Lightly salted tomatoes. Classic recipe with garlic, herbs, vinegar, in a bag

The popularity of tomatoes is so great that numerous varieties of delicious fruits are cultivated almost all over the planet. Hundreds of recipes for lightly salted dishes, presented in classic or adapted versions, will allow you to choose the best combinations to create a tasty and healthy homemade snack.

Classic recipe

The traditional method of preparing lightly salted tomatoes is basic, allowing you to customize the treat according to your personal tastes and preferences.

Preparation next.

What ingredients will you need?

The table shows the components necessary to create the dish.

Step-by-step cooking process

Sequence of steps for executing the recipe:

1. Initially, all the necessary ingredients must be processed. This is the most “complicated” process that requires attention and little effort, since the quality of the food received depends on the results of the work done.
2. First, you need to sort the tomatoes by size and degree of ripeness, putting aside substandard or bruised specimens. You can immediately use them on tomatoes or delicious homemade adjika.
3. The selected fruits should be rinsed well and then left on a clean towel to remove excess moisture.
4. In the meantime, you need to peel the garlic, then divide the cloves into plates or cut into quarters.
5. After this, you need to add finely chopped chili pods along with the seeds inside to the spice.
6. When the tomatoes are dry, you need to pierce each tomato with a toothpick at the places where the stalk is attached.
7. Next, fill the pan with filtered water, add coarse salt and granulated sugar to the liquid, then boil the mixture for 2-3 minutes.
8. Now you need to place dill umbrellas at the bottom of a wide enamel pan or bucket, throw in part of the mixture of garlic and chili, then lay out a layer of tomatoes, placing the fruits in the pierced places up.

9. Now you have to scatter another portion of the chopped ingredients among the products, then continue placing the vegetables. All processed ingredients must be used this way.
10. All that remains is to press down the collected products with a flat plate of appropriate size, cover the dishes with gauze cloth, and place pressure on top.

It is recommended to leave the finished workpiece for 2–3 days at room temperature. The pickling period depends on the size of the tomatoes, their ripeness and the presence of the desired sourness in the fruit. After this, the pickling needs to be moved to the refrigerator or cellar.

What can I add?

Lightly salted tomatoes (the classic recipe can be adjusted according to personal preferences) are recommended to be supplemented with currant and cherry leaves, horseradish root and leaves, and clove buds, which will add a pleasant piquancy to the finished dish.

With garlic

The presented appetizer belongs to Armenian cuisine, which is distinguished by very spicy and extremely appetizing food. This recipe uses a cold salting method.

What ingredients will you need?

To prepare the food you will need:

• ripe cream tomatoes - 3 kg;
• garlic - 2 heads;
• table salt - 120 g;
• freshly ground pepper - to taste;
• parsley - 2 bunches.
• cabbage leaf;

Step-by-step cooking process

Salting algorithm:

1. Initially, you need to thoroughly process the tomatoes as usual.
2. The greens also need to be washed well, shake off the remaining moisture, and then chop very finely.

3. The garlic must be peeled, then the cloves must be chopped. The resulting slurry must be combined with the prepared plants, then mixed and peppered into the resulting mass. To quickly and beautifully cut the grass, you can use the life hack of Armenian housewives - wrap the branches in a cabbage leaf, after which you can easily chop the greens.
4. When the vegetables are dry, you should cut off the “caps” from each fruit, placing them next to the main parts of the tomatoes.
5. In the meantime, salt must be dissolved in drinking water. It is advisable to have well fluid. If it is not available, you can use filtered, but in no case tap water composition.
6. Now you need to place portions of the garlic filling on the cut of each tomato, cover it with the separated “caps,” and immediately place the decorated tomatoes in a wide saucepan or a suitable-sized bowl.
7. When the dishes are filled, you need to pour cold brine over the food and press down the placed mass with pressure.

The prepared preparation should be left for a day at room temperature, then kept in the refrigerator for 2 days, after which you can taste the delicious tomato.

What can I add?

The dish will turn out even more piquant if you add hot chili pods, cilantro and basil to the recipe according to your personal desire.

Ready.

