How to make quick salted tomatoes. Lightly salted tomatoes - the most delicious and quick cooking recipes

And in order to diversify your menu, sometimes you want not fresh, not pickled, but salted vegetables. Salted vegetables much healthier than canned ones, because they are prepared without vinegar and citric acid. More popular of course salted cucumbers, but let's try to cook salted tomatoes. The appetizer turns out to be delicious, and you can cook lightly salted tomatoes quickly - in 5 minutes, and no sterilization of cans is required. True, I’ll make a reservation that after cooking, 1-2 days should pass and you won’t be able to store such yummy for a long time: firstly, eat everything quickly, and secondly, from long storage vegetables become saltier.

Salted tomatoes with garlic in 5 minutes

For this recipe, small, about the same size tomatoes are suitable.

We wash the tomatoes and carefully cut the top of the tomato with a cone with a knife. Place the tomatoes in a glass bowl enamel pan.

Sprinkle ½ teaspoon of salt into each tomato.

Finely chop the garlic and stuff the cavities in the tomatoes with it.

We fill cold water so as to cover the tomatoes almost completely with liquid, leaving only the tops with garlic.

Everything is ready, 5 minutes was enough for cooking, we leave the tomatoes to salt with room temperature 1-2 days.

I liked the taste of such tomatoes in a day, try it yourself. When the tomatoes are salted, you need to store them in the refrigerator. If desired, you can add parsley or dill to the tomatoes along with garlic.

Lightly salted instant tomatoes in a bag

Another simple recipe, in which even dishes are not needed, only 2 are enough cellophane bag. To cook lightly salted tomatoes according to this recipe, we observe the proportions.

For this recipe we need:

- 1 kg tomato

- garlic - 1 head

- salt - 1 tbsp. l.

- sugar - 1 tsp

- parsley or dill to taste

- For spiciness, you can add a little chili pepper

Tomatoes are desirable, as in the first recipe, to select the same size and small.

Cut the stalk from the top of the tomatoes, and make an incision crosswise with a knife from the bottom.

Chop the garlic, greens can be left in sprigs. We stuff tomatoes with garlic and herbs.

Place the tomatoes in plastic bag. Salt, add sugar.

Seal the bag and shake well so that all the ingredients are evenly distributed among the tomatoes.

For a greater guarantee, this package should be placed in another package and left alone for a day or two. After cooking, store the package in the refrigerator or transfer the tomatoes to a convenient container.

Simple, fast and very tasty. Now imagine such tomatoes with boiled potatoes, and the desire to cook them will not leave you.

A couple of days before the planned feast, or simply, wanting to diversify the everyday diet, we will worry about 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 of salting is in a plastic bag, with notches cut in place of the stalks and big amount salt. Often minced garlic is added, fragrant herbs, pulling off the knot, they are afraid 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 in lightly salted fast food in a saucepan - the recipe is in front of you. It takes a little more time (two days), but such tomatoes are thoroughly saturated with brine, wine spices, in moderation, but they are filled with salt through and through, spicy aromas and far from the original. 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 under sunbeams, have 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

Quick Salted Tomato Recipe

We wash the calibrated tomatoes in cold water, on each lower side we leave a cruciform incision and also outline a small area around the stalk with a knife.

We lower the clean tomatoes-blanks into a wide container, fill to the top boiling water- steam for 7-10 minutes, then pry off 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 seasoned 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 in a few rings of warming chili, crushed or chopped thin plates garlic cloves.

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 at 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 lightly salted tomatoes, are in no way inferior 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 bird- everything that a self-assembled tablecloth is rich in.

The beauty of this snack is that you will get the desired pickles in just 24 hours. lovers piquant taste sour filling and fresh tomato can take a sample in just 4 - 6 hours

Salted tomatoes with garlic and herbs

This recipe does not require much effort and precious time. Tomatoes are salted in jars, and after 24 hours you get an excellent light snack. Salted tomatoes with garlic and herbs can also be served with any vegetable or meat dishes.

Ingredients:

• ripe tomatoes - 0.5 kg
• parsley and dill - a small bunch
• celery - optional
• garlic - 3 cloves

for 1 liter of brine:

• water - 1 l
• sugar, salt - 2 tbsp. l.
• allspice and black pepper - 6 - 7 peas each
• bay leaf - 1 - 3 pcs.
• paprika - 2 tsp
• vinegar 9% - 2 tbsp. l.

