Recipes for cold salted tomatoes. Lightly salted tomatoes stuffed with garlic and herbs in Armenian style

Salted tomatoes are a snack loved by many of our compatriots. She is served to strong drinks and just like that - with potatoes, pasta, meat. Housewives who have a cellar in their house pickle tomatoes for the winter, but not everyone has such opportunities. But every cook can cook salted tomatoes in a fast way. They are usually made in small quantities and are quickly eaten. These preparations only take up space in the refrigerator for a few days while the vegetables are salted. The finished snack does not sit out for a long time.

Cooking features

Even a novice cook can quickly pickle tomatoes, since the technology for preparing this snack is not complicated. Knowing a few things will allow you to get an impeccable result.

• For quick pickling, choose medium-sized tomatoes. Most housewives prefer the fruits of the Slivka variety. Slightly less popular varieties Lady fingers, Adam's apple. Cherry tomatoes of various varieties are not inferior to them.
• Large vegetables can also be salted quickly, but they will have to be cut into 2–4 pieces, otherwise they will take a long time to salt.
• Tomato fruits selected for pickling must be of the same variety, approximately the same size and degree of ripeness, otherwise they will be unevenly salted: some fruits will be lightly salted, others will be over-salted.
• For quick pickling of tomatoes, they usually use hot marinade. You can make the appetizer in a cold marinade, or even without any marinade at all, but you will have to wait a little longer for the results. The salting process is also accelerated by increasing the amount of salt, sugar, adding vinegar, lemon juice, however, you should be careful with the introduction of such components, as this may negatively affect the taste of the finished tomatoes.
• You can quickly pickle tomatoes in a saucepan, glass or ceramic baking dish, jar, plastic container. Only aluminum cookware will not work, as this material comes into contact with acids, forming harmful substances and giving the snack an unpleasant metallic taste.
• Many housewives quickly use jars to pickle tomatoes. It is enough to wash them well; there is no need for sterilization. Jars of salted tomatoes instant cooking They are not rolled up, but covered with plastic lids. In this case, the containers do not have to be filled to the very neck. It is convenient to remove tomatoes from jars using tongs.

Instant salted tomatoes are usually ready to eat within a few hours, but at this time they are lightly salted. They become truly salty after sitting in the refrigerator for 2-4 days. They also need to be stored in the refrigerator. If the storage conditions are met, the snack will not spoil for at least two weeks, sometimes even for a month. But it turns out so tasty that it’s unlikely to last that long.

Classic recipe for instant salted tomatoes

• tomatoes – 1–1.5 kg;
• water – 1.5 l;
• salt – 60 g;
• sugar – 50 g;
• dill umbrellas – 1 pc.;
• garlic – 5 cloves;
• chili pepper (optional) – 0.5 pcs.;
• black peppercorns – 3 pcs.;
• allspice peas – 3 pcs.;
• bay leaf– 1–2 pcs.;
• leaves fruit trees(optional) – 2–4 pcs.

Cooking method:

• Wash the tomatoes and dry with a napkin. If the fruits are small, make punctures around the stem with a toothpick. Cut large tomatoes into 4 slices.
• Place dill, all types of peppers, currant leaves, cherries and garlic cloves cut in half at the bottom of the pan or jar.
• Place tomatoes on top.
• Boil water, add sugar and salt. Wait for them to dissolve.
• Add laurel leaves. Boil for 2-3 minutes.
• Pour hot brine over the tomatoes. Cover the container with a lid. Leave the tomatoes to salt room temperature until the brine has cooled completely.

After cooling, the container with tomatoes should be placed in the refrigerator. After 2-3 days (depending on the size of the fruit and their degree of ripeness), the salted tomatoes will be ready to eat. Instead of hot peppers, you can add half rings sweet pepper or onions. Then the snack will acquire a completely different taste, less spicy, but no less pleasant.

