Salted tomatoes with onions recipe. Salted Tomato Recipes: Quick Cooking in a Pot. Lightly salted instant tomatoes - the most delicious recipes

Salting a tomato is a great way to make homemade preparations for winter period. There are many different options for salting a tomato, where vinegar acts as a preservative in addition to salt, lemon acid even an aspirin. The salting procedure can be carried out according to the hot or cold method.

Surely you have favorite recipe how to salt tomatoes, but there comes a time when you want a variety of flavors. Below you will find best options pickled tomatoes.

The right tomatoes for pickling

In order for canned tomatoes to please with taste and elastic texture in winter, it is necessary to choose the right varieties for pickling. Fruits of an elongated oblong shape with hard dense pulp are ideal. You can salt red ones, but it is better to choose brown (slightly unripe) tomatoes. Such salted tomatoes in jars for the winter look beautiful and appetizing, have the right texture, and a memorable taste.

Spices are usually chosen for salting:

• seeds, umbrellas, dill;
• garlic cloves;
• mustard seeds;
• leaves of parsley, cherry, black currant;
• bay leaves;
• hot pepper (peas, fresh rings);
• peeled root / leaves of horseradish.

Spices are not put in the jar all at once, in certain combinations. For example, lovers add horseradish to jars spicy taste salted tomatoes, and currant leaves are adherents of a sweet-spicy aroma.

If you are going to pickle green tomatoes, their variety and shape are not as important as their size: you should choose small fruits.

The principles of salting for the winter

The process of salting vegetables in barrels, jars, in comparison with pickling, is considered more useful way saving them for winter consumption. Boiling water and vinegar used in marinades have a destructive effect on the vitamin composition of tomatoes. Salting in a cold way (fermentation) preserves their benefits and increases them due to the formation of enzymes necessary for good digestion. Therefore, a salted tomato will serve as an excellent addition to “heavy” meat, fried food.

Vegetables and spices that fall into jars for pickling must be clean - this is the key to the success of conservation.

Tomatoes should be carefully washed with water, inspected for defects. Vegetables with a damaged surface are not subject to harvesting for the winter, but they can be used for quick salting.

The jars that will be used for pickling the tomato must be sterilized with steam (you can use a double boiler, oven, microwave). Metal lids are also subject to mandatory processing (boiling).

If you are to cold way pickles, then clean the containers and plastic lids well enough for this with baking soda.

Garlic and horseradish should be qualitatively peeled and washed. Leaves and greens should be sorted out from debris, twigs, damaged parts, rinsed with clean water.

Quick salting tomato

When the harvesting season is just beginning, before salting tomatoes for the winter in jars, a recipe for their quick salting is popular in many families. Lightly salted tomatoes stuffed with spices are cooked in brine for 24 hours, delicious as an accompaniment to barbecue, snacks, usually eaten faster than cooked.

Salted tomatoes stuffed

You will need red meaty tomatoes the size of an egg. Cut them in half with a knife or crosswise cutting to the end (it is convenient to use a knife for cutting bread). In the resulting cracks put the stuffing of chopped garlic, parsley, dill.

At the bottom of any convenient container, generously put dill umbrellas, pour mustard seeds, add currant leaves, horseradish, pepper, parsley.

Pour the stuffed tomatoes with brine (mix 1 tablespoon of salt without iodine, sugar, 1 teaspoon of dry mustard powder in 1 liter of boiled cooled water), press down with oppression. Wait one day and you can take a sample. Such tomatoes are stored salted quick salting for 5 days in a cool place.

Salted fragrant tomatoes

By choosing this recipe you will get sweet and spicy salted tomatoes with the aroma of roasted peppers. You will need: a bucket of medium red tomatoes (each needs to be pierced with a fork), 5 sweet peppers, for connoisseurs of spicy taste - 1 hot pepper, a couple of heads of garlic, currant leaves, horseradish root, dill (seeds or umbrellas), oil (favorite vegetable) for frying peppers, salt.

Fry the chopped peppers in oil until soft, cool. Divide the spices in half, spread the first part along the bottom of the bucket, put half the tomato on top, then put the peppers on them and pour the oil, from frying, put the second part of the spices, add the tomatoes to the top of the bucket. Close the lid.

After a day, prepare a brine (5 tablespoons of salt, 3 liters of clean water), pour a bucket of tomatoes, pick up oppression, put a bucket in the kitchen. After 5 days, fragrant quick-tomatoes are ready. Keep cool.

Cold barrel salting

Using a similar technology with salted tomatoes, you can cook real salted tomatoes for the winter. Salting recipes are usually simple, and the result exceeds expectations.

pickled tomatoes

Down dry jars (3 l) washed with soda or scalded with boiling water, put a pinch of dill seeds, bay leaf, a few peppercorns. Tomatoes are laid quite closely, choosing fruits with hard pulp, thick skin. Fall asleep in jars 1 tbsp. salt (without iodine, always large), 3 tbsp. sugar, 1 full tbsp. dry mustard powder. Pour in, covering the top layer, cooled boiled water, cover with washed plastic lids, refer to the cold for 2 months. Tomatoes will sour, acquire a harsh, slightly carbonated taste, and become similar to barrel ones. Tomatoes salted in this way should be stored in the cellar / refrigerator.

Fans of aromatic spices in pickles will have to taste the following recipe.

salted tomatoes

You will need dense red or yellow tomatoes, tender leaves currants, cherries, horseradish root / leaves, young garlic cloves, pepper, dill, mustard (dry), sugar, salt.

It is recommended to start laying in jars with leaves, dill, spices. In a 3 liter jar, it is enough to put a small young leaf of currant, cherry, dill seeds / umbrella, peeled root, half a horseradish leaf, about 4 medium cloves of young garlic, 5 peppercorns. Lay the tomatoes evenly on top of the spices. Pour in 2 tbsp. l. sugar, coarse salt, dry mustard. Fill the jars with clean water (tap or bottled), close with a plastic lid. Turn the jar upside down to dissolve the salt and sugar. Salting a tomato for the winter can a priori be considered the main event of August, and the first sample is taken in October. Tomatoes pickled according to this option are perfectly preserved in coolness until spring.

Unusual salting option

Choosing how to pickle tomatoes in an unusual way you will like this cooking method, when the tomatoes practically retain their original fresh taste and can be used simply for food and in the preparation of other dishes.

"Juicy" tomatoes

You need tomatoes and salt. Banks, metal lids should be sterilized before seaming.

We lower ripe tomatoes with a diameter of 5-7 cm into a boiling pot of water several at a time, hold for a couple of minutes, and take them out into a bowl of cold clean water. We remove the skin from the blanched tomatoes, put them in a 5 l saucepan, add a whole tbsp. salt (without iodine, large), without water, put on gas. From the moment of boiling, we wait 5 minutes. Juice will stand out. Stir very gently, continue cooking for 5 minutes. We carefully pack the tomatoes into sterilized jars, filling them one by one, pour the released boiling juice, roll up, cover until cool.