Cooking:

Tomatoes try to pick one small size and fairly dense. The "cream" variety is ideal for this salting. Rinse the tomatoes and remove the green roots with leaves.

Place a few sprigs of dill and parsley on the bottom of a prepared, well-washed jar. Add celery if desired.

Add chopped garlic cloves into several pieces. Garlic can also be passed through a press or grated. But cut pieces look better.

Top with a few sprigs of parsley and dill.

It remains only to prepare the brine and pour them with tomatoes with garlic and herbs.

Pour salt, sugar, paprika, bay leaf and pepper into a saucepan with water. Bring to a boil, pour in the vinegar. Let it boil for 5 minutes. Cool the brine and fill it with a jar of tomatoes. Cover tightly and refrigerate for 24 hours. Then eat and enjoy

quick pickled tomatoes recipe

Cooked tomatoes according to this recipe will be ready to eat in 5 to 6 hours.

Take 0.5 kg ripe tomatoes small size. Wash them well. Now you need to blanch the tomatoes and remove the skin. Dip the tomatoes in boiling water for 2 minutes and then immediately transfer to chilled water. After such procedures, the skin can be easily removed. Remove the attachment points of the stem.

Take a liter cleanly washed jar and carefully lay out the tomatoes, dill, and a couple of three chopped garlic cloves. Take the amount of dill to your liking. You can add currant leaves, cherries or other greens at your discretion.

Prepare the brine for pouring. Pour 500 ml into a saucepan or saucepan clean water. Add a tablespoon of salt, a spoonful of sugar, a couple of bay leaves, 5 peas of allspice and black pepper. Bring the brine to a boil and boil for 2-3 minutes. Remove from heat and pour in 3 teaspoons of 9% vinegar, stir.

Pour the tomatoes with hot brine, close the lid. When cool, put in the refrigerator. After 5 hours, quick salted tomatoes are ready, you can take a sample.

Lightly salted instant tomatoes in a bag

It's very easy to cook lightly salted tomatoes in a regular food bag.

Take 1 kg of ripe tomatoes. Rinse them. With a sharp knife cut off the attachment points of the stalk and put in a regular food bag.

Cut 4 cloves of garlic into small cloves and send them to the bag too. Chop a small bunch of dill and add to the tomatoes.

Add 10 - 15 black peppercorns, a tablespoon of salt, a teaspoon of sugar. Sprinkle all the contents of the package ground pepper, taste.

Seal the bag tightly and shake well several times to mix the contents.

To prevent instant tomatoes from leaking, place them in a second bag and refrigerate for 2 days.

Bon appetit!

Jul 21, 2017 admin

Hello. Today we will again describe several recipes for blanks for the winter. We will cook lightly salted tomatoes. All the recipes described in the article are certainly very good, quick to prepare, and simple. Cook tomatoes and eat delicious lightly salted tomatoes in winter.

Tomatoes are delicious in salads, in first courses, in sauces, and in jars with pickles. But how to cook salted tomatoes quickly and tasty? The recipe for instant cooking in a saucepan is described in our article.

In the season when fruits and vegetables are already ripening, sometimes you want to treat yourself delicious pickles fast to prepare. You can eat such tomatoes after 24 hours, and if they stand for two days, then their taste will become similar to ordinary salted tomatoes.

Ingredients:

• 1 kilogram of strong fruits,
• big bulb,
• four peas of allspice,
• four teaspoons of granulated sugar,
• a few cloves of garlic
• two teaspoons of salt
• greens to taste
• 750 ml of water
• two teaspoons of 9% vinegar,
• 2 leaves of lavrushka.

Cooking:

A three-liter enameled pan is selected as a container. At the bottom of its tomatoes are laid in one layer, and in the container itself there should be no chips and cracks.
You can also use stainless steel pans, but you should not organize storage in it. The next day after pickling, the vegetables are removed in a plastic container.
Tomatoes for pickling are selected in the same size, you do not need to take large or soft fruits. It is not necessary to tear off the stalks; you can use them to pull the salted tomatoes out of the pan.

