Instant lightly salted tomatoes

The secret to preparing lightly salted tomatoes lies in simple things: the tomatoes must be fresh and strong, with the stems removed. Tomatoes of different varieties can be salted. These can be yellow, green and red tomatoes.

Instant lightly salted tomatoes with garlic and herbs in a bag

You don't need to put in a lot of effort to prepare the dish. After 24 hours, you can already enjoy very tasty and aromatic lightly salted tomatoes with fried potatoes or meat.

1. 
   How to make quick-cooking lightly salted tomatoes with garlic and herbs? Select denser tomatoes and rinse them with running water.Wipe with a kitchen towel and trim off the tops of each fruit. This way the tomato pulp will be better saturated with the marinade and pickled.
2. 
   Separate 4 cloves of garlic from the head and peel them. Finely chop the garlic or mince it using a garlic mince. We wash the dill and leave it to dry on a paper towel. Then finely chop the greens.
3. 
   Place tomatoes in a food bag, followed by chopped dill, garlic and dill umbrella, as well as salt, sugar, pepper and horseradish leaf.
4. 
   Tie the bag and shake it lightly. To be safe, we put the bag with the contents in another one so that the tomato juice does not leak out when it starts to stand out.
5. 
   Leave the tomatoes on the counter at room temperature. After a day, tomatoes can be eaten as a separate dish or in combination with a side dish.

Bon appetit!

Quick lightly salted tomatoes in a pan

The tomatoes will be completely ready in a maximum of 24 hours. If you don't want the tomatoes to be too salty, you can reduce the time they spend in the marinade by a few hours.

Cooking time: 10 hours 45 minutes.

Cooking time: 30 min.

Number of servings: 1.

Ingredients:

• Tomato – 1 kg.
• Salt – 2 tbsp.
• Sugar – 1 tsp.
• Dill – 1 bunch.
• Bay leaf – 2-3 pcs.
• Garlic – 4 teeth.
• Allspice peas – 4 pcs.
• Coriander – ½ tsp.
• Vinegar 9% – 3 tbsp.
• Water – 1 l.

Cooking process:

1. Let's start preparing the marinade for tomatoes. Pour water into the pan and place the container on the stove. Add salt and sugar to the liquid. Dissolve them over low heat. Next we add pepper and coriander. Chop the bay leaf. When the marinade boils, cook it for another 4 minutes. Add vinegar and remove the pan from the stove. Turn off the equipment.

2.Wash the dill and dry it with a paper towel. Finely chop. Peel the garlic cloves and chop them as well.

3. Wash the tomatoes and pat dry with a towel. We cut off the places where the stalks were attached to the fruit. Place the tomatoes in the bottom of a large saucepan. Sprinkle them with dill and garlic on top.

4. Wait for the brine to cool and pour it into the pan with tomatoes, dill and garlic. Cover the container with a lid and leave for 2 hours at room temperature. Then put it in the refrigerator overnight.

5. Serve tomatoes with any side dish at the dinner table. The dish turns out sweet, with a slight sourness, unusually summery and aromatic.

Bon appetit!

How to cook lightly salted tomatoes with garlic and herbs in a jar?

The dish can be stored in the refrigerator for no more than three days from the moment it is fully prepared. For pickling, choose more elastic and firm varieties of tomatoes, without damage or rot.

Cooking time: 15 hours 10 minutes.

Cooking time: 40 min.

Number of servings: 1.

Ingredients:

• Tomato – 1 kg.
• Dill umbrellas – 2-3 pcs.
• Garlic – 2-3 teeth.
• Black peppercorns – 2-3 pcs.
• Currant leaf – 2 pcs.
• Water – 1 l.
• Salt – 1 tbsp.
• Sugar – ½ tbsp.

Cooking process:

1. Check the jar and pickling lid for visible damage. If there are none, clean the container with baking soda and a sponge. Rinse with warm water. Place the container in the oven and sterilize.

2. Separate the garlic cloves from the whole head and peel them. Place them in a clean jar whole or cut into slices. Add currant leaves, pepper and dill umbrellas to the garlic.

