Lightly salted tomatoes, red or green - how to quickly prepare them at home using recipes with photos. Recipes for preparing delicious salted tomatoes for the winter. Quickly pickle tomatoes for eating.

If you decide to pickle tomatoes, but you don’t want to wait a month for them to be ready, then you just need to master at least one recipe for quickly preparing this wonderful, tasty and healthy vegetable.

Salted tomatoes are a great appetizer that can be enjoyed with your family or placed on the table in front of guests.

There are recipes that will make your tomatoes salty in just a few hours.

Several pickling recipes will be presented here. All of them are not difficult at all. You can try cook salted tomatoes in different ways, or you can choose one recipe that you like the most or seems easiest to implement.

To make instant salted tomatoes, you will need:

Salt.
Brine.
Spices.
Tomatoes.

During the cooking process, you need to follow some rules that will make your tomatoes tasty.

First of all, you need to carefully select the tomatoes that you will pickle. First of all, you need to take these vegetables are about the same size(small) and it is desirable that they be of the same variety. This condition must be observed for the simple reason that if the tomatoes are very different, they will be salted unevenly. Those that are larger in size may remain lightly salted or not salted at all.

Tomatoes need to be chosen not only of the same size, but also of the same color. Because every color has its own taste. In addition, tomatoes of different colors will require different amounts of salting time. You will have to wait especially long for the effect of green tomatoes.

The best variety of tomato that is suitable for quick pickling is plum tomatoes. Firstly, they are ideal in size, secondly, they can fit perfectly even in small jars, and thirdly, they simply have a wonderful taste.

Another one suitable for quick salting variety of tomatoes - cherry. They are very small, they have delicate skin and a delicate taste that even gourmets will appreciate. But you need to handle them very carefully so as not to damage them and not end up with tomato paste with skins floating in it instead of salted tomatoes. You need little salt to prepare them, as they are tiny and will quickly absorb the brine. And it is better not to use spices when preparing them.

Also choose tomatoes that are firm and whole, without any dents or damage. Because damaged fruits may squeeze out pulp or leak juice. If this happens, the desired dish will not turn out. During cooking, you should not add too many spices to the tomatoes, otherwise you risk not feeling the taste of the vegetable itself. It is strictly forbidden to pierce tomatoes during pickling, as is done with cucumbers. If you pierce the tomatoes, you will only ruin everything.

To make your tomatoes pickle faster, you need to add more salt to the brine and bring the brine to a boil. The hotter the brine, the faster the tomatoes will be salted. Therefore, it is best to pour boiling water directly over them. Jars of tomatoes salted quickly should be closed with regular lids and not rolled up. Since such tomatoes need to be eaten quickly and should not be stored for a long time. The quick salting method does not require long-term storage.

Recipe for quick pickling of tomatoes No. 1. It’s called “Salted tomatoes with spices”

To prepare you will need the following components:

Water (1.5 liters).
Tomatoes.
Two cloves of garlic.
Coarse salt (2.5 tablespoons).
Vinegar (1 teaspoon).
Sugar (2 tbsp.)
Cinnamon (on the tip of a knife or teaspoon).
Black currant leaves (2-3 pcs.).
Dill (sprigs with seeds).

Cooking method

First you need to wash the tomatoes very carefully. Then peeled garlic cloves need to be cut into thin plastics. Lightly press the garlic with a knife to squeeze out some of the juice.

Now take water (a small amount), it should be slightly salty and warm. In this water for approximately 30 minutes need to soak the dill and currant leaves. After that, take the jar. We put our chopped garlic on the bottom. Place sprigs of dill and currant leaves on it. The water in which they were soaked should be poured into a jar (about 2-3 tablespoons).

Now let's start preparing the solution. Take water, add salt, sugar, cinnamon and add vinegar. We boil it all. While our brine is preparing, carefully place the tomatoes in the jar. When the brine boils, you need to pour it over the tomatoes, close the jar with a lid, and after 3-6 hours our salted tomatoes will be completely ready.

“Salted tomatoes with garlic, bay leaf and onion”

To bring this recipe to life we need:

Method for preparing salted tomatoes with onions, bay leaves and garlic

To the bottom of the jar first lay out the sprigs of dill, then peppercorns, currant leaves, bay leaves. Then add the onion, pre-cut into thin rings. If you took large or medium-sized garlic cloves, then chop them and sprinkle with fine salt. After half an hour, you can put them on the bottom of the jar. If you have small garlic, you can add it whole to the jar without salting it.

Carefully place the washed tomatoes in a jar so as not to squeeze, bruise or scratch them. Now boil the brine (water, salt and sugar). When it boils well, pour it over our tomatoes. Next, close the lid and leave to salt for 4-6 hours.

