Very tasty lightly salted tomatoes. Cold barrel salting

Hello dear readers.

Oh those tomatoes! Tasty and juicy, and their aroma in the greenhouse beckons you to pick and cook a light snack. And if at the beginning of the season, we watched one or two ripe tomatoes appear, and hurried to cut them into a salad with cucumbers... Now, when there is more harvest, we are starting to think about preparing for the winter...

But of course it’s still too early to put them in jars; we’ll wait for the fall season. But please yourself lightly salted tomatoes- it's time! And make them better according to the traditional recipe with garlic and herbs.

On a hot and sultry day, such a snack is refreshing and energizing. And when we harvest the first tomato harvest, a lightly salted treat always appears on the table. My family just loves them and always asks for more.

And when we were cooking in previous issues, the idea arose to cook tomatoes according to the same recipe.

Our grandmothers used to pickle vegetables in wooden rollers. Now, modern housewives are developing more and more new cooking methods. Today we can salt vegetables in jars, pans, plastic containers and even in a bag. We will look at all these recipes and methods right now...

These tomatoes are easy and simple to prepare. It takes little time, and the products can be picked directly from the garden and immediately put to use. They turn out very tasty and tender, and an interesting way of salting makes them even more piquant. In a word, real jam!

Try it yourself...

Ingredients:

1. 12 smooth, ripe, medium-shaped tomatoes;
2. 2.5 tablespoons of granulated sugar;
3. 2 tablespoons of coarse salt;
4. 2 bay leaves;
5. 4 peas of allspice;
6. a bunch of dill sprigs;
7. 3-4 cloves of garlic;
8. 5 tablespoons of vinegar;
9. 800 grams of boiling water.

For cooking we need a deep, spacious dish. I use a round plastic bowl for chopping salads. You need to pour salt, sugar and vinegar into it. Lightly chop the bay leaf in your palm and send it there. Pour in the peppercorns and pour in boiling water.

Mix the mixture thoroughly until the sugar and salt crystals are completely dissolved. After this, move the marinade aside to infuse. In the meantime, you need to prepare the remaining ingredients.

Finely chop the dill with a knife. Do the same with garlic; you can also use a garlic press. Combine these two ingredients in one bowl, mixing thoroughly.

Cut the tomatoes into 4 parts without cutting them all the way through. When all the products are prepared, we move on to the next stage.

Stuff each tomato with a mixture of garlic and herbs, carefully pushing it into each cut.

Now place the vegetables tightly in a bowl with brine. If some fruits do not fit into the marinade, then they need to be laid down with the filling so that the cut part is soaked first.

If after filling you have any leftover garlic-dill mixture, add it to the marinade. In addition, you can add sprigs of parsley and onion rings here.

Leave to cool for an hour. As soon as the brine reaches room temperature, you can take a sample. If you want to enjoy a cooler snack, put it in the refrigerator for another hour.

The snack should be stored in the refrigerator for no more than 2 days. But this fact doesn’t scare me, because no matter how much I pickle these tomatoes, they don’t stay on the table for more than 1 day.

Recipe for tomatoes with garlic and herbs in a jar

This recipe is sure to be a addition to your cookbook. After all, such tomatoes turn out to be unusually tasty, strong and piquant. My friend from Georgia recommended this method of salting to me. According to her, Georgians use this recipe more often than any other. After trying it, I understood why. And you will definitely understand!

Ingredients:

1. One and a half kilograms of slightly unripe tomatoes;
2. 1 bunch of fresh cilantro;
3. 1 head of garlic;
4. 6-8 peas of allspice (it is better to use a mixture of peppers);
5. 1 liter of water;
6. 2 teaspoons salt;
7. 1 tablespoon coarse salt.

First of all, you need to thoroughly rinse the tomatoes and herbs. Place the tomatoes in a deep bowl, pour boiling water over them and leave for 2-4 minutes. Dry the cilantro after washing. Peel the garlic.

In the meantime, the boiling water has done its job and the tomatoes can be easily peeled. Do this with each vegetable.

Cut each clove of garlic into several pieces. There is no need to chop finely. We could send it whole to the marinade. However, the chopped ingredient will impart more flavor to the brine.

Divide the tomatoes and other prepared ingredients into several parts. They need to be laid in layers so that each vegetable is thoroughly saturated with the aroma of the marinade. Place the first part of the tomatoes at the bottom of the jar.

Add a third of the herbs, garlic and peppercorns.

Repeat all layers in this way. Boil water and dissolve salt and sugar in it until the grains of sand disappear completely. Pour the resulting liquid into the jars and close with a lid. Leave until completely cooled and put in a cold room for 2 days.

It turns out very tasty and unusual!

Quick pickled tomatoes with garlic and herbs

Delicious salted tomatoes will become not only an everyday snack, but also a worthy treat for any celebration. You can eat such a delicacy within a day, and the taste is simply extraordinary.

Ingredients:

1. 1 kilogram of tomatoes;
2. greens and dill stems;
3. 1 liter of water;
4. 5-6 cloves of garlic;
5. 2 tablespoons salt;
6. 4 peas each of black and allspice;
7. 3 bay leaves;
8. 1 horseradish leaf.

First of all, you need to prepare the marinade. Place water on the stove at the rate of 2 tablespoons of coarse salt per 1 liter of liquid. Add bay leaves, stems or caps of dill. Add pepper and bring to a boil. After boiling, boil for another 3 minutes and remove from the stove.

Wash the tomatoes, dry with a towel and remove the stems. Now make a cut along the top, lengthwise, without cutting all the way through. You should get a kind of “lid”.

Finely chop the garlic and dill with a knife. Now you need to do the following with each tomato: open the “lid”, sprinkle a little salt, apply a little garlic and dill. Now press on top and remove excess from the edges.

