A quick recipe for lightly salted tomatoes and cherry tomatoes. Salted cherry tomatoes

Quick lightly salted tomatoes are a great appetizer and an independent dish. How to cook salted cherry tomatoes read and see further.

Recipe Lightly salted cherry tomatoes with photo step by step

Favorite snack, without which not a single festive table can do - of course, pickled tomatoes or cucumbers. Usually, during the harvesting season, everyone tries to close as many jars of treasured treats as possible for the winter.

But in order for the tomatoes to be salted and reach the desired, pickled state, a lot of time and effort is required. The result is certainly pleasing, especially in winter. But how sometimes you want to eat pickled tomatoes out of season, for example, in spring or summer.

You can go to the nearest store and buy ready-made tomatoes, but it is better to make your own pickles. Moreover, there is a recipe for very fast spicy pickled tomatoes.

It's very easy and the result is amazing!

So here's the recipe.

Salted cherry tomatoes recipe

Ingredients:

• 1 kg cherry tomatoes
• 4-5 garlic cloves
• 1.5 st. l. salt
• 1 st. l. Sahara
• bunch of fresh dill

Cooking method:

1. Wash the dill, dry it and chop it together with the branches.

2. Chop the garlic with a knife or pass through a press.

3. Remove all stalks from tomatoes, then rinse the fruits thoroughly.

4. Now pierce each tomato with a toothpick from the side of the stem several times, but not through and through. You can make criss-cross cuts.

5. In a bowl, combine prepared tomatoes, garlic, herbs and spices.

6. Cover the bowl with tomatoes with cling film and leave at room temperature for 2 hours.

7. Then rearrange the tomatoes in the refrigerator for another 1-2 hours. If you marinate the tomatoes overnight, then in the morning you can already taste wonderful spicy tomatoes.

8. Salted cherry tomatoes are ready.

Bon appetit!

See the video recipe for more details.

video recipe "Spicy Tomato Appetizer"

Cook with pleasure and be healthy!

Always your Alena Tereshina.

You can enjoy delicious, tender and refreshing salted tomatoes at any time of the year. Cherry tomatoes are especially suitable for this treat. They have a thin skin and elastic flesh, which gives them priority in salting. They are very strong, beautiful and extremely tasty. Aromatic spices and herbs give a unique piquancy.

Here are some secrets and life hacks on the way to the perfect snack:

1. Vegetables can be pierced in several places with a toothpick or cut with a knife so that they marinate faster. So the brine will quickly saturate the structure of the fetus;
2. Tomatoes are best taken slightly unripe. Such fruits will keep their shape better and longer than their overripe counterparts;
3. If you want a spicier result, add more garlic and horseradish. You should not overdo it, as their excess can adversely affect their elasticity. Usually, 3-6 cloves of garlic and 1 leaf of horseradish are enough for 1 kilogram of tomatoes;
4. All the ingredients for the marinade are best chopped. For example, torn or chopped dill will fulfill its fragrant mission to the best extent than its whole sprigs;
5. In the refrigerator, vegetables pickle longer, but the taste is richer. Therefore, if the meal does not require haste, you can pickle them in the refrigerator, if you are impatient to taste the treasured fruit, then leave them right on the kitchen table.

Garlic and greens are the main friends of salted snacks. It is they, in alliance with other seasonings or without them, that saturate with a wonderful aroma, sharpness and freshness. Therefore, almost every recipe for pickled tomatoes contains these two ingredients. We will not deviate from traditions, and right now we will prepare tomatoes with garlic and dill.

Ingredients:

1. 1 kilogram of slightly unripe cherry tomatoes;
2. half a bunch of dill;
3. half a bunch of parsley sprigs;
4. a little cilantro;
5. 1 liter of ordinary water;
6. 4 peppercorns;
7. 2 cloves;
8. 2 laurels;
9. 5 cloves of garlic;
10. 1 tablespoon of granulated sugar;
11. 2 tablespoons coarse salt;
12. 5 tablespoons freshly squeezed lemon juice.

Wash and dry tomatoes. In each tomato, make a puncture with a toothpick at the place where the stalk grows. Thus, the pulp of the vegetable will be saturated with fragrant brine faster and you will be able to taste the appetizer sooner.

Put a saucepan on the stove and pour water into it. Add salt, sand, lemon juice, cloves and pepper. Lavrushka slightly wrinkle in the palm of your hand and also lower it into the water. Once the brine boils, boil it for about 5 minutes. Remove from the stove and leave to cool at 60 degrees.

Chop up all cooked greens. Garlic is best cut into slices or small sticks. Passing it through a press in the case of brine pickling is not worth it, as it can cloud the liquid externally.

In the prepared dishes (pan, jar, etc.), put the tomatoes and shift them with greenfinch and garlic. Pour over the cooled marinade and cover.