They salt out longer than cucumbers. In order for the process to go faster, it is recommended to make punctures with forks or toothpicks. For faster penetration of the brine into the fruits, you can scald the tomatoes with boiling water, remove the skin, after cutting them crosswise.
We clean the garlic, disassemble it into slices, put it in a saucepan, add salt and granulated sugar, pour water, boil the brine. After that, turn off the stove, pour in the vinegar and let the marinade brew. He must cool down. The amount of sugar and salt can be adjusted as desired.
Put greens, onion rings, parsley, pepper in a container. We spread the tomatoes on top, pour them with the cooled brine, close the pan with a lid and remove for a day. The maximum shelf life of such salting will be 7-10 days.

Ingredients:

• ten tomatoes,
• two teaspoons of salt
• 5 cloves of garlic
• spices,
• half a tablespoon of granulated sugar.

Cooking:

Each tomato is pierced with a fork or toothpick. We wrap the fruits in a plastic bag, pour sugar, salt, spices, chopped herbs. Tightly tied packages are placed in an enamel pan, after shaking off so that the spices are distributed evenly. We remove the pan in a warm place for a day, and then serve it to the table.

Tomatoes with herbs and hot peppers

Ingredients:

• half a kilogram of tomatoes,
• garlic head,
• pod of cayenne pepper,
• three leaves of lavrushka,
• a little peppercorns
• two teaspoons of sugar
• the same amount of salt
• 4 teaspoons of vinegar
• liter of water,
• a teaspoon of coriander
• greens to taste.

Cooking:

To prepare the marinade, you need to mix granulated sugar with coriander and salt, add pepper, parsley. Spices are poured with water, the brine is heated to a boil. After boiling, pour in the vinegar and set aside to cool. After that, finely chop the dill, pass the garlic through the press and mix them together. We thoroughly wash the tomatoes and dry them with a towel, on each of them we make an incision crosswise. We cut small pieces pepper. We stuff each tomato with a ring of pepper and put garlic mixed with dill.
We put the prepared tomatoes with cuts up and fill them with warm marinade, cover the pan with a lid and put it in the refrigerator for 24 hours. A day later, stuffed salted tomatoes are ready.

Ingredients:

• A kilogram of tomatoes
• liter of water,
• peppercorns,
• parsley,
• dill,
• carnation,
• garlic - to taste.

Cooking:

Bay leaf - 3 pieces, half a tablespoon of salt, two teaspoons of granulated sugar, 6 teaspoons of lemon juice.
Thoroughly wash the tomatoes, pierce with a toothpick and begin to prepare the brine. We boil the water first, dissolving sugar, salt in it, citric acid, add bay leaf, pepper and other spices.
Boil the brine again and boil for five minutes. After that, we put the fruits on the bottom of the pan, pour the greens on top and pour the boiling marinade. We close the pan with a lid and remove the tomatoes for a day in a warm place. After that, the tomatoes are put in the refrigerator overnight.

Ingredients:

• One and a half kilograms of tomatoes,
• greens to taste
• garlic head,
• horseradish root,
• peppercorns,
• Bay leaf,
• six teaspoons of salt
• two teaspoons of granulated sugar,
• one and a half liters of water.

Cooking:

Tomatoes are thoroughly washed, punctures are made with a toothpick near the stalk. Sugar and salt dissolve in cold water. The brine is brought to a boil. We wash the dill, put it on the bottom of the pan along with half the garlic. On top we lay a pea of ​​black pepper, bay leaves, horseradish root (after cutting it into pieces). Put tomatoes on the “green” pillow, and put garlic and dill on top. Pour all this with boiling marinade. We cover the pan with a lid and keep it for three days in a warm place. Then you can clean up delicious snack for storage in the refrigerator.

Ingredients:

• One and a half kilograms of tomatoes,
• bunch of greens
• four cloves of garlic
• several leaves of blackcurrant and cherry,
• dill umbrellas,
• 60 grams of salt and one and a half liters of water.