Instant salted tomatoes in spicy marinade

• tomatoes – 1 kg;
• water – 1.5 l;
• cinnamon – 1/4 part of a stick;
• salt – 50 g;
• sugar – 40 g;
• garlic – 3 cloves;
• currant leaves – 2 pcs.;
• cherry leaves – 2 pcs.;
• fresh parsley, dill, celery – 50 g.

Cooking method:

• Prepare the tomatoes by washing them, drying them with a kitchen towel and pricking them with a toothpick. Large fruits must be cut or even divided into 2–4 parts with a knife.
• At the bottom of the container in which you plan to pickle the tomatoes, place half of the washed and dried herbs, cinnamon, fruit tree leaves and garlic cloves.
• Place tomatoes on top. Cover them with the remaining herbs.
• Make a brine from water, salt and sugar. Without cooling, pour it over the tomatoes. Leave at room temperature for 3-4 hours.
• Put it in the refrigerator.

After 2–3 days, instant tomatoes, salted in spicy marinade, will be ready to eat.

Quick salted stuffed tomatoes

• small or medium-sized tomatoes - 2 kg;
• coarse salt – 100 g;
• garlic – 100 g;
• vegetable oil– 100 ml;
• fresh dill – 50 g;
• fresh parsley – 50 g;
• fresh cilantro – 50 g.

Cooking method:

• Finely chop the fresh herbs with a knife, after washing and drying them.
• Pass the garlic through a press and add to the chopped herbs.
• Pour in the oil and stir.
• Wash the tomatoes, dry them, make transverse cuts, not cutting about 1 cm to the edge.
• Salt both halves from the inside, using at least 1 teaspoon of salt for each tomato.
• Distribute the filling between the tomatoes.
• Place the tomatoes in glass mold or pan, cover with cling film.
• Leave for 5-6 hours at room temperature. Then put it in the refrigerator. The tomatoes will take 2–4 days to salt, depending on their size and the amount of salt used.

This is one of the few recipes quick salting tomatoes using the dry method, without using brine. Thanks to this, the snack has unique taste. It looks so appetizing that it can become a decoration for a holiday table.

You can prepare salted tomatoes according to different recipes. Some of them allow you to make a snack that is ready to eat in just a few days.

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. Besides this great option for feasts or picnics.

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 ripened 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 quick snack It’s prepared in one day; it’s not for nothing that such tomatoes are popularly called “one-day tomatoes.” 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 is without vinegar, it replaces it lemon juice what will come to the tomatoes tender and exquisite taste. Besides the recipe will work 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. Place the green-garlic puree there, add salt, sugar, and squeeze out lemon juice. Mix everything. If desired, you can add spices: basil, oregano, black ground pepper or a little ground red, mint or lemon balm.
6. Now this green sauce lower the tomatoes 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 hot water salt and pour over the tomatoes cold water. 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 from tomatoes, the more filling You will need to put them in them. Put the “hats” aside, they will be useful to you 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. Fold on stuffed tomatoes into a saucepan for pickling.
4. Then prepare the brine: a liter of cold drinking water Add 2 tablespoons of salt and stir until completely dissolved. Pour the resulting brine over the vegetables, cover with a lid or plate, and place pressure on top.
5. Let's remove the tomatoes cool place for 3 days (best, 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 make stuffed tomatoes quickly using the dry salting method. The technology here is very simple. We do not take either 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 lid, or you can, on the contrary, 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!

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. Easy and simple!

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 much there is interesting ways 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 during tasting finished product. Bon appetit!

Lover of blanks, Elena Osipova

We need tasty, ripe, meaty tomatoes. We wash them.

Prick each tomato with a sharp fork in four to five places. We do this so that the marinade penetrates the tomatoes faster.

Place 4-5 currant and cherry leaves, mustard seeds, and hot pepper on the bottom of the jar.

Fill in clean jars tomatoes, add garlic, allspice and black pepper.