With greens

Lightly salted tomatoes (the classic recipe always contains fragrant herbs), prepared based on Korean cuisine, can be used in the everyday diet or presented as an appetizing and tasty snack at a festive feast.

What ingredients will you need?

To receive the treat you will need:

• sunflower oil - 100 ml;
• bell peppers, chili - 3–4 + 2 pcs. respectively;
• regular granulated sugar - 100 g;
• garlic - 2 heads;
• tomatoes - 2 kg;
• table vinegar (9%) - 100 ml;
• table salt - 60 g;
• parsley or dill - 2 bunches.

Step-by-step cooking process

Description of the stages of creating food:

1. First, you need to wash and dry the selected tomatoes, then you need to cut each fruit into 4 parts, slightly move the slices apart, resulting in a whole “bouquet” of peculiar vegetable flowers.
2. Now you also need to carefully process the greens, shake off any remaining moisture, then chop the grass very finely.
3. Peeled garlic cloves should be chopped into small pieces.
4. After this, you should divide the sweet peppers into several parts, put them in a blender bowl, then grind the vegetables to a puree.
5. Then you need to add table salt, white sugar, table vinegar, herbs, chopped garlic and sunflower oil to the resulting mass. The resulting composition must be mixed well.
6. Next, you need to stuff each tomato with the prepared mixture. This should be done in such a way that the vitamin filling is between each slice.
7. When all the tomatoes are filled with the fragrant mass, you need to take a wide pan and place the prepared tomatoes in it in layers.
8. All that remains is to pour the salting components with a small amount of pre-boiled and already cooled drinking water.

Lightly salted tomatoes with garlic, recipe.

The finished product must be left covered in the refrigerator. In just a day you will be able to enjoy spicy and fragrant lightly salted vegetables.

What can I add?

The ingredients of the recipe go well together, but it wouldn’t hurt to supplement them with bay leaves, ground coriander and a few peppercorns. The aroma of the dish from such an addition will become as bright and rich as possible. To give the tomatoes a more sour note, it is recommended to add 6 tbsp to the marinade. l. wine vinegar (6%).

Korean instant tomatoes with vegetable oil

This recipe will conquer even gourmets. These tomatoes are suitable for barbecue or just as an appetizer for the table. I prepared them for a holiday and once took them to the dacha, in both cases they sold out very quickly. The recipe is quick to prepare and will surprise you with its taste.

Required ingredients:

Cooking method:

1. Before starting work, you need to wash all the vegetables and herbs and let them dry. Place them on a towel. Chop the greens with a knife.

2. If desired, you can chop the garlic using a blender. Then you need to add bell pepper to the bowl, previously peeled from the stem and seeds. If you want a spicy appetizer, then add hot pepper to taste.

3. Mix the mixture from a blender with herbs, add vegetable oil and mix. Add vinegar. Stir again.

4. Cut vegetables, you can cut them into slices, you can cut them into circles. Don't forget to remove the stem.

5. Prepare the container. You can use a 3 liter jar or a smaller container, then keep in mind that you also need less food.

6. It is better to sterilize the jar; keep it in the oven for several minutes.

7. Then place tomatoes and sauce in layers on the bottom of the jar. Layer the vegetables to cover the bottom and pour in the sauce, then again the tomatoes and sauce, repeat layers until the ingredients are gone.

8. Screw on the lid; it’s better to take it with a screw on, because the bottle will then need to be turned over and left for 12 hours in the cold. After the time has passed, you need to turn the jar over and keep it like that for another 12 hours.

The tomatoes are ready, bon appetit!

In the package

Salting using the presented method, which is also called “dry”, is very convenient, since you don’t need to spend time on marinade to prepare food, and the maximum amount of useful microelements is retained in vegetables.

What ingredients will you need?

To prepare the snack you will need:

• ripe and firm tomatoes - 2 kg;
• granulated sugar - 15 g;
• garlic cloves - 10–12 pcs.;
• coarse salt - 20 g;
• dill umbrellas - 2–3 pcs.;
• peppercorns - optional.

Step-by-step cooking process

Salting algorithm:

1. First you need to carry out the entire required procedure for processing tomatoes.
2. When the vegetables are dry, it is necessary to make cross-shaped cuts in each fruit. Tomatoes should be cut approximately halfway through for pickling to be most effective.