Salted tomatoes according to the hot salting recipe deserve attention, they can be offered to small children. The composition does not contain vinegar, there are tomatoes and salt.

Plain Salted Tomatoes

Any ripe red or yellow tomatoes will do. Large tomatoes should be cut into 4 parts, small ones - enough in half. Lay in jars (1 liter is convenient). Add 1 tsp. with a slide of salt and water to the top. Filled jars are subject to sterilization (lay a towel (kitchen) on the bottom of the pan), put jars inside it. Make sure that they do not reach the walls of the pan and touch each other. You need to start counting the sterilization time after boiling water in the pan: 15 minutes for jars with a capacity of 1 l). Roll up with lids (sterile), turn over, be sure to wrap. Keep cool.

Pickled green tomatoes

The weather conditions are such that all the tomatoes never have time to ripen before frost sets in. In this case, thrifty hostesses will be helped out by recipes on how to pickle green tomatoes. It is important to remember that only medium, large green fruits are subject to salting.

spicy green tomatoes

If you have a medium-sized bucket of green tomatoes, you should have: 7 heads of garlic, hot pepper pods (adjust the spiciness to taste), a large bunch of parsley, salt. Make a side cut in each vegetable. Prepare the filling: chop and mix the garlic, parsley, pepper.

Stuff the tomatoes with this mixture. Put the rest of the filling on the bottom of the salting bucket and tightly stuffed green tomatoes on top. Fill the container with brine (boil 3 liters of drinking water, pour 6 tablespoons of salt, cool). Put under light oppression. After a week, transfer the tomatoes to washed jars, use the resulting brine for pouring, close with simple lids, and hide in the cellar.

Be patient and wait a month for salting green tomatoes. It will be possible to eat such fruits immediately, but their taste will become rich and full after a month.

There is a simpler recipe for tomatoes, plucked green, for the winter in jars.

Green salted tomatoes

Prick medium green tomatoes in 3 places with a toothpick. In 3 l jars: dill seeds, currant leaves, horseradish, rings hot pepper. Lay the tomatoes, shifting with parsley, dill, sprinkling with chopped cloves of garlic. Pour 3 tbsp. salt (without iodine, coarse), 1 tbsp. mustard dry powder.

Fill jars with cold water, seal with plastic lids. Twist the jars in your hands to dissolve the salt. Put away in the cold. You can appreciate the taste of pickled green tomatoes after a couple of months.

The existing variety of recipes for harvesting tomatoes (ripe and green) for the winter will allow the hostess to choose the most delicious ways pickling tomatoes to delight households in winter with natural and useful products. Salted tomato recipes are often quite simple, requiring no special cooking skills. Important condition preservation by salting in barrels / buckets / jars without the addition of acetic, citric, acetylsalicylic acid - storage of finished products in the cold.

Oh, this is a magical dish, and the brine is magical! And, best of all, even a beginner can cope with the preparation of such delicious tomatoes. So, my dear hostesses, if you have just recently got married, please your loved one with this savory snack. He will be amazed and delighted by your culinary skills! And if you are already experienced, but have never cooked lightly salted tomatoes in a saucepan, add my recipe to your collection. I'm sure you'll like it. So let's get started.

Lightly salted tomatoes: a quick recipe in a saucepan

Ingredients (for a 3L pot):

• 1.8-2 kg of tomatoes;
• Greens - to taste (parsley, dill, celery, one thing is possible);
• 1 small head of garlic (optional)
• 1 head of onion (also optional).

For brine:

• 1 liter of drinking water;
• 15-20 pcs. black peppercorns;
• 5-6 pcs. bay leaf;
• 2 tbsp. l. coarse salt (with a slide);
• 2 tbsp. l sugar (without a slide);
• 4 tbsp. l. vinegar 9%.

The basis of our recipe is, of course, tomatoes, and their choice must be approached responsibly. Well, if they are about the same size, plump, elastic.

which tomatoes to take

Although the recipe is great for low-juicy greenhouse tomatoes, it can noticeably “revive” them, after which they become not only quite edible, but also awesomely tasty.

Let's start processing tomatoes. The recipe suggests that we will pickle tomatoes without skins. However, I don't always do that. I even leave ponytails sometimes. The husband loves to eat a tomato, taking it by the tail, after which “horns and legs” remain, that is, the tail and skin. But many still prefer to remove the skin in advance, especially since such “naked” tomatoes will cook faster.

Wash the tomatoes thoroughly first. Then we put it in a separate container and pour it with boiling water for a minute or two. After that, salt the boiling water, and transfer the tomatoes to a saucepan with very cold water (you can even add ice cubes to it for reliability, but this is not necessary). Let's hold them there for ten seconds and get them. Now we cut each tomato crosswise on top and easily remove the skin, like a banana skin. If desired, also cut off the bottom of the tail. And you can leave a "naked" tomato with a tail, so that it would be more convenient to take it later.

If we cook without ponytails, then cut out the stem with the white part from below, so that the tomato turns out to be very beautiful, just velvety. And so we do with everyone.

Now we prepare the brine:

1. Pour clean drinking water into the pan, immediately put the bay leaf, peppercorns, add salt, sugar and put on a big fire.
2. Bring to a boil, reduce heat. Let everything cook for five minutes.
3. Then turn off the gas, wait until it cools down a bit (5 minutes), then pour in the vinegar.
4. While the brine is cooking, wash the greens, peeled onions and garlic. Cut the onion into half rings, garlic - into small pieces.
5. Next we have variations. You can immediately put the tomatoes in the same pan, sprinkling them with washed herbs (or without it - as you like), chopped onion and garlic. Close the lid, leave to cool, then refrigerate for at least a day.
6. And it is better to pickle the tomatoes in a separate pan. Pour boiling water over it, put greens on the bottom. Spread tomatoes, chopped onion on top.
7. Pour in brine, sprinkle with chopped garlic. Close the lid, wait until the brine has cooled, and put it in the refrigerator.

They will be ready in two days. However, to be honest, we ate them much earlier, in a day. By this time they had already sunk enough. But after a couple of days, no doubt, they will be even tastier.

As you can see the recipe fast food salted tomatoes in a saucepan is very easy and simple. True, it is not always possible to find such a number of tomatoes at once, and you don’t want to take the pan. For a small family, I can advise another great recipe.

Recipe for quick salted tomatoes in a jar

Ingredients (per 1 liter jar):

• 500-600 g tomatoes (small or medium size);
• Greens to choose from - parsley, celery, dill (or the whole set at once);
• 2-3 garlic cloves (optional)

For brine:

• 500 ml of clean drinking water;
• 1 st. l. coarse salt (with a slide);
• 1 st. l. sugar (no slide);
• 2-3 pcs. bay leaf;
• 5 pieces. black peppercorns;
• 5-6 pcs. allspice peas;
• 1 tsp paprika;
• 2.5-3 tsp 9% vinegar (or 5 tsp 6% vinegar).