Measure water into a saucepan and bring it to a boil. We send it into the water cherry leaves intended for marinade. After 4-5 minutes, the aroma of cherry leaves will spread throughout the kitchen. Remove the leaves from the marinade. And cook the marinade using the broth. Add sugar and salt. Dissolve them by stirring. Turn off the gas. Add vinegar. Cool until slightly warm.

Fill jars with marinade. Cover with a lid for 2 hours, then remove the lid and cover the top with gauze or a clean piece of linen. We place the jar on a plate, since at first the marinade may “run away” and will need to be returned. Store at room temperature. After 4-5 days, try - the instant salted tomatoes are ready. They need to be stored in the refrigerator for up to two weeks, then they begin to sour. But they are unlikely to stay that long. You can initially put tomatoes not in jars, but in regular jars. enamel pan or into a saucepan from stainless steel. But then you need to place a small weight on top. I use a plate that I turn upside down.

Salted tomatoes according to this recipe are prepared quickly enough, but they turn out so tasty!

Bon appetit!

Now I will tell you how to easily and quickly prepare this dish in a saucepan. To achieve an ideal result, you should remember a few rules:

• The container for pickling should be made of stainless steel. Chips and cracks can lead to rapid spoilage of food and an unpleasant aftertaste;
• Tomatoes need to be selected from pickling varieties. Such, for example, are the famous “Lady fingers”. In addition, any species with thin skin and elastic flesh will do. In terms of size, it is better to take medium fruits. Too large ones may not have time to fully salt;
• Tomatoes take much longer to marinate than cucumbers. If you want to get your treasured snack quickly, use a regular toothpick. Use it to pierce the fruit in several places. You can also make a couple of cross-shaped cuts with a knife;
• It is better to choose a wide pan for this. The fact is that narrow dishes may not accommodate all the ingredients in one layer. And overlapping layers can negatively affect the integrity of the fruit, because tomatoes are very vulnerable;
• After cooking, the snack should be stored in a cold room. High temperatures can cause mold and souring of the dish.

By following these simple tips, you will definitely achieve success and your loved ones will thank you for it.

When I pickle tomatoes for the winter, my family looks at this process with sadness. After all, we will not be able to taste all this beauty soon. To please them, this recipe comes to the rescue. This delicious dish is prepared very quickly and does not require much expense. During the summer season, all ingredients can be removed from the beds and put into the marinade. Very cool! Try it yourself!

Ingredients:

1. 1 kilogram of unripe tomatoes;
2. 1 liter of cold water;
3. 1 tablespoon coarse salt;
4. a small bouquet of dill;
5. 5 cloves garlic (unpeeled);
6. one hot pepper.

For this recipe, it is better to take green or slightly unripe tomatoes. If you have on hand overripe and very large tomatoes, then it is better to cut them into pieces.

Tear the dill with your hands. There is no need to peel the garlic. Squeeze the slices directly into the skin with the side of the knife until cracks appear and use them in this form. The fact is that the husk also has aromatizing properties, and the cracked slices will open up to a greater extent in the brine.

In a saucepan lay out one part of the prepared tomatoes and layer with one part of herbs and garlic. Repeat the layers several times until you run out of ingredients. Cut the hot pepper or chili into rings and sprinkle them on top. Prepare the brine from water and salt, stirring it thoroughly. Pour the resulting liquid into the pan. Cover with a saucer and place a weight on top in the form of a jar of water.

Store the marinating dish in the refrigerator for about 2 days. The taste is simply enchanting, and the brine is incredibly refreshing. Everything is prepared in a matter of minutes, and you can eat it in a couple of days. My family and I simply love these tomatoes.

Help yourself! You will like them too!

Recipe without adding vinegar

Tasty and juicy tomatoes in a saucepan can be cooked in warm brine without vinegar. The main thing to remember is that you should not pour boiling water over tomatoes. The skin may burst and the flesh may turn into a soft mushy state, especially if the variety was not suitable for pickling.

