Delicious lightly salted tomatoes in a saucepan, three-liter jar and bag: quick cooking recipes. Recipes for quick cooking of lightly salted tomatoes in a pan and in a jar

Preservation is good for preparing for the winter, but in order to eat salted or pickled vegetables here and now, quick pickling is suitable. Lightly salted tomatoes are just as beautiful and tasty as their main competitors. If desired, you can even pickle them together and you will get a lightly salted vegetable salad. This appetizer is already ready and can be served immediately.

To be honest, I prefer to pickle cucumbers and tomatoes separately, they have their own taste very well. In addition, we must take into account that cucumbers are salted faster and most often they only need no more than a day, and sometimes a couple of hours, until they are ready. But tomatoes are salted on average for at least a day, and sometimes up to three. Tomatoes are larger, meatier than cucumbers and their skin is thicker; it must be cut to achieve good salting.

To prepare lightly salted instant tomatoes, you can take large tomatoes and cut them into slices, you can take medium ones, pierce their skin or cut them into halves, or you can pickle small cherry tomatoes and you will get a very quick and tasty treat.

There are several ways to pickle tomatoes, the main ones are in liquid, that is, brine, and the dry method, when the tomatoes are rubbed with a mixture of salt, spices and herbs. In any case, the tomatoes need to be left for pickling in the refrigerator for at least a day. Due to the fact that this is not a method of preservation with mandatory sterilization and a lot of preservatives, lightly salted tomatoes need to be prepared in the quantity that you can eat in 1-2 days. That is, one jar if for yourself for lunch and a larger container if for the arrival of guests for a holiday.

Even in the refrigerator, lightly salted tomatoes do not last long and begin to ferment. So be careful. Better eat them right away, because they are very tasty.

Let's move on to recipes for preparing lightly salted tomatoes, and I will try to tell you about a variety of them.

How to cook lightly salted tomatoes with garlic and herbs in a bag a day in advance

For such a simple pickling, you will need a day of time and a durable plastic food bag. As I mentioned at the very beginning, there is dry pickling of tomatoes. This is what she is. As with cucumbers, the situation is quite simple - mix the tomatoes and spices in a bag and leave to pickle. The salting is not very deep, and the tomatoes retain a lot of flavor and nutrients, because we will not pour boiling water over them and boil all the vitamins. I recommend you try this simple recipe.

You will need:

small strong tomatoes - 1 kg;
dill greens - 1 bunch;
garlic - 3-6 cloves (to taste);
salt - 1 tablespoon;
sugar - 1 teaspoon.

Preparation:

1. Lightly salted tomatoes that you are going to cook in a bag should not be too large. Dense, fleshy varieties of cream or medium-sized round ones are good choices. Wash the tomatoes and dry them so that there is no excess water.

2. Pierce each tomato with a knife or fork with a cross in the place where the stalk was. This will allow the salt to pass through.

3. Finely chop fresh dill.

4. Squeeze the garlic through a press. The smaller it is, the brighter the taste will be, since it will give off a lot of juice.

5. Place the tomatoes in a bag and add herbs and garlic. Then add salt and sugar.

6. Tie the bag tightly and mix the contents thoroughly. Garlic, herbs and salt with sugar should be distributed over each tomato.

7. Leave the bag of tomatoes in the refrigerator to chill. They can be left at room temperature for several hours, for example, if you want to take the product with you to the dacha or to the countryside. You can keep the tomatoes in the bag longer, then their salinity will increase.

After 24 hours, the lightly salted tomatoes will be ready, you can take them out and serve them with potatoes and kebabs. It will be very tasty!

This recipe is very similar to the classic preparation of tomatoes for the winter, but we will be eating them in a couple of days. Due to the time spent in brine, the tomatoes turn out lightly salted. You need to cook these tomatoes in the amount that you can eat in 2-3 days. This is a hot method of salting, since we will be pouring the brine that has just been removed from the stove. For taste, add horseradish root, but you can also use the leaves if you have them.

You will need:

medium-sized firm, strong tomatoes - 1.5 kg;
horseradish root - 1 piece;
garlic - 5-6 cloves;
umbrellas or dill - 1-2 pieces (or a bunch);
bay leaf - 2 pieces;
black peppercorns - 10 pieces;
salt - 3 level tablespoons;
sugar - 2 teaspoons.

