Quick pickled tomatoes. Marinated instant tomatoes with garlic "Vkusnyashka"
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.
Bon appetit!
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. Bon appetit!
Lightly salted tomatoes in a bag a quick recipe in 5 minutes
Bon appetit!
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! Bon appetit!
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 are 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! Bon appetit!
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.
Bon appetit!
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! Bon appetit!
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. Bon appetit!
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! Bon appetit!
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 filled with 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. Bon appetit!
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. Bon appetit!
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 the 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! Bon appetit!
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 a 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. Bon appetit!
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. Bon appetit!
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 them 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 butter, add vinegar.
Pour tomatoes with marinade, add greens. After 2 hours, the tomatoes are ready. Bon appetit!
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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Step 1: prepare the parsley.
Rinse parsley thoroughly under running water, shake off excess liquid and spread on a cutting board. Using a knife, finely chop the greens and immediately pour it into a deep bowl.Step 2: prepare the basil.
A bunch of basil is thoroughly washed under running water, just like parsley, shake off excess liquid and spread on a cutting board. Using a knife, chop the greens and pour into a container with the first component.
Step 3: Prepare the garlic.
Put the garlic on a cutting board and lightly press down with the tip of a knife. Next, with clean hands, we clean the cloves from the husk and rinse under running water.
We spread the components back on a flat surface and finely chop with improvised inventory. Pour the chopped garlic into a clean saucer and leave it aside for a while.
Step 4: prepare the onions.
Using a knife, peel the onion from the husk and then rinse thoroughly under running water. We spread the component on a cutting board and cut into two halves. We chop each part across into thin half rings and immediately move it to a free plate.
Step 5: Prepare the tomatoes.
Rinse the tomatoes well under running warm water and lay them on a cutting board. Using a knife, remove the stalks, and then cut the vegetables into small slices. Transfer the chopped ingredients to a medium bowl.
Step 6: prepare the marinade.
Pour olive oil, soy sauce, liquid honey, white wine vinegar and ready-made mustard into a clean deep bowl. Here we add freshly ground black pepper, salt and sugar and, using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. Everything, the marinade is ready!
Step 7: Prepare Quick Pickled Tomatoes.
In a large bowl, lay out the tomato slices, onion half rings, chopped garlic, as well as basil and parsley. Pour all the ingredients with marinade and mix everything well with a tablespoon. Attention: we use improvised inventory with extreme caution so as not to damage the pulp of vegetables. Now let's leave the salad aside. for 1 hour. After the allotted time, mix the ingredients again with a tablespoon and then transfer from the bowl to the food container. Close the container with a lid and put in the refrigerator. Now the dish should stand 1 more hour but already cold. At the end, we take it out of there, mix it again and we can serve it to the dinner table.
Step 8: Serve Quick Pickled Tomatoes.
With the help of a tablespoon, we transfer quick pickled tomatoes from the container into a special bowl or salad bowl and serve as an appetizer at the dinner table. The dish is very juicy and aromatic. In a few hours, the marinade soaks the ingredients well, so the vegetables turn out incredible and interesting in taste. Such a salad can be eaten with fried potatoes, various boiled cereals, naval pasta, roasts and other dishes of your choice.
Bon appetit everyone!
To prepare such a salad, try to use fleshy sweet tomatoes, as well as white or Crimean onions. Then the dish will turn out more tasty and interesting;
To make the marinade really tasty, add only real concentrated soy sauce to it;
Salt can be omitted if desired. Due to the fact that soy sauce is already quite salty, this can spoil the taste of the salad itself;
You can store pickled tomatoes in the refrigerator, but not more than a day, as they will lose their freshness and aroma.
There are many ways to prepare tomatoes for the winter. For example, a great appetizer is obtained if you marinate ripe tomatoes with garlic. Of course, you have to work a little and spend a certain amount of time. But then they will disperse instantly, one has only to open the treasured jar.
Ingredients:
for a 3 liter jar :
Marinade :
How to pickle tomatoes stuffed with garlic for the winter
1 . Sort and wash the tomatoes, only whole, not spoiled fruits are suitable for pickling. Be sure to wait until the tomatoes dry. In wet or cold tomatoes, the skin will burst during pickling.
2
. Peel the onion, cut into rings and put on the bottom of pre-sterilized jars. You can conveniently and quickly sterilize jars in the microwave, see how to do it correctly.