Selecting the salting time depends entirely on your taste. If you want to cook very salted and softened tomatoes, it is better to keep them in the jar for 6 hours. If you like less salty and more elastic tomatoes, then 4 hours will be enough for you, since during this time they will have time to salt enough.

In order to diversify your quickly salted tomatoes, make them sharper, brighter, and piquant, you can add some ingredients to recipes. For example, a little hot pepper. 1-2 circles per three liters of tomatoes is enough. Thanks to the addition of hot pepper, the taste of your dish will be bright and rich.

If you prefer marinated rather than salted tomatoes, you can add vinegar. For a three-liter jar it will be one tablespoon is enough this ingredient. Mustard. It will make the usual taste of salted tomatoes piquant. Dry mustard can simply be dissolved in brine, or the powder can be placed at the bottom of the jar.

Another great one for quick salting ingredient - bell pepper. Before putting tomatoes in a jar, you need to put it on the bottom. It will be enough to take one ring of pepper - large, wide and dense. It will need to be cut into ribbons. You can complement the taste of salted tomatoes with a nut leaf. One or two leaves can be placed on the bottom of the jar.

These simple tips and recipes will be useful for you to make quick-cooking salted tomatoes with your own hands. Follow all rules, experiment with the ingredients, choose your favorite recipe and you can delight yourself and your loved ones with delicacies that you won’t have to wait long for.

Choose firm tomatoes that are about the same size. Lady's finger, Adam's apple and other varieties with small fruits and dense pulp are perfect.
Tomatoes take longer to salt. To speed up the process, pierce them with a toothpick in several places. This is necessary if the recipe does not require cutting off the caps or making other cuts.
It is convenient to salt tomatoes in a wide saucepan. If you place the fruits on the bottom in one layer, they will not wrinkle like when taken out of a jar.
Store lightly salted tomatoes in the refrigerator, otherwise they will quickly turn sour and moldy. Especially in the heat.

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In the bag, the tomatoes are salted in their own juice, so making cuts on the vegetables is a must. This salting method 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 salt;
1 teaspoon sugar;
4 cloves of garlic;
1 bunch of dill.

Preparation

Wash and dry the tomatoes. Cut out their stalks and make shallow cross-shaped cuts on the back side. 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.

Tie the bag tightly and shake gently until all ingredients are well mixed. To ensure that the released juice does not leak out, put the vegetables in a pan or put another bag on them.

Store tomatoes at room temperature for 2-3 days. When salted, transfer to a container and put in the refrigerator.

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Tomatoes can be filled with either hot or cold brine. In the first case, salting will go 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 like fresh, but in the middle they will be pickled.

Ingredients

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

Preparation

Wash vegetables and herbs. Prick each tomato with a fork or toothpick. Place 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 slices. Boil it. Pour hot brine over the tomatoes, cover with a lid and let them salt 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 add more currant leaves to the bottom of the pan.

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An easy-to-prepare and very savory appetizer that you won’t be ashamed to serve. The combination of red and green looks impressive. 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 cloves of garlic;
2 tablespoons salt;
1 tablespoon sugar;
1 bunch of dill and parsley.

Preparation

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

Cut the washed and dried tomatoes crosswise approximately to the middle. Distribute the herb and garlic filling between the resulting slices. Place the stuffed tomatoes in a saucepan.

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

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 them after 5 hours.

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

During the season of ripening juicy tomatoes, many housewives start canning vegetables, but if you want something salty at any other time of the year, then there is an excellent solution. You can prepare lightly salted tomatoes, which are made in several ways, using different products (garlic, herbs, vegetables, spices). The process of preparing tomatoes is simple, the main thing is to stick to the recipe.

How to grind tomatoes

There are many options for how to prepare lightly salted tomatoes. To get fragrant, beautiful and very tasty tomatoes, you need to familiarize yourself in detail with the technology of the culinary process and strictly follow it. First, prepare all the ingredients, and then proceed directly to salting. Here are some useful tips to help you properly grind red fruits:

To make vegetables more tasty and aromatic, they are salted in pieces (cut into 4 parts) or pierced with a toothpick in the area of the stalk. In addition, they are better salted.
Lightly salted tomatoes are made in glass containers, pans, and bags. It is convenient when the container is wide and spacious.
To enhance the taste, you can stuff the fruits (red, green). Garlic, herbs (parsley, dill, onions, cilantro), cabbage, lettuce or hot peppers are often used as filling.
After pickling, it is better to store tomatoes in the refrigerator, because this way they last longer. Another secret: to prevent the lightly salted appetizer from turning sour, the lid of the jar must be greased from the inside with mustard.

What varieties of tomatoes to choose

It is recommended to take firm, undamaged, unripe vegetables for pickling.. The “cream” variety, cherry tomatoes and similar options are perfect. You can harvest red, yellow and green fruits. The yellow ones are sweeter, while the green ones have a sour, piquant taste. It is desirable that all fruits for pickling be the same size and the same level of ripeness.