Preparation:

1. Wash and clean all required products. Dry the tomatoes. Prepare everything in advance so you have it on hand.

2. Place half of the dill sprigs, chopped horseradish root and half of the garlic on the bottom of a clean jar.

3. Fill the jar with tomatoes. Lay them according to size so that more can fit, but you don’t have to try as hard as you do when wrapping tomatoes for the winter. For us, it is only important that all the tomatoes are in the brine; the jar may not be full.

4. Place the remaining half of the dill, garlic, and peppercorns on top. Add bay leaf.

5. Pour water into a saucepan, about 1.5 liters. Pour in soya beans and sugar and stir until they are completely dissolved. Place the saucepan on the stove and bring to a boil.

6. Pour hot brine over the tomatoes until it completely covers them. Cover the jar with a plastic lid and leave the jar to cool at room temperature. After it has cooled, you can put it in the refrigerator.

Delicious lightly salted tomatoes with horseradish will be ready in about three days. Enjoy your lunch!

Delicious lightly salted tomatoes with honey, stuffed with garlic - video recipe

Do you know the little secret to delicious salting of any vegetables? Add not only salt, but also sugar to the brine. This secret is used not only when pickling to balance vinegar, but also when salting, because sugar enhances the taste of food in a special way and combines with salt. The main thing is that the proportion is correct: less sugar than salt.

In this interesting recipe, sugar is replaced with honey, which adds not only a light sweetish taste to lightly salted tomatoes, but also a very pleasant note.

Instant lightly salted cherry tomatoes

Small cherry tomatoes are simply made for pickling and pickling. After all, it’s so convenient to eat, you put the whole thing in your mouth and the juice from the burst skin doesn’t flow down your chin. Due to their size, lightly salted cherry tomatoes turn out better than large tomatoes. At least you don’t have to wait three days for them to salt. You can eat it for a maximum of a day, but for those who are impatient, you can leave it for a few hours.

You can pickle cherry tomatoes according to any recipe for tomatoes, either hot or cold. Or you can do it dry, and here again the size gives them a certain advantage.

You will need:

cherry tomatoes - 1 kg;
garlic - 1 head;
black peppercorns - 10-15 peas;
bay leaf - 1-2 pieces;
sugar - 1 teaspoon;
salt - 3 tablespoons;
vinegar 9% - 2 tablespoons;
celery greens - 1 bunch;
dill greens - 1/2 bunch.

Preparation:

1. Cut the washed tomatoes into a cross at one end or cut into halves (if the cherry tomatoes are not too small).

2. Chop or tear celery and dill into large pieces.

3. Peel the garlic and cut each clove into 3-4 pieces.

4. Pour 1 liter of cold water into the pan. Put salt and sugar there, then add peppercorns, bay leaves for flavor and pour two tablespoons of vinegar. Turn on the stove and let the water boil. The brine must simmer for 3 minutes for the aroma and taste of the spices to develop.

5. Place all the tomatoes and herbs in a suitable glass or enamel container. Then fill with prepared brine.

6. Leave the tomatoes to cool in the room, and then put them in the refrigerator until completely cool.

In just a couple of hours, incredibly tasty small lightly salted cherry tomatoes will appear on your table. You can adjust their taste by salting time, but I assure you that you won’t need too much.

Pickle tomatoes with herbs and lemon juice - a quick super snack

And this option for preparing lightly salted tomatoes, in my opinion, is most suitable for a holiday table. At least for a birthday, at least for the New Year. It’s nice to put such beauty on the table in front of admiring guests. Spicy and tangy tomatoes will fly away the fastest. The most interesting thing about them is the way they are prepared and served. The tomatoes are stuffed with a mixture of aromatic herbs and garlic and salted in this form, and then served in the same way. I broke off a “petal” of such a flower and ate it. Beauty.

They are prepared in 5-6 hours, so you can stuff them in the morning for a holiday lunch or in the afternoon for dinner. It couldn't be simpler. It is only important to choose good and correct tomatoes. Meaty and flattened slightly like a pumpkin, with cream tomatoes it will be more difficult to make them stand up like a flower. You can also safely take large tomatoes and they will still be salted quickly.

You will need:

large tomatoes - approximately 1 kg;
dill, cilantro (or parsley) and green onions - a small bunch each;
garlic - 1-1.5 heads;
juice of one lemon;
salt - 1.5 tablespoons;
sugar - 1 teaspoon;
Ground black pepper - 1 teaspoon.

Preparation:

1. To get such beautiful lightly salted tomatoes flowers, take large and round tomatoes, wash them, cut out the top stalk and make a cross cut almost the entire height. Leave 1 centimeter uncut at the bottom. The tomato should open slightly, but not fall into quarters.