If you are lightly salting in a wide bowl and the vegetables are floating on the surface, put a saucer on top and oppression so that each vegetable is completely immersed in the brine.

Put the dishes in the refrigerator for 8-12 hours. I usually make a pickle in the late afternoon and remove the infusion at night. In the morning everyone runs to the refrigerator to try their favorite treat.

Such tomatoes are stored for a short time, no more than 2 days in the refrigerator. But I still do not remember a single case when they lingered on the table for more than 1 day.

Recipe for salted tomatoes in a bag

I just love this recipe. Tomatoes are unusually rich and fragrant. And the dry method is very easy to perform and does not require much storage space.

Ingredients:

1. half a kilo of cherry tomatoes;
2. a small bunch of parsley and dill;
3. 4 cloves of peeled garlic;
4. coarse salt to taste (I use about 1 teaspoon).

The set of ingredients is minimal and in the summer they can all be found in the garden. Optionally, you can add your favorite spices and herbs. But even without them, it turns out to be a meal.

Rinse all the ingredients and get rid of excess liquid - put on a towel. Peel the garlic and crush with a garlic press. Finely chop all the prepared greens. In a separate bowl, combine garlic, herbs and salt. To stir thoroughly.

Cut the tomatoes a little with a knife so that they are better and more evenly saturated with brine.

In a plate, mix vegetables with a green mixture and put all this beauty in a strong plastic bag. If only ordinary packing bags are in service, then it is better to use two. After all, very soon the tomatoes will give juice and it can leak.

Let the pickle brew right on the table for a couple of hours. Then put it in a cold room for the night.

Serve the delicacy in a convenient way for you, with side dishes or in its pure form. It will be delicious either way!

How to pickle cherry tomatoes in a saucepan

Now I will introduce you to another wonderful recipe that I cook very often. Such an appetizer turns out to be spicy, and the taste is very spicy and rich. For lovers of sharper - this is the most ideal option.

We will cook in a saucepan to make it easier to lay out the ingredients in layers.

Ingredients:

1. 2 kilograms of cherry;
2. 1-2 hot peppers;
3. 1-2 paprika;
4. 6 cloves of garlic;
5. half a horseradish root (if small, then use a whole one);
6. 1 cap or 1 tablespoon dill seeds
7. 2 pieces of currant, apple and cherry leaves;
8. 4 tablespoons of salt (without a slide);
9. 2 tablespoons of granulated sugar (without a slide).

All ingredients, of course, must first be washed and slightly dried. Put 1 part of all the prepared greens into the prepared pan. You can tear it slightly, or you can lay it whole. Pepper and garlic will also fall here.

Pierce each tomato a little with a skewer or fork in the growth area of ​​the stalk. Spread one part of the tomatoes on a fragrant herbal pillow. So repeat the layers one more time.

Cover the top layer of tomatoes with hot pepper and herbs. Prepare brine. To do this, boil water and stir it completely with salt and sand. Remove from heat and pour over a saucepan with vegetables, set oppression and leave to cool. Then clean in a cold room for 2-3 days.

The appetizer is simply enchanting and flies away with a bang! Try it yourself!

Quick Salted Tomato Recipe

This recipe for extra quick tomatoes always comes to my rescue in an emergency. For example, guests descended, but there is nothing to put on the table. Or urgently wanted something salty and couldn't stand it. Then this wonderful method comes to the rescue.

Ingredients:

1. about 1 kilogram of medium-ripening cherry tomatoes;
2. half a tablespoon of granulated sugar;
3. 1 tablespoon of coarse non-iodized salt;
4. 4 small cloves of garlic;
5. greens to taste (I usually use dill, parsley and fresh cilantro).

Wash and dry all tomatoes. With the dry method of salting, we absolutely do not need extra water. Cut off the tips from the side of the stalks for the fastest salting. On the other hand, it is better to make shallow cuts with a knife in the form of a cross.

If you have planned a more spicy dish, then the amount of garlic can be increased. It's also a great idea to add a horseradish root or leaf. Well, hot pepper in this case is not superfluous.

Peel the garlic and finely chop. You can pass through a grater or garlic press. Wash greens and lightly tear with your hands. Put everything in a bag and send prepared cherry tomatoes there. Sprinkle with salt and sand. Tie the bag and put it for insurance in another one of the same.

Gently, but as carefully as possible, shake the contents of the bags so that everything is evenly mixed in a fragrant union. Leave the workpiece on the table for a couple of hours. If you want to enjoy a cooler dish, remove after insisting in a cold place for another hour. It turns out simply excellent, very tasty and juicy snack!

It is impossible not to love pickled and salted tomatoes. Everyone in our family just loves them and always requires supplements. In winter, when our crop is no longer there, we do not infringe on our passions and prepare purchased vegetables. And in the spring and summer comes a real paradise for lovers of salty.