Place the vegetables in an even layer in a bowl and sprinkle with peppercorns. Cover with a horseradish leaf on top. Place the saucer upside down on top and install the weight. This could be a liter jar filled with water. In this form, pour the prepared brine over the tomatoes so that each of them is in the liquid.

Leave the structure overnight at room temperature. You can try it the next morning. If you are satisfied with this degree of salting, you can serve. If you want a saltier snack, leave it in a cold room for another day.

A day after pouring brine, the snack turns out to be lightly salted. Then its status changes to simply salted. Therefore, if you like lightly salted treats, then you can eat it after 1 day.

The result is always great!

Quick recipe for tomatoes in a bag in 5 minutes

The method of cooking in a bag, also called dry, has always been famous for its speed and ease of preparation. In addition, we will not work with brine, due to which more useful things and microelements will remain in the vegetables. In addition, this method saves space in the refrigerator and frees you from washing dishes.

Ingredients:

1. 1 kilogram of ripe dense tomatoes;
2. 6 cloves of garlic;
3. 1 teaspoon coarse salt;
4. 1 teaspoon granulated sugar;
5. several caps of dill;
6. peppercorns to taste.

If you were unable to get dill umbrellas, you can purchase its seeds at the pharmacy.

Chop the garlic into slices. In general, the shape and size of garlic do not affect the quality. If you prefer, you can use a garlic press.

It is better to use a special bag for storing food. It has a convenient zip fastener that will protect you from marinade leakage. If you were unable to buy one, you can use a regular plastic bag, but you will need to put it in another one of the same kind.

The dill caps are the first to go into the bag.

Wash the tomatoes, dry them and cut them into 4 pieces from the stem side down to the middle.

Place all the fruits in a bag. Add garlic, salt and granulated sugar. Also add peppercorns.

Please note that the salt should not be iodized.

Close the bag and shake it so that all the ingredients are well combined and distributed among themselves.

That's all. It took no more than 5 minutes to prepare! Now comes the most agonizing wait. The bag should be left overnight on the kitchen counter. The next morning, all your loved ones fly to the refrigerator to be the first to take a sample!

Recipe for lightly salted tomatoes in a pan in 1 day

The secret to quick pickling is that the vegetables must first be cut. This way the pulp will be more quickly saturated with the aromatic brine and you will be able to enjoy the snack faster. We will prepare this recipe in a saucepan. For this we need an enamel or stainless steel saucepan. Dishes with chips and cracks will not work.

Ingredients:

1. One and a half kilograms of medium-sized dense tomatoes;
2. a small bunch of dill and parsley;
3. 2 liters of filtered water;
4. 2 tablespoons of coarse non-iodized salt;
5. 2 tablespoons granulated sugar;
6. 4 tablespoons vinegar 9%;
7. 2 bay leaves;
8. 1 teaspoon coriander seeds;
9. 4 peppercorns;
10. 8 cloves of garlic.

The first thing we plan to do is prepare the pickling brine. To do this, pour 2 liters of water into a saucepan, add the specified amount of sugar, salt, coriander seeds and pepper. Mix thoroughly to dissolve the salt and sand. Place over high heat and boil after boiling for 2-3 minutes at medium power. Then add vinegar and immediately remove from the stove.

While the marinade is infusing, we proceed to preparing the remaining ingredients. Make a cross-shaped cut on each tomato down to the middle of the fruit. Finely chop the greens and garlic and mix together in a separate bowl.

Fill the slits in the tomatoes with a mixture of herbs and garlic. Now they need to be laid out in a pan of such a size that all the vegetables fit, preferably in 1 layer. By that time, the brine had already cooled down a little.

The brine temperature should not exceed 40 degrees. Otherwise, the tomatoes will cook and lose their elasticity.

Now you need to pour the warm marinade into the bowl with the stuffed vegetables. Do this carefully so as not to knock out all the filling from them with the stream.

Leave on the counter for several hours and then put in the refrigerator overnight. The next morning you can already enjoy a snack. It turns out very beautiful and extremely tasty.

Lightly salt tomatoes in the refrigerator for 2 hours

Such a treat can be created in a matter of minutes and can be eaten within 1-2 hours. This method always helps me when guests arrive unexpectedly, and there is absolutely not enough time to prepare a worthy treat. We will marinate them from the inside. A very interesting recipe with excellent results. Try it!

Ingredients:

1. Tomatoes of any size, preferably round;
2. salt;
3. garlic cloves;
4. mustard;
5. parsley or dill (you can use both).

The exact quantity depends on how much you are going to pickle the treats. I add all the pickling ingredients to the vegetables at the tip of the knife.

Cut off a small tail from each tomato from the side opposite the stalk. There is no need to throw away this “lid” - we will still need it. Cut the membranes in the pulp and use a knife to carefully grind it into a mushy state. Using a teaspoon, push the pulp away from the walls again, as we would do for stuffing. Now work with the knife again.

Inside the tomato, a liquid mass is obtained, which will serve as one of the components of the marinade. Add a small pinch of salt to each vegetable and stir directly into it. I do this with a knife.

Chop the garlic finely and put literally 4-5 small pieces in each tomato. It will give a unique smell and aroma.

Now you need to add a little mustard. Enough amount on the tip of a knife. Mix.

Now finely chopped greens are added to the tomatoes.

Mix the mixture thoroughly so that the marinade ingredients are evenly distributed. Cover with the improvised lid that we cut off earlier and refrigerate for 1-2 hours.

In general, tomatoes are ready to eat after 40 minutes. If you are not yet satisfied with the degree of salting, you can leave it for a while longer. The result is a very unusual and tasty snack that all tasters will definitely appreciate.

Recipe for cooking tomatoes in a quick pickling bag

To quickly and tasty pamper your family with your favorite delicacy, you can use this recipe. He always helps me out when I want something tasty, salty and don’t have the strength to wait long.