2. Chop the dill, onion and cilantro. If you don't like cilantro, replace it with parsley, it will also be very tasty.

3. Grate the garlic on a fine grater or squeeze through a special press. Mix with herbs in a separate bowl.

4. In another bowl, mix salt, sugar and pepper. Then rub the inside of the tomatoes with this mixture. You can take it with a spoon or even with your hands and rub each “petal” of the tomato.

5. Squeeze the juice from one lemon and pour it over the tomatoes into the cut.

6. Then place the herb-garlic mixture in the middle of each “flower” so that it fills all the cuts in the tomato. You will get a tomato stuffed with herbs.

7. In this form, place the tomatoes in a large bowl or baking dish so that they all stand with their cuts facing up. Cover the container with cling film and refrigerate for 5-6 hours.

After this time, a delicious tomato appetizer will be ready. Bon appetit!

The fastest recipe for preparing lightly salted tomatoes in a bag - video

An express method from the “guests on the doorstep” category. A real lifesaver in moments when there is absolutely no time for long cooking and salting. Checked, tested and very pleased with the result. I highly recommend it.

This is where we’ll probably finish with lightly salted tomatoes. See you soon, new goodies will be coming soon!

Quick lightly salted

tomatoes N1

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1-1.5 kg of tomato, chopped on both sides
Marinade for 1 liter of water
2 tbsp. salt
5 tbsp. Sahara
150 ml 5% vinegar
peppercorns, dill, garlic

Place all ingredients into boiling water. When it boils again, place the tomatoes in one layer in this marinade, using a wide pan. Cover with a lid and simmer on the lowest heat you have for 7-10 minutes. Turn off and leave overnight. In the morning, transfer to the refrigerator. In the evening the tomatoes will be ready.
Bon appetit.

Quick pickled tomatoes N2

The resulting tomatoes are almost no different from tomatoes prepared in the usual way - with 4 weeks of ripening.

The girl who gave me this recipe assured me that the tomatoes acquire the right taste the very next day after cooking. But I forgot about them and remembered only 3 days later. The three day old tomatoes were quite good.

There is one point you need to pay attention to.

When cooked, the skin of tomatoes bursts. Needling doesn't help.

COMPOUND

For a 1.5 liter jar

tomatoes, 3 cups (750ml) water, 4 teaspoons salt, 1 teaspoon sugar, 4~5 ml 70% vinegar, 3~5 bay leaves, 10~15 black peppercorns, 5 allspice peas, 1 small hot pepper

Place salt, sugar, bay leaves, two types of peppercorns and a hot pepper pod into a saucepan. Pour in water and vinegar. Bring the brine to a boil.

Using a narrow knife, make a puncture in the center of the tomatoes (through the stalk).

Place the tomatoes in the brine and boil for 2~3 minutes (turn over if necessary). Place the tomatoes in parts so that they are in one layer in the pan.

Place the boiled tomatoes in a jar. When the jar is full, fill it to the top with brine, trying to get the spices into the jar.

Leave at room temperature.

Ready for the second day.

Lightly salted tomatoes

We all know what salty and

, and here lightly salted tomatoes For many, this will probably be a new thing.

In any case, you can try this recipe to add interesting variety not only to everyday food, but also to the set of dishes for the holiday table. It is very simple and will not require much time and effort from you.

Choose for small but dense tomatoes.

Select a pan so that a layer of several tomatoes can fit on the bottom.

Do not fill them with hot brine, as may burst.

Lightly salted tomatoes - homemade recipe.

Water - 1.5 l

Salt - 3 tbsp. spoons

Sugar - 1 tbsp

Fresh tomatoes about 1.5 kg.

Onions - 1 pc.

- one and a half heads

Allspice to taste

Bay leaf to taste

Dill - 150 g

First prepare the brine. To do this, you need to dissolve sugar and salt in warm water.

Wash the tomatoes and place them in a single layer on the bottom of the pan.

Place on tomatoes in circles, pepper, garlic and bay leaf, divided into slices.

Wash the dill and place half on top of the tomato.

Next, cover the tomatoes with the second part of the dill and fill them with brine. Don't forget - it shouldn't be hot.

Cover the pan with a lid and leave for three days at normal room temperature.

After this, you need to put the fairly well-salted tomatoes in the refrigerator.

Lightly salted tomatoes ready. To store, leave them in the refrigerator.