Therefore, we will resort to warm aromatic brine, which will best saturate every tomato unique taste. I cook this recipe very often and my family loves this delicacy.

Ingredients:

• 1 kilogram of firm and ripe tomatoes;
• 1 liter of filtered water;
• 1 tablespoon salt;
• 1 teaspoon granulated sugar;
• 3-4 bay leaves;
• 4 cloves of garlic;
• half a teaspoon of peppercorns;
• dill umbrellas - 2-3 small pieces.

If you are using medium-sized tomatoes, you can grind them whole. If the fruits are larger, it is better to cut them into 2 or more parts. Otherwise, the middle of the pulp may remain unsalted.

Wash the vegetables and, if necessary, cut into pieces. Place them on the bottom of a large saucepan. Crush the unpeeled garlic with the wide side of a knife and add it to the tomatoes. Cover with dill seeds or caps.

Pour water into a saucepan, add salt, granulated sugar. Add the peppercorns and crumble the bay leaves with your hand. Bring to a boil and cook after boiling for 5 minutes. You can feel the aroma already at the boiling stage of the brine. Set it aside until it cools. When pouring tomatoes, the liquid should have a temperature of no more than 60 degrees.

To prevent the tomatoes from floating to the surface, you need to cover them with a regular saucer. If this does not help, it is better to install an improvised weight from a can filled with water. Place the pan aside for 2 hours, and then in the refrigerator for another 2 days.

They taste very tender and piquant. Goes great with potatoes in any form. Even without anything they are simply excellent!

Video on how to pickle tomatoes in a saucepan

Lightly salted tomatoes in a pan in 5 minutes

You can marinate vegetables according to this recipe for 5 minutes. You need to wait 12-20 hours for the finished snack, depending on your preference for the degree of salting. For this I take cherry tomatoes. They are suitable for light salting both in structure and size. Those who are especially impatient may cut them in half. This reduces the time by a few more hours.

Ingredients:

1. 1 kilogram of cherry tomatoes carried sprigs;
2. 2 level tablespoons of salt;
3. 1 teaspoon sugar;
4. dill and 1 cap;
5. 2-3 bay leaves;
6. 4 cloves of garlic;
7. 4 peas of allspice;
8. half a teaspoon of coriander seeds;
9. 3 tablespoons 9% vinegar;
10. 1 liter of water.

The first thing you need to do is prepare the brine. We will need it cooled, so we need to cook it first. While the liquid is infused, we will prepare the following ingredients.

So, to prepare the pickling brine, you need to pour water into a saucepan and put it on fire. Add salt and sugar and dissolve them completely. Add pepper, coriander and crumble the bay leaf with your hands. After boiling boil for 4 minutes and add vinegar. Turn off the stove.

In a dry, clean saucepan arrange the tomatoes, cover them with torn dill and finely chopped garlic.

As soon as the brine has cooled a little and its temperature is approximately 50-60 degrees, they need to pour the dishes with vegetables.

Leave it on the table for a couple of hours and then put in the refrigerator overnight.

Already in the morning you can have a healthy snack for breakfast. This tasty treat is very refreshing and uplifting. The taste is unusually aromatic, sweet, with a piquant sourness. I can describe it forever. It’s easier to just take it and try it!

As soon as the time comes for the first greenhouse tomatoes, salting is in full swing. Besides winter preparations, I will definitely cook quick pickles. Without them, not a single holiday is possible. Even in everyday life they are constantly present on the table, especially in the summer.

I have tried many recipes and each of them is special and delicious in its own way. How do you most often salt tomatoes? Which method is the most favorite and winning? Share secrets and life hacks for preparing salted vegetables. Did you like this article? Save it on social networks and use it. Share your results with us in the comments. See you soon!

It’s impossible to list everything.

