Lightly salted tomatoes - 8 instant recipes

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

To be honest, I like pickling cucumbers and tomatoes separately, they have their own taste very well. In addition, it must be borne in mind that cucumbers are salted faster and most often they need no more than a day, and sometimes even a couple of hours until ready. But tomatoes are salted on average for at least a day, and sometimes it reaches three. Tomatoes are larger, fleshy than cucumbers and their skin is thicker, it must be cