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 put the tomatoes in a saucepan with a 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:
- Pour clean drinking water into the pan, immediately put the bay leaf, peppercorns, add salt, sugar and put on a big fire.
- Bring to a boil, reduce heat. Let everything cook for five minutes.
- Then turn off the gas, wait until it cools down a bit (5 minutes), then pour in the vinegar.
- While the brine is cooking, wash the greens, peeled onions and garlic. Cut the onion into half rings, garlic - into small pieces.
- 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.
- 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.
- 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 the pan is very light 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:
- We process the tomatoes as described above, if desired, remove the skin.
- Wash the jar well, pour boiling water over it.
- At the bottom of the jar we put the washed greens, then the tomatoes.
- 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.
- Let's wait until the brine cools down a bit, after which we fill them with tomatoes in a jar.
- Pour chopped garlic on top, close the lid.
- 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!
A couple of days before the planned feast, or simply, wanting to diversify the everyday diet, let's worry about a universal snack without gastronomic sophistication, high cost and claims to the status of a delicacy, but beloved by many, appropriate "both in the world and in the feast."
The fastest way to pickle is in a plastic bag, with notches cut in place of the stalks and a lot of salt. Often chopped garlic, aromatic herbs are added, pulling off the knot, cowardly and leave the sealed package for several hours. Tomatoes get soaked salty juice but still retain firm flesh and taste close to fresh.
Another result of lightly salted instant cooking in a saucepan is the recipe in front of you. It takes a little more time (two days), but such tomatoes are thoroughly saturated with brine, wine spicy, in moderation, but they are filled through with salt, spicy aromas and are far from the original ones. You can treat yourself earlier, in a day - it's delicious, but tomatoes will enter their real, ripe taste in 48 hours.
I repeat, for salting, pickling, pickling, I recommend choosing tomatoes harvested from the ground. As a rule, such varieties are fleshy, with a tough skin, painted in rich red, without white streaks inside. Ripened in the sun, they are distinguished by a pleasant sweetness and a confident tomato flavor. If we managed to get one-on-one ripe seasonal tomatoes, and even with “tails”, we will try to preserve the picturesque appearance.
Cooking time: 48 hours / Quantity: 1 kg / Enamel saucepan 2.5 l
Ingredients
- tomatoes 1000 g
- garlic 3-5 cloves
- table vinegar 9% 1 tbsp. l.
- salt 1 tbsp. l. with a slide
- sugar 1 tbsp. l.
- allspice 3-5 peas
- bay leaf 2-3 pcs.
- optional: chili, cilantro, currant/cherry leaves, horseradish root
Cooking
Large photos Small photos
We wash the calibrated tomatoes in cold water, leave a cruciform incision on each lower side and also outline a small area around the stalk with a knife.
We lower the clean tomatoes-blanks into a wide container, pour boiling water to the top - steam for 7-10 minutes, then pry the edges of the skin at the cuts and separate the flaps from the pulp. Without trouble, you can not mess with the stalks, pick them off while washing and now, after a hot “bath”, completely clean them.
Our lightly salted instant tomatoes in a saucepan, according to the recipe, require a spicy-wine brine - usually, 500 ml of water is taken per 1 kg of fruit. In order for the tomatoes to float freely and soak faster, we measure out 600-650 ml of water, boil it together with salt, granulated sugar, allspice peas and bay leaves. Try the liquid, it is possible that the concentration of salt-sugar in your opinion is low, adjust. Also with spicy additives - instead of or together with allspice and bay leaf, season with coriander, dried thyme / thyme, rosemary, dill and mustard seeds.
After an active boil, reduce the temperature and cook for 3-4 minutes, saturating with aromas and dissolving solid crystals. Remove from the stove, pour in the apple-flavored vinegar, cool to a warm state.
The next step of the recipe is free, at the discretion of the cook, not mandatory, but strongly recommended. Since the appetizer will stand for only two days and will be served at the table, the tomatoes and brine will remain relatively delicate, they especially do not need any tannins or preservatives for long-term storage. Having on hand bouquets for preservation (umbrella dill, horseradish leaves, currants, cherries), use them! We cover the bottom with leaves from a blackcurrant bush, throw a few rings of warming chili, garlic cloves crushed or chopped into thin plates.
We load the peeled tomatoes, do not ram, we leave half a bunch of fresh cilantro or other favorite greens nearby.
Pour warm liquid with spices and vinegar - vegetables should be completely immersed in brine. Cover with a towel and leave for the next two days room temperature. Prompt salting needs vinegar and a warm environment - by omitting the vinegar, pouring in chilled brine, and/or putting it out in the cold, expect the fermentation period to increase substantially. After two days, lightly salted instant tomatoes in a saucepan under the lid are rearranged on the shelf of the refrigerator-cellar, let cool until lunch or dinner.
Appetizing pickles, including pickled, pickled and our salted tomatoes, are in no way inferior to fresh vegetables, especially “heavy” mayonnaise salads, and in the chilly season they turn out to be especially useful: with baked, fried or jacket potatoes, juicy steak and diet poultry - everything that a self-assembled tablecloth is rich in.
2016-10-07
Date: 07 10 2016
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Hello dear blog readers! So September has flown by. It's mid-autumn outside. There were no night frosts, so tomatoes still grow in the gardens there. They are no longer the same as in summer. But from them you can cook a lot of delicious pickles. Today we have salted tomatoes in the program. 
"Slightly salted" tomatoes different ways. Instant recipes allow you to have ready-made tomatoes within a day to 3-4 days. You can’t prepare such a product for the winter, but you can cook a good pickle for or for the next weekend. Let's start with the excellent proven recipe of my friend Verochka Ramazova. This recipe will be presented by her.