Such tomatoes may resemble something between salted and

pickled tomatoes, but they will undoubtedly surprise your household,

as well as guests.

Bon appetit!

During the period of a generous tomato harvest, when prices for ground tomatoes fall, I start home canning: I cook lightly salted tomatoes, I will share a recipe for instant cooking in a saucepan, a jar, or a bag of them with you in this article.

The fastest way to pickle is in a bag with a significant amount of salt. You can lightly salt tomatoes with garlic and herbs, add aromatic herbs. Vegetables are soaked in their own juice with seasonings, but retain all their beneficial properties and taste like fresh ones. You can also salt it in a jar or saucepan.

Lightly salted tomatoes in a pan: quick cooking recipe

My favorite recipe is quick cooking of lightly salted tomatoes in a saucepan. You can eat tomatoes prepared using this method within 24 hours, but the snack will acquire its real taste and aroma after two days. So it's worth waiting a little.

Tip: for pickling, it is better to buy tomatoes collected from the ground. These tomatoes are fleshy without white veins inside and also have a hard skin. Vegetables ripened in the sun differ from greenhouse tomatoes in their sweetness and aroma.

To prepare lightly salted tomatoes we will need:

Tomatoes – 1 kg;
Garlic – ½ head;
Allspice – 5 peas;
Vinegar – 1 tbsp. l.;
Sugar – 1 tbsp. l.;
Salt - 1 tbsp. l.;
Greens - to taste;
Lavrushka – 2 pcs.

I wash the tomatoes under cold water.

I will make a cross-shaped cut on the underside of each vegetable, and also use a knife to draw a small semicircle around the stalk.
I put the blanks in an enamel bowl and pour boiling water over them, hold them for seven to ten minutes. This time is enough for the tomatoes to steam. Then, prying at the cuts, I remove the flaps of skin. This way I peel the pulp of the tomatoes.
According to the recipe, our instant lightly salted tomatoes with herbs and garlic require the preparation of a spicy brine. For a kilogram of tomatoes, I take about 600 ml of water, add sugar, salt, bay leaves and peppercorns to it, and then bring it to a boil. If desired, you can add herbs and your favorite spices (thyme, coriander, etc.) to the brine.
After the brine boils, I reduce the heat to low and simmer for another four to five minutes. Remove from heat, add vinegar and gradually cool.
I put fruit tree leaves, garlic cloves and a few hot pepper rings on the bottom of the saucepan, and then add peeled tomatoes.
Fill a saucepan with vegetables with brine with vinegar and spices, sprinkle chopped herbs (cilantro, dill, etc.) on top. Then I wrap the pot in a warm place and lightly salt the vegetables at room temperature for two days.
After two days, I move the pan with vegetables to a cold place for a few hours to cool them down. And you can serve it to the table.

This simple recipe is very easy and quick to prepare, and it turns out incredibly tasty. Be sure to try it!

Instant lightly salted tomatoes with herbs and garlic

This appetizer takes one day to pickle, so I call these tomatoes “one-day tomatoes.” I lightly salt the tomatoes without vinegar, so they can be stored in a cool place for no more than seven days. But the vegetables turn out so tasty that my family members eat them literally in 2 - 3 days.

Let's take the following ingredients:

Small tomatoes – 10 pcs.;
Salt – 1 tbsp. l.;
Sugar – 2 tbsp. l.;
Lemon juice – ½ lemon;
Garlic – ½ head;
Greens - to taste.

Note to the housewife: vinegar in the recipe replaces lemon juice, which gives the tomatoes a piquant, delicate taste. Also, this recipe will appeal to those housewives who cannot tolerate vinegar.

Initially, I thoroughly wash the tomatoes and dry them. Then I pierce the tomatoes in several places with a fork, this way they will be salted faster.
I will chop the greens and divide the garlic into cloves and peel them. Using a blender, grind the herbs and garlic until pureed.
You can use any suitable container for lightly salted tomatoes; a quick cooking recipe in a pan, jar, or bag is possible. I transfer herbs and garlic puree into a container, add sugar and salt to taste, as well as lemon juice and favorite spices (optional). I mix everything thoroughly.
Then I dip the tomatoes into the prepared sauce and, turning the vegetables several times, cover tightly with a lid.
I put the container with tomatoes in the refrigerator for 24 hours. It is recommended to turn the tomatoes several times during the day so that they absorb the brine well.