How to cook:

1. We process the tomatoes as described above, if desired, remove the skin.
2. Wash the jar well, pour boiling water over it.
3. At the bottom of the jar we put the washed greens, then the tomatoes.
4. We prepare the brine in a saucepan on the stove: pour all the ingredients except vinegar into the water, bring to a boil. Then take the pan off the heat and add the vinegar.
5. Let's wait until the brine cools down a bit, after which we fill them with tomatoes in a jar.
6. Pour chopped garlic on top, close the lid.
7. After it has completely cooled, put the jar of tomatoes in the refrigerator.

These tomatoes are ready in a day.

You can also pour tomatoes not hot, but already cooled to room temperature with brine. True, the tomatoes will be ready for consumption a little later, in a couple of days, but they will turn out to be no less tasty.

But you will not be afraid that when pouring, the bank may accidentally burst. I know that this fear often haunts novice hostesses, I myself was the same. Therefore, just in case, you can play it safe.

Not all ingredients, as you can see, are required - in basic recipe you can generally do without greens, onions and garlic. Peppercorns can also be put less, to your taste. Our family loves garlic, so I try to add it wherever possible, and it goes well with lightly salted tomatoes. But I don’t always put onions - according to my mood. And I often add a small hot pepper (or part of it). Here we love spicy, what to do!

Spices are also not all required. It is quite possible to do without the bay leaf if you do not like it, or put less of it. But for a more spicy taste, you can add a couple of clove buds.

As for greenery, there is room for fantasy to roam. You can put a whole set of herbs - whatever you like. We prefer to cook tomatoes with fresh parsley - we take twigs with leaves. Dill is also not overlooked. Once I added blackcurrant leaves to the brine - they gave the tomatoes a special flavor. refined taste and aroma.

You can also substitute vinegar lemon juice: for 1 liter of water - 4 tablespoons. Or put citric acid: at the rate of 1 teaspoon of acid per 1 liter of water. In a word, there are a lot of options, and they are all win-win. But you can experiment, which turns pickling into a fascinating process.

I also want to note that the quick recipe for lightly salted tomatoes in a saucepan or any other suitable container provides that you will also eat them quickly - within two to three days. Therefore, it is advisable to cook exactly the amount that your family or guests can overcome. Do not disappear then good! But for some reason I am sure that they will not stagnate with you for a long time. Bon appetit to you all!

Good afternoon.

Today we continue the theme of cooking light, tasty, and most importantly, fast food from fresh vegetables. The last selection was devoted to simple cooking recipes, where methods for preparing both lightly salted tomatoes and pickled ones were noted.

Let's continue the topic of pickling, but this time we will not be limited to only the package. Indeed, in this case it is difficult to decorate the final dish beautifully, which is very important when preparing, for example, a festive snack.

Indeed, thanks to the options presented in this selection, you can prepare for a feast in just a day and you do not have to start preparing a week in advance, or even earlier.

Well, I want to remind you that the main ingredient in pickling is vinegar or citric acid. This is the environment in which the whole process takes place, which distinguishes it from or

Marinated Instant Tomatoes with Garlic and Herbs

Let's start with the most easy way, which uses the minimum necessary spices. And this, of course, is garlic and herbs (dill, lavrushka) - probably the most saturated (from natural) flavors.

Well, another important plus: the readiness of snacks in just a day.

Ingredients:

• Tomatoes - 1 kg
• Water - 1 l
• Salt - 5 tsp
• Sugar - 10 tsp
• dill umbrellas
• Garlic - 1 head
• Peppercorns - 10 pcs
• Bay leaf - 3-4 pieces
• Vinegar 9% - 100 ml

Cooking:

1. First of all, you need to draw water into a saucepan and, putting it on a strong fire, bring it to a boil. In the meantime, the water boils, you can prepare the tomatoes.

Tomatoes should be taken in medium size so that pickling is faster. But too small will not fit - they will fall apart.

Tomatoes need to be washed and cross-shaped cuts should be made on them, so that in the future it will be easier to peel them.

2. Now remove the boiling water from the fire and put the cut tomatoes into the pan. They should not lie for a long time, literally 30 seconds.

3. After that, the peel is removed easily and simply.

We put the peeled tomatoes in a bowl in which further cooking will take place.

4. You can proceed to the preparation of the marinade. To do this, boil water again in a saucepan (1 liter), then reduce the heat to medium and put sugar, salt, pepper, bay leaf and vinegar into it. Stir the marinade, let it boil again, and then remove it from the heat.

5. While the marinade is cooling (it should cool to 40-45 degrees), add dill and garlic squeezed through a press to the tomatoes. After that, pour the marinade over the tomatoes.

6. When it cools to room temperature, close the tomatoes with a lid and put them in the refrigerator for a day.

After 24 hours, delicious pickled tomatoes will be ready. Bon Appetit!

Quick Cooking Pickled Tomato Slices

If 24 hours is too long and you want to taste this wonderful snack already today, then here's the most fast way pickling - it will take only two hours of infusion in the refrigerator. So you can mix the ingredients in the morning, and in the afternoon you can already enjoy the most fragrant tomatoes.

Ingredients:

• Fresh tomatoes (small) - 5-6 pcs
• Garlic - 3-4 cloves
• Dill dry (or fresh) - 1 tsp
• Salt - to taste
• Sugar - 0.5 tsp
• Italian or Provencal herbs- pinch
• Vinegar 9% - 0.5 tsp
• Freshly ground black pepper - to taste
• parsley

Cooking:

1. My tomatoes and cut into slices of 4-6 pieces.

It is necessary to cut the tomatoes - this will allow them to soak in the marinade faster.

2. Put the chopped slices on a plate and add dill, salt and garlic, cut into slices, to them.

3. Then add vinegar, sugar and Provence herbs and ground pepper. Gently but thoroughly mix all the ingredients together, then cover the bowl with cling film and send it to the refrigerator for 2 hours.

The aroma from the tomatoes will be such that I won’t be surprised if you can’t resist and eat them in an hour. So cook more now.

As you can see, this method is not only the fastest, but also very simple, even boiling water for the marinade is not required.

Bon Appetit!

Video on how to cook a very tasty marinade with honey

But this option is not only very tasty, but also very beautiful. Perfect for decorating a holiday table.

I offer it in the form of a video, because it's nice to look at a person doing what they love.

Pickled tomatoes with sweet peppers and garlic in a bag

As I already wrote in, in the package you can cook not only salted foods, as is most often done, but also pickled ones.

How to understand which recipe is in front of you? Very simple. If there is any acid in the ingredients (acetic or citric), then this is pickling. If the main elements are salt, sugar and other spices, then this is salting.

Let me show you the example of marinated tomatoes in a bag.

By the way, tomatoes are often mixed with sweet or bell peppers - they give an excellent flavor combination.