3
. Peel the garlic and cut along the clove into 3-4 parts.
4
. Cut the tomato at the point where the stalk is attached. Or cut the trace from the stalk carefully, trying not to damage the tomato skin outside the hole (see photo).
5.
Insert a piece of garlic into the indentation.
6
. Fill jars with tomatoes stuffed with garlic.
7
. Pour boiling water over tomatoes with garlic, cover with lids and leave for 10-15 minutes. Drain the water into a saucepan, add 0.3 cups of boiling water (in case some of the marinade boils away). Add salt and sugar, wait for complete dissolution. When the water boils, pour in the vinegar. In order to correctly calculate the required amount, pour boiling water into the pan, having previously collected it, for example, in a three-liter jar.
8
. Pour the marinade into jars up to the neck, cover with lids (do not twist). Place a washcloth on the bottom of the pot. Put the jars so that they do not touch each other and the walls of the pan. Pour hot (brought to a boil) water to a level of 1.5-2 cm from the neck of the jar. It is important that the temperature of the marinade and water in the pan are identical, then the jars will not burst during sterilization. Wait until the water in the pan boils for about 5 minutes. Remove the jars and tighten the lids.
9
. Turn upside down and send "under a fur coat" until completely cooled. Then lower into the underground.
Delicious marinated tomatoes with garlic are ready
Bon appetit!
There are no special secrets and tricks in harvesting pickled tomatoes. However, there are a number of general principles that do not depend on a particular recipe. And it is highly desirable to adhere to them.
- Only hard tomatoes are suitable for preservation. It is very convenient to put tomatoes in jars that are not round, but oblong, reminiscent of plums. Do not harvest bruised, cracked or slightly spoiled vegetables.
- Tomatoes for harvesting must be washed and dried. Do not put in jars and pour cold vegetables with marinade. In this case, they will probably crack the skin. So let them lie down for a while at room temperature.
- A few words about the number of tomatoes. It is considered optimal that they should be equal to half of the volume of the desired number of cans for harvesting. For example: to fill one three-liter jar, you will need to prepare 1.5 kg of tomatoes.
- Containers for preserving tomatoes must be sterile. As well as the covers with which they will be rolled up. Tomatoes should be placed in jars tightly enough, but so that they do not look out. You need to pour the marinade to the very neck. If the prepared marinade is not enough to fill all the jars, then it should be evenly distributed over the prepared containers and topped up with boiling water.
- A few words about the marinade. As a rule, acetic acid is used as a preservative for pickling tomatoes. It is not necessary to boil it along with the entire marinade, but it can be added to canned food already prepared for seaming. However, vinegar is not very healthy. Fortunately, another acid, citric acid, can be used instead. Its amount in the marinade depends on the recipe. But it is worth remembering that the more acid, the better and longer pickled tomatoes will be stored.
- In the marinade for tomatoes, you can add only ordinary rock salt. Iodized or sea salt is not suitable for such purposes. Because of it, tomatoes can acquire an unpleasant bitter taste.
- In general, the taste of ready-made pickled tomatoes largely depends on the composition of the marinade and spices. So advice: if you are not sure that this or that seasoning should be put, then you should refuse it.
That's actually all. It's time to move on to the recipes.
Recipe 1 Pickled tomatoes with garlic without sterilization
First you need to prepare the marinade. Put in a saucepan (the number of spices is indicated for 1 liter of water):
- salt - 2 tablespoons;
- sugar - 6 tablespoons;
- cloves - 7 pcs.;
- allspice - 7 peas;
- dill - 2 umbrellas;
- currant leaf - 2 pcs.
Pour all the ingredients with water and boil for 10 minutes. Accordingly, for a larger volume of water, this amount must be proportionally increased.
Now you can proceed directly to canning. To do this, peel the garlic and cut each clove lengthwise into 2-3 cloves. Rinse the tomatoes, make a cruciform incision in the area of the stalk and insert one clove of garlic there. The fruits prepared in this way should be put in jars, pour boiling water and leave for 10 minutes. After that, the water can be drained, pour the marinade instead and pour 2 tablespoons of vinegar (9%) per 1 liter of liquid into each jar. Banks immediately roll up the lids, turn over, wrap in a blanket and leave to cool. After 12-24 hours, they can be removed to where they will be stored.