3. Now you need to finely chop or pass the peeled garlic cloves through a hand press.
4. Next, you need to take a bag with a zip fastener, which will prevent the marinade formed during the salting process from leaking out. If such containers are not available, you can use 2 cellophane bags nested one inside the other.
5. The dill umbrellas should be put into the bag first, then put the prepared tomatoes, then add table salt, white sugar, and peppercorns to the vegetables.
6. After all the components have been used, you need to fasten the packaging and gently shake the contents of the bag so that all the ingredients are evenly distributed among themselves.

7. The finished piece should be left overnight at room temperature.

Tomatoes pickled in a bag are intended for one-time use. It is recommended to transfer the remaining fruits into glass containers or food containers, then put them in the refrigerator. Products left for a long time in their original design will very quickly “suffocate”, become lethargic and tasteless, as they figuratively say - nothing at all.

Video on how to quickly pickle tomatoes in a plastic bag?

Very tasty pickled tomatoes in a bag that will not leave anyone indifferent. They are very easy and quick to prepare, without any hassle! The taste reminds me of Georgian tomatoes, very tasty!

I prepared it according to the recipe below (I suggest watching the video):

Several important rules when pickling tomatoes

1. The fruits should be firm and uniform in size. Then they will definitely marinate.
2. You can pickle and salt fruits in glass and plastic containers, the main thing is that the vegetables in the jar do not wrinkle.
3. When cooking, you can safely make your own adjustments to the recipe, especially when it comes to herbs and spices.
4. Did you know that lightly salted red fruits can be used as a dressing for borscht?
5. If you are not a fan of spice, then reduce the amount of pepper by half. Then the dish will be spicy, and you won’t suffer from heartburn.
6. Do not use rotten or diseased fruit. Thus, you risk spoiling the workpiece before serving.
7. Sterilize all utensils. Then the workpiece will not deteriorate ahead of time. By the way, if opened, it can be stored for up to 7 days.
8. If you have an ulcer or gastritis, do not indulge in chili peppers when cooking.

Today you learned how to cook day-old tomatoes. We prepared both red and green tomatoes, and also cherry tomatoes. All recipes are easy to prepare and do not take much time, so every housewife can do it, even the most beginner.

With mustard

Lightly salted tomatoes, presented in a classic or adapted recipe, can be slightly modified by adding mustard powder to the composition. This product not only helps create a special taste, but also ensures the preservation of vegetables, because mustard is an excellent antibacterial agent that prevents the development of mold and dangerous microorganisms.

What ingredients will you need?

To create a treat you will need:

• ripe tomatoes of the same size and shape - 2.5–3 kg;
• garlic - 1 head;
• drinking water - 5 l;
• regular sugar - 1 tbsp;
• mustard powder - 1 tbsp.;
• table salt - ½ tbsp.;
• chili pods - 2 pcs.;
• horseradish root - 1 pc.;
• laurel leaves - 2–3 pcs.

Step-by-step cooking process

Sequence of cooking steps:

1. First you need to boil filtered water, then you need to pour salt and granulated sugar into it, throw in laurel leaves, and continue heating the mixture until the spices are completely dissolved.

2. The resulting brine needs to be cooled.
3. Now you should rinse and dry the tomatoes well, after which you will prepare the prepared products. To do this, it is advisable to have a wide enamel pan, on the bottom of which you need to throw the horseradish root, divided into pieces, then place the tomatoes in a dense layer, laying them up with the places where the stalks are attached.
4. Next, you need to take a handful of mustard powder and sprinkle it thickly on all the placed tomatoes.
5. After this, you need to form the next row, repeat its treatment with the dry composition, then continue the process until all the prepared vegetables are used.
6. All that remains is to fill the contents of the dish with cooled brine, cover the mass with a flat plate, and press the mixture on top with a weight.
7. The container with food should be left for a day at room temperature, and then sent to a cool room (cellar, refrigerator).

You can try the food after 3-4 days. An appetizer made from the last autumn harvest is especially good, if the pickling is exposed to frosty air, the tomatoes are kept in this form for several hours.

