And in order to diversify your menu, sometimes you want not fresh, not pickled, but lightly salted vegetables. Lightly salted vegetables are much healthier than canned ones, since they are prepared without vinegar and citric acid. Lightly salted cucumbers are, of course, more popular, but let's try to cook lightly salted tomatoes. The snack turns out delicious, and lightly salted tomatoes can be prepared quickly - in 5 minutes, and no sterilization of the jars is required. However, I will make a reservation that 1-2 days should pass after cooking and you won’t be able to store such delicacies for a long time: firstly, you will eat everything quickly, and secondly, from long-term storage the vegetables become more salty.
Lightly salted tomatoes with garlic in 5 minutes
Small, approximately equal-sized tomatoes are suitable for this recipe.
Wash the tomatoes and carefully use a knife to cut out the top of the tomato into a cone. Place the tomatoes in a glass container or enamel pan.
Add ½ teaspoon of salt to each tomato.
Finely chop the garlic and stuff it into the cavities of the tomatoes.
Fill with cold water so that the tomatoes are covered almost completely with liquid, leaving only the tops with garlic.
Everything is ready, 5 minutes was enough for cooking, leave the tomatoes to salt at room temperature for 1-2 days.
I liked the taste of these tomatoes within a day, try it yourself. Once the tomatoes are salted, you need to store them in the refrigerator. If desired, you can add parsley or dill to the tomatoes along with the garlic.
Instant lightly salted tomatoes in a bag
Another simple recipe that doesn’t even require utensils, just 2 plastic bags are enough. To prepare lightly salted tomatoes according to this recipe, we follow the proportions.
For this recipe we will need:
– 1 kg tomato
– garlic – 1 head
- salt - 1 tbsp. l.
- sugar - 1 tsp.
- parsley or dill to taste
- for spiciness you can add a little chili pepper
It is advisable, as in the first recipe, to select tomatoes that are the same size and small.
Cut out the stem of the tomatoes from the top and make a crosswise cut at the bottom with a knife.
Chop the garlic, you can leave the greens in sprigs. Stuff tomatoes with garlic and herbs.
Place the tomatoes in a plastic bag. Salt, add sugar.
Seal the bag and shake thoroughly so that all ingredients are evenly distributed between the tomatoes.
For greater guarantee, this package should be placed in another package and left alone for a day or two. After cooking, store the bag in the refrigerator or transfer the tomatoes to a convenient container.
Simple, fast and very tasty. Now imagine these tomatoes with boiled potatoes, and the desire to cook them will never leave you.
It’s not for nothing that these tomatoes were called “Awesome” - they are so fragrant and look so appetizing that they fly off the table in an instant. Moderately spicy, juicy, soaked in oil and marinade, they will be an excellent addition to any dish or snack with strong drinks. And preparing them is very simple: large slices or halves of tomatoes are placed in a jar, sprinkled with herbs, garlic, salt and sugar. Vinegar and oil are added, everything is shaken lightly and the tomatoes are left to marinate for several hours. We cut it in the morning, and at lunchtime you can put our “Uletnye” pickled tomatoes with herbs and garlic on the table.
Ingredients:
- tomatoes – 600-700 gr.;
- garlic – 5 large cloves;
- parsley, celery – 5-6 branches each;
- dill – half a bunch;
- hot capsicum – 4-5 rings (optional);
- salt – 1-1.5 tsp. (to taste);
- sugar – 1.5 tbsp. (to taste);
- vinegar 9% - 2 tbsp;
- cold-pressed olive oil – 2 tbsp.
We take tomatoes that are not very large, ripe and fleshy. It is better that the varieties are thin-skinned; such tomatoes are soaked in marinade faster. Rinse with cold water and cut into quarters. Cut small tomatoes in half. We cut out the place where the branch was attached.
Finely chop the cleanly washed greens, cut off a few rings of hot pepper. Chop the garlic. We do not reduce the amount of garlic and herbs; these seasonings will give the tomatoes flavor.
Take a wide jar or other container with a lid. put some greens, garlic, and a layer of tomatoes on the bottom. Sprinkle with seasonings and add tomatoes again. Sprinkle the remaining herbs, garlic, and one or two pepper rings on top.
Add vinegar. Instead of table 9% concentration, you can use apple or wine, preferably light.
Add olive oil to the appetizer or pour over any vegetable oil.
Season with sugar and salt. Select the quantity to suit your taste; be sure to taste the marinade that will form after all the ingredients have been added.
Screw the jar tightly or close the lid. Turn it upside down and shake it several times. We return to the original position. Turn over again and shake. We repeat this five to six times. These are no less tasty.
After half an hour, open it and try the marinade. If something is not enough, we add it. Wrap it up and put it in the refrigerator for two to three hours or until the next day.