How much to salt tomatoes

The duration of pickling, as a rule, depends on the specific recipe, the desired result, the method of fermentation and the variety of tomatoes. The average cooking time for lightly salted tomatoes ranges from one day to several weeks. In some cases it will take about 1-2 months. For example, hot salting lasts 3-7 days, and cold salting lasts from 2 to 4 weeks. You can also prepare vegetables for the winter.

Recipe for lightly salted tomatoes

Today there is a wide range of recipes on how to prepare delicious lightly salted tomatoes. You can use green or red fruits for these purposes, use a variety of spices, seasonings, herbs, and other vegetables. It is customary to prepare the snack in a glass jar, but often a bag, large pan or bowl is used. The result is tasty and appetizing if you strictly follow the chosen culinary algorithm.

Time: 30 minutes (+ 24 hours for salting).
Calorie content: 34 kcal per 100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

The first way to prepare a fragrant, juicy and tasty snack is lightly salted green tomatoes. Sometimes the fruits are replaced with yellow tomatoes. Sugar is added to the marinade, so a slight fermentation occurs during the salting process, which allows you to achieve a piquant, spicy taste. The main thing is that the tomatoes are strong and undamaged. Lightly salted tomatoes are made relatively quickly - about 24 hours.

Ingredients:

cream – 2 kg;
sugar – 3 tbsp. spoons;
salt – ½ tbsp. l.;
water – 1.5 l;
garlic – 4 cloves;
apple cider vinegar (5%) – 1 tbsp. l.;
dill – 1 bunch;
chili pepper – ½ part;
ground black pepper.

Cooking method:

Wash the vegetables well, remove the stems.
Chop the garlic with a sharp knife.
Pour the water into a bottle or large bowl. Add sugar and salt. To stir thoroughly. Then add vinegar.
Place garlic and dill sprigs in a jar (leave a little).
Distribute green fruits on top, pepper and add chili.
Pour in brine. Add the remaining dill.
To cover with a lid.
Place in the refrigerator for a day.

Instant salted tomatoes

Time: 20-30 minutes (+ day).
Calorie content: 25 kcal.
Purpose: appetizer, pickle.
Cuisine: Russian.
Difficulty: easy.

To pamper your family with something tasty, you can make instant tomatoes with garlic and herbs. This homemade snack turns out very juicy, aromatic and incredibly appetizing. People fall in love with it from the first tasting. According to this recipe with photo, red or yellow fruits are lightly salted, the main thing is that they are undamaged and have a dense structure.

Ingredients:

cream – 1 kg;
salt – 1 tbsp. l.;
garlic – 10 cloves;
peppercorns – 4 pcs.;
water - liter;
parsley - 1 bunch.

Cooking method:

Rinse the tomatoes thoroughly. Place them in boiling water for a couple of minutes and remove the skin.
Chop the parsley with a knife.
Place tomatoes in a jar and sprinkle herbs on top.
Add pre-chopped garlic cloves and pepper.
Prepare the brine. Heat the water, add salt and stir until it is completely dissolved.
Pour the resulting liquid over the tomatoes.
Cover the jar with a lid.
Leave in a cool place for 24 hours.

With garlic and herbs

Time: 30 minutes (+1.5 days).
Calorie content: 30 kcal.
Purpose: pickles.
Cuisine: Russian.
Difficulty: easy.

A fragrant, delicate, excellent snack for all occasions - lightly salted red tomatoes with garlic and herbs. This option is suitable for a family dinner or a holiday feast.. Anyone who prefers spicy pickles will definitely love this dish. For a simple recipe you will need some ripe tomatoes, garlic, salt, granulated sugar and fresh herbs.

Ingredients:

cream – 10 pieces;
sugar – 1 tbsp. spoon;
water - liter;
garlic – 8 cloves;
salt – 2 tbsp. l.;
dill - 1 bunch.

Cooking method:

Peel the garlic. Crush under pressure. Finely chop the dill. Mix in one container.
Make cross-shaped cuts on both sides of the washed tomatoes. Fill with the resulting mixture.
Place fruits in a large bowl. Pour a cold marinade of water, sugar and salt over them.
Salt vegetables under pressure at room temperature. The appetizer will be ready in 1-1.5 days.

With mustard

Time: 30-40 minutes (+ 1.5-2 days).
Number of servings: 7-10 persons.
Calorie content: 33 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

Another interesting option for preparing tomatoes is to grind them with mustard. The recipe is simple and straightforward, so even a novice cook can handle it. If everything is done correctly, then within a day and a half to two days you will be able to please yourself with a fragrant, piquant appetizer made from ripe tomatoes. Based on the quantity of products, the pickle is designed for 8 servings.