Ingredients:

1. 3 medium firm tomatoes;
2. a bunch of dill and parsley;
3. cloves of garlic;
4. one and a half teaspoons of salt.

First you need to wash all the products and dry them on a towel to remove excess liquid. We don’t need it, since the tomatoes will marinate in their own juice.

Cut the tomatoes into small slices. Finely chop the greens, and it is better to pass the garlic through a press. Of course, you can also chop it with a knife, but skipping the garlic will give more juice and flavor in this recipe.

Sprinkle the slices with salt and mix all the ingredients in a separate bowl. Place them in a bag and secure it carefully. If you are not using special packaging for pickling, but a regular packaging bag, then you won’t be able to do it alone. Otherwise, the liquid may leak. You need to put it in another one just like it.

Place in the refrigerator for an hour or two. During this time, you need to shake the bag a little 2-3 times so that the dish marinates faster. Then the yummy is ready to eat.

We often take this snack with us on a picnic or on a hike. Before leaving the house, I cook it, put it in a cooler bag, and by the time we get there, the dish is ready. It's very convenient, fast and tasty. It flies off the table even faster than it cooks.

How to grind tomatoes in a saucepan

I like to cook marinated snacks in a saucepan because this dish retains heat for a long time, which facilitates faster and more proper marinating. And with this recipe they turn out especially delicious. Make sure you too.

Ingredients:

1. 1 kilogram of strong small tomatoes;
2. 4 cloves of garlic;
3. 1 liter of water;
4. one and a half tablespoons of coarse salt;
5. half a tablespoon of sugar;
6. 1 horseradish leaf;
7. 4 small leaves of currant bush;
8. 1-2 dill caps;
9. 5-7 peppercorns;
10. 2-3 bay leaves.

Rinse tomatoes and greenberries thoroughly and dry. Pierce each vegetable several times. It is better to use a toothpick for this.

Peel the garlic and cut into slices. Chop the dill umbrellas. Divide the garlic, dill, currant leaves and horseradish into two parts. The first one goes to the bottom of the pan. Place tomatoes on top and cover with a second layer of herbs and garlic. If desired, layers can be repeated.

Pour water into the pan. Add salt and sand there and dissolve them. Add peppercorns and bay leaves. Put on fire. After boiling, boil for about 5 minutes. Then the brine needs to be cooled to 50 degrees.

Pour the cooled brine into the pan with the tomatoes and leave in the kitchen for a day. After taking the first sample, you can decide for yourself whether you will serve the appetizer now, or let it brew for some time. After more than a day, the vegetables will be more heavily salted.

Video on how to cook lightly salted tomatoes in slices

Lightly salted vegetables on the summer table are an integral part of any meal. It is simply impossible to tear yourself away from them. This treat can be served as an addition to side dishes or eaten in its pure form. It will be delicious in any case.

If pickling tomatoes is an unconquered peak for you, then this article will help you conquer this height. They are easy and simple to prepare. If you have any secrets or signature recipes, share them with us. Cooking is more fun together.

Bon appetit!

Good day!

Today I present to you a selection of very tasty recipes on how you can easily and literally in a couple of minutes marinate tomatoes with any spices, herbs and garlic. The recipes will be quick and easy. Among such a variety, which you will see just below in the note, you can feed your favorite family with a cool and aromatic snack.

But it’s up to you to decide what it will be like, you can make it slightly sweet, or maybe you’d prefer a spicy option? Whatever you choose, I assure you, you will be satisfied in any case. The main thing is that the taste is slightly salted and moderately marinated.

There are quite a few ways to do this. The main thing is that the tomatoes should be fresh and beautiful in appearance. Plus they are elastic and have juicy pulp inside, this is exactly what you take to make such preparations. And today at dinner you will taste this gorgeous dish with potatoes or chicken. What do you think of the idea? It’s just awesome.

In general, I like all quick recipes, because they are as simple as two. You don’t need to bother for a long time, and the main advantage is that after a couple of hours you can take a sample. Personally, my family is absolutely delighted. So I hope yours will too.

So, get ready to get in the kitchen and start getting weird right now. After all, such a culinary masterpiece will readily fit on any serving plate and you will obviously want to repeat it again. So, until summer is over, you can make such snacks together with you at least every day. This is what is good about this cooking method.

Do you want to learn how to cook these tomatoes right away, using the usual simple recipe, which has been tested over the years and passed down from generation to generation. My great-grandmother knew him. Moreover, you can make such pickled tomatoes in absolutely any container, for example, you can take a pan or bowl, or use a plastic bag or plastic containers.

And using various kinds of seasonings and herbs in your composition, you can get a new note in taste every time. What could be better, add more red pepper and get a spicy dish, take more garlic and it will be more piquant, etc.

So, remember in order what and how to do. First, decide on the vegetables, they should not be large in size, it is advisable to use round-shaped tomatoes; the cherry variety is perfect here. Or some other one, but so that the fruits are not large.

We will need:

• tomatoes - about 1 kg
• garlic - 5 cloves
• salt - 2 tsp
• sugar - 2 tsp
• dill - bunch

Stages:

1. Prepare everything you need according to the list. Rinse and chop the dill greens. Take ripe and juicy tomatoes, preferably cherry ones. Also wash them in running water. And be sure to pierce each piece with a toothpick in several places.

Garlic cloves must be peeled from dry skin. And then pass them through the press.

2. Combine all prepared ingredients in one large bowl. Salt and sugar. Gently stir the mixture with your hands to release the juice.

3. Leave the bowl on the table for a couple of hours, cover only the top with a lid or wrap with cling film. Before serving, this salad can be chilled in the refrigerator or eaten immediately.