What can I add?

This recipe is often supplemented with horseradish, currant and cherry leaves. The washed and dried mass, lined at the bottom of the container, will serve as an excellent “cushion” for placing tomatoes and will create additional aromatic shades in the dish.

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:

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

With vinegar

The proposed salting method will allow you to get a quick and tasty express snack that will help out in any emergency.

What ingredients will you need?

For cooking you will need:

• sunflower oil - 30 ml;
• ripe tomatoes - 500 g;
• white sugar, table salt - ½ tsp each;
• apple cider vinegar - ½ tbsp. l.;
• garlic - 1 head;
• dill - ½ bunch;
• freshly ground pepper - ¼ tsp.

Step-by-step cooking process

Step-by-step creation of food:

1. First you need to completely process the tomatoes and dry the vegetables well.
2. The greens need to be washed thoroughly, shake off excess moisture from the branches, then chop the mass very finely.

3. Then you need to divide each tomato into about 4-6 parts depending on the size of the fruit or cut the tomatoes into circles.
4. Now you should place the greens in the bowl, add the required amount of spices, mix everything well, then add ground pepper, sunflower oil and vinegar to the mixture.
5. The resulting composition must be stirred again, and the combined components must be kept for about 10–15 minutes so that they brew well.
6. All that remains is to place the pieces of vegetables in a deep salad bowl, pour the resulting marinade over the products, distribute it over the vegetable mass, then send the appetizer for 30 minutes. in the refrigerator.

Lightly salted tomatoes (the classic recipe allows you to supplement their brine with regular or fruit vinegar), kept in an acidic environment, cook much faster, as if they were pickled in a traditional brine.

What can I add?

The resulting treat will become especially fragrant when the salting is supplemented with several sprigs of tarragon (tarragon) and clove buds.

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.

Lightly salted pilati

The original recipe for quick pickling of peeled tomatoes presents a method for creating an excellent snack or obtaining a lightly salted product that can be used for a wide variety of culinary purposes.

What ingredients will you need?

To create the dish you will need:

• ripe tomatoes - 2 kg;
• garlic cloves - 10 pcs.;
• purified water - 1 l;
• table salt, granulated sugar - 2 tbsp. l.;
• laurel leaves - 6 pcs.;
• table vinegar (9%) - 4 tbsp. l.;
• peppercorns - 10 pcs.

Step-by-step cooking process

Sequence of cooking steps:

1. First you have to boil the marinade. To do this, fill the pan with drinking water, place bay leaves, peppercorns, as well as coarse salt and white sugar into the liquid.
2. The resulting mixture must be boiled for 5 minutes, cool the brine until warm, then pour vinegar into the marinade, then mix the mixture well.
3. Meanwhile, you need to finely chop the peeled garlic.

4. The tomatoes should be washed, then scalded with boiling water, then cross-shaped cuts should be made on top of each fruit to easily remove the skin from the vegetables.
5. Now you should slightly cut the tomatoes from the side where the stalks are attached so that they can be salted faster.
6. Next, you need to place the tomatoes in dense layers in the pan, placing them with the cuts made facing up.
7. The resulting mass must be poured with warm marinade, completely immersing the vegetable mixture in it.

The decorated products should be left in the refrigerator for 2 days, after which the treat will be ready to eat.

Lightly salted green tomatoes

No less tasty and attractive can be pickled unripe fruits, which after 1 day of pickling will appear in the most appetizing and elegant form.

What ingredients will you need?

To prepare the dish you will need:

• cream tomatoes - 4 kg;
• apple cider vinegar (5%) - 2 tbsp. l.;
• white sugar - 70 g;
• table salt - 35 g;
• filtered water - 3 l;
• garlic cloves - 8–10 pcs.;
• dill - 2 bunches;
• chili pod - 1 pc.;
• freshly ground black pepper - to taste.