This dish goes well with potatoes in any form. In addition, we often cook it for meat, poultry or fish skewers. Yes, and it will come in very handy with cereal side dishes. And just freshen up with a salty tomato - it's worth a lot. The brine also does not go unnoticed. This wonderful drink is perfectly refreshing on a hot day or on a heavy post-holiday morning.

What are your favorite recipes and ways of light salting? Have you tried to cook tomatoes according to at least one of the above recipes? Did you like the result? If these recipes are a new discovery for you, then be sure to cook them for your family. The result is guaranteed to be 100%. Good luck and see you soon!

In the summer, you can enjoy plenty of fresh vegetables and fruits. But sometimes you want something unusual in taste for this time of year, for example, salty and spicy. But it seems that opening winter homemade preparations is still “out of season”. How to proceed? Prepare "quick" pickles. The most popular of this category are crispy semi-fresh cucumbers and the recipe for these spicy snacks provides for quick preparation - from several hours to two or three days. Dishes are not suitable for long-term storage. Although this usually does not happen, since everything is eaten literally “before our eyes”. In this article, we offer a recipe for salted tomatoes in several versions. For spicy snacks, fruits of any maturity (from green to fully ripe) and size (large ones are usually cut into slices or slices) will do.

The usual recipe for lightly salted tomatoes

You will need:

• ripe tomatoes of small or medium size;
• fresh onion;
• garlic;
• a few Bulgarian sweet peppers;
• greens (parsley, dill);
• Bay leaf.

Brine composition:

• three tablespoons of salt;
• one teaspoon of sugar;
• three liters of cold water.

Cooking:

1. Use tomatoes that are fairly firm and undamaged. Fruit size should be about the same. With success, you can also pickle tomatoes that are brown in color, that is, unripe. In the process of pickling, they will ripen a little. Make criss-cross cuts on each tomato, so they will “reach” the readiness faster.
2. Peel the onion, pepper and garlic and cut into large pieces.
3. Place the prepared tomatoes, greens, bay leaves and chopped vegetables in a jar in layers, filling the free space in the container with the dressing mass.
4. This recipe for lightly salted tomatoes involves pouring cold brine, as under the influence of hot skin on the fruit will burst. Keep the workpiece at room temperature for one to two days, and then store in the refrigerator.

Lightly salted recipequick and original snack

Small fruits are especially attractive when served, and they cook faster. Pierce them in several places with a thin knitting needle and place them in a glass jar. Then pour the tomatoes with hot brine, consisting of one liter of water, one and a half salt, one tablespoon of sugar, a few cloves, five to six black peppercorns, a chopped garlic clove and two tablespoons of freshly squeezed lemon juice. Leave the jar at room temperature for a day, and then refrigerate. After another day, the appetizer is ready.

"Dry" recipe for salted tomatoes with herbs

A very original way is to cook fruits without using water. Take an enamel pot or a plastic bucket as a container for salting. Tomatoes can be taken both fully ripe and completely green. The latter are best pre-cut into slices. Put the fruits in a container, sprinkling with salt and a mixture of chopped fresh dill (together with inflorescences), horseradish leaves, chopped hot peppers and garlic. The last layer should be salt, at least two to three centimeters thick. Cover the container with a lid and place in a cool place. After two or three days, you can take a sample. Enjoy fresh tasty pickles!

Calories: Not specified
Cooking time: Not indicated

- tomatoes - 6-8 pcs.,
- garlic - 1 head,
- cilantro - 1 bunch,
- dill rosettes - 2-3 pcs.,
- cherry and currant leaves - 2 pcs.,
- salt - 0.5 tbsp.,
- sugar - 1 tablespoon,
- wine vinegar - 0.5 tbsp,
- mustard - 0.5 tbsp.

How to cook with a photo step by step

Judging by the name, you can understand - for cooking, prepare a new, clean package, you can with a clasp. Such packages can now be bought at any store, they are made specifically for pickling or freezing vegetables. And of course, take tomatoes - wash and dry, leave not very deep cruciform cuts on each tomato.




Transfer the tomatoes to the bag. Do not worry if there is no such package as we described, an ordinary one will easily fit, but then it’s better to take a couple of pieces, put one into the other.




For quick pickling, prepare cilantro, dill rosettes, cherry and currant leaves. Cut pre-washed greens and send in a bag to the tomatoes.






Then add a portion of salt and granulated sugar.




Add a little quality wine vinegar to the bag, add a little mustard - choose the sharpness for yourself. Don't forget to stock up on these too.




Fasten the bag with a special fastener. If regular bags are used, tie them tightly. Gently mix tomatoes with spices and herbs. Leave the tomatoes alone for a few hours.






After the specified time, serve lightly salted tomatoes to the table, enjoy your meal!