Lightly salted tomatoes are ready. This is one of the most delicious recipes I have ever tried. Fast and easy!

Recipe with mustard

Spicy lovers will love my recipe for pickling tomatoes with mustard. When pickling, mustard is added to many vegetables, not only tomatoes, but not every housewife knows how to do it correctly. I will now describe to you how to properly prepare lightly salted tomatoes with the addition of mustard.

Product ratio:

Tomatoes – 8 kg;
Purified water – 5 l;
Leaves of fruit trees - to taste;
Allspice and red pepper - ½ tsp each;
Dry mustard – 12 tsp;
Lavrushka – 7 pcs.;
Salt – 125 g.

To make pickles, I select strong young tomatoes. I wash the vegetables well and put them in a saucepan or jar for pickling.

Each layer of tomatoes should be covered with currant leaves.
Now I'll start preparing the brine. I bring drinking water to a boil and add salt to it, let it cool.
Add mustard to slightly cooled salted water, mix the brine thoroughly and let it cool.
I pour the brine over the tomatoes, put a plate on top and put it in the refrigerator. After a few days, the tomatoes with brine can be transferred to jars under nylon lids and stored in a cool place.

Tip: tomatoes can be poured with mustard brine only after it becomes transparent (takes on a slightly yellowish color).

Bon appetit!

Lightly salted tomatoes in mineral water in a 3-liter jar under a nylon lid

Personally, it’s very difficult for me to imagine any holiday feast without a lightly salted snack. Sometimes the holiday is just around the corner, and all winter supplies are gone. In such cases, recipes for lightly salted pickles, which can be prepared in 1 to 2 days, help. I'll tell you how to make lightly salted tomatoes using mineral water.

Products:

Tomatoes – 700 g;
Sugar – 2 tsp;
Salt – 1 tbsp. l.;
Garlic – ½ head;
Peppercorns – 5 pcs.;
Dill – 1 pc.;
Hot pepper – 1 pc.;
Mineral water – 1 l;
Leaves of fruit trees.

I sort through the tomatoes, selecting only the strong ones, remove the stems and wash them under running water. I dry it.

Three-liter jars must be prepared in advance. Rinse thoroughly and sterilize.
At the bottom of the jars I put greens, peeled cloves of garlic and leaves of fruit trees (1 - 2 pieces in each jar). I put tomatoes on top.
Lastly, I add black and hot pepper, salt and sugar to the jars. Then I fill it with mineral water to the top.
I close the jars with nylon lids, shake them several times, and put them in a cool place for 24 hours.

Tip: when mineral water is poured into jars, it begins to bubble. It's okay, that's how it should be.

The next day, tender, aromatic tomatoes can be placed on the festive table. Lick your fingers!

Quick salted tomatoes stuffed with cabbage

For my family, lightly salted tomatoes stuffed with cabbage recipe in a jar is just a godsend. Tomatoes with garlic and cabbage are tender and aromatic, literally melting in your mouth. This dish will suitably decorate any holiday.

To prepare stuffed tomatoes you will need:

Not overripe tomatoes – 2 kg;
Cabbage - forks;
Bell pepper – 4 pcs.;
Carrots – 2-3 pcs.;
Green;
Sugar – 1.5 tbsp. l.;
Salt – 2.5 tbsp. l.;
Garlic – head;
Water – 1 l;
Horseradish - leaves.

Note to the housewife: to make it easier to remove the core, it is better to first make cuts with a sharp knife, and then remove the pulp with a teaspoon.

I cut off the edges of the tomatoes, but not completely (the lid should remain).
I take the core out of the tomatoes. You should get blanks with lids.
I chop the cabbage finely and then grind it with salt. I grate the carrots on a medium grater, and cut the bell pepper into thin strips. I mix all the prepared vegetables and add chopped hot pepper and dill to them.
I grease the inside of the tomato barrels with sugar and salt, and then stuff them with minced vegetables.
I place horseradish leaves on the bottom of a saucepan or deep enamel bowl, and on top there is a layer of stuffed tomatoes and herbs. I squeeze out the garlic. And so on several layers until I fill the entire container.
I finely chop the remaining tomato pulp with a knife and mix it with chopped garlic and add it to the container.
I pour hot brine over the vegetables with added salt and sugar. I put a plate with pressure on it and keep it warm for 24 hours, and then put it away in a cold place for four days.

The results are sharp, crispy tomatoes. Wonderful snack!