Pickled tomatoes in slices, quickly salted in a jar a day before

Now I present to your attention another video from the YouTube channel. Now you can safely press the button and enjoy watching, because when you see and listen at the same time, you remember it faster. And there’s nothing difficult, because this simple recipe is so universal that you can even make zucchini this way.

On my own behalf, I can add that only make such an appetizer in small proportions, because the longer it sits, the saltier it becomes, that is, the lightly salted taste is lost. And it’s better to take a plastic or glass food container with a lid instead of a jar. Still, it’s more convenient to cook in it!

In order to enhance the preservation process, you need to cut the tomatoes into slices or circles, then they will be ready faster. And if you leave them warm, you can try them in just one hour. Here’s a little trick, and it’s clear that the smaller the piece, the correspondingly less time it needs to marinate.

Korean tomatoes - the most delicious recipe

Yes, of course, the name itself already speaks for itself, this preparation will be spicy. I recently dedicated a post to this topic; if you haven’t seen it, go to . This time I will share my favorite recipe that has sunk into my soul. It will come with Korean carrot seasoning. By the way, you can put carrots in it, as you wish.

What is incomparable is that the look of this bomb is simply fantastically beautiful and delicious. Anyone who has never tried this dish has missed out on a lot. But you can still fix it if you prepare these wonderful Korean vegetable delicacies right now.

We will need:

Stages:

1. Take fleshy and firm tomatoes; soft and too watery ones are not suitable for this recipe.

2. Now make the filling, finely chop the dill and parsley with a kitchen knife. You can add cilantro if you wish. Then place it on the bottom of a deep dish. Pass the garlic through a garlic press, it should definitely give juice.

Immediately add ground coriander, allspice and of course salt and sugar. Stir. The aroma is just crazy, pour in vinegar and vegetable oil, stir. The result was a porridge-like mixture.

Chop the bell pepper into rings and add it to the greens. Stir.

3. Then chop each tomato with a knife lengthwise and crosswise into circles or pieces. You should get small plastics.

But you can not cut the cherry tomatoes, but simply pierce them with a stick in several places.

4. Transfer the tomatoes to the marinade. Chop the hot red chili and stir. Transfer the mixture into a bag and start stirring in the bag itself, shaking from side to side. This way, the marinade will perfectly saturate the vegetables from all sides. Tie the bag tightly at the top.

Place in a bowl and let stand in a warm place for 2 hours, and then stand in the refrigerator for exactly 24 hours. You can do everything in the evening and in the morning you can try and take a sample. Even if 24 hours have not passed.

5. It turned out very appetizing, and quite a lot of brine came out. What a beauty! Have a nice experience!

Such a snack will not sit in the refrigerator for a long time, since you will eat it instantly and immediately serve it on the table with any side dish or meat dish.

Lightly salted tomatoes in a saucepan for 2 hours - a classic recipe

This option is more of a classic, because it seems to me that it used to be a favorite in every family. We haven’t come up with a bunch of new products yet. For example, they took and added various kinds of vegetables to tomatoes, and it turned out great. That's why we're doing exactly that this time. If you don’t want to, you can add nothing except herbs and garlic; it will certainly come out aromatic and piquant.

Well, if you add what you see here on the list of products, you will not regret it, and you will repeat this culinary creation again and again.

We will need:

• tomatoes - 2.5 kg
• paprika and hot hot pepper - 3 pcs.
• garlic - head
• dried dill umbrellas and horseradish root
• currant leaves, cherry and horseradish - 1-2 pcs.
• salt - 4 tsp. for 1 liter of water
• sugar - 3/4 tbsp. for 1 liter of water

Stages:

1. Place clean tomatoes in a deep container, such as a bowl or saucepan. But before you do, wash them. And carefully pierce each piece with a fork in the place where the stalk is, so that the marinade that will be further gets immediately inside.

2. Place all the greens on top, you can put some, for example dill and cherry leaves, at the very bottom of the dish.

3. Don't forget about the garlic cloves, without them it won't be as fragrant. You can simply scatter them over the surface, or you can stick them directly into each tomato.

Make a brine after placing all the products. Mix water with sugar and salt. You can take it either boiling or cold, in any case everything will work out. Pour over the appetizer.

To speed up the process, put something heavy and put it in the refrigerator for a couple of days. You can already start taking the sample every other day if you can’t stand it.

How to grind tomatoes with garlic and dill quickly in 5 minutes in a bag

I continue my story and share a completely unusual cooking option. How is it original? Yes, because one time or two and it’s done. We took all the ingredients, mixed them in a bag and voila, spent five minutes on this and went to rest. It’s wonderful, everything would be prepared like this.

On a note. Take vegetables and herbs from your garden, then the snack will turn out even better and more beautiful. And most importantly, without preservatives or any chemicals.

We will need:

• red or yellow tomatoes - 500 g
• garlic - a couple of cloves
• dill - bunch
• salt - 2 tsp
• granulated sugar - 0.5 tbsp

Stages:

1. Wash vegetables and herbs under running water. Then cut off the place where the stem was on the tomatoes and pierce it with a fork.

Place the fruits in a bag; do not chop the dill finely, but you will have to chop it a little. Peel the garlic and throw a couple of cloves into the bag; you can take more or less, depending on how much you like the garlic taste.

2. Sprinkle with granulated sugar and salt. Such dry salting will help in any case to release the juice, since you then need to tie the bag and shake or turn it up and down.

3. Leave this appetizer to marinate on the table and eat it to your health after a couple of hours. It’s better, of course, for them to sit for as long as possible, taste them. Or put it in the refrigerator, but then you will have to wait much longer.

Red tomato Armenians - a very tasty recipe

This summer's hit, and you didn't even know it. It has finally happened and now you are also in the know. A cool name that is easy to remember, treat yourself to your health, invite your guests and make them happy too with me. And many relatives will tell you anyway that this is a store-bought idea, but no, you created it at home.