3. Wash the tomatoes with a stream of cool water. We wipe them and make an incision in the area where the stalk is attached in the form of a cross.We delete the place itself.

4. Place the finished tomatoes in a jar and cover them with a currant leaf, add garlic and dill.

5. Place a container of water on the burner and bring it to a boil. Add salt and sugar to boiling water. When they dissolve, pour the liquid into the jar and cover it with a lid. Turn off the stove. We give the jar of tomatoes time to cool at room temperature, and then put the container in a cool place for 12 hours.

Bon appetit!

Instant lightly salted cherry tomatoes

Cherry tomatoes are smaller in size than other tomato varieties, making them salty faster and easier to eat. There is another trick for cooking tomatoes faster - before salting, you need to cut them or pierce them with a toothpick.

Cooking time: 10 hours 35 minutes.

Cooking time: 35 min.

Number of servings: 1.

Ingredients:

• Cherry tomatoes – 500 gr.
• Dill – 1 bunch.
• Parsley – 1 bunch.
• Garlic – 4 teeth.
• Salt – 1 tsp.

Cooking process:

1. Wash the tomatoes and herbs. Dry the ingredients with a paper towel. Finely chop the parsley and dill.

2. Separate from the head of garlic as many cloves as indicated in the list of recipe ingredients. We get rid of the husks and cut the garlic into slices (you can chop it using a garlic chopper).

3. Place the herbs and garlic in a separate deep container. Sprinkle the ingredients with salt and stir until smooth.

4. Pierce the cherry tomatoes with a knife or toothpick. Place them in a bowl with herbs and garlic. Mix the ingredients with your hands. We put them in a food bag. And then we place it in another one so that the released juice does not leak.

5. Leave the dish on the table and let it brew for a couple of hours at room temperature.Then we put the bag with tomatoes, herbs and garlic in the refrigerator overnight.

Bon appetit!

Tomatoes in brine with garlic at home

The dish contains many beneficial properties and is rich in vitamins that are necessary for the human body. Juicy tomatoes go well with potatoes in any form, as well as light chicken or turkey meat.

Cooking time: 24 hours 55 minutes.

Cooking time: 55 min.

Number of servings: 1.

Ingredients:

• Cherry tomatoes – 2 kg.
• Water – 1.5 l.
• Salt – 1.5 tbsp.
• Sugar – 3 tbsp.
• Apple cider vinegar 6% – 1 tbsp.
• Garlic – 3 teeth.
• Dill umbrellas – 1-2 pcs.
• Dill – 1 bunch.
• Ground black pepper - to taste.
• Mixture of peppers - to taste.

Cooking process:

1. Pour the required amount of water (preferably purified) into a deep container. Add sugar and salt to the liquid. Mix the ingredients and add the vinegar to a bowl. Mix the ingredients again until the sugar and salt are completely dissolved.

2. Wash the dill umbrellas and place them on a paper towel. When the dill is dry, cut it into strips. Place on the bottom of the pan.

3. Separate 3 cloves from the head of garlic. We peel them and cut them into slices. Then chop the slices into smaller pieces. Place the garlic on the dill umbrellas.

4. Remove the tomatoes from the branch. We wash them and dry them with a towel. Place in a saucepan with herbs and garlic.

5. So, the final touch. Pour ground pepper and a mixture of peppers to taste into the pan with the contents. Pour brine over the food until it completely covers the tomatoes. Mix the ingredients.

6. Wash the dill and blot with a paper towel. Cut it into small pieces. Pour into a saucepan. Mix the products.Cover the pan with a lid and leave the container in the refrigerator for a day.

Bon appetit!

A simple and tasty recipe for lightly salted tomatoes with vinegar

The dish itself is prepared very quickly - in a maximum of half an hour, but you can taste the tomatoes only after a day. Vinegar will keep tomatoes fresh for a longer time and add an unusual taste to the preparation.

Cooking time: 24 hours 30 minutes.

Cooking time: 30 min.

Number of servings: 1.