Lightly salted tomatoes in a bag 2 hours in advance with celery and garlic

Lightly salted, delicious tomatoes with garlic and celery can be prepared in a few hours if you use a food bag for this. This quick recipe is ideal for a picnic when you want to treat your guests to pickles prepared right before their eyes. Let's look at this interesting recipe in more detail.

Ingredients:

Tomatoes – 1 kg;
Sugar – 1 tsp;
Garlic - several cloves;
Salt – 1 tbsp. l.;
Dill and celery - several sprigs.

I carefully sort through the tomatoes, choosing strong ones, and wash them.

I finely chop the greens, and, peeling the garlic, press it through a press.
I put tomatoes, herbs and garlic in a food bag. I add salt and sugar.
I tie the bag tightly and shake it thoroughly.
After 2 - 3 hours, lightly salted crispy tomatoes cooked in a bag can be served.

Note to the housewife: to prevent the bag of vegetables from tearing, you can use 2 bags at once: put one on top of the other.

Interesting video:

As you can see from what is written above, lightly salted tomatoes, quick cooking recipes in a saucepan, a jar, the package of which I outlined above, are not at all difficult to prepare. So why not try it?!

Humanity knew about tomatoes more than 200,000 years ago. But they were afraid to try these fruits. In ancient Mexico, there were legends that tomatoes (tomatoes) were unsuitable for consumption and, moreover, even deadly. Even the first settlers did not risk trying these fruits.

But there was a hero who did not heed these prohibitions and tasted the forbidden fruit. He did it, even very heroically. A Mexican native was captured. Having escaped, he hid in the jungle. There was nothing to eat and he had to eat the forbidden fruit - a tomato. His thoughts were as follows: I will die like a real man and warrior.

Death, however, did not come and he decided to continue to eat these wonderful fruits for survival. People followed his example and we still eat tomatoes to this day.

Summer and autumn are busy times for good housewives. There is a need to preserve food so that there is something to eat in the winter. Jar after jar and there’s already a whole arsenal of finished products for the winter. It happens that in the summer you want something like that, for example, salty or spicy.

I don’t want to touch ready-made pieces. It is better to use vegetables that are now in abundance and cook from them. Let the banks stand. Here's a snack on the table. It's summer around here, but it's salty here!

There are many ways to prepare pickles and mostly not very complicated. Anyone will like them, as they are very diverse. Each housewife prepares them in her own way. In less than a couple of hours they are ready. But it’s better to salt them for at least a day. The tomato brine obtained from such pickling is very healthy.

Today on our menu:

Connoisseurs of pickles will certainly appreciate this method of preparation. The tomatoes will turn out juicy, aromatic and spicy. Make the marinade for them according to your own understanding and add the spices that you have on hand.

Cloves or extragon will add a stunning aroma to the pickling. This recipe can also be used for green tomatoes. Only, if these are green tomatoes, then keep them in the brine a little longer. The more they are kept in a cold place, the tastier they will become.

Ingredients:

tomatoes (not overripe) – 500 g;
garlic – 1 large head;
bee honey - 70 g;
dill - 1 bunch;
parsley – 1 bunch;
salt – 20 gr.

Preparation:

First you need to remove the skin from the tomato. To do this you need to make a cross-shaped incision. You only need to cut the skin, if possible, do not touch the flesh.

Boil water and keep them in boiling water for 2 minutes, then immediately plunge them into cold water, preferably even ice water.

Thanks to this technique, the skin will come off easily.

Cooking greens. Wash the dill and chop finely.

We do the same with parsley.

Peel and chop the garlic.

Mix greens and garlic.

Pour honey into a deep bowl in which we will salt.

We put each half of a tomato in honey, but before that we dip it in salt.

When you have laid out one layer of tomatoes, add herbs on top and pour honey over them. We repeat the process until we run out of ingredients.

The tomatoes are ready in a day. Serve as a snack with mashed potatoes or any other side dish.

You can store these tomatoes in the refrigerator.

Lightly salted tomatoes in a saucepan - cook in brine

Salting tomatoes in a saucepan is one of the modern options that replaces pickling in barrels. Now in modern urban apartments there is no place to keep barrels.

That's why housewives came up with a unique recipe for preparing green tomatoes in a saucepan. It is not possible to store pickles in an enamel container for so long, so they are ultimately put into jars. In this form they will be stored for several seasons.

They prepare very quickly, conveniently and simply, and most importantly - they turn out delicious!

What do we need for pickling?