All those who are not alien to cooking indulge themselves with lightly salted cucumbers. But most housewives forget that tomatoes can also be cooked in the same way. Meanwhile, tomatoes in a bag - lightly salted, with garlic - are cooked very quickly, they turn out to be plump and appetizing and require very little effort on the part of the cook. In addition, they can be given a variety of tastes, satisfying the gourmet addictions of your family.

A few important rules

In order for salted tomatoes in a bag to “ripen” quickly, you need to take small tomatoes, something like medium-sized “cream” or cherry tomatoes. You can speed up the process even more by incising the place where the stalk was attached. Just don't overdo it with the depth, so that the tomato does not become soft.

For uniform salting, all fruits should be approximately the same size. Sorting takes a few minutes, but guarantees the desired result.

The package must be found durable - it must withstand both the weight of the tomatoes and periodic shaking. If you are not sure about the strength of the package, put it in a couple more bags.

You can’t stuff the bag tightly: the tomatoes will release the juice, and there should be room for it.

Avoid storing tomatoes that have already been salted in the bag. First, if they are left tied, they may "suffocate". Mold doesn't improve the taste. Secondly, from overexposure, tomatoes can become lethargic and begin to spread under the fingers. Thirdly, they are elementary salted and bitter.

If the tomatoes turned out to be salted due to excess salt or overexposure, you need to add a little sugar to the bag, shake the bag and leave to lie down for a third of an hour.

How to cook salted tomatoes with garlic in a bag: the first recipe

The set of products listed below is designed for a dozen tomatoes. So, the tomatoes are prepared for pickling, that is, they are washed (no need to dry), pierced with a toothpick and folded into a strong bag. They also pour in there: a large spoonful of salt and a little sugar, five cloves of garlic, if desired, spices in the form of dill, horseradish leaves and peppercorns. Tie, shake - and warm until tomorrow.

Salted tomatoes in a bag in 5 minutes, of course, will not reach the standard. But if you want to get them faster, cross-cut the end of the tomato opposite the stalk and completely cut out the place with which it was attached to the stem - and after a couple of hours you can already try the pickles.

Let's add pepper

To make the tomatoes in the bag (lightly salted, with garlic) even more interesting and varied in taste, you can add them with bell pepper. Eight tomatoes usually put one or two medium pods. Tomatoes are prepared for shipment in a bag in the manner already described. The pepper is peeled and cut into narrow strips. Half a head of garlic is recommended not only to be freed from the husk, but also cut lengthwise into halves. In addition to vegetables, the bag contains fresh dill with parsley and lemon balm, a full spoonful of sugar and salt, oregano, sage and rosemary (they can also be used in dried form). If you like it spicy, add some grain mustard. Shake - and forget about the package, this time for two days: unlike lightly salted tomatoes with garlic, the pepper in the package is salted longer.

Tomatoes plus cucumbers

So to speak, two in one: both favorite vegetables will be available. They are taken in equal quantities and (by eye) the same size. Let's say six. Tomatoes are pierced, cucumbers are cut off "butt" from both ends. Garlic in the original recipe indicated five cloves, you can adjust according to your own preferences. Again, it is recommended to chop it into slices, but if you do not like a pronounced garlic smell, put it whole. We put it in a package. Lightly salted and with garlic - your household will surely like them! Parsley, dill and carrot tops are taken from the greens. The first two herbs are crushed, the tops are placed whole. Salt - a full spoon, sugar - with lack of sleep. The vegetables should lie overnight in the refrigerator in a bag, then they must be moved to a container along with the brine.

Vinegar Recipe

In recent years, it has become fashionable to appreciate salinity that lacks vinegar. Nevertheless, traditionalists remained who "respect" blanks with the presence of this component. Especially for them - a recipe for salted tomatoes in a bag, where vinegar is used as a preservative. For eight tomatoes, a chopped head of garlic, chopped dill, three tablespoons of salt and 30 ml of table vinegar leave. All ingredients are combined and poured into a bag. Tomatoes are already laid in the mixture, tied, shaken and placed in a dark place for two hours. It doesn't take long to wait for the tasting!

Flight of fancy approved!

If at first you are shy, try out the basic recipe for lightly salted tomatoes in a bag. Once you're sure the system works, invent your own. You can start the experiment by adding turmeric or basil. You can try cilantro, but be very careful, it still has a very strong smell. But with dry spices, you can behave more freely, although, again, without extremism. Some chefs successfully lightly salt stuffed tomatoes - here it would be appropriate to recall the filling from Armenian or Georgian cuisine. Do not forget about the note that hot pepper gives pickles - supporters of spicy food are unlikely to do without it.

A very interesting option is when greens and garlic are put into cross-shaped cuts on tomatoes. But to get a successful result, you will have to buy hard fruits, brown, and possibly green: fully ripened tomatoes can turn into a slurred porridge by the end of pickling.