Recipe 2 Tomatoes with garlic and basil for the winter
To prepare a marinade for pickled tomatoes with garlic and basil, you need to prepare (based on 1.5 kg of tomatoes):
- garlic - 5-6 cloves;
- allspice (peas) - 4 pcs.;
- fresh basil - 5 branches;
- sugar - 7-8 tablespoons;
- salt - 2 tablespoons;
- vinegar (9%) - 6 tablespoons;
- water - 1.5 l.
Peel the garlic, cut each clove lengthwise into two parts and place on the bottom of a sterilized jar. Put sweet peas in there. Fill the jar with tomatoes, shifting them with basil sprigs.
Boil water in a saucepan, add salt and sugar. After they are completely dissolved, pour the tomatoes with the resulting solution, cover the jar with a lid and leave for 5-6 minutes. Then pour the liquid from the jar back into the pan, boil, add vinegar and again pour the tomatoes with the already prepared marinade. The jar should immediately be rolled up with a lid, turned over and, wrapped in a blanket, left to cool.
Recipe 3 Pickled tomatoes with garlic and horseradish
This recipe is suitable for preserving brown (underripe) tomatoes or fleshy tomatoes with dense pulp. The marinade for such preservation consists of the following ingredients (based on 2.5 kg of tomatoes):
- horseradish - a piece of root weighing 25-30 g;
- garlic - 1 head;
- hot pepper - 1 pod;
- red bell pepper - 1 pod;
- salt - 1 tablespoon;
- sugar - 6-7 tablespoons;
- citric acid - 9 g;
- bay leaf - 3 pcs.
Peel the garlic, remove the seeds from the peppers of both types, cut the bell pepper into medium-sized pieces and grind it all together in a blender. To this mixture, add horseradish grated on a fine grater. By the way, before grinding it must be washed and peeled with a sharp knife. The resulting spicy seasoning must be thoroughly mixed.
Rinse the tomatoes, cut each one approximately to the middle, put a little prepared stuffing inside and put it in pre-sterilized jars.
For the marinade, you need to take 1 liter of water, add sugar, salt and boil it. When this happens, pour citric acid into the marinade, immediately pour tomatoes over it and roll up the jars with lids.
Recipe 4. Tomatoes with garlic and carrots for the winter
This recipe is very simple and does not require any special skills from the hostess. In addition to tomatoes (the calculation was made for 2 kg of fruits), for this type of canned food for the winter you will have to stock up:
- carrots - 1 root crop (70-100 g);
- garlic - 1 head;
- sugar - 6 tablespoons;
- salt - 3 tablespoons;
- citric acid - 9 g;
- bay leaf - 5 pcs.;
- black pepper (peas) - 6 pcs.;
- horseradish and currant leaves.
Peel the carrots, cut lengthwise into 4 parts and put them on the bottom of a sterilized jar. Put peeled garlic cloves, pepper, horseradish and currant leaves there. Wash the tomatoes, pierce in several places with a toothpick and put in a jar. After that, the jar must be filled with boiling water, covered with a lid and left for 8-10 minutes.
Then pour the water from the jar into a saucepan, put on fire, add salt, sugar, citric acid and bring to a boil. Pour the finished marinade into a jar and roll up. It is best to store such tomatoes in the refrigerator or cellar.
Recipe 5 Pickled tomatoes with garlic in jelly
For this preservation, small and medium tomatoes are best suited. It is best to roll them into jars with a volume of no more than 0.5 liters. Thus, you can even prepare cherry tomatoes. This is done quite simply: (based on 500-600 g of tomatoes):
- onion - 1 medium-sized head;
- garlic - 1 head;
- dill - 1 bunch of fresh herbs;
- black pepper - 10 peas;
- sugar - 5 tablespoons;
- salt - 4 tablespoons;
- vinegar (9%) - 30-50 ml;
- gelatin - 35 g.
At the bottom of sterilized jars, put dill, peppercorns and peeled garlic cloves. Wash the tomatoes and cut into 2 pieces. Very small tomatoes or cherry tomatoes can be put whole, but first prick them in several places with a toothpick. Onion cut into rings. Lay the tomatoes and onions in jars in layers.
Pour half a liter of water into a saucepan, add salt, sugar and bring to a boil. After that, add the gelatin there and stir the marinade until it is completely dissolved. Then pour vinegar into the saucepan, mix everything again and pour the tomatoes with the finished marinade.