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

You can take any dish, I took a saucepan with a lid. I don’t feel comfortable in a jar; by the time you take it out, you’ll remember all the tomatoes.

We take large, ripe tomatoes.

Place half of the prepared herbs, garlic, pepper, bay leaf in the bottom of the container, and place the 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 with garlic

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

Ingredients:

small tomatoes 600 g,
1 medium sized garlic head
hot pepper 0.5 pcs.,
bay leaf 2 pcs.,
black allspice 6 peas,
coarse table salt 1 tbsp. l.,
granulated sugar 1 tbsp. l.,
table vinegar 9% 2 tbsp. l.,
purified water 1 l,
ground coriander 1 tsp,
fresh dill bunch

Prepare the brine: add salt to cold purified water and stir until the salt is completely dissolved.

Place an umbrella of dill, a few cloves of garlic, a ring of hot pepper, black and allspice on the bottom of a sterilized jar.

Fill the jar with halves of tomatoes, previously washed (remove the “butts”). Tomatoes should be inserted cut side down. Place a clove of garlic, a slice of hot pepper and an umbrella of dill between the tomatoes.

On top are also the remaining dill, pepper and garlic. Pour the prepared brine over the tomatoes.

Cover the jar of tomatoes with a nylon lid.

Lightly salted tomatoes, cooked in a bag

Now it’s summer, both the market and stores are full of fresh vegetables, but sometimes you still really want something salty. I offer you a simple recipe for preparing lightly salted tomatoes in a bag. These tomatoes can be eaten within a day, but if you let them sit for 2-3 days, the taste will become more intense.

To prepare lightly salted tomatoes in a bag we will need:

small tomatoes - 1 kg;
garlic - 8-10 cloves;
dry dill - 3-4 umbrellas;
sugar - 1 tsp;
coarse salt - 1 tbsp. l.;
hot pepper - optional.

Wash the tomatoes and wipe with a dry cloth. Make cross cuts on the top of the tomatoes.

Remove the stems from the tomatoes by making diagonal cuts.

Place the tomatoes in a plastic bag, add finely chopped hot pepper and garlic.

Pour sugar and salt into the bag, add dry dill.

Tie the bag tightly and shake until the sugar and salt are evenly distributed. Place in another bag and leave at room temperature for 1-3 days. Small tomatoes will be ready in a day, larger ones will take longer.

Lightly salted tomatoes cooked in a bag can be served with any side dish; they go especially well with boiled potatoes.

Oh, this is a magical dish, and the brine turns out magical! And the best part is that even a beginner can cope with preparing such delicious tomatoes. So, my dear hostesses, if you have just recently gotten married, please your loved one with this savory snack. He will be amazed and delighted by your culinary skills! And if you are already experienced, but have never cooked lightly salted tomatoes in a pan, add my recipe to your collection. I'm sure you'll like it. So let's get started.

Lightly salted tomatoes: quick cooking recipe in a saucepan

Ingredients (for a 3 liter pan):

1.8-2 kg of tomatoes;
Greens - to taste (parsley, dill, celery, one or the other);
1 small head of garlic (optional);
1 onion (also optional).

For the brine:

1 liter of drinking water;
15-20 pcs. black peppercorns;
5-6 pcs. bay leaf;
2 tbsp. l. coarse salt (heaped);
2 tbsp. l sugar (without slide);
4 tbsp. l. vinegar 9%

The basis of our recipe is, of course, tomatoes, and their choice must be approached responsibly. It’s good if they are approximately the same size, dense, elastic.

what kind of tomatoes to take

Although the recipe is excellent for low-juicy greenhouse tomatoes, it can significantly “revive” them, after which they become not only completely edible, but also amazingly tasty.

Let's start processing the tomatoes. The recipe assumes that we will marinate tomatoes without skins. I don't always do this, though. Sometimes I even leave the tails on. My husband likes to eat a tomato by picking it up by the tail, which leaves behind “horns and legs,” that is, the tail and the skin. But many still prefer to remove the skin in advance, especially since such “naked” tomatoes will cook faster.

how to peel tomatoes

First, wash the tomatoes thoroughly. Then put it in a separate container and pour boiling water over it for a minute or two. After that, add boiling water and put the tomatoes in a saucepan with very cold water (you can even add ice cubes to it for safety, but this is not necessary). Let's hold them there for ten seconds and take them out. Now cut each tomato on top crosswise and easily remove the skin, like peeling a banana. If desired, also cut off the tail at the bottom. Or you can leave a “naked” tomato with a tail, so that it is more convenient to pick it up later.