Tomatoes are one of the most beloved and affordable vegetables; many grow them in the country and can boast of a good harvest. We often preserve them too. But there is a wonderful way to surprise your family and guests - prepare lightly salted tomatoes. Moreover, this will take us no more than 5-15 minutes. True, they need to be prepared in advance, just like lightly salted cucumbers so that they have time to salt.

Such a snack without sealing cans is much healthier than canned ones. But let me tell you right away that it doesn’t last long. Firstly, it is instantly eaten. And secondly, long-term storage makes lightly salted vegetables oversalted.

This awesome snack is convenient at the dacha, in camping conditions. After all, all you need is salt, garlic and herbs. And you can choose any dishes that are available, even a plastic bag.

We will prepare such a wonderful appetizer in a saucepan and pour the marinade over the tomatoes.

Ingredients:

• tomatoes - 1.5 kg
• garlic
• fresh parsley

for the marinade:

• water - 2 liters
• salt - 2 tbsp. l.
• sugar - 2 tbsp. l.
• vinegar - 3 tbsp. l.
• peppercorns
• bay leaf
• coriander (seeds)

We need the marinade to cool down a little, so we’ll cook it in advance.

The marinade temperature should be no higher than 40 degrees to prevent the tomato peel from bursting.

Pour 2 liters of water into a saucepan, put on fire and bring to a boil. Add all the ingredients - salt, sugar, bay leaf, pepper and coriander seeds. After the water boils, add vinegar and turn off the stove. Leave the marinade to cool.

Chop the garlic and parsley with a knife and mix.

Cut the top of the tomatoes crosswise, without cutting all the way through. We fill them with garlic filling.

Place the stuffed tomatoes in a saucepan and pour in when they have cooled, but warm marinade.

The tomatoes will need to spend the night in the pan. And so that they are completely immersed in the marinade, cover them with a plate and place a jar on top.

The next day you can surprise your family with such a snack.

The snack will be tastier if it is pre-cooled.

Quick recipe for lightly salted tomatoes in a bag

Simple and quick dish, it will take a minimum of time. And we’ll cook in a bag, it’s very convenient, you won’t need any utensils. By the way, we already cooked in the package lightly salted cucumbers and I hope you liked this method.

Ingredients:

• tomatoes - 1 kg
• garlic - 1 head
• salt - 1 tbsp. l.
• sugar - 1 tsp.
• parsley or dill
• hot chili pepper - to taste and desire

It is advisable to select tomatoes for such a snack that are small and of the same size. Then they will pickle quickly and at the same time.

Cooking tomatoes. To do this, we cut out the stalks with a sharp knife, although you don’t have to do this.

Cut the top of the tomatoes crosswise. And put chopped garlic and herbs into the resulting cracks.

Now put the tomatoes in a bag, and add salt, sugar and, if desired, hot pepper cut into rings on top.

We tie the bag and shake it so that all the ingredients are evenly distributed over all the tomatoes.

For greater reliability, place the pickles in 2 bags.

We leave the package alone for a day or two. Before eating, the snack can be transferred to a convenient container and stored in the refrigerator.

How to cook tomatoes in brine without vinegar

Still, I prefer to cook salted tomatoes without vinegar, it’s healthier. And it’s not much more difficult, now you’ll see.

Ingredients:

• tomatoes
• garlic
• fresh dill
• allspice
• peppercorns

for the marinade:

• water - 2 liters
• salt - 2 tbsp. l.
• sugar - 2 tbsp. l.
• bay leaf
• dill stems and umbrellas

Cook the marinade, immerse all ingredients in water and bring to a boil. There is no need to cook, turn it off immediately and let it cool a little.

Where the tomatoes have a stalk, cut it with a knife across it like a lid, but not all the way. Finely chop the dill and garlic - the finer it is, the neater our appetizer will turn out.

We got something like a shell. Open the lid and pour just a little salt into the resulting crack (on the tip of a knife), lay out the garlic and dill. Close the shell and press down slightly with your hand.