Cool! And one more secret: to speed up the marinating process, you can replace regular drinking water with carbonated water, but only without flavorings.

We will need:

• tomatoes - 1 kg
• fresh dill sprigs - 1 bunch
• garlic - head
• black pepper and bay leaf - to taste
• salt - 4 tsp

Stages:

1. This option is interesting primarily because it begins with preparing the brine. So, take water (1 liter or 4 glasses) and mix it with coarse table salt. Add bay leaves, dill stems and boil.

2. For each tomato, washed of course, make a small cut on top, so to speak, there will be a vegetable with a surprise.

3. Chop the dill quite finely with a sharp kitchen knife, as shown in this photo. Chop the garlic into small pieces or squeeze through a press.

4. And now the most magical action is filling the “red ball”. Lift the moving part up and put chopped dill and garlic inside, add lightly salt.

5. Place each vegetable in a cup with high sides.

6. And pour the prepared hot marinade, with all the contents. Place a saucer on top and place a jar of water. In this form, the tomatoes should be marinated in a warm place for 1-2 days.

7. The tomatoes turned out to be so amazing and cool in appearance and taste. This chic appetizer looks great and is incredibly flavorful. Definitely worth a try!

Lightly salted tomatoes in 5 minutes - recipe for dinner

An express snack that will help you out in any case, be it a festive feast or just a regular lunch. It will take so little time to cook that you won’t even notice, and by the time you set the table, your vegetables will be ready for tasting.

That’s because this recipe is a quick one; the ingredients contain vinegar, which speeds up the marinating process.

We will need:

• fresh tomatoes -4-5 pcs.
• salt -0.5 tsp
• sugar - 0.5 tsp
• apple cider vinegar - 0.5 tbsp
• vegetable oil - 4 tsp
• garlic - head
• ground pepper -1/4 tsp
• any greens - a bunch

Stages:

1. Start by preparing the sauce, chop the dill into a bowl, add sugar and salt. Plus, to make it spicier, add ground black pepper. Stir. Then pour in vinegar and two tablespoons of vegetable oil and mix again. Let sit until the bulk ingredients dissolve and no grains remain.

2. Cut the tomatoes into 4-6 pieces, or into circles, remove the stem where they are, and place the pieces in a bowl. Pour over the prepared marinade and distribute over all vegetables. The smell is amazing, just super.

3. Cover with cling film and let stand in a cool place for 30 minutes, eat and don’t swallow your fingers from happiness.

Recipe for pickling pickled tomatoes with dry mustard in a bucket

But, in my opinion, this recipe has been around for decades, if not millennia. This is what our grandmothers did back in those distant times. Because the taste of such tomatoes is excellent, and since they are aged in a bucket, and even with the necessary spices and seasonings, they become like barrel tomatoes.

Vegetables and herbs with garlic will be laid out in layers, which will give the desired effect.

We will need:

based on 5 liters of marinade:

• Tomato variety Semechka or Altai early - about 6.5 kg
• capsicum - 2 pcs.
• roasted oak chips (oak sticks) - 13 pcs.
• cherry leaves - 10-15 pcs.
• currant leaves - 10 pcs.
• dill umbrellas - 9 pcs.

for brine:

• black allspice peas - 10-15 pcs.
• black peppercorns - 10-15 pcs.
• cloves - 4 pcs.
• salt - 50 g per 1 liter of water or 2 tbsp per 1 liter
• sugar - 50 g per 1 liter of water
• dry mustard - 0.5 tbsp. for 5 liters or 10-15 g for each liter

This amount of tomatoes required 5 liters of brine.

Stages:

1. Take everything you need right away, wash the leaves, peel the garlic. Also wash red tomatoes in running water.

2. Then take a bucket and start laying it in order, first the first layer - tomatoes, then put currants (5 leaves), horseradish root, oak chips and plus a handful of peeled garlic, you can crush them slightly. Also add a pod of hot pepper.

In an oak tub or barrel it will be absolutely amazing! If you have it, then by all means take it and do it in it.

3. In principle, the main thing for you is to scatter all the ingredients so that there are spices and tomatoes, again spices, herbs and tomatoes, the exact proportions are not important here.

After laying out, make a brine, mix salt, mustard and sugar with water, add cloves and two types of peppercorns. This liquid needs to be brought to a boil, but poured with chilled marinade. Cover this beauty with a plate and place pressure on top for 1 day in the apartment, and after a day, put the bucket in a cool place. And after 2 weeks, eat healthy!

Have you decided not to wait until a month has passed, the tomatoes will be well salted? Do you want to enjoy a great snack in just a few hours? Then you need to pickle tomatoes according to the instant recipe. You can choose your favorite recipe from several presented and prepare different types of salted tomatoes. You will need boiling brine, a little more salt, tomatoes of the same variety and size. All you have to do is follow the tips to get very tasty and healthy tomatoes as quickly as possible. Connoisseurs of original tastes should try unusual recipes with the addition of special spices and vegetables. Cook with inspiration and pickle tomatoes quickly!

A few tips: salt tomatoes correctly
Remember a few nuances to make your salted tomatoes even tastier.

1. Choosing the right tomatoes. Pay special attention to the choice of tomatoes. They must be of the same variety and approximately the same size. If the tomatoes vary greatly in weight, large ones will remain unsalted.
   
2. Pickle tomatoes of the same color. Green and yellow tomatoes should not be salted together with red ones either - the flavors will mix, and you will not catch the desired aroma. In addition, green tomatoes take longer to salt.
   
3. Plum tomatoes. Plum tomatoes are excellent for pickling. Not all housewives have gotten used to them yet, but they have an excellent taste and fit well even in small jars. These tomatoes are a cross between regular tomatoes and cherry tomatoes.
   