Ingredients:

• Fleshy tomatoes - 1 kg
• Sweet pepper - 3 pcs
• Dill - 1 bunch
• cilantro - 1 bunch
• Garlic - 5-7 cloves
• Salt - 1 tbsp
• Sugar - 1 tbsp
• Ground coriander - 1 tsp
• Ground allspice - 0.5 tsp
• Wine vinegar 6% - 3 tbsp
• Vegetable oil - 50 ml

Cooking:

1. First, prepare the marinade by mixing chopped herbs, ground pepper, coriander, salt with sugar, sliced ​​garlic, vinegar and vegetable oil in one bowl.

The mixture must be thoroughly mixed to evenly distribute all the ingredients.

2. While the marinade is infused, prepare the vegetables.

Cut tomatoes into halves or quarters.

A Bell pepper, peeled from seeds - ringlets.

3. Then we put the vegetables and marinade in layers in a bag. First part of the vegetables, then part of the marinade and so on.

4. We close the bag or tie it up, turn it over and shake it several times for better mixing.

Leave it for a couple of hours room temperature and then send it to the refrigerator for a day.

This is how pickled tomatoes in a bag are prepared. Bon Appetit!

Photo recipe for tomato blanks for the winter in jars

Well, one more quick recipe preparations for today. Pickled tomatoes for the winter. We will prepare them classic recipe in banks.

Ingredients for 1 liter jar:

• Not large tomatoes - the amount depends on the size of the vegetables
• Boiling water - 400 ml
• Salt - 1 tbsp
• Sugar - 1 tbsp
• Vinegar 9% - 1 tbsp
• Garlic - 2-3 cloves
• Any greens - dill umbrellas, cherry leaves, currants, horseradish

Cooking:

1. At the bottom of pre-sterilized jars, lay out a pair of currant or cherry leaves and fill them with tomatoes. In the middle, add the peeled garlic cloves and dill.

At the tomatoes themselves, you need to pierce the stalk with a knife, so they will not burst during further cooking.

2. Pour water of the calculated amount into the pan (in this example, 3 liter jars took 1.2 liters of water), bring it to a boil over high heat, then add salt and sugar, stir until completely dissolved and wait until it boils again.

3. Gently pour a little bit of boiling marinade into jars, filling them to the brim, after which we cover them with loosely boiled lids and leave to cool to room temperature.

4. When the marinade has cooled, it will need to be drained into a saucepan, boiled again and poured into jars again.

Here is an important point: if the jars are stored in a cold cellar, then one repeated boiling is enough. If they stand in an apartment in a closet, then the boiling procedure must be repeated a third time for reliability.

And just before the final twisting of the cans, you need to add vinegar to them.

5. After that, the jars need to be turned over, wrapped in a blanket and left to cool completely, then stored in a dark, cool place.

Here are some interesting and different recipes I have collected. All of them are different, but they are united by one property: they are prepared simply and quickly, and the tomatoes are incredibly fragrant and tasty.

And that's all for me, thank you for your attention.

Recipe options should be noted by gardeners who can no longer look at tomatoes in the summer. If the shelves in the cellar are bursting with tomato juice, marinades, various assortments, and salads no longer inspire, it's time to experiment with quick salting. Tomatoes acquire a spicy aroma and at the same time remain "alive".

The benefits of winter harvesting

Tomatoes are well-known "fighters" against cancer, depression and old age. Substances contained in ripe fruits improve the condition of hair, skin, nails, cheer up, cleanse blood vessels. Salting helps preserve almost everything useful vitamins and micronutrients. The effect of red berries on human health is described in the table.

Table - Beneficial features salted tomatoes

Compound	Content in 100 g, mg	Action on the body
Potassium	290	– Controls acid-base and water balance; - Responsible for the work of muscle and bone tissue; - improves the functioning of the kidneys; - regulates metabolism; - prevents the formation of edema
Phosphorus	26	– Strengthens bone tissue, teeth; - participates in metabolism; - gives energy; - helps the process of thinking; - part of proteins
Magnesium	20	– Regulates the work of enzymes; - promotes the absorption of B vitamins; - stimulates mental, mental activity; - participates in the defense mechanisms of the body; - prevents heart disease
Calcium	14	- Strengthens bone tissue, is part of the bones, teeth, nails; - promotes blood clotting; - controls the normal functioning of the circulatory system; - participates in the contraction of muscles, including the heart
Vitamin C	10	- Restores the health of the skin, nails, hair; - strengthens the immune system, fights inflammatory processes; - makes the walls of blood vessels elastic; - synthesizes hormones; - fights stress
Iron	0,9	- Carries oxygen to every cell of the body; - neutralizes toxins in the liver; - participates in hematopoiesis
Vitamin B3	0,3	– Lowers cholesterol levels; - takes part in the breakdown of proteins, fats, carbohydrates; - has a mild sedative effect
beta carotene	0,3	- It is a preventive measure for protection against oncological diseases; - supports blood circulation; - regenerates tissues; - protects the skin from ultraviolet radiation; - maintains good vision, prevents the development of eye diseases

Salted tomatoes contain 13 kcal (100 g). Despite the lightness of the dish, it is not recommended to abuse it. Pickles in large quantities have a bad effect on the condition of the joints and pancreas. Red fruits belong to the group of aggressive allergens.

Express recipe for lightly salted tomatoes and options with sourdough, pickling

Preparing salted tomatoes in a bag, saucepan, tubs, glass jars. Liquids are always taken half as much as all the ingredients. On average, to get a lightly salted snack, it is enough to dissolve one or two tablespoons of salt in a liter of water. Harvesting is especially tasty with fresh herbs and herbs.

In the package

Peculiarities . Lightly salted instant tomatoes in a regular plastic bag or with a zipper are made in ten minutes, without brine and utensils. Additionally, you can put sweet peppers and cucumbers.

What to prepare:

• tomatoes - 1 kg;
• garlic head - one;
• dill, parsley, cilantro - a bunch;
• seasonings.

How to cook

1. Cut the red fruits into large pieces or make cuts.
2. Chop the green bunch.
3. Divide into cloves and peel the head of garlic, cut lengthwise.
4. Put the prepared components in a strong transparent bag.
5. Salt, season and tie (button) tightly.
6. Shake the bag in your hands to mix the vegetables with the spices.
7. Refrigerate for 24 hours, turning or shaking occasionally.

If you want to try the pickle after five hours, leave the bag in the room. The cooked snack is stored in a glass or plastic container on the refrigerator shelf. The fruits left in the bag lose their aroma and freshness.

with mustard

Peculiarities . Salted tomatoes with mustard are spicy and fragrant. If the fruits are large, the food can be tasted four days after salting. Small vegetables are salted in two to three days.

What to prepare:

• tomatoes - 1.5 kg;
• greens to taste - a bunch;
• garlic - three cloves;
• chili - one pod;
• mustard powder- one tablespoon;
• pepper - eight peas;
• laurel - two leaves;
• salt - three tablespoons;
• sugar - one and a half tablespoons;
• boiling water in a teapot.