Ingredients:

• Tomato – 2 kg.
• Water – 1.5 l.
• Salt – ½ tbsp.
• Apple cider vinegar 5% – 1 tbsp.
• Sugar – 3 tbsp.
• Garlic – 4 teeth.
• Chili pepper – ½ pc.
• Dill – 1 bunch.
• Ground black pepper - to taste.

Cooking process:

1. Wash the tomatoes thoroughly. Wipe them with a kitchen towel and remove the stalks.

2. Then take a head of garlic and separate 4 cloves. We clear them of husks. First cut the garlic into slices and then into small cubes.

3. Place a deep bowl on the table and pour water into it (preferably filtered). Pour salt and sugar into the liquid and mix the products. Pour in the vinegar and mix the ingredients again until the sugar and salt dissolve.

4. Wash the bunch of dill and lightly wipe it with a paper towel. Finely chop the product. Sterilize the jar and lid. Place most of the dill and garlic on the bottom of the container. Next we send the tomatoes.

5. Peel half the chili pepper and rinse with running water. Grind the pepper and send it to a jar with the preparation along with ground black pepper.

6. Fill the contents of the jar with marinade and sprinkle with the remaining dill. Cover the jar with a lid and seal the container. Place the container in the refrigerator for 24 hours.

Bon appetit!

Instant lightly salted green tomatoes with garlic

Sweet and sour green fruits are loved by many housewives. Most often they are added to salads, as well as to rolls. The dish is prepared quickly and will decorate a cozy family dinner or holiday table.

Cooking time: 72 hours 40 minutes.

Cooking time: 40 min.

Number of servings: 4-5.

Ingredients:

• Green tomatoes – 7 kg.
• Garlic – 1 head.
• Dill umbrellas – 2 pcs.
• Horseradish leaves – 2 pcs.
• Grape leaves – 7-8 pcs.
• Black peppercorns - to taste.
• Salt - to taste.
• Sugar - to taste.
• Paprika - to taste.
• Bay leaf - to taste.
• Hot chilli pepper – 2 pcs.

Cooking process:

1. Pour the tomatoes into a large deep bowl. Fill them with cool water and rinse. We remove the stalks from the product. Wipe clean tomatoes with a towel.

2. We wash the greens with running water - dill, horseradish leaves, grapes and bay leaves. Then we wipe them. Place on the bottom of the pan.

3. Next, add the peppercorns to the container. Peel the garlic head and place the cloves in the pan. Place some of the tomatoes in the next layer.

4. Wash the capsicum and dry it with a towel. Core both pods and cut into small pieces. Pour it into the pan on top of the tomatoes and sprinkle with spices. Place the rest of the green tomatoes.

5. Now let’s prepare the brine for the preparation. Pour water into a bowl. Then add salt, sugar and paprika. Mix the ingredients until smooth and the additives are dissolved. Pour the marinade over the ingredients in the pan.

6. Cover the workpiece with grape leaves. Cover with a plate and place a jar of water on top. Store in a warm place for 3 days. Then we transfer the tomatoes into jars and fill them with brine. Cover with lids and place in the refrigerator.

Bon appetit!

Delicious instant tomatoes with mustard

Try cooking tomatoes according to an old recipe. The result will be very tasty, aromatic, with a piquant note of tomatoes, which can be safely used as an appetizer for any side dish.

Cooking time: 24 hours 45 minutes.

Cooking time: 35 min.

Number of servings: 1.

Ingredients:

• Tomato – 5 pcs.
• Currant leaves - optional.
• Bay leaf – 2-3 pcs.
• Allspice peas – 1 pinch.
• Black peppercorns – 1 pinch.
• Mustard powder – 10 g.
• Water – 1 l.
• Sugar – 1-2 tbsp.
• Salt – 1-2 tbsp.

Cooking process:

1. Wash the tomatoes and dry them with a kitchen towel. Take a small saucepan and place a few currant leaves on the bottom. Place tomatoes on top of the leaves. Cover them with the remaining leaves.

2. Pour water into the container. Add sugar and salt to the liquid. Add bay leaves to the mixture. Lightly press the knife plate onto the peppercorns. Pour the peas into the pan with the marinade.

