Well, very tasty, quickly lightly salted tomatoes! (recipes). How to cook delicious salted tomatoes

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 (per 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.

how to peel a tomato

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

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

Now we prepare the brine:

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

when to try

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

Recipe for quick salted tomatoes in a jar

Ingredients (per 1 liter jar):

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

For brine:

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

How to cook:

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

These tomatoes are ready in a day.

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

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

Not all ingredients, as you can see, are required - in the basic recipe, you can do without herbs, onions and garlic altogether. 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 particularly refined taste and aroma.

You can also replace vinegar with 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 just 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 are soaked in 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

Quick Salted Tomato Recipe

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 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, 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 pickle will remain relatively delicate, they especially do not need either 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 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 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.

1. Choose firm tomatoes that are about the same size. Perfect "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 the package, tomatoes are salted in their own juice, so cuts on vegetables are a must. This method of salting takes 2-3 days. But if you add apple cider 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 out the stems from them, and on the reverse side make shallow cruciform cuts. Place 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

An easy-to-prepare and very savory appetizer that is not ashamed to serve. 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 grated on a fine grater. Stir.

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

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, the tomatoes are salted faster: you can eat after 5 hours.

If you have your own recipe for salted tomatoes, be sure to share it in the comments.

The beauty of this snack is that you will get the desired pickles in just 24 hours. Fans of the spicy taste of sour filling and fresh tomatoes 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 a great 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 of ripe tomatoes of 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 of clean water into a saucepan or saucepan. 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 fold it into 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 the entire contents of the package with ground pepper, to 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

Humanity knew about tomatoes more than 200,000 years ago. But they were afraid to try these fruits. In ancient Mexico, there were legends that tomatoes (tomatoes) were not suitable for consumption and, moreover, even deadly. Even the first settlers did not dare to taste these fruits.

But, there was a hero who did not heed these prohibitions and tasted the forbidden fruit. He did it, even very heroically. A Mexican native was captured. After escaping, he hid in the jungle. There was nothing to eat and he had to eat the forbidden fruit - a tomato. His thoughts were: I will die like a real man and warrior.

Death, however, did not come and he decided to continue to eat, for survival, these wonderful fruits. People followed his example and we still eat tomatoes.

Summer and autumn are hot times for good housewives. There is a need to preserve, so that there is something to eat in the winter. A jar to a jar and already a whole arsenal of finished products for the winter. It happens that in the summer you want something like that, for example, salty or spicy.

You don't want to touch the finished pieces. It is better to use the vegetables that are now in abundance and cook from them. Let the banks stand. Here's a snack for you. It's summer all around, but it's salty here!

There are many ways to prepare pickles and mostly not very complicated. Everyone will like them, as they are very diverse. Each hostess prepares them in her own way. It hasn't even been a couple of hours since they're ready. But, it is better to salt at least a day. The tomato brine obtained from such salting is very useful.

Today on our menu:

Pickle connoisseurs will surely appreciate this cooking method. Tomatoes will turn out juicy, fragrant and spicy. Make the marinade for them at your own discretion and add the spices that you have at hand.

Cloves or extragone will give the pickle an amazing flavor. This recipe can also be used for green tomatoes. Only, if these are green tomatoes, then hold them in brine a little longer. The more they are in a cold place, the tastier they will become.

Ingredients:

• tomatoes (not overripe) - 500 gr;
• garlic - 1 large head;
• honey bee - 70 gr;
• dill -1 bunch;
• parsley - 1 bunch;
• salt - 20 gr.

Preparation:

First you need to remove the skin from the tomato. To do this, you need to make a cross-shaped incision. You only need to cut the skin, if possible, do not touch the flesh.

We boil water and keep them in boiling water for 2 minutes, then immediately dip them into cold water, preferably even ice.

Thanks to this technique, the skin will be removed easily.

Cooking greens. My dill and finely chop.

We do the same with parsley.