Step-by-step cooking process

Step-by-step execution of the recipe:

1. The first step is to thoroughly rinse the tomatoes and dry them well.
2. Meanwhile, finely chop the peeled garlic cloves and chili pods.
3. Next, you need to pour pre-boiled and cooled drinking water into a deep bowl, then dissolve salt and sugar in the liquid, then pour in vinegar, mix the resulting composition well.
4. Now you need to place some of the dill and garlic on the bottom of the pre-sterilized container.
5. After this, you should place the prepared green tomatoes in a container, sprinkling them with pieces of spice and hot chili, as well as loose pepper.
6. When the jar is filled with tomatoes and other ingredients, you need to pour the marinade over the food and place sprigs of dill on top.

All that remains is to tightly close the jar, leave the preparation for 24 hours at room temperature, then send the food to the refrigerator, basement or cellar.

Rules and shelf life of lightly salted tomatoes, what is best to serve them with

Lightly salted tomatoes (a classic recipe or modified according to personal tastes require following the cooking method used), processed in compliance with all hygienic norms and rules, are recommended to be left in a refrigerator or ventilated basement/cellar after marinating.

The temperature of the room in which the lightly salted product can be stored must be maintained within 5–15 °C with a low percentage of humidity. Longer storage of a product sufficiently aged in warm conditions will negate its lightly salted zest; the tomatoes will quickly turn sour and cease to have excellent tastes and aromas. For these reasons, you should not salt a large amount of food at once, especially in the summer.

If the tomatoes were cooked in a saucepan, bucket or in a spacious bowl, they should be transferred to glass containers corresponding to the number of fruits, closed with nylon lids, and left in this state for further use. The storage period for lightly salted ripe tomatoes at room temperature is no more than 3–5 days; in the refrigerator, this period for ripe tomatoes reaches 7–10 days, for green fruits – from 20 to 70 days.

It is recommended to serve lightly salted tomatoes with a variety of red meat dishes, poultry dishes, and side dishes of pasta, rice, and potatoes. The presented product has long been considered healthy and one of the most popular snacks at feasts - the properties of ripe fruits can neutralize the unwanted effects of alcohol on the body.

You can use pickles as a dressing for first courses (soups, borscht, stews, other treats), as well as for adding to low-calorie vegetable salads.

Useful tips and tricks

Despite the obvious simplicity and accessibility of the method of obtaining lightly salted snacks, to prepare a truly juicy and aromatic dish, it is advisable to use the following tips from professional masters.

They are:

• An important factor that directly affects the taste of the finished treat is the quality of the product. To quickly pickle tomatoes, you need to use not very large and fairly dense fruits of the same type, approximately the same shape and diameter. Soft specimens may become wrinkled, which will negatively affect the entire salted batch;
• Hybrid varieties of representatives of the Solanaceae family are recognized as the best for cooking, which are distinguished by greater endurance compared to other tomatoes and are less susceptible to diseases;
• For the fastest possible preparation of lightly salted food, small cherry tomatoes are most suitable - after just a few hours you can start tasting the treat. The peculiarity of these miniature fruits is the smaller amount of salt used in the proposed recipe. In addition to garlic, basil and rosemary go well with this type of tomato;
• It is not recommended to salt green and ripe fruits in the same container, since ripe and unripe vegetables require different fermentation times;
• Tomatoes purchased or grown in your own garden must be thoroughly washed before pickling, laid out on towels to dry, then pierced with a toothpick at the attachment points of the stalks or cut each tomato in a cross shape;

• To obtain not only a tasty, but also a presentable dish, you should definitely include greens in the ingredients. So, for 1 kg of tomatoes, it is advisable to take approximately 30–50 g of celery, dill and parsley as a base composition;
• the fragrant aroma of food will be provided by dill seeds, so you must definitely add 1-2 umbels of the plant to the pickling bottle;
• the tart hue and strong qualities of tomatoes will be provided by cherry and currant leaves, as well as horseradish root;
• The pickling period for ripe fruits ranges from several hours to 4–5 days, for green fruits - twice as long.

To prevent lightly salted tomatoes prepared according to a classic or adapted recipe from turning sour, you need to use a useful life hack - grease the inside of the container lid with mustard sauce.

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:

1. 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.
2. Lightly salted tomatoes are made in glass containers, pans, and bags. It is convenient when the container is wide and spacious.
3. 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.
4. 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.

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