4. The smallest ones. You can also pickle cherry tomatoes. They are tiny, have a delicate taste, and delicate skin. You have to be careful with it so as not to damage them. Otherwise, you will not get salted tomatoes, but tomato paste with skins. The brine for cherry tomatoes should be weak, this is the only way to avoid oversalting them. It’s better not to add any spices.
   
5. No damage to the skin. Pay special attention: there should be no dents, scratches or damage on the skin of the tomato. Otherwise, juice will begin to flow out of the tomatoes and the pulp will be squeezed out. If you need a paste, it is better to peel and crush the tomatoes immediately. And salted tomatoes should be whole. There is no need to pierce them to speed up salting! Tomatoes are not cucumbers that can be salted by first piercing them with a fork.
   
6. Everything in moderation. Since tomatoes have a rather delicate taste, you should not add too many different herbs and spices. Try enjoying the more natural taste of tomatoes.
   
7. Hot brine is a quick salting solution. To quickly pickle tomatoes, you need to fill them with boiling brine and use more salt. Then you can taste delicious salted tomatoes in just a few hours.
   
8. No twisting needed. I would like to note that it is not at all necessary to tighten the jars. You just need to use a regular jar, a plastic lid, and boiling brine. The tomatoes will be tasty and will not stale, and hot-salted tomatoes should not be stored for a long time in any case.
   

Spiced tomatoes
Prepare all the necessary ingredients:

• tomatoes of the same variety, size;
  
• one and a half liters of water;
  
• 2.5 tablespoons of coarse salt;
  
• 2 tablespoons sugar;
  
• garlic – 2 cloves;
  
• 1 teaspoon vinegar - optional;
  
• dill sprigs with seeds;
  
• 2-3 black currant leaves;
  
• cinnamon - on the tip of a teaspoon.
  

Start pickling your tomatoes.

1. Wash the tomatoes. Be careful not to damage their skin.
   
2. Peel the garlic and cut it into thin slices. Press it down a little with a knife, but don’t turn it into a mass. Juice should appear.
   
3. Soak blackcurrant leaves in a small amount of warm water along with dill sprigs for about half an hour. Salt the water a little.
   
4. Place garlic at the bottom of the jar.
   
5. Boil the brine with salt, sugar, vinegar, cinnamon.
   
6. Place currant leaves and dill on the bottom of the jar, and pour the remaining water from under them there. There should be little of it - 2-3 tablespoons.
   
7. Carefully place all your tomatoes into the jar. Do not squeeze them or scratch the skin.
   
8. Pour brine over the tomatoes. Close the jar with a lid and leave for 3-6 hours.
   

In just a few hours you can appreciate the tomatoes pickled according to the instant recipe!

You can use different recipes. The taste will vary depending on the ingredients.

Tomatoes with onions, garlic and bay leaves
Take the following ingredients for your snack:

• tomatoes;
  
• onions, white and red;
  
• coarse salt – 3 tablespoons;
  
• sugar – 2.5 tablespoons;
  
• a little fine salt;
  
• dill sprigs with seeds;
  
• small cloves of garlic, preferably young, 5-10 cloves;
  
• a few black currant leaves;
  
• one small bay leaf;
  
• three peppercorns.
  

Then you can start preparing salted tomatoes.

1. Rinse the tomatoes carefully.
   
2. Cut the onion into thin rings.
   
3. Place dill sprigs, peppercorns, blackcurrant leaves and bay leaves on the bottom of the jar. Add onions there too.
   
4. If you have tiny baby garlic, just place it in the bottom of the jar. Cut larger garlic into thick slices and sprinkle fine salt on top. Leave it like this for half an hour, and after that put it on the bottom of the jar.
   
5. Place the tomatoes in the jar, just don't squeeze them.
   
6. Boil the brine with salt and sugar.
   
7. Pour brine over the tomatoes. Close the jar with a simple plastic lid and leave the tomatoes for 4-6 hours.
   

Your tomatoes are ready! Choose the time to your taste; after 4 hours the tomatoes will already be salted, but will retain a more natural taste and will not be completely softened.

Various additives for pickling tomatoes
To diversify the table, you can use different compositions for pickling tomatoes. What should you add to tomatoes in an instant recipe?

1. Hot pepper. You need to take just a little bit of it: about 1-2 cups per three-liter jar. But the taste will become noticeably brighter!
   
2. Vinegar. Lovers of pickled tomatoes will definitely add vinegar. It is better to take no more than 1 tablespoon per three-liter jar. Of course, if you are used to taking care of your health, you should do without vinegar.
   
3. Mustard. Regular dry mustard can also noticeably change the usual taste of tomatoes. It is fashionable to simply sprinkle the bottom of the jar with mustard, using about 1 tablespoon of the dry mixture, or you can dissolve the mustard in the brine.
   
4. Bell pepper. Bell peppers are perfect for pickling tomatoes. One dense large pepper, cut into wide ribbons, is enough. It needs to be placed on the bottom of the jar before pickling the tomatoes.
   
5. Walnut leaf. A nut leaf will complement the flavor bouquet well. It is enough to put 1-2 leaves on the bottom of the jar.
   

Approach the cooking process creatively and follow the recommendations. Thanks to special methods, you can pickle tomatoes according to an instant recipe in just a few hours.

Bon appetit!

Greetings, my dear hostesses!

As you already know, our family loves all kinds of spicy snacks. Especially ones that don’t take a lot of effort to prepare and don’t require any fancy ingredients. One of our favorite snacks is lightly salted tomatoes with herbs and garlic. I always cook them with great pleasure, and they are eaten very quickly. In addition, this is a great option for a feast or picnic.

What I like about this recipe is that it allows you to use your imagination. After all, you can cook it a little differently each time: vary the components of the greens to taste, make the tomatoes stuffed or simply in green sauce, early or classic, in a marinade or using the “dry salting” method.