It is not advisable to immediately roll up this preservation with lids. It is better to cover the jars with lids, put them in a pot of water and sterilize for about 11-12 minutes. Then roll up the lids, turn upside down, cover the jars with a blanket and leave to cool completely. Clean in the underground, cellar or refrigerator.
Recipe 6 Tomatoes with garlic and cinnamon for the winter
- garlic - 1-2 cloves;
- ground cinnamon - 9 g;
- bay leaf - 8 leaves;
- basil (dried) - 6 g;
- dill (dried) - 7 g;
- allspice - 4 peas;
- salt - 3 teaspoons;
- vinegar (9%) - 40 ml.
In dry but sterilized jars put basil, dill, bay leaf, pepper and peeled garlic cloves. Peel the tomatoes from the stalks, make a few punctures in the area where it was located and put them tightly in jars.
Pour 200 ml of water into a saucepan, add salt, cinnamon and bring to a boil. Pour tomatoes with prepared marinade. Add vinegar to the jar and immediately roll up the lids. After that, the jars must be turned up / down several times so that the marinade is evenly distributed. Now it remains to turn them upside down, wrap them in a blanket or towel and leave to cool. However, cooled canned food should not be immediately cleaned in coolness. Let them stand at room temperature for about a week, and only then go to a permanent storage place.
There are other recipes for making pickled tomatoes with garlic. But they are slightly different from those that have already been described. The main difference is in the composition of the marinade. For example, some housewives do not use vinegar or citric acid as a preservative, but apple juice. True, we are not talking about store-bought juices, but about natural and, of course, completely sugar-free.
Pickled tomatoes with garlic can be harvested not only for the winter. There are many ways to prepare a similar snack for consumption in 1-3 weeks after preparation. But that's a completely different story...
Video recipe "Tomatoes in the snow (with garlic)"
Read about mouth-watering chips of quick pickles at the end of the article. And now it's time to conjure the "must have" tomato miracle on the summer menu.
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Dry salting with minced garlic and herbs - up to 8 hours
We need:
- Hard tomatoes - 1 kg
- Green onions - 1 small bunch
- Dill - 1 bunch
- Cilantro - 1 bunch
- Garlic - 2-3 medium cloves
- Juice of 1 lemon
- Salt - 1 tbsp. spoon with slide
- Sugar - 2 teaspoons without a slide
- Ground black pepper - 1 teaspoon without a slide
Important notes:
- Hard tomato varieties suitable for pickling are often referred to by the generic term "pink" in the market. We took medium sized vegetables. Each weighs 150-180 g.
Cooking.
Prepare washed dry tomatoes.
We remove the bed of the stalk with a knife: we cut out a green speck in a circle - in depth, like a funnel.
We cut each vegetable into 4 parts, crosswise - deeply, but not completely (!).
We put it in a large container, where we will salt it. Choice of glass, enamel, stainless steel.
Important nuance: for this container it should be easy to organize oppression, under which our tomatoes will be salted.
Prepare minced meat with garlic and herbs.
Finely chop the greens that we decided to use. We combine the cuts in a convenient bowl. Pass the garlic through a press, add to the greens and mix.
Sugar, salt and ground black pepper are also mixed to get a mixture of seasonings.
Squeeze the lemon juice from 1 lemon in a convenient way. For example, with pressure, roll the fruit with the palm of your hand on the table back and forth. Cut in half and squeeze the juice from both halves.
Stuff the tomatoes.
It is convenient to work with hands. We wash our hands and put the mixture of salt, sugar and pepper in the tomatoes. We don’t just salt on top of an ajar vegetable, but grease with sweet-pepper powder the entire surface of the cuts.
Now sprinkle lemon juice on each grated vegetable - again on the surface of the pulp in cuts. It is convenient to drip with a spoon to distribute the juice evenly.
Note!
Dry salting is a great way to salt tomatoes. different sizes in one batch. Of course, not babies and giants, but reasonable deviations from the average size are possible.
Thanks to the piece-by-piece processing of the salt mixture, we can focus on the size of the fruit and salt one tomato more or less than the other. Since the amount of salt, sugar and pepper we rely on the total weight of vegetables, it remains only to distribute the dressing on the tomatoes according to their size.
Processed vegetables are ready to accept minced greens. We fill them tightly with garlic mixture of greens. A little more caution! Vitamin minced meat should be between all slices, and not just in the center hole.
We send to pickle.
We put oppression on stuffed vegetables and leave at room temperature for 5-7 hours so that they are well salted.