How to cook

1. Pierce red fruits with toothpicks at the stalk.
2. Chop up the greens.
3. Chop up the chili.
4. Cut the garlic into slices.
5. Place red fruits in a clean jar, alternating with the rest of the ingredients.
6. Sprinkle mustard powder, black peas, put laurel on top.
7. Salt, sweeten, pour boiling water to the brim.
8. Cover with gauze, tie at the neck, put in the room.

With chili and parsley

Peculiarities . Salted tomatoes with garlic and herbs in a saucepan will "ripen" in two days. Greens and seasonings are taken from personal preference. Opponents spicy dishes can exclude hot peppers.

What to prepare:

• medium tomatoes - eight pieces;
• water - 1 l;
• garlic head - half;
• chili - one pod;
• dill, parsley - a bunch;
• black pepper - five peas;
• laurel - three leaves;
• salt - one tablespoon;
• sugar - two tablespoons.

How to cook

1. Cut the tomatoes into large slices.
2. Chop the garlic into slices.
3. Chop parsley, dill.
4. Clean the chile, cut into rings.
5. Fold in a wide container part of the prepared ingredients - garlic plates, chili, black peas, herbs, laurel.
6. Lay the tomato slices tightly together.
7. Heat water, add sugar, salt, wait for complete dissolution.
8. Fill the components with brine.
9. Pour in the rest of the garlic, laurel, black and hot peppers, herbs.
10. Press the vegetables with a plate, place a weight on top.
11. Cover with gauze, leave in the room for two days.
12. Transfer the pickling to clean jars, store under a nylon lid.

With dill umbrellas

Peculiarities . Daily tomatoes come out fragrant, juicy, moderately salty. Suitable as seasoning fresh leaves purple basil, currant leaves, coriander grains. Salting is designed for a two-liter container.

What to prepare:

• tomatoes - 1 kg;
• water - 1 l;
• garlic cloves - four pieces;
• dill - two umbrellas;
• pepper - ten peas;
• sugar - one teaspoon;
• salt - two tablespoons.

How to cook

1. Pierce ripe fruits with a toothpick so that the skin does not burst during the salting process.
2. Cut the garlic cloves into slices.
3. Cut green umbrellas.
4. Place greens, garlic plates, black peas in a sterile jar.
5. Sweeten, salt the liquid.
6. Cook after boiling for two minutes.
7. Cool the liquid to 60 ° C, pour the ingredients.
8. Close, leave to soak for a day.

With garlic stuffing

Peculiarities . A savory summer snack is prepared at home in just a day. It is best to start filling dense small fruits that will not flow and will not burst during salting.

What to prepare:

• tomatoes - ten pieces;
• garlic - eight cloves;
• dill - a bunch;
• water - 800 ml;
• 9% vinegar solution - four tablespoons;
• sugar - three tablespoons;
• salt - two tablespoons;
• dry laurel - three leaves;
• black pepper - six peas.

How to cook

1. Add bay leaves, pepper, vinegar solution to the water, after mixing sugar and salt in it.
2. Heat without boiling.
3. Turn off the stove, leave to infuse for 20 minutes.
4. Grate or mince the garlic cloves with a knife.
5. Chop the green bunch, mix with garlic.
6. On each red fruit, cut about two-thirds lengthwise.
7. Start hard.
8. Pack the snack tightly into a plastic container.
9. Fill with brine, close the lid.
10. Leave for a day in the cold.

With bell pepper and horseradish

Peculiarities . Vegetables are salty, spicy, savory. If you supplement the appetizer with dense cucumbers, a full-fledged salted platter will come out.

What to prepare:

• tomatoes - 800 g;
• water - 1 l;
• bell pepper- two pieces;
• garlic - two cloves;
• dill - three umbrellas;
• horseradish leaves - to taste;
• currant - two sheets;
• pepper - five peas;
• salt - one and a half tablespoons;
• sugar - one teaspoon.

How to cook

1. Pierce the tomatoes, put in a clean container.
2. Put dill, peas, herbs, chopped garlic on top.
3. Coarsely cut the sweet pepper, put to the tomatoes.
4. Heat water, sweeten, salt.
5. Cool to 60 ° C, pour into a container.
6. Close the cooled mixture with a lid, leave for a couple of days.

For convenience, the assortment is laid out in layers, because the time of salting vegetables varies. First, thick-skinned fruits (zucchini, squash) are placed in a jar, then tomatoes, sweet peppers. Cucumbers are laid out on top - you can try them the very next day. The rest of the vegetables will pickle on the second or third day.

with celery

Peculiarities . The appetizer with "peppercorn" will be ready in two days. You can do without an onion or a sharp pod.

What to prepare:

• tomatoes - 2 kg;
• bulb - one piece;
• celery greens - two branches;
• garlic head - one;
• dill, parsley - a bunch;
• chili - pod;
• currant - three leaves;
• mint - two or three leaves;
• salt - two tablespoons;
• sugar - one tablespoon.

How to cook

1. Clean and chop the stinging pod.
2. Cut the onion into rings.
3. Chop parsley, dill.
4. Cut the garlic cloves into slices.
5. Put mint and currant leaves in a container, onion rings, greenery.
6. Tamp the fruits tightly, alternating with garlic plates and chili.
7. Boil water by mixing sugar and salt in it.
8. Cool, pour into a jar.
9. Put in the room, wrapping the neck with gauze.

cold pickling method

Peculiarities . Lightly salted tomatoes are cooked in a saucepan with cold water very quickly. You don't need to boil the brine. The appetizer can be tasted already on the second or third day.

What to prepare:

• tomatoes - 2 kg;
• water - 1 l;
• garlic head - one;
• dill umbrella - one;
• currant - one leaf;
• cherry leaves - three pieces;
• salt - three tablespoons;
• sugar - one tablespoon.

How to cook

1. Pierce the fruit at the stalk.
2. Washed dry enamel pan put dill.
3. Lay out the tomatoes in rows, alternating with leaves and garlic cloves.
4. Sweeten, salt the water, mix thoroughly until dissolved.
5. Pour the resulting brine into the pan.
6. Press down with a wooden lid, such as a round cutting board, glass plate, place a weight.
7. Leave it in the room for a couple of days.

In the same way, the recipe is prepared in a three-liter glass jar. A 9% acetic solution is added to the ingredients, which is poured last. The container is closed with a plastic lid and stored in the refrigerator.

Pickled in a bucket

Peculiarities . The recipe for lightly salted tomatoes in a bucket is performed according to the algorithm cold salting. The only difference is that you can try the workpiece only after two weeks. During this time, she will ferment, become sour, like pickled apples. Not all vegetables will be able to survive such a “mockery”, so carefully select the ingredients so that they do not get wet, do not turn into porridge. Plum tomatoes are perfect. Use small firm fruits.

What to prepare:

• tomatoes - per bucket of ten liters;
• water - 5 l;
• salt - ten tablespoons;
• sugar - three tablespoons for every 3 kg of fruit;
• chili - five pods;
• greenery;
• peppercorns - ten pieces;
• laurel - two leaves;
• cloves - three pieces;
• garlic head - one.

