass jar is suitable) along with garlic, spices, herbs,
Sprinkle salt, sugar and mustard powder on top (see your taste as you like) and pour boiling water over it all.
Tie a container with tomatoes on top with gauze and leave at room temperature.
Everything! As a result, you will get delicious "mustard" tomatoes

The fermentation process takes three to four days, but it can be less, it depends on the size of your tomatoes.

Therefore, take out one thing in a couple of days, try it, how do you like it, is it ready?

How to cook quick salted tomatoes - video

I advise you to watch this video, here you will find a very large selection of recipes for making salted tomatoes.

These are the recipes I offer you today, friends.

Write in the comments your recipes and “chips” for making lightly salted tomatoes, I will be very interested!

Cook with Pleasure and Be Healthy!

Alena Yasneva was with you, bye everyone!