After a few hours, the pickled tomatoes are ready to eat. We collect as much as we need and store the rest in the refrigerator. Bon appetit!
Lightly salted tomatoes prepared according to this recipe are aromatic and very tasty. They marinate very quickly and easily. You get a bright, juicy appetizer that will add the right accent to any dish and decorate the table. The recipe is almost classic; these are the tomatoes you probably savored as a child. Of course, lightly salted cucumbers are more popular than tomatoes, but to add variety to your diet, it’s worth cooking them. Moreover, the taste of the finished pickling is simply wonderful. In urban conditions it is difficult to make a lot of pickled preparations, but such quick tomatoes can be prepared all year round, even in winter.
quick recipe with garlic and horseradish
The advantage of this cooking option is that the tomatoes are cooked without adding vinegar. It is believed that it kills many of the “benefits” that fruits are rich in. It turns out that not only tomatoes, which prevent the formation of malignant tumors, benefit the body, but also horseradish, which is part of the pickle. It contains a considerable amount of vitamin C, which stimulates the immune system, potassium, phosphorus, iron and many other minerals. Horseradish is also rich in phytoncides and essential oils. It enhances the secretion process of the digestive glands. Garlic is a good antibacterial and antiviral agent. Therefore, lightly salted tomatoes are not only tasty, we can safely say that they are also healthy.
Garlic gives tomatoes a pleasant aroma and slight spiciness, dill and bay leaves complement the aroma composition. You can quickly salt tomatoes in jars or in a pan, as you prefer.
To ensure excellent tomatoes, use clean water, for example, water that has passed through a good filter or purchased water. Choose quality tomatoes that are well-ripened, but without soft sides or other defects. Horseradish root is not always easy to find in the city, but still try to do it, because it gives tomatoes a wonderful aroma and taste.
After the basic parting words, you can move on to the main process - preparing delicious lightly salted tomatoes.
Ingredients:
- elastic, ripe tomatoes - about 3 kg;
- dill - 2 bunches;
- garlic - 2 heads;
- horseradish (root) - 2 pcs.;
- peppercorns and bay leaves - to taste;
- salt - 6 tbsp. l.;
- water – 3 l;
- sugar - 2 tbsp. spoons.
Cooking process:
Prepare all the ingredients needed for the recipe. Sort through the tomatoes so that only the beautiful ones remain, i.e. elastic and without defects, wash them with water.
To prevent them from bursting during the salting process, prick them with a fork. Divide the garlic heads into cloves, peel them and cut into circles.
Make a brine: boil sugar and salt in water, add bay leaves and peppercorns. This time I still had thyme on hand.
Wash the dill branches, put half the herbs and half the chopped garlic on the bottom of the jar or pan, add the chopped horseradish root. Place the tomatoes on top, cover them with the remaining dill and garlic.
Delicious lightly salted tomatoes recipe for you, our dear readers. Lightly salted tomatoes in a jar They are distinguished by the fact that they do not contain preservatives, use a small amount of salt and are very fast. In addition, tomatoes are salted in brine, which means they can be stored in the refrigerator much longer than those cooked in a pan or in a bag, which must be eaten immediately.
Note to housewives: For pickling tomatoes, it is better to choose a variety with thick skin and small size. It is imperative to pour the tomatoes with warm brine, but not hot, so that the tomatoes do not burst, and the appearance lightly salted tomatoes looked beautiful, like fresh.
Recipe for lightly salted tomatoes with garlic and herbs
5 from 1 reviews
Lightly salted tomatoes in a jar
Type of dish: Preparations
Cuisine: Russian
Ingredients
- Water – 1 liter,
- strong tomatoes – 1 kg,
- garlic – 5 cloves,
- granulated sugar – 1 tbsp. l.,
- salt – 1 tbsp. l.,
- black peppercorns – 5-7 pcs.,
- tarragon (tarragon) optional - 3-4 sprigs,
- hot pepper,
- bay leaf – 1 pc.,
- green.
Preparation
- First, wash the tomatoes and remove the stems.
- After this, in each tomato, in the place where the stalk was, we make a shallow puncture with a toothpick.
- Then place half the herbs, peeled garlic and a small piece of hot pepper at the bottom of a clean, sterilized jar.
- Then, spread the tomatoes and the rest of the seasonings on top.
- Prepare the brine: to do this, boil water with salt, granulated sugar, peppercorns and bay leaves for 2-3 minutes. Cool until warm.
- Next, pour the cooled brine over the tomatoes, cover with gauze and leave at room temperature for two days.
- After this time, cover the jars with a nylon lid and put them in the refrigerator for storage.
- Lightly salted tomatoes are ready.
Bon appetit!