How to cook

1. Wash the plastic bucket thoroughly (can be rinsed with baking soda).
2. Chop the chili into rings.
3. Chop up the greens.
4. Put a dense layer of greens on the bottom.
5. Add cloves, laurel, black peas.
6. Lay the tomatoes, alternating with garlic cloves and hot pepper.
7. Fill the container to the brim with sweetened and salted cold water.
8. Press down with a lid or plate, place a load.
9. Leave the salt for two to three days in the room.
10. Transfer to a cold room for two weeks.

With vine leaves

Peculiarities . For a change, you can make salted green tomatoes in a hot way. Unripe fruits are ideal for salting in enameled, plastic or wooden containers.

What to prepare:

• green tomatoes - 7 kg;
• water - 5 l;
• garlic - one head;
• hot pepper - two pods;
• grape greens - eight leaves;
• horseradish leaves - two;
• dill umbrellas - two;
• laurel - three leaves;
• black pepper - ten peas;
• paprika - three tablespoons;
• salt - 15 tablespoons;
• sugar - five tablespoons.

How to cook

1. Put horseradish leaves, two grape leaves, a dill umbrella into the prepared container.
2. Pour black peas, spread laurel, peeled garlic cloves.
3. Arrange half of the tomatoes in tight rows.
4. Top with a second umbrella.
5. Put sharp pods on different sides.
6. Lay the fruits to the edges of the container.
7. Boil water, sweeten, salt, add paprika.
8. Pour ingredients into containers.
9. Spread grape leaves on top.
10. Press the ingredients with a plate or wooden circle, set the weight.
11. Keep warm for three days.
12. Transfer the fruits to clean glass jars.
13. Pour in the brine, refrigerate.

It is important to fill the ingredients with brine completely. If the fruits stick out, it is better to remove the excess and pickle separately according to the same recipe.

Salting vegetables is not difficult, even novice cooks will cope with the task. Six tips will help make the dish beautiful, juicy and tasty.

1. Choice of vegetables. Red, yellow, green, brown tomatoes are suitable for pickling and pickling. Color does not play a special role. The main thing is that the fruits are strong and elastic. Deformed, rotten fruits are not suitable for cooking, provoke the appearance of mold.
2. The amount of water. Calculating the exact amount of water for salting is simple. Put all ingredients in first, then pour. Drain the liquid into the pan, prepare the brine. Spices that have fallen into the pan can not be removed - everything will return along with the finished marinade.
3. Long salting. Salted tomatoes are usually made in brine without vinegar. This is the beauty of light salting: vegetables remain elastic, juicy, fresh. To preserve vegetables for the winter, you need to sterilize the jars, add a little vinegar solution(one or two tablespoons). Tomatoes will turn out pickled, with a sour taste.
4. Storage . It is recommended to make small portions for the family so as not to store for a long time. Freshly salted vegetables are eaten very quickly. If for some reason the snack remains, the fruits are transferred to a clean jar or plastic container with a lid. Vegetables salted in liquid are poured with “native” brine, tightly closed and left in the refrigerator.
5. Temperature . The degree of salting depends not only on time, but also on the ambient temperature. At room temperature, the fruits are salted faster. At long-term storage fermentation begins in the heat. If fermentation is not included in the plans, after one to three days it is recommended to rearrange the pickle in a cold place.
6. Mold prevention. Leaves of currant, horseradish, mustard, hot pepper should not be neglected. It is these ingredients that help prevent mold. Garlic, on the contrary, can provoke fermentation.

It is easy to add author's touches to the recipe for salted instant tomatoes. Experiment with spices, herbs, salting time. Stuff green fruits with hot peppers, add sliced ​​​​carrots or large leaves of cabbage. Tomatoes take longer to pickle than cucumbers, so large fruits can be cut into pieces.

Reviews: "We eat everything at once"

You can salt in a bucket, you can in a saucepan. Any tomatoes, red, brown, green, will go for pickling, everything will just be ready in different ways. It is better to take the same size, I have these large, fleshy tomatoes, which I am going to use this week. We put spices at the bottom of the pan, whoever likes what, dill, parsley, etc. Then the tomatoes, cover the top layer with the same greenery, you can put hot peppers, garlic and sprinkle with dry mustard. Boil the brine for 1 liter of water, 80 gr. salt, 1 teaspoon sugar, hot brine, pour over the tomatoes so that the water covers everything. We put the load on top and the whole thing after cooling in the refrigerator. Red tomatoes can be tasted after three days already.

Yulchik, http://forum-flower.ru/showthread.php?t=1813

I also decided to ferment tomatoes in 3 days. The recipe is simple: 2 kg ripe tomato, not very large, cut the ass with a funnel, not very deep. Make a mixture: 3 tbsp. spoons with a slide of coarse salt, 2 tbsp. spoons of sugar, coarsely ground black pepper half a teaspoon. spoons, a handful of finely chopped parsley and dill, squeeze 5 cloves of garlic, mix and fill the cut funnels in the tomatoes. Place tightly in a saucepan, cover with cheesecloth and leave to sour at room temperature. I did it on Saturday, today is Tuesday, I tried it ready, put it in a jar, poured it with the allocated juice and put it in the refrigerator. I usually cook such tomatoes in the fall, when they leave, and put the pan in the refrigerator, right away, where they ferment longer, but they are also stored longer. I usually do 3-5 kg, and then we eat hunting for almost a month.

Ksyusha, http://forum-flower.ru/showthread.php?t=1813

djania, https://hlebopechka.ru/index.php?option=com_smf&Itemid=126&topic=20561.0

For the "bucket" ;) Tomatoes - brown, green. Dill, garlic, horseradish, bay leaf, hot pepper. Brine: for 1 liter of water 1 tbsp. with a large slide of salt, 2 tbsp. without a pile of sugar.
Put the seasoning on the bottom of the dish, then the tomatoes. Fill with brine. Top with the same seasoning. Under oppression. To salt faster, you can pour hot brine.
If the tomatoes are in a cool room, they will be ready in three weeks (size matters).

Natsha/Natalia, http://www.tomat-pomidor.com/newforum/index.php?topic=1524.0

During the ripening season of juicy tomatoes, many housewives begin to preserve vegetables, but if you want something salty at any other time of the year, then there is a great way out. You can prepare salted tomatoes, which are made in several ways, using different products(garlic, herbs, vegetables, spices). The process of preparing tomatoes is simple, the main thing is to stick to the recipe.