A heavy structure can be two layers of cling film and a container of water. Or a flat plate and a bottle of water. Whatever is convenient for you press all the vegetables to the bottom of the selected container.
When the salting time has passed, we remove the oppression and see what we got ...
Beauty: fragrant, fast and tasty!
Lightly salted cherry tomatoes in brine with lemon juice - 1 night
We need:
- Cherry tomatoes - 1 kg
- Drinking water - 1 l
- Greens (dill, parsley, cilantro) - each type 1/3 of large bunches
- Garlic - 4-5 medium cloves
- Salt - 3-4 tbsp. spoons (adjust to taste)
- Sugar - 1 tbsp. spoon
- Lemon juice - 4 tbsp. spoons
- Black peppercorns - 4 pcs.
- Carnation - 2 pcs.
- Bay leaf - 2 pcs.
Important details:
- Salt should be clean, without impurities - stone, coarse / medium grinding. No iodine and Chinese production.
- Vary the set of greens to taste. It will always be delicious, even only with dill or parsley.
- If the tomatoes are equally ripe, you can combine vegetables of different colors in the brine.
How to cook.
We prepare greens, garlic and cherry tomatoes.
Wash the greens in running water, shake off and cut into large pieces.
We clean the garlic and leave it whole. If you took a very large clove, you can cut it in half lengthwise.
My tomatoes. In each vegetable we make a deep puncture with a toothpick (to the middle in depth) - at the point where the stalk was attached. You can use a cast thin wooden stick.
Make sure your toothpick is of good quality. Chips are too easily separated from cheap samples, which can fall into the dish.
I'm preparing the brine.
Bring the water to a boil and add sugar, salt, lemon juice, cloves, pepper, bay leaf to it. Stir, wait until it boils again, reduce the heat to medium and let it gurgle for another 5 minutes.
Salt tomatoes in brine.
It is convenient to salt in a saucepan - only enamel or stainless steel. We spread the tomatoes in a container, layering with coarsely chopped herbs and garlic. Pour the vegetables with hot (!) Pickle, cover with a lid (!), Let cool and set in the fridge for 1 night.
In the morning you can take the first test. You'll like it!
If left in the brine, the tomatoes will continue to pickle. It will not be possible to override. Graceful beauties are eaten quickly - in a couple of days maximum even in a small family.
Lightly salted tomatoes in a bag - up to 2 days
It cannot be said that the method is popular with us this summer. We decided to reduce the collision with plastic in the kitchen, at least in terms of dishes. Therefore, we use the algorithm for dry salting in a package for the most ordinary glass jar. It turns out just as fast and delicious! And what is especially convenient, you can store it in the same place.
And from the storage bag it is necessary to shift, otherwise the vegetables quickly cease to be appetizing.
To repeat the successful experience from the video, we need:
- Tomatoes (cut off the top) - 1 kg
- Medium bunch of dill
- Garlic - 4-5 medium cloves
- Sugar, salt, ground black pepper
- 2 packs
*Food grade plastic, or replace it with a 3 liter jar with a nylon lid.
Classic salted tomatoes "Armenian" - 36-48 hours
This is a classic of the genre when you have to be patient. For our taste, it is worth keeping the handsome “with hats” for 48 hours - the peak of harmonious salting for every taste.
We need:
- Tomatoes - 1 kg
- Dill - 1 bunch (both leaves and umbrellas)
- Garlic - 6 cloves
- Salt - 2 tbsp. spoons without a slide
- Spices (black peppercorns, bay leaf)
- horseradish leaf (optional)
Cooking.
We make a brine (preferably with a margin of 1.5-2 liters). We put salt according to the calculation 2 tbsp. spoons per liter of water. Add dill stalks, a couple of young twigs, 2-3 bay leaves and 4-5 peppercorns to boiled salt water. Let it boil for 3-4 minutes.
We prepare “Armenian” tomatoes, cutting a cap on each vegetable. We make a deep cut with a knife, as if separating the cap from the tomato, but do not cut it off completely. It turns out a "hat" that can be slightly opened.
Finely chop the dill and garlic.
We stuff tomatoes under a hat. We lay on the cut first pieces of garlic, then chopped dill slices - more, without stint.
We put “Armenians” with stuffing into an empty container where we will lightly salt vegetables. We cover with a sheet of horseradish (if any), a plate and put oppression (a jar or a plastic bottle of water).
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!
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