Lightly salted tomatoes in a jarA delicious recipe for lightly salted tomatoes for you, our dear readers. Lightly salted tomatoes in a jar are different in that they do not contain preservatives, use a small amount of salt and cook very quickly. In addition, tomatoes are salted in brine, which means they can be stored in the refrigerator much longer than those cooked in a pan or in a bag, which must be eaten immediately. Housewives take note: for pickling tomatoes, it is better to choose a variety with a thick skin and a small size. It is necessary to pour the tomatoes with warm brine, but not hot, so that the tomatoes do not burst, and lightly salted tomatoes look beautiful, like fresh ones. Recipe for lightly salted tomatoes with garlic and herbs 5 from 1…
A couple of days before the planned feast or simply wanting to diversify the everyday diet, let’s worry about a universal snack without gastronomic sophistication, high cost and claims to the status of a delicacy, but loved by many, appropriate “both in the world and in the feast.”
The fastest way to pickle is in a plastic bag with cut holes in place of the stalks and a lot of salt. Often crushed garlic and aromatic herbs are added, the knot is pulled together, the mixture is shaken and the sealed package is left for several hours. The tomatoes are soaked in salty juice, but still retain firm flesh and taste close to fresh.
Another result for lightly salted instant cooking in a saucepan - the recipe is in front of you. It takes a little more time (two days), but such tomatoes are thoroughly saturated with brine, wine spice, in moderation, but they are completely filled with salt, spicy aromas and are far from the original ones. You can treat yourself earlier, after a day - it’s delicious, but tomatoes will reach their real, mature taste after 48 hours.
I repeat, for pickling, pickling, and pickling, I recommend choosing tomatoes collected from the ground. As a rule, such varieties are fleshy, with hard skin, colored deep red, without white streaks inside. Ripened in the sun, they are distinguished by a pleasant sweetness and a confident tomato taste. If we managed to acquire ripe seasonal tomatoes “one-on-one”, and even with “tails”, we will try to preserve their picturesque appearance.
Cooking time: 48 hours / Quantity: 1 kg / Enamel pan 2.5 l
Ingredients
- tomatoes 1000 g
- garlic 3-5 cloves
- table vinegar 9% 1 tbsp. l.
- salt 1 tbsp. l. with a slide
- sugar 1 tbsp. l.
- allspice 3-5 peas
- bay leaf 2-3 pcs.
- optional: chili, cilantro, currant/cherry leaves, horseradish root
Preparation
We wash the calibrated tomatoes in cold water, leave a cross-shaped cut on each bottom side and also use a knife to outline a small area around the stalk.
We lower the clean tomatoes into a wide container, fill them to the top with boiling water - steam for 7-10 minutes, then pry up the edges of the skin at the cuts and separate them from the pulp with flaps. Without any hassle, you don’t have to bother with the stalks, pick them while washing them, and now clean them completely after a hot “bath.”
Our quick-cooking salted tomatoes in a saucepan, according to the recipe, require a spicy wine brine - usually, 500 ml of water is taken for 1 kg of fruit. To make the tomatoes float freely and soak faster, measure out 600-650 ml of water, boil it along with salt, granulated sugar, allspice peas and bay leaves. Try the liquid, it is possible that the concentration of salt and sugar is low in your opinion, adjust. Also with spicy additives - instead of or together with allspice and bay leaf, season with coriander, dried thyme/thyme, rosemary, dill and mustard seeds.
After an active boil, reduce the temperature and cook for 3-4 minutes, saturating with aromas and dissolving solid crystals. Remove from heat, pour in apple-flavored vinegar, cool until warm.
The next step of the recipe is free, at the discretion of the cook, not mandatory, but strongly recommended. Since the appetizer will only last two days before being served, the tomatoes and brine will remain relatively delicate, and they don't particularly need any tannins or preservatives for long-term storage. Having on hand bouquets for preservation (umbrella dill, horseradish leaves, currants, cherries), use them! Cover the bottom with leaves from a blackcurrant bush, throw in a few rings of warming chili, crushed or chopped garlic cloves into thin slices.
We load the peeled tomatoes, do not tamp them, leave half a bunch of fresh cilantro or other favorite greens nearby.
Pour in warm liquid with spices and vinegar - the vegetables should be completely immersed in the brine. Cover with a towel and leave for the next two days at room temperature. Prompt pickling requires vinegar and a warm environment - by excluding vinegar, adding chilled brine and/or putting it directly into the cold, expect that the fermentation period will increase significantly. After two days, we move the lightly salted instant tomatoes in a saucepan with a lid onto the shelf of the refrigerator-cellar and let them cool until lunch or dinner.
Pickles that whet the appetite, including pickled, pickled and our lightly salted tomatoes are in no way inferior to fresh vegetables, especially “heavy” mayonnaise salads, and in the chilly season they come in especially handy: with baked, fried or jacket potatoes, juicy steak and dietary poultry - everything that a self-assembled tablecloth is rich in.