How to pickle tomatoes

There are many options for how to cook lightly salted tomatoes. To get fragrant, beautiful and very tasty tomatoes, you need to familiarize yourself with the technology in detail. culinary process and strictly follow it. First, prepare all the ingredients, and then proceed directly to salting. Here are a few useful tips, which will help to properly grind the red fruits:

1. To make the vegetables more tasty and fragrant, they are salted in pieces (cut into 4 parts) or a puncture is made with a toothpick in the stalk area. Plus, they dry out better.
2. Salted tomatoes are made in a glass container, saucepan, bag. It is convenient when the container is wide and spacious.
3. For amplification palatability you can stuff the fruits (red, green). Garlic, greens (parsley, dill, onion feathers, cilantro), cabbage, lettuce or hot peppers are often used as fillings.
4. After salting, tomatoes are best stored in the refrigerator, because this way they last longer. Another secret: so that the lightly salted snack does not turn sour, the lid of the jar must be smeared with mustard from the inside.

What varieties of tomatoes to choose

It is recommended to take dense, undamaged, unripe vegetables for pickling.. Perfect variety "cream", cherry tomatoes and similar options. You can harvest red, yellow and green fruits. Yellows are sweeter, while greens have a sour, savory taste. It is desirable that all fruits for pickling be of the same size and the same level of maturity.

How much to salt tomatoes

The duration of salting, as a rule, depends on the specific recipe, the desired result, the method of fermentation and the variety of tomatoes. The average cooking time for salted tomatoes ranges from one day to several weeks. In some cases, it will take about 1-2 months. For example, hot salting lasts 3-7 days, and cold - from 2 to 4 weeks. You can prepare vegetables for the winter.

salted tomato recipe

Today there is a wide range of recipes on how to cook delicious salted tomatoes. You can use green or red fruits for these purposes, use a variety of spices, spices, seasonings, herbs, and other vegetables. It is customary to prepare a snack in glass jar, but often use a bag, a large pot or bowl. The result is tasty and appetizing, if you strictly follow the chosen culinary algorithm.

• Time: 30 minutes (+ a day for salting).
• Calorie content: 34 kcal per 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

The first way to prepare fragrant, juicy and tasty snack- salted green tomatoes. Sometimes the fruits are replaced with yellow tomatoes. Sugar is added to the marinade, so during the salting process, slight fermentation occurs, which allows you to achieve a piquant, spicy taste. The main thing is that the tomatoes are strong and intact. Salted tomatoes are made relatively quickly - about 24 hours.

Ingredients:

• cream - 2 kg;
• sugar - 3 tbsp. spoons;
• salt - ½ tbsp. l.;
• water - 1.5 l;
• garlic - 4 cloves;
• apple cider vinegar (5%) - 1 tbsp. l.;
• dill - 1 bunch;
• chili pepper - ½ part;
• ground black pepper.

Cooking method:

1. Wash the vegetables well, remove the stems.
2. Chop the garlic with a sharp knife.
3. Pour water into a bottle or large bowl. Pour in sugar, salt. To stir thoroughly. Then add vinegar.
4. Place garlic, dill sprigs in a jar (leave a little).
5. Spread the green fruits on top, pepper and lay out the chili.
6. Fill with brine. Add the remaining dill.
7. To cover with a lid.
8. Send to the refrigerator for a day.

Salted Instant Tomatoes

• Time: 20-30 minutes (+ a day).
• Calorie content: 25 kcal.
• Purpose: appetizer, pickle.
• Cuisine: Russian.
• Difficulty: easy.

To pamper your family with something delicious, you can make instant tomatoes with garlic and herbs. Such homemade snack it comes out very juicy, fragrant and incredibly appetizing. Fall in love with it from the first tasting. According to this recipe with a photo, red or yellow fruits are lightly salted, the main thing is that they are undamaged and have a dense structure.

Ingredients:

• cream - 1 kg;
• salt - 1 tbsp. l.;
• garlic - 10 cloves;
• peppercorns - 4 pcs.;
• water - liter;
• parsley - 1 bunch.

Cooking method:

1. Wash the tomatoes thoroughly. Dip them in boiling water for a couple of minutes and remove the skin.
2. Chop the parsley with a knife.
3. Put tomatoes in a jar, and pour greens on top.
4. Add pre-chopped garlic cloves, pepper.
5. Prepare brine. Heat water, add salt and stir until it is completely dissolved.
6. Pour the liquid over the tomatoes.
7. Cover the jar with a lid.
8. Leave in a cold place for 24 hours.

With garlic and herbs

• Time: 30 minutes (+1.5 days).
• Calorie content: 30 kcal.
• Purpose: pickle.
• Cuisine: Russian.
• Difficulty: easy.

Fragrant, tender, excellent appetizer for all occasions - lightly salted red tomatoes with garlic and herbs. This option is suitable for a family dinner or a festive feast.. Anyone who prefers spicy pickles will definitely like this dish. For simple recipe you will need some ripe tomatoes, garlic, salt, granulated sugar and fresh herbs.

Ingredients:

• cream - 10 pieces;
• sugar - 1 tbsp. a spoon;
• water - liter;
• garlic - 8 cloves;
• salt - 2 tbsp. l.;
• dill - 1 bunch.

Cooking method:

1. Peel the garlic. Crush under pressure. Finely chop the dill. Mix in one container.
2. On washed tomatoes, make cross-shaped cuts on both sides. Stuff with the mixture.
3. Place fruit in a large bowl. Pour them with a cold marinade of water, sugar and salt.
4. Salt vegetables under oppression at room temperature. The appetizer will be ready in 1-1.5 days.

with mustard

• Time: 30-40 minutes (+ 1.5-2 days).
• Servings: 7-10 persons.
• Calories: 33 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

Another interesting option on how to prepare tomatoes is to grind them with mustard. The recipe is simple and straightforward, so even a novice cook can handle it. If everything is done correctly, then in a day and a half or two it will be possible to please yourself with a fragrant, spicy snack of ripe tomatoes. Based on the number of products, the pickle is designed for 8 servings.

Ingredients:

• dry mustard - 12 tsp;
• vegetables - 8 kg;
• salt - ½ tbsp.;
• allspice and bitter peppers (ground) - ½ tsp each;
• water - 5 l;
• lavrushka - 6 pcs.;
• blackcurrant leaves - 5 pieces.

Cooking method:

1. Put the cream into a large, deep container. Each layer is interspersed with currant leaves.
2. Boil water, add salt, then cool.
3. Add mustard to the brine, mix thoroughly and leave until the marinade becomes transparent.
4. Pour tomatoes, set oppression on top.
5. Salt in a cool place for 1.5-2 days.

Salted tomatoes in a bag

• Time: half an hour (+ 2 days).
• Servings: 2-3 persons.
• Calories: 23 kcal.
• Purpose: pickle.
• Cuisine: Russian.
• Difficulty: easy.

An appetizing snack can be made in a plastic bag. This dish is classified as easy, fast and very tasty. For this recipe for lightly salted tomatoes, marinade is not used, vegetables are marinated in own juice. To enhance the taste of pickles, you can add a little lettuce pepper. When the tomatoes are ready, it is better to transfer them to a jar.

Ingredients:

• cream - 1 kg;
• salt - 2 tbsp. l.;
• bell pepper - 3 pcs.;
• fresh herbs (any) - to taste;
• black pepper.