Ingredients:

dry mustard – 12 tsp;
vegetables – 8 kg;
salt – ½ tbsp.;
allspice and bitter pepper (ground) - ½ tsp each;
water – 5 l;
bay leaf – 6 pcs.;
black currant leaves - 5 pieces.

Cooking method:

Place the cream in a large, deep container. Intersperse each layer with currant leaves.
Boil water, add salt, then cool.
Add mustard to the brine, mix thoroughly and leave until the marinade becomes clear.
Pour over the tomatoes and place pressure on top.
Salt in a cool place for 1.5-2 days.

Lightly salted tomatoes in a bag

Time: half an hour (+ 2 days).
Number of servings: 2-3 persons.
Calorie content: 23 kcal.
Purpose: pickles.
Cuisine: Russian.
Difficulty: easy.

An appetizing snack can be made in a plastic bag. This dish is classified as easy, quick and very tasty. For this recipe for lightly salted tomatoes, no marinade is used; the vegetables are pickled in their own juice. To enhance the taste of the pickle, you can add a little lettuce pepper.. When the tomatoes are ready, it is better to transfer them to a jar.

Ingredients:

cream – 1 kg;
salt – 2 tbsp. l.;
bell pepper – 3 pcs.;
fresh herbs (any) - to taste;
black pepper.

Cooking method:

Purchase a durable bag with a zip fastener in advance (you can use a regular one).
Place coarsely chopped tomatoes inside.
Then add salt, pepper, seasonings to taste.
Seal the bag well and gently shake the ingredients until combined.
Place the preparation in the refrigerator for two days. Turn the bag over several times so that the lightly salted tomatoes are thoroughly saturated with juice.

Cooking recipe in a saucepan

Time: 30-40 minutes (+ 2 days).
Number of servings: 2-4 persons.
Calorie content: 32 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

Delicious, fragrant vegetables can be ground not only in a glass jar. A large saucepan is perfect for these purposes. This method is popular among housewives because it is much more convenient to put the tomatoes inside and take them out after cooking. Before you pickle tomatoes in a saucepan, you should prepare all the necessary products in advance.

Ingredients:

vegetables – 8 pcs.;
sugar – 1 tbsp. l.;
garlic – 5 cloves;
salt – 1 tsp;
water - liter;
dill, parsley;
bay leaf – 3 pcs.;
hot, allspice.

Cooking method:

Wash the tomatoes and divide them into halves.
Finely chop the garlic with a sharp knife and tear the greens into sprigs.
Place half the herbs, pepper, garlic and bay leaves on the bottom of the pan.
The next layer is cream.
Boil water, add sugar and salt. When they dissolve, pour the hot marinade over the vegetables.
Add the remaining greens to the rest of the ingredients.
Cover the container with a lid or plate and press down with a jar of water.
Lightly salted tomatoes will be ready in two days.

Stuffed tomatoes

Time: 40-60 minutes (+ 3 days).
Number of servings: 8-10 persons.
Calorie content: 20 kcal.
Purpose: pickles.
Cuisine: Russian.
Difficulty: easy.

To diversify your snack menu and treat your loved ones to something unusual, it’s worth bringing to life the recipe for lightly salted stuffed tomatoes. If you prepare a dish strictly according to the recipe, it turns out tender, juicy and looks appetizing when served.. For appetizers, the “slivka” variety is used - such tomatoes are easier to stuff, and they don’t fall apart when salted.

Ingredients:

water – 2 l;
salt – 4 tbsp. l.;
cream – 3 kg;
carrot – 1 pc.;
sugar – 2 tbsp. l.;
white cabbage - 1 fork.

Cooking method:

Wash the tomatoes well and cut off the caps. Remove the core.
Grind the peeled carrots and finely chop the cabbage. Mix the products.
Place the minced meat into tomato cups and carefully compact the filling.
Place in a deep saucepan.
Dissolve sugar and salt in cold water. Pour the contents of the pan.
Place the pickles under pressure for three days.
Transfer the finished pickled fruits to a clean jar, and strain the brine through a sieve or cheesecloth.
Store lightly salted tomatoes in the refrigerator.

Tomatoes in Armenian

Time: 20 minutes (+ 3-4 days).
Number of servings: 2-4 persons.
Calorie content: 25 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

The next recipe is spicy, spicy and incredibly tasty Armenian tomatoes. Even a picky gourmet will appreciate them. Lightly salted, quick-salted vegetables are easy to make, but the result is gorgeous. The cooking process takes a little time, but salting will take several days. Spicy, delicious lightly salted fruits are best stored in the refrigerator.

Ingredients:

garlic – 2 heads;
cream – 1-1.5 kg;
parsley - a bunch;
salt – 2 tbsp. l.;
ground black pepper.

Cooking method:

Chop the greens and combine with finely chopped garlic.
Cut the caps off the tomatoes (make small cuts, not all the way through).
Place a generous portion of minced garlic and parsley into each cut.
Place vegetables in a saucepan or large bowl in rows.
Pour in cold brine (water + salt).
Place under pressure for a day at room temperature. And then put it in the refrigerator for another two days.