Lightly salted tomatoes stuffed with garlic and herbs in Armenian style
Ingredients
- 10 tomatoes (small brown, strong red or green).
- 1 small bunch of parsley.
- 6-7 cloves of garlic.
- 2 tablespoons of salt.
- 1 liter of water.
Cooking
Recipe Author's Notes
Recipe for salted tomatoes in a jar
Ingredients for a 3 liter jar
- 1.8 kg of tomatoes (approximately, the capacity of the jar depends on the size and shape of the tomatoes).
- 1-1.2 liters of water.
- 2 teaspoons of ready-made strong mustard.
- 2-3 teaspoons of finished (home or store).
- 2 tablespoons of salt.
- 1 teaspoon of sugar.
- 1 small hot pepper (optional)
- 3-4 leaves of blackcurrant.
- 2-3 cherry leaves (optional)
- A bunch of fresh dill (add basil, celery, cilantro if desired).
- 12-15 black peppercorns.
How to cook
- Tomatoes, hot peppers, wash the greens, peel the garlic, cut the large cloves into quarters.
- Peel the garlic, wash the dill, finely chop both. Crush black pepper in a mortar or crush with a rolling pin. Thoroughly grind the garlic, herbs, black pepper and half a tablespoon of salt, mix with the prepared mustard and horseradish. Put the spice mixture on the bottom of a clean three-liter jar. Put currant and cherry leaves there.
- Place the tomatoes, pierced with a thin toothpick or shallow (3-4 mm), cut into 4 parts in the area where the stalk is attached, in jars, put a pod of hot pepper somewhere in the middle. When laying the tomatoes, shake them a little - so they will lie more compactly.
- Dissolve the rest of the salt, sugar in warm (28-30 ° C) water (you can not boil it if you have it clean and not chlorinated).
- Pour the brine into the jar, without adding 2-3 cm to the edge of the neck, close with a plastic lid, turn back and forth a couple of times so that the spicy mixture from the bottom is evenly distributed throughout the entire volume of the jar. Leave in the kitchen at room temperature overnight. During this time, periodically shake the contents. For salting in this way, it is convenient to use a jar with a tfist-off screw cap. If you need lightly salted tomatoes quickly, then try it in a day, but they will become tastiest in 2-3 days. In the same way, we prepare quick salted green and brown tomatoes.
Salted red and green tomatoes in a bag
Ingredients
- 1-1.2 kg of tomatoes.
- 1 tablespoon of salt.
- 1 teaspoon sugar.
- 3-4 cloves of garlic.
- Fresh dill or dry dill umbels.
Cooking technology
- Wash the tomatoes, cut the red ones shallowly crosswise at the point of attachment of the stalk, green ones can be cut deeper.
- Peel the garlic, chop clean fresh herbs, and break the dry ones into several pieces.
- Fold the tomatoes in a strong plastic bag, send garlic, dill, salt, sugar and, if desired, a piece of hot pepper there.
- For insurance, put the package in another package, tie both, shake well. In a similar way, we have already made lightly salted cucumbers in a bag.
- Leave to salt in heat for 2-4 days. Reds can be tasted in a day - they are salted faster, but they get the best taste for 3-4 days. Greens - not so early - they become lightly salted in 4 days.
You now know several ways to get good salted tomatoes. If you have your company secrets cooking - write in the comments, share your secrets with us and readers. Many people have a problem where to put it and what to cook from a large number of green and brown tomatoes. Salt - it's easy and very tasty! Serve to anyone meat dish on weekdays and holidays. We love them very much
Advice! The sooner after harvest, tomatoes are eaten or used for pickling, the tastier it turns out. ready meal. 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 also do, only they need to 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 retains 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.
Ingredients:
- slightly unripe tomatoes - 1.5 kg;
- cilantro - a bunch;
- garlic - a large head;
- shower. pepper - 5-8 peas;
- water - liter;
- 3 tablespoons of salt;
- a spoonful of sugar.
Cooking:
Rinse tomatoes and herbs. When the fruits dry out, they should be put in a deep container, pour over with boiling water and leave for 3-5 minutes. After using a slotted spoon, transfer to very cold water and remove the skin.
Put in a layer in a saucepan. Pour part of the mixture of herbs, garlic, sliced \u200b\u200bin slices and peppercorns on top. Repeat layers until ingredients run out. The top should be a layer of seasonings.
Prepare the tomatoes, rinse with running water, wipe with a dry towel.
Then, depending on the size of the vegetables, cut them into slices, medium tomatoes into 4 parts, larger ones into 6 - 8. Finely chop the selected herbs and garlic.
Add salt and sugar to the greens, mix everything well. If you want to get stronger taste qualities quick lightly salted tomatoes, then the greens must be slightly crushed in a mortar, without reaching a mushy state.
With the resulting mixture, cover the tomatoes, which need to be laid in rows in any container or enamel pan.
Close the lid and refrigerate for five hours. After that, delicious quick salted tomatoes are ready in slices.
quick salted tomatoes
Cold and fragrant, they come in handy in the summer heat.
Lightly salted tomatoes with vinegar - instant
A lot depends on the marinade in which the tomatoes are cooked. A small variety of ingredients and the taste changes dramatically.
Ingredients:
- tomatoes - 3-4 pcs. firm, ripe
- garlic - 3-4 cloves
- onion - 1 pc.
- vegetable oil- 2 tablespoons
- vinegar - 2 tablespoons
- greens - any
- black ground pepper- taste
- salt - 1 tablespoon
- warm boiled water - 1 cup 250 ml.
In an enameled pan or plastic dish, place the sliced \u200b\u200btomatoes (into 4 parts). In a separate bowl, add vegetable oil, coarsely chopped onions, chopped garlic, vinegar, herbs, black pepper and salt and water, mix the marinade slightly and pour into the tomatoes.