Cooking method:

1. Purchase a strong ziplock bag in advance (you can use a regular one).
2. Place chopped tomatoes inside.
3. Then add salt, pepper, seasonings to taste.
4. Close the bag well, shake the ingredients gently to mix them.
5. Put the workpiece in the refrigerator for two days. Turn the bag over several times so that the lightly salted tomatoes are thoroughly saturated with juice.

Recipe for cooking in a saucepan

• Time: 30-40 minutes (+ 2 days).
• Servings: 2-4 persons.
• Calorie content: 32 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

Delicious, fragrant vegetables can be salted not only in a glass jar. For these purposes, a capacious pan is perfect. This method is popular among housewives, because it is much more convenient to put tomatoes inside and take them out after cooking. Before pickling the tomatoes in a saucepan, it is worth preparing all the necessary products in advance.

Ingredients:

• vegetables - 8 pcs.;
• sugar - 1 tbsp. l.;
• garlic - 5 teeth;
• salt - 1 tsp;
• water - liter;
• dill, parsley;
• bay leaf - 3 pcs.;
• hot, fragrant peppers.

Cooking method:

1. Wash the tomatoes, cut in half.
2. Finely chop the garlic with a sharp knife, tear the greens into twigs.
3. At the bottom of the pan put half the greens, pepper, garlic and parsley.
4. The next layer is cream.
5. Boil water, add sugar, salt. When they dissolve, pour the vegetables with hot marinade.
6. Put the remaining greens to the rest of the products.
7. Cover the container with a lid or plate on top, press down with a jar of water.
8. Salted tomatoes will be ready in two days.

stuffed tomatoes

• Time: 40-60 minutes (+ 3 days).
• Servings: 8-10 persons.
• Calorie content: 20 kcal.
• Purpose: pickle.
• Cuisine: Russian.
• Difficulty: easy.

To diversify the snack menu and treat your loved ones with something unusual, it is worth bringing to life the recipe for lightly salted stuffed tomatoes. If you cook the dish strictly according to the recipe, then it turns out tender, juicy and looks appetizing when served.. For snacks, the “cream” variety is used - such tomatoes are easier to stuff, moreover, they do not fall apart when salted.

Ingredients:

• water - 2 l;
• salt - 4 tbsp. l.;
• cream - 3 kg;
• carrot - 1 pc.;
• sugar - 2 tbsp. l.;
• White cabbage- 1 fork.

Cooking method:

1. Wash the tomatoes well, cut off the caps from them. Remove core.
2. Grind the peeled carrots on a grater, finely chop the cabbage. Mix products.
3. Arrange the minced meat in tomato cups, gently tamp the filling.
4. Place in a deep saucepan.
5. V cold water dissolve sugar and salt. Pour the contents of the saucepan.
6. Put the pickle under oppression for three days.
7. Transfer the finished pickled fruits to a clean jar, and strain the brine through a sieve or gauze.
8. Store salted tomatoes in the refrigerator.

Armenian Tomatoes

• Time: 20 minutes (+ 3-4 days).
• Servings: 2-4 persons.
• Calorie content: 25 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

The next recipe is spicy, spicy and incredibly tasty Armenian-style tomatoes. They will be appreciated even by a picky gourmet. Salted vegetables quick salting easy to make, but the end result is amazing. The cooking process takes a little time, but salting will take several days. Spicy, appetizing salted fruits are best stored in the refrigerator.

Ingredients:

• garlic - 2 heads;
• cream - 1-1.5 kg;
• parsley - a bunch;
• salt - 2 tbsp. l.;
• ground black pepper.

Cooking method:

1. Grind greens, combine with finely chopped garlic.
2. Cut off the caps from the tomatoes (make small cuts, not completely).
3. Place a generous portion of minced garlic and parsley into each cut.
4. Arrange the vegetables in a saucepan or large bowl in rows.
5. Pour cold brine (water + salt).
6. Put under oppression for a day at room temperature. And then another two days in the refrigerator.

Pickled salted tomatoes

• Time: half an hour (+ 4 days).
• Servings: 3-4 persons.
• Calorie content: 32 kcal.
• Purpose: pickle.
• Cuisine: Russian.
• Difficulty: easy.

If the ideas are over, and the soul and body ask for salty, then lightly salted pickled tomatoes is the perfect choice. To prepare a fragrant snack, you need to have at hand a minimum of available products and some free time. The recipe uses a classic brine, a variety of "cream" and garlic for spicing.. The duration of salting is four days.

Ingredients:

• garlic - 5 cloves;
• cream - 1 kg;
• water - liter;
• sugar and salt - 1 tbsp. l.;
• bay leaf - 3 pcs.

Cooking method:

1. Wash vegetables. Prick the tomatoes with a toothpick in several places.
2. Cut garlic cloves into halves.
3. Put the tomatoes in layers in a saucepan, alternating with parsley and garlic.
4. Boil water, add salt, sugar. Stir until completely dissolved. Allow the brine to cool (slightly).
5. Pour tomatoes with warm marinade. Ferment under oppression for four days.
6. Store ready-salted pickled vegetables in the refrigerator.

Quick tomatoes with horseradish

• Time: 30 minutes (+ 3 days).
• Servings: 3 persons.
• Calorie content: 35 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

The next recipe, how to quickly make unusual snack- tomatoes with horseradish. Lightly salted vegetables are moderately spicy and very fragrant. Fans of spicy food will be delighted. The snack dish is salted for three days, and the preparatory activities take about an hour. In addition to horseradish, favorite spices and fresh herbs are added to salted tomatoes.

Ingredients:

• fresh horseradish - 1 root + leaf;
• dill - a bunch;
• vegetables - 1 kg;
• sugar - 1 tbsp. l.;
• water - 1.5 l;
• salt - 3 tbsp. l.;
• bay leaf - 3 pcs.;
• garlic - 2 cloves;
• black peppercorns.

Cooking method:

1. Wash tomatoes under running water. Make punctures with a toothpick in each fruit.
2. Put sprigs of greens, a whole leaf of horseradish, finely chopped garlic at the bottom of a deep bowl. Spread vegetables on top.
3. Dissolve sugar and salt in cold water. Add lavrushka, chopped horseradish root, pepper. Boil.
4. Pour the contents of the bowl with hot brine.
5. Keep under a closed lid (you can use a plate) for three days at room temperature.

Ways to pickle tomatoes

There are several methods by which salted vegetables can be made. Consider the most popular cooking options:

1. Cold salting method. Vegetables are poured with cold marinade, oppression is placed on top (often it is a lid, a cutting board or a plate, and on top is a jar of water). Such an appetizer is salted in barrels, buckets, large bowls and pans. You need to store the workpiece in a cold place.
2. hot way. As a rule, the ingredients are laid out in a glass container, and then poured with boiled hot brine.
3. Another option is dry salting (without the use of marinade). Vegetables are placed in a pan or bag, generously sprinkled with salt, seasonings, put oppression on top or placed in a cold place.

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