Pickled lightly salted tomatoes

Time: half an hour (+ 4 days).
Number of servings: 3-4 persons.
Calorie content: 32 kcal.
Purpose: pickles.
Cuisine: Russian.
Difficulty: easy.

If you’ve run out of ideas, and your soul and body are asking for something salty, then lightly salted pickled tomatoes are the ideal choice. To prepare a flavorful snack, you need to have a minimum of available ingredients on hand and some free time. The recipe uses classic brine, cream variety and garlic to add piquancy.. The duration of salting is four days.

Ingredients:

garlic – 5 cloves;
cream – 1 kg;
water - liter;
sugar and salt - 1 tbsp. l.;
bay leaf – 3 pcs.

Cooking method:

Wash the vegetables. Prick the tomatoes with a toothpick in several places.
Cut the garlic cloves into halves.
Place the tomatoes in layers in a saucepan, alternating with bay leaves and garlic.
Boil water, add salt and sugar. Stir until completely dissolved. Let the brine cool (a little).
Pour the warm marinade over the tomatoes. Ferment under oppression for four days.
Store prepared lightly salted pickled vegetables in the refrigerator.

Quick tomatoes with horseradish

Time: 30 minutes (+ 3rd day).
Number of servings: 3 persons.
Calorie content: 35 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

The next recipe is how to quickly make an unusual snack - tomatoes with horseradish. Lightly salted vegetables are moderately spicy and very aromatic. Fans of spicy dishes will simply be delighted. The snack dish takes three days to salt, and the preparatory work takes about an hour. In addition to horseradish, your favorite spices and fresh herbs are added to lightly salted tomatoes.

Ingredients:

fresh horseradish – 1 root + leaf;
dill - a bunch;
vegetables – 1 kg;
sugar – 1 tbsp. l.;
water – 1.5 l;
salt – 3 tbsp. l.;
bay leaf – 3 pcs.;
garlic – 2 cloves;
black peppercorns.

Cooking method:

Wash the tomatoes under running water. Make punctures with a toothpick in each fruit.
Place sprigs of herbs, a whole leaf of horseradish, and finely chopped garlic at the bottom of a deep bowl. Distribute vegetables on top.
Dissolve sugar and salt in cold water. Add bay leaf, chopped horseradish root, pepper. Boil.
Pour hot brine over the contents of the bowl.
Keep covered (you can use a plate) for three days at room temperature.

Methods for pickling tomatoes

There are several methods by which you can make lightly salted vegetables. Let's look at the most popular cooking options:

Cold salting method. Vegetables are poured with cold marinade, and a pressure is placed on top (often this is a lid, cutting board or plate, and a jar of water on top). This snack is salted in barrels, buckets, large bowls and pans. The workpiece should be stored in a cool place.
Hot method. As a rule, the ingredients are placed in a glass container and then poured with boiling hot brine.
Another option is dry pickling (without using marinade). Vegetables are placed in a pan or bag, generously sprinkled with salt and seasonings, placed under pressure on top or placed in a cold place.

Video

Now it's time to cook lightly salted tomatoes, right? Where would we be without them, right?

In my opinion, cucumbers and tomatoes are “pure classics” of our Russian cuisine, what do you think?

So, as usual, I’m sharing what I did myself and what I was pleased with as a result.

From this article you will learn:

Instant lightly salted tomatoes - the most delicious recipes

Lightly salted tomatoes in a saucepan - cook in brine

They prepare in no two days. Very convenient, fast, simple, and most importantly – it turns out delicious!

We will need:

(eight small pieces),
dill and parsley,
hot pepper and allspice,
Bay leaf,
garlic,
sugar (tbsp),
salt (teaspoon),
water (approximately one liter).

Take any container convenient for you. You can use a jar, you can use a pan, you can use a bowl.

I like to do it in a saucepan, I don’t like taking it out of the jar... You pick around, pick around there... you remember all the tomatoes, as usual... But you do it the way that is most convenient for you.

So, how to cook:

Wash the tomatoes, cut them in half,
Cut the garlic into “petals” or crush in a garlic press,
Place half of the prepared herbs, garlic, pepper, bay leaf in the bottom of the container,
Place prepared tomatoes on top.
Prepare the brine (boil water with sugar and salt) and immediately pour the hot brine over the tomatoes.
Place 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 “structure” with gauze to prevent dust from getting in there and leave it at room temperature (you can do it right on the kitchen table) for two days.

After two days, take it out and try it!

Place the remaining tomatoes in the refrigerator.

Lightly salted tomatoes in a bag

The following recipe is from the category of “quick cooking”.

These are lightly salted tomatoes cooked in a bag. The most excellent snack, I tell you, friends!