Cooking:

We wash the tomatoes, cleaning them of dirt, removing the stalks. under the jet running water wash the greens, peel the garlic, cutting into pieces.
All greens are folded to the bottom of the container, prepared tomatoes are folded on top. Salt is poured with water and thoroughly mixed. Brine is poured into the pan from above and a plate is used as a press so that the tomatoes do not float. Tomatoes are put in the refrigerator. They will be ready in 14-21 days.
Such tomatoes are suitable as self-dish, snacks on festive table, will great addition for meat or garnish. Salted tomatoes will come to everyone's taste, the instant recipe in a saucepan will also please every housewife, as they are prepared quickly and simply.

Have a nice day and bon appetit))

1. Choose firm tomatoes that are about the same size. Fits great" lady's finger”, “Adam's apple” and other varieties with small fruits and dense pulp.
2. Tomatoes take longer to pickle. To speed up the process, pierce them with a toothpick in several places. This is necessary if the recipe does not cut off the caps and does not make other cuts.
3. It is convenient to salt the tomatoes in a wide saucepan. If you put the fruits on the bottom in one layer, they will not wrinkle, as when taken out of a jar.
4. Store lightly salted tomatoes in the refrigerator, otherwise they will quickly turn sour and moldy. Especially in the heat.

idei-dlia-dachi.com

In a package, tomatoes are salted in own juice, so cuts on vegetables are a must. This method of salting takes 2-3 days. But if you add Apple vinegar or lemon juice, the process will go faster.

Ingredients

• 1 kg of tomatoes;
• 1 tablespoon of salt;
• 1 teaspoon of sugar;
• 4 cloves of garlic;
• 1 bunch of dill.

Cooking

Wash and dry the tomatoes. Cut off their stems, and with reverse side make shallow cross cuts. Put the tomatoes in a clean plastic bag. Add salt, sugar, chopped garlic and herbs to them. In addition to dill, you can use parsley or basil.

Seal the bag tightly and shake gently to mix all the ingredients well. To ensure that the juice does not leak out, put the vegetables in a saucepan or put another bag on them.

Store tomatoes at room temperature for 2-3 days. When salted, transfer to a container and refrigerate.

forum.awd.ru

Tomatoes can be poured with both hot and cold brine. In the first case, salting will be faster: you can try it in a couple of days. In the second, you will have to wait 3-4 days. But the tomatoes will be denser: they look fresh, and in the middle they are marinated.

Ingredients

• 1 kg of tomatoes;
• 1 ½ liters of water;
• 3 tablespoons of salt;
• 1 tablespoon of sugar;
• 1 head of garlic;
• 1 horseradish root and leaf;
• 2-3 bay leaves;
• 5-7 black peppercorns;
• 3-5 sprigs of dill.

Cooking

Wash vegetables and herbs. Poke holes in each tomato with a fork or toothpick. Put dill sprigs, horseradish leaves, peeled garlic and tomatoes on the bottom of the pan.

Make a brine: dissolve salt and sugar in water, add bay leaf, peppercorns and horseradish root, cut into circles. Boil. Pour the hot brine over the tomatoes, cover and let them pickle for 2-3 days at room temperature. Then put the snack in the refrigerator.

As an option: you can pour chilled brine over the tomatoes, and put more currant leaves on the bottom of the pan.

naskoruyuruku.ru

Easy to prepare and very savory snack, which is not ashamed to serve on the table. The combination of red and green looks spectacular. You can try it in a day and a half. But the longer the tomatoes are salted, the richer the taste.

Ingredients

• 10 tomatoes;
• 1 liter of water;
• 6-7 garlic cloves;
• 2 tablespoons of salt;
• 1 tablespoon of sugar;
• 1 bunch dill and parsley.

Cooking

Finely chop the herbs and garlic. The latter can be rubbed on fine grater. Stir.

Cut the washed and dried tomatoes crosswise to about the middle. Distribute the greens and garlic filling between the resulting slices. stuffed tomatoes put in a saucepan.

Dissolve salt and sugar in water and fill with this brine. Cover them with a large plate and place oppression on top, such as a jar of water. Keep 1-1.5 days in a warm place, and then put in the refrigerator.

And here is a variation of this recipe, where lemon juice is used instead of brine. Thanks to this, tomatoes are salted faster: you can eat after 5 hours.

If you have your prescription salted tomatoes be sure to share it in the comments.