If we cook without stems, then we cut out the stalk with the white part from below so that the tomato turns out very beautiful, almost velvety. And we do this with everyone.

Now prepare the brine:

Pour clean drinking water into the pan, immediately add bay leaf, peppercorns, add salt, sugar and put on high heat.
Bring to a boil, reduce heat. Let everything cook for about five minutes.
Then turn off the gas, wait until it cools down a little (5 minutes), then pour in vinegar.
While the brine is preparing, wash the greens, peeled onions and garlic. Cut the onion into half rings and the garlic into small pieces.
Next we have variations. You can immediately put the tomatoes in the same pan, sprinkling them with washed herbs (or without them, as you prefer), chopped onions and garlic. Cover with a lid, leave until cool, then put in the refrigerator for at least a day.
It’s better to marinate the tomatoes in a separate pan. Pour boiling water over it, put greens on the bottom. Place tomatoes and chopped onions on top.
Fill with brine and sprinkle with chopped garlic. Close the lid, wait for the brine to cool, and put it in the refrigerator.

when to try

In just two days they will be ready. However, I admit honestly, we ate them much earlier, within a day. By this time they were already sufficiently salted. But in a couple of days, they will undoubtedly be even tastier.

As you can see, the recipe for quickly cooking lightly salted tomatoes in a saucepan is very easy and simple. True, it’s not always possible to find that many tomatoes at once, and you don’t want to take up the pan. For a small family I can recommend another great recipe.

Recipe for quick lightly salted tomatoes in a jar

Ingredients (per 1 liter jar):

500-600 g tomatoes (small or medium size);
Greens to choose from - parsley, celery, dill (or the whole set at once);
2-3 cloves of garlic (optional).

For the brine:

500 ml of clean drinking water;
1 tbsp. l. coarse salt (heaped);
1 tbsp. l. sugar (without a slide);
2-3 pcs. bay leaf;
5 pcs. black peppercorns;
5-6 pcs. allspice peas;
1 tsp. paprika;
2.5-3 tsp. 9% vinegar (or 5 tsp 6% vinegar).

How to cook:

Process the tomatoes as described above, removing the skin if desired.
Wash the jar well and pour boiling water over it.
Place the washed greens at the bottom of the jar, then the tomatoes.
Prepare the brine in a saucepan on the stove: add all the ingredients except vinegar to the water and bring to a boil. Then remove the pan from the heat and add vinegar.
Let's wait until the brine cools down a little, then pour it over the tomatoes in the jar.
Sprinkle chopped garlic on top and close with a lid.
After cooling completely, place the jar of tomatoes in the refrigerator.

These tomatoes are ready within a day.

You can also pour the tomatoes not with hot brine, but with brine that has already cooled to room temperature. True, the tomatoes will be ready for consumption a little later, in a couple of days, but they will turn out no less tasty.

But you won’t be afraid that the jar may accidentally burst when pouring. I know that this fear often haunts novice housewives, I was the same myself. Therefore, just in case, you can play it safe.

Not all ingredients, as you can see, are mandatory - in the basic recipe you can do without greens, onions and garlic altogether. You can also add less peppercorns, depending on your taste. Our family loves garlic, so I try to add it wherever possible, and it goes well with lightly salted tomatoes. But I don’t always add onions – depending on my mood. And I often add a small hot pepper (or part of it). We love spicy things, what can we do!

Spices are also not all required. You can do without bay leaves if you don’t like them, or use less of them. But to give it a more spicy taste, you can add a couple of clove buds.

As for the greenery, there is room for your imagination to run wild. You can put a whole set of herbs - whatever you like. We prefer to cook tomatoes with fresh parsley - we take twigs with leaves. We also don’t ignore dill. Once I added black currant leaves to the brine - they gave the tomatoes a particularly refined taste and aroma.

You can also replace vinegar with lemon juice: 4 tablespoons per 1 liter of water. Or add citric acid: 1 teaspoon of acid per 1 liter of water. In short, there are a lot of options, and they are all win-win. But you can experiment, which turns marinating into an exciting process.

I would also like to note that the recipe for quickly cooking lightly salted tomatoes in a saucepan or any other suitable container provides that you will eat them just as quickly - within two to three days. Therefore, it is advisable to prepare exactly the amount that your family or guests can handle. Don’t let the goodness go to waste later! But for some reason I am sure that they will not stagnate with you for long. Bon appetit to you all!