So we stuff all the tomatoes and put them in a deep bowl. Add a few peas of black and allspice.

The brine should completely cover the vegetables. To do this, cover them with a horseradish leaf on top (this is not at all necessary) and pour warm marinade over them. It is advisable to press down with a weight. In our case, a plate and a jar of water will do.

We leave the appetizer to salt for two days. This delicacy must be refrigerated before use.

Although we couldn’t stand it and started tasting it the very next day. You were not disappointed, and we wish you the same.

Prepare a delicious and original lemon snack

When I watched this video, I vividly imagined the aroma and taste of this wonderful snack with a pleasant sourness. It's all about the lemon with which we flavor the tomatoes.

Hope you liked the recipe. But that's not all, let's move on.

Lightly salted tomatoes sliced ​​in 5 minutes

Are there guests on the doorstep? Do you want to surprise? It's very easy to do. My friends and acquaintances certainly compliment me on this appetizer, although it is easy to prepare and very fast, literally in 5 minutes. Be sure to cut the tomatoes into slices so that they marinate faster.

Ingredients:

• tomatoes
• celery (leaves and stalks)
• dill
• garlic

for the marinade:

• water - 1 liter
• salt - 3 tbsp. l.
• sugar - 1 tsp.
• peppercorns
• bay leaf
• vinegar 9% - 2 tbsp. l.

Choose small tomatoes for this appetizer; plum tomatoes are ideal. Cut them in half and put them in a deep bowl.

For flavor, add fresh herbs, there should be a lot of it. We cut celery stalks with leaves and dill along with stems.

Be sure to add garlic. It can be cut into rings along with the peel.

We put all this beauty on top of the tomatoes.

For the marinade, boil water, I give the amount of ingredients for 1 liter of water. You yourself decide how much marinade should be, but it must completely cover the vegetables. Add salt, sugar, pepper and bay leaf. After the water boils, add vinegar and cook for 3 minutes until all the flavors mix.

To prevent the tomatoes from losing their beautiful color and the skins from bursting, do not pour boiling water over them, let the marinade cool slightly.

Pour the marinade over the appetizer and leave to marinate, ideally for a day. But even after a couple of hours you can already enjoy such a delicious snack.

Bon appetit!

Classic recipe for a quick vegetable snack in a jar

Most often we prepare preparations in glass jars, convenient and reliable. This recipe makes a spicy, awesome snack. Just keep in mind that this recipe is not for long-term storage, jar metal lid We won't roll up.

Ingredients:

• tomatoes - 1.5 kg
• garlic - 1 head
• hot pepper - 1 pc.
• fresh dill
• peppercorns

for the marinade:

• water - 1.5 liters
• vinegar - 1/2 cup
• vegetable oil - 1/2 cup
• bay leaf
• salt - 3 tbsp. l.
• sugar - 3 tbsp. l.

We pre-rinse and dry the glass jar.

Place some chopped garlic and hot pepper at the bottom of the jar. We will add the remaining pieces as the jar is filled with vegetables.

Tomatoes of different sizes will work for this appetizer; we will cut them into circles. Place the slices in a jar, sprinkle with garlic, hot pepper and peas. Place chopped greens on top.

For the marinade, boil water and add all the ingredients - vegetable oil, bay leaf, salt and sugar. At the very end, pour in vinegar. Pour the hot marinade over the tomatoes and cover with a lid. No need to roll up!

The appetizer will be ready in a few hours. This snack will taste better if it is refrigerated.

Dry pickling of tomatoes with mustard

Dry salting means that the appetizer is prepared without cooking the marinade. This means that you can prepare this dish simply and quickly. Let's make sure of this.

I’m sure that many of us constantly cook lightly salted cucumbers, but we cook lightly salted tomatoes much less often (or don’t cook them at all). However, this snack is in no way inferior to its green competitor. Fragrant, soft, with various spices, lightly salted tomatoes will certainly become a frequent guest in your kitchen. I hope so.