3. Place the pan with the brine on the stove and bring to a boil. Add mustard. Mix the mixture thoroughly and leave it alone until the brine becomes clear.

4. Pour brine over the tomatoes and cover with gauze. We install oppression on top. Leave the workpiece at room temperature for a day.

5. Move the workpiece to the refrigerator. Serve the tomatoes with a side dish.

Bon appetit!

How to quickly pickle tomatoes in slices in 2 hours?

If you cut the tomatoes into slices, the tomatoes will pickle faster. In 2 hours you will be able to enjoy a tasty and healthy dish with potatoes, meat and any other side dish.

Cooking time: 2 hours 30 minutes.

Cooking time: 30 min.

Number of servings: 1.

Ingredients:

• Tomato – 1 kg.
• Salt – 2 tbsp.
• Sugar – 4 tbsp.
• Vinegar 9% – 40 ml.
• Vegetable oil – 40 ml.
• Mustard – 1 tsp.
• Garlic – 5 teeth.
• Dill – 1 bunch.

Cooking process:

1. Peel the garlic cloves and chop them using a garlic grinder. Place the prepared garlic in a deep bowl. We wash the bunch of dill and give it time to dry. Then finely chop and add to the bowl with the garlic.

2. Add mustard, vegetable oil, vinegar, salt and sugar to the mixture. Mix all ingredients thoroughly in a bowl.

3. Wash the tomatoes. We wipe them and remove the stalks, if any. We cut the tomatoes into large slices, and then carefully cut out the places where the stalks attach with a knife.

4. Place the tomatoes in a saucepan or deep large bowl. Pour the mixture over the tomatoes. Let the tomatoes brew for a couple of hours. During the salting process, stir the mixture several times.

5. After the tomatoes have stood for 2 hours at room temperature, place the dish on plates and eat with any side dish.

Bon appetit!

Lightly salted tomatoes stuffed with cabbage

To prepare the dish, you need to tinker a little. However, the time spent is worth it. Be careful when choosing products: choose only strong and elastic tomatoes and fresh cabbage without spoiled areas.

Cooking time: 27 hours 25 minutes.

Cooking time: 1 hour 25 minutes.

Number of servings: 1.

Ingredients:

• Tomato – 2 kg.
• Cabbage – 1 pc.
• Sweet bell pepper – 4 pcs.
• Carrots – 2 pcs.
• Hot red pepper – 1 pc.
• Garlic – 1 pc.
• Dill – 1 bunch.
• Celery – 1 bunch.
• Cilantro – 1 bunch.
• Water – 1 l.
• Salt – 2 tbsp.
• Sugar - to taste.
• Horseradish leaves - to taste.

Cooking process:

1. Wash and wipe the tomatoes. Cut off the “tail” so that you get a lid.Then carefully cut out the pulp with a knife and chop it. Place in a separate container.

2. Shred the cabbage with a sharp knife. Salt and knead it with your hands until the juice comes out.

3. Peel the carrots from the top layer. Wash the vegetable thoroughly and grate it on a coarse grater. Wash the greens, hot and bell peppers.

4. We remove the core from both types of pepper. Finely chop dill, sweet and hot peppers. Place all the vegetables and herbs in a separate container and mix.

5. Grease the tomatoes with sugar and salt on the inside. Stuff the tomatoes with vegetable filling. Line the bottom of the pan with horseradish leaves. Place the first layer of tomatoes with filling. Wash the cilantro and celery. Wipe and place on tomatoes along with dill.

6. Peel the head of garlic and chop it using a garlic grinder. Place half the portion on top of the greens. Next is another layer of tomatoes. We continue the process until we have laid out all the tomatoes.

7. Add the remaining garlic to the tomato pulp. Bring water to a boil in a kettle or on the stove. Dissolve salt in boiling water and pour the liquid into the mixture of pulp and garlic. Stir the mixture and pour it over the contents of the pan. Cover the container with a lid and place something heavy on top. Let the tomatoes sit for a day at room temperature. Then put it in the refrigerator for 2-3 hours.

Bon appetit!