All options deserve attention and respect; they are worth trying to diversify the menu and, perhaps, bring something of your own in the future. Therefore, today I am happy to share with you my favorite recipes. And then the choice is yours!

This option for a quick snack is prepared in one day; it is not for nothing that such tomatoes are popularly called “one-day-old”. To be fair, it should be said that they become even tastier after a couple of days. It’s best to store them in the refrigerator for about a week – don’t keep them longer, they will turn sour. But you can add new tomatoes to the resulting brine - the main thing is not to confuse them with those that have already been well salted.

Ingredients:

• 8-10 pcs. tomatoes (preferably small)
• 1 tbsp. l. heaped salt (coarsely ground)
• Juice of half a lemon
• 2 tbsp. l. Sahara
• 3-5 cloves of garlic
• 1 bunch of dill
• 1 bunch of cilantro (if you don't like cilantro, you can replace it with parsley or celery)

How will we cook?

1. As you can see, this recipe does not contain vinegar, it is replaced by lemon juice, which will give the tomatoes a delicate and refined taste. In addition, the recipe is suitable for those who cannot tolerate vinegar in any form.
2. First, we will select beautiful, strong tomatoes and wash them well. Dry with napkins. We also rinse the greens, shake them and place them on napkins to drain off excess moisture. Divide the garlic into cloves and peel them.
3. Now we will pierce the tomatoes with a fork in several places so that they are better salted. Or you can cut them into slices or halves. We prefer whole tomatoes, but we choose small ones and pierce them with a fork. Then they are well salted.
4. Then cut the greens with a knife or special culinary scissors. Put it in a blender, add the garlic cloves and grind everything to a puree.
5. Then take any suitable container - a jar, a pan, maybe even a bag. We transfer green-garlic puree there, add salt, sugar, squeeze out lemon juice. Mix everything. If desired, you can add spices: basil, oregano, ground black pepper or a little ground red pepper, mint or lemon balm.
6. Now we dip the tomatoes into this green sauce and carefully turn them over so that they are soaked in the sauce on all sides. Cover with a lid. If we cook tomatoes in a bag, then we tie the bag and put it in another bag, which we also tie. Place the tomatoes in the garlic-green sauce in the refrigerator. Mix them carefully from time to time.

During infusion in the brine, the tomatoes will release juice and become well saturated with brine and the aroma of herbs. This brine marinade will also be useful for dressing other quick vegetable salads; it turns out very tasty, and is also very suitable for those who are on a diet. Either way, it's much better than mayonnaise!

If you don’t mind vinegar, then you can try making quick, lightly salted tomatoes according to the following recipe.

Lightly salted tomatoes with herbs and garlic, classic with vinegar

Ingredients:

• 0.5 kg medium sized tomatoes
• 5-6 cloves of garlic
• Parsley, dill, cilantro - to taste
• 5 tbsp. l. coarse salt (not iodized)
• 1.5 tbsp. l. Sahara
• 5 black peppercorns
• 2-3 pcs. bay leaf
• 1 tbsp. l. ground paprika
• 4 tsp. vinegar (9%)

How will we cook?

1. In principle, the preparation is the same, except that it is advisable to remove the skin from the washed tomatoes. To do this, remove their stalks and pour boiling water over them for a minute. Then add hot water and pour cold water over the tomatoes. When the vegetables have cooled slightly, cut the skin on top crosswise and easily remove it, like a stocking.
2. Place the prepared tomatoes in a saucepan or container or jar. Finely chop the washed greens and peeled garlic and sprinkle them on top of the tomatoes.
3. Pour half a liter of water into a saucepan, add salt, sugar and pepper. Bring to a boil, stirring. Turn off the heat, add vinegar and stir. Pour the brine into a container with tomatoes and herbs. Close the lid and let the vegetables cool at room temperature. Then we put them in the refrigerator. We store no more than a week. You can enjoy the tomatoes the very next day.

I also really like to cook stuffed lightly salted tomatoes. They always make a very favorable impression on the guests, everyone thinks that I spent a lot of time on them. In fact, this is not so, they are very simple to prepare, and now you will see for yourself.

Lightly salted tomatoes stuffed with herbs and garlic

This is a classic recipe, the so-called “Armenians”. Strong, firm tomatoes are suitable for this.

Ingredients:

• 1 kg tomatoes (ripe)
• 1 head of garlic
• 2 tbsp. l. coarse salt
• 1 bunch celery greens
• 1 bunch of parsley

How to cook

1. Wash the tomatoes, make an incision on each one and cut off the top - the “cap”. Then cut out the core of each tomato. Please note: the more pulp you cut out of the tomatoes, the more filling you will need to put in them. Put the “hats” aside, you will need them later.
2. Now wash the greens and shake them. By the way, you can take not only parsley and celery, but also dill, cilantro - any kind you like. If you can’t digest celery at all, then you can do without it.
3. Peel the garlic and chop finely. Chop the greens too with a knife or culinary scissors. Mix herbs with garlic. Stuff the tomatoes with the mixture and then cover them with caps. Place the stuffed tomatoes in a saucepan for pickling.
4. Then prepare the brine: pour 2 tablespoons of salt into a liter of cold drinking water, stir until completely dissolved. Pour the resulting brine over the vegetables, cover with a lid or plate, and place pressure on top.
5. Place the tomatoes in a cool place for 3 days (preferably, of course, in the refrigerator). And then you can remove the oppression, remove the tomatoes from the brine and serve.

These are the delicious lightly salted tomatoes you get the Armenian way! Spicy, with garlic!