Peel and chop the garlic.

Mix greens and garlic.

Pour honey into a deep bowl in which we will salt.

We put each half of the tomato in honey, but before these we dip it in salt.

When I laid out one layer of tomato, we fall asleep on top with herbs and pour over with honey. Repeat the process until you run out of ingredients.

Tomatoes are ready in a day. Serve as an appetizer with mashed potatoes or any other side dish.

You can store these tomatoes in the refrigerator.

Salted tomatoes in a saucepan - cooking in brine

Salting tomatoes in a pot is one of the modern options that replaces salting in barrels. Now in modern urban apartments there is no place to keep barrels.

Therefore, the housewives came up with a unique recipe for how to harvest green tomatoes in a saucepan. It will not be possible to store pickles in an enameled container for so long, therefore, they are eventually laid out in jars. In this form, they will be stored for several seasons.

They are prepared very quickly, conveniently and simply, and most importantly - it turns out delicious!

What do we need for salting?

• tomatoes (about eight small ones),
• dill and parsley,
• hot pepper and allspice,
• Bay leaf,
• garlic,
• sugar (tbsp. spoon),
• salt (teaspoon)
• water (about one liter)

You can take any dishes, I took a pot with a lid. It’s not convenient for me in the bank, until you get it, you remember all the tomatoes.

We take large, ripe tomatoes.

Put half of the prepared greens, garlic, pepper, bay leaf into the bottom of the container, put the 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 with garlic

This recipe is sure to please lovers of tomato pickles. Such spicy fragrant tomatoes are also called “Armenianchiki” - this is a chic snack. They are moderately salty and spicy. Cooking them is easy and very fast. All ingredients are readily available and available in every kitchen.

Ingredients:

• small tomatoes 600 g,
• garlic 1 medium sized head,
• hot pepper 0.5 pcs.,
• bay leaf 2 pcs.,
• black allspice 6 peas,
• coarse table salt 1 tbsp. l.,
• granulated sugar 1 tbsp. l.,
• table vinegar 9% 2 tbsp. l.,
• purified water 1 l,
• ground coriander 1 tsp,
• bunch of fresh dill

Prepare the brine: Pour salt into cold purified water and mix until the salt is completely dissolved.

At the bottom of a sterilized jar, put a dill umbrella, a few cloves of garlic, a hot pepper ring, black and allspice.

Fill the jar with tomato halves, previously washed (remove the "butt"). Tomatoes should be placed cut side down. Between the tomatoes, place a clove of garlic, a circle of bitter pepper and a dill umbrella.

Top with the remaining dill, pepper and garlic. Pour the prepared brine over the tomatoes.

Cover the jar with tomatoes with a nylon lid.

Lightly salted tomatoes cooked in a bag

Now it is summer both in the market and in stores full of fresh vegetables, but still sometimes you really want something salty. I offer you a simple recipe for making salted tomatoes in a bag. Such tomatoes can be eaten in a day, but if you let them lie down for 2-3 days, the taste will become more intense.

To prepare salted tomatoes in a bag, we need:

• small tomatoes - 1 kg;
• garlic - 8-10 cloves;
• dry dill - 3-4 umbrellas;
• sugar - 1 tsp;
• coarse salt - 1 tbsp. l.;
• hot pepper - optional.

Wash the tomatoes and wipe with a dry cloth. Make cross cuts on the top of the tomatoes.

Remove stems from tomatoes by making diagonal cuts.

Fold the tomatoes in a plastic bag, add finely chopped bitter pepper and garlic.

Pour sugar and salt into the bag, put dry dill.

Tie the bag tightly and shake so that the sugar and salt are evenly distributed. Put in another bag and leave at room temperature for 1-3 days. Smaller tomatoes will be ready in a day, larger ones will take longer.

You can serve lightly salted tomatoes cooked in a bag with any side dish, they harmonize especially well with boiled potatoes.