Fast, simple, tasty. There is no need to use any dishes or prepare the brine... Once - and you're done! Grace!

As usual, I’m sharing my “trick”: I add a little more cucumbers and bell pepper to these tomatoes. This makes them even tastier! Try it!

So we need:

About one kilogram of tomatoes,
If you use sweet (bell) peppers and cucumbers, then there are 3-4 of them, no more, depending on their size and your taste,
One whole head of garlic (this is my taste, if you are not a fan of the spicy garlic taste - no problem, add less!),
Greens (dill, parsley, cilantro) – the more, the better
Salt (adjust to your taste)
Ground black pepper.

Preparation:

Use a strong and durable bag for this purpose. I use it with a zip fastener, it's very convenient!
Wash all the vegetables and herbs thoroughly, cut the vegetables as you like (I cut them very, very large, it turns out beautifully, and there will be no vegetable “porridge”).
Place vegetables and herbs in a bag, add chopped garlic, salt, black pepper,
Tie (fasten) the bag and gently shake its contents so that all the ingredients are mixed together,
Place the bag in the refrigerator for a day, remove it periodically and turn it over so that the brine soaks the vegetables evenly.

If you want the tomatoes to cook faster, then you don’t need to put the bag in the refrigerator, leave it at room temperature, and in a few hours you will be able to eat lightly salted instant tomatoes!

My advice to you: If you don’t finish all the tomatoes at once (although I don’t think so... they are so tasty!), then it would be best to remove them from the bag and put them in a jar or other container.

I noticed that if you continue to store them in a bag (even in the refrigerator!), then they seem to “suffocate” or something... That is, they become lethargic, ugly, tasteless and... nothing, in general...

Lightly salted cherry tomatoes - recipe

I love this recipe! Cherry tomatoes themselves have an interesting taste, and lightly salted ones are even tastier! And we will add more herbs and garlic to them... mmm... a fairy tale!

And these tomatoes look very beautiful; they will be a decoration for any table.

Well, I’m completely silent about the fact that they go perfectly with absolutely ANY dish...

We will need:

Cherry tomatoes - take 500 grams,
, parsley - a large bunch,
Garlic - according to your taste, I take three cloves,
Salt, ground black pepper.

So, let's prepare:

Wash the tomatoes and greens, chop the greens finely and chop the garlic.
Then, to ensure that it is well salted, we pierce each tomato in several places with a toothpick (you can make a cross-shaped cut in the place where the stalk is).
Place the tomatoes in a bowl, add herbs, salt, pepper, garlic, and mix thoroughly.
Now cover the bowl with film and leave at room temperature for a couple of hours, stirring its contents occasionally.
After which we put the bowl in the refrigerator overnight, no less.

By the way, you can immediately cook your “cherries” in a bag, if that’s convenient for you!

Serve them well and just like that, and pour a little vegetable oil on top; olive oil works great here.

For greens, I like to add basil and rosemary to these tomatoes, they are sooooo fragrant!

Just don’t overdo it, basil and rosemary have a rather strong aroma and taste, and I can easily “overwhelm” all the charm of this dish!

Another “trick” for those who love a spicy taste: add soy sauce instead of salt - it turns out to be a very cool taste!

And yes, such lightly salted tomatoes can be prepared from ordinary ones, if you don’t have “cherry” tomatoes on hand.

Dont be upset. And feel free to cook from what you have! From experience, pink tomatoes in this recipe are also very good!

Lightly salted tomatoes with mustard

Another recipe for lovers of spicy taste is lightly salted tomatoes with mustard.

Everything, as usual, is quite simple:

It is necessary to prepare the tomatoes (it is better to take small ones): wash them and cut them in the area of the stalk with a “cross”, you can make several punctures with a toothpick near the stalk,
Place the tomatoes in a container (a glass jar will do) along with garlic, spices, herbs,
Sprinkle salt, sugar and mustard powder on top (depend on your taste) and pour boiling water over it all.
Tie a container with tomatoes on top with gauze and leave at room temperature.
That's it! As a result, you will get delicious “mustard” tomatoes

The fermentation process takes three to four days, but it can be less, it depends on the size of your tomatoes.

Therefore, take out one thing in a couple of days, try it to your liking, is it ready?

How to cook quick lightly salted tomatoes - video

I also advise you to watch this video, here you will find a very large selection of recipes for preparing lightly salted tomatoes.

These are the recipes I offer you today, friends.

Write in the comments your recipes and “tricks” for preparing lightly salted tomatoes, I will be very interested!

Cook with Pleasure and Be Healthy!

Alena Yasneva was with you, goodbye everyone!

Pickling tomatoes is a great way to make homemade preparations for the winter. There are many different options for salting tomatoes, where in addition to salt, vinegar, citric acid, and even an aspirin tablet are used as a preservative. The salting procedure can be carried out using the hot or cold method.

Surely you have a favorite recipe for salting tomatoes, but there comes a time when you want a variety of flavors. Below are the best options for pickling tomatoes.

The right tomatoes for pickling

In order for canned tomatoes to delight you with their taste and elastic texture in winter, you need to choose the right varieties for pickling. Elongated, oblong-shaped fruits with hard, dense flesh are ideal. You can salt red ones, but it is better to choose brown (slightly unripe) tomatoes. These salted tomatoes in jars for the winter look beautiful and appetizing, have the right texture, and a memorable taste.

The following spices are usually chosen for pickling:

seeds, umbrellas, dill;
garlic cloves;
mustard seeds;
leaves of parsley, cherry, black currant;
bay leaves;
hot pepper (peas, fresh rings);
peeled horseradish root/leaves.

Spices are not put into the jar all at once, but in certain combinations. For example, lovers of the pungent taste of salted tomatoes add horseradish to jars, and fans of the sweet-spicy aroma add currant leaves.

If you are going to pickle green tomatoes, their variety and shape are not as important as their size: you should choose small-sized fruits.

Principles of salting for the winter

The process of salting vegetables in barrels or jars, compared to pickling, is considered a more useful way of preserving them for consumption in winter. Boiling water and vinegar used in marinades have a destructive effect on the vitamin composition of tomatoes. Cold salting (fermentation) preserves their benefits and increases them due to the formation of enzymes necessary for good digestion. Therefore, a salted tomato will serve as an excellent addition to “heavy” meat and fried foods.

Vegetables and spices that go into jars for pickling must be clean - this is the key to the success of preservation.

Tomatoes should be thoroughly washed with water and inspected for defects. Vegetables with damaged surfaces cannot be harvested for the winter, but they can be used for quick salting.

The jars that will be used for pickling tomatoes must be sterilized with steam (can be done in a double boiler, oven, or microwave). Metal lids are also subject to mandatory processing (boiling).

If you are going to use a cold salting method, then it is enough to clean the containers and plastic lids with baking soda.

Garlic and horseradish must be thoroughly peeled and washed. Leaves and greens should be sorted from debris, twigs, damaged parts, and rinsed with clean water.

Quick salting of tomatoes

When the harvesting season is just beginning, before salting tomatoes in jars for the winter, a recipe for quick salting is popular in many families. Lightly salted tomatoes stuffed with spices are cooked in brine for 24 hours; they are delicious as an accompaniment to barbecue, as an appetizer, and are usually eaten faster than they are cooked.

Lightly salted stuffed tomatoes

You will need red fleshy tomatoes the size of an egg. Cut them into halves with a knife or crosswise, cutting them to the end (it is convenient to use a bread knife). Place the filling of chopped garlic, parsley, and dill into the resulting gaps.

At the bottom of any convenient container, generously place dill umbrellas, sprinkle mustard seeds, add currant leaves, horseradish, pepper, and bay leaves.

Pour the stuffed tomatoes with brine (stir 1 tablespoon of salt without iodine, sugar, 1 teaspoon of dry mustard powder into 1 liter of boiled, cooled water), press down on top with pressure. Wait one day and you can take a sample. These quick salted tomatoes are stored in a cool place for 5 days.

Salty aromatic tomatoes

By choosing this recipe you will get sweet-spicy salty tomatoes with the aroma of roasted peppers. You will need: a bucket of medium red tomatoes (each needs to be pierced with a fork), 5 sweet peppers, for connoisseurs of spicy taste - 1 hot pepper, a couple of heads of garlic, currant leaves, horseradish root, dill (seeds or umbrellas), oil (favorite vegetable) for frying peppers, salt.

Fry the coarsely chopped peppers in oil until soft, cool. Divide the spices in half, spread the first part along the bottom of the bucket, place half the tomato on top, then put the peppers on them and pour out the oil, from frying, lay out the second part of the spices, add the tomatoes to the top of the bucket. Close the lid.

A day later, prepare the brine (5 tablespoons of salt, 3 liters of clean water), fill a bucket with tomatoes, pick up pressure, and place the bucket in the kitchen. After 5 days, the fragrant tomatoes are ready quickly. Keep cool.

Cold barrel salting

Using a similar technology to lightly salted tomatoes, you can prepare real salted tomatoes for the winter. Pickling recipes are usually simple, and the results exceed expectations.

Pickled tomatoes

At the bottom of dry jars (3 liters), washed with soda or scalded with boiling water, place a pinch of dill seeds, a bay leaf, and a few peppercorns. Place the tomatoes quite closely, choosing fruits with hard flesh and thick skin. Pour 1 tbsp into jars. salt (without iodine, always coarse), 3 tbsp. sugar, 1 full tbsp. dry mustard powder. Pour cooled boiled water over the top layer, cover with washed plastic lids, and refrigerate for 2 months. The tomatoes will ferment, acquire a harsh, slightly carbonated taste, and become barrel-like. Tomatoes salted in this way should be stored in the cellar/refrigerator.