Quick method: dry salting stuffed tomatoes

But you, of course, are interested in how to quickly make stuffed tomatoes using the dry salting method. The technology here is very simple. We do not use vinegar or citric acid. We select tomatoes that are medium-sized, dense, elastic, preferably the same size. We take any greens to taste, at the rate of one bunch for two or three tomatoes. And garlic - at the rate of one clove for two tomatoes. Salt - about a quarter of a teaspoon per tomato.

1. We cook tomatoes the same way we cook tomatoes in Armenian style. You can cut off the top of the cap, or, on the contrary, you can cut out the tail with the stalk from behind and remove part of the pulp. The more pulp you cut, the more salt you will need to add. A quarter of a teaspoon is the minimum if the tomatoes are small and there is not much pulp cut out. You can also add half a teaspoon.
2. Then finely chop the washed greens and chop the garlic cloves. Mix everything, add salt and grind. The resulting mass should taste very salty. Don’t be alarmed - the tomatoes will then absorb almost all of this salt.
3. Stuff the tomatoes with the green mixture and cover them with tomato caps. If you cut out the tail, then we don’t cover it with anything. We place them vertically in a suitable container, perhaps two or three stories high, close to each other. Sprinkle each row with greens.
4. Cover the dish with a lid and leave for several hours at room temperature. Then put it in the refrigerator. In a day, the fragrant lightly salted tomatoes are ready!

On a note

If you have tomatoes of different sizes, then do not mix the herbs and salt in advance. Mix the greens with garlic, and pour salt directly into each tomato, based on its size. One medium tomato will require a quarter teaspoon of salt. If the tomato is small, then add less salt; if it is large, then add more. Then fill it with herbs and garlic. And then everything is the same. Simply and easily!

Then, during the pickling process, each tomato will begin to release juice, which will mix with salt to form a brine. The tomatoes will be saturated with the aroma of garlic and herbs and will become amazingly tasty, without vinegar or any other acid. Take this recipe into service. Something tells me: you will like it!

Today we have seen how many interesting ways there are to cook lightly salted tomatoes with herbs and garlic. This is a very exciting process, it is so addictive! And it evokes the constant approval of family, guests, distant and close relatives when tasting the finished product. Enjoy your meal!

Lover of blanks, Elena Osipova

This recipe is sure to please fans of tomato pickles. These spicy, aromatic tomatoes are also called “Armenians” and are a delicious appetizer. They turn out moderately salty and spicy. They are easy to prepare and very quick. All ingredients are easily available and can be found in every kitchen.

A few words about the varieties of this recipe

If desired, you can add a few buds of cloves and tarragon to the marinade. They will give the tomatoes an incredible aroma. Try cooking these lightly salted tomatoes with aromatic dill and garlic, and it will be love at first sight. I promise:)

According to this recipe, you can ferment not only ripe tomatoes, but also brown and even green ones. In this case, just keep them in the marinade a little longer. It turns out very tasty and healthy. These lightly salted tomatoes are stored in the refrigerator for a long time, and every day they only become tastier.

There are several options for how to cut Armenian tomatoes in order to stuff them. You can cut the vegetables in half without cutting a few centimeters to the end and put dill and garlic inside. You can also not completely cut off the top of the tomato. Put the filling there and cover with a cap. Do what is most convenient for you. The main thing is that the filling remains inside the vegetables.

Ingredients:

ripe fleshy small tomatoes 600 g

garlic 1 medium size 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.

small bunch of fresh dill

Number of servings: 6 Cooking time: 45 minutes

Feel free to multiply all ingredients by two. No matter how much you make, there will never be enough lightly salted tomatoes. Moreover, over time they only become tastier.

Recipe

Step 1: Prepare the marinade for the Armenians

Tomatoes stuffed with herbs and garlic should only be filled with warm marinade, at a temperature no higher than 40 degrees. If you pour hot marinade over tomatoes, their skins may burst and the vegetables will lose their shape and beautiful appearance. Therefore, first we will prepare the marinade, and while it is cooling, we will proceed with the remaining processes.

So, in a small saucepan or saucepan, mix the dry ingredients: table salt, ground coriander, white sugar. Add bay leaves and allspice peas. Pour the ingredients with a liter of purified water and put on fire. While heating, we will stir the marinade so that the granulated sugar and salt are completely dissolved in the water. When the marinade boils, turn off the heat and add table vinegar to the mixture. Stir and leave the marinade to cool.



Step 2: Mix garlic with dill

Wash and dry a small bunch of dill. Finely chop the greens. If desired, dill stems can be placed on the bottom of the dish in which the tomatoes will be pickled. Peel the head of garlic. Pass the garlic cloves through a press and mix with chopped dill.



Step 3: Preparing the Tomatoes

Wash and dry the tomatoes. Choose ripe, firm fruits without defects or dents. Using a sharp knife, make a cross-shaped cut on top of each tomato down to about half of the tomato.



Step 4: Stuff the tomatoes

Cut the hot pepper into thin rings. Now put a ring of hot pepper inside each tomato. Using a teaspoon, put a little mixture of dill and garlic inside the tomato. Place the stuffed tomatoes, cut side up, in a saucepan or deep enamel bowl.



Step 5: Pour warm marinade over tomatoes

When the marinade has cooled sufficiently, carefully pour it over the stuffed tomatoes. Cover them with a lid and put them in the refrigerator for a day.



Step 6: Submission

After 24 hours, the tomatoes can be tasted.



They go well with almost any dish: fried or boiled new potatoes, various cereals, pasta. And for fried meat dishes or aromatic shashlik, this is simply an irreplaceable snack. Just what you need for a delicious dinner.



Bon appetit!

Here’s another good idea - add basil and cilantro to Armenian tomatoes, in addition to dill. Just a lot, without regrets. This is something incredible! Such a long pleasant aftertaste and a slight “sharpness” remain. Words cannot describe it, you have to try it! I think I’ll make this cold appetizer my favorite.