Fans of aromatic spices in pickles will love the following recipe.

Salted tomatoes

For preparation you will need firm red or yellow tomatoes, tender currant leaves, cherries, horseradish root/leaves, young garlic cloves, pepper, dill, mustard (dry), sugar, salt.

It is recommended to start filling jars with leaves, dill, and spices. In a 3 liter jar, it is enough to put a small young currant leaf, cherries, dill seeds/umbrella, peeled root, half a horseradish leaf, about 4 medium cloves of young garlic, 5 peppercorns. Place the tomatoes evenly on top of the spices. Pour 2 tbsp. l. sugar, coarse salt, dry mustard. Fill the jars with clean water (tap or bottled) and close with a plastic lid. Turn the jar over to dissolve the salt and sugar. Pickling tomatoes for the winter can a priori be considered the main event of August, and the first sample is taken in October. Tomatoes salted using this option are perfectly kept cool until spring.

Unusual salting option

Those who choose how to pickle tomatoes in an unusual way will like this method of preparation, when the tomatoes practically retain their original fresh taste and can simply be used in food and in the preparation of other dishes.

"Juicy" tomatoes

You will need tomatoes and salt. Jars and metal lids should be sterilized before sealing.

Place ripe tomatoes with a diameter of 5-7 cm into a boiling pan of water, a few at a time, hold for a couple of minutes, and remove to a bowl of cold, clean water. Remove the skin from blanched tomatoes, put them in a 5 liter saucepan, add a whole tbsp. salt (without iodine, coarse), without water, put on gas. From the moment of boiling, wait 5 minutes. Juice will be released. Mix very carefully and continue cooking for 5 minutes. We carefully pack the tomatoes into sterilized jars, filling them one by one, pour in the boiling juice that has been released, roll them up, and cover them until they cool.

Salted tomatoes according to the hot salting recipe deserve attention; they can be offered to small children. There is no vinegar, only tomatoes and salt.

Simple salted tomatoes

Any ripe red or yellow tomatoes will do. Large tomatoes should be cut into 4 parts, small ones - in half. Place in jars (1 liter is convenient). Add 1 tsp. with a slide of salt and water to the top. Filled jars must be sterilized (lay a kitchen towel on the bottom of the pan, place the jars inside. Make sure they do not reach the walls of the pan or touch each other. Carefully pour water along the wall of the pan so that it reaches ¾ of the height of the jars, put the pan on gas You need to start counting the sterilization time after the water boils in the pan: 15 minutes for cans with a capacity of 1 liter). Roll up the lids (sterile), turn them over, and be sure to wrap them up. Keep cool.

Pickling green tomatoes

Weather conditions are such that all the tomatoes never have time to ripen before frost sets in. In this case, thrifty housewives will be helped out by recipes on how to pickle green tomatoes. It is important to remember that only medium and large green fruits can be pickled.

Spicy green tomatoes

If you have a medium-sized bucket of green tomatoes, you should have: 7 heads of garlic, hot pepper pods (adjust the spiciness to taste), a large bunch of parsley, salt. Make a side cut in each vegetable. Prepare the filling: chop and mix garlic, parsley, pepper.

Stuff the tomatoes with this mixture. Place the remaining filling on the bottom of the pickling bucket and tightly stuffed green tomatoes on top. Fill the container with brine (boil 3 liters of drinking water, add 6 tablespoons of salt, cool). Place under light pressure. After a week, transfer the tomatoes into washed jars, use the resulting brine for filling, close with simple lids, and hide in the cellar.

Be patient and wait the month required to salt the green tomatoes. You can eat such fruits right away, but their taste will become rich and full after a month.

There is a simpler recipe for tomatoes, picked green, in jars for the winter.

Green salted tomatoes

Prick medium green tomatoes in 3 places with a toothpick. In 3 liter jars: dill seeds, currant leaves, horseradish, hot pepper rings. Arrange the tomatoes, top with parsley, dill, and sprinkle with chopped garlic cloves. Add 3 tbsp. salt (iodine-free, coarse), 1 tbsp. dry mustard powder.

Fill the jars with cold water and seal with plastic lids. Twist the jars in your hands to dissolve the salt. Refrigerate. You can appreciate the taste of pickled green tomatoes after a couple of months.

The existing variety of recipes for preparing tomatoes (ripe and green) for the winter will allow the housewife to choose the most delicious ways to pickle tomatoes in order to delight her household in winter with natural and healthy products. Recipes for making salted tomatoes are often quite simple and do not require special cooking skills. An important condition for preservation by salting barrels/buckets/jars without adding acetic, citric, or acetylsalicylic acid is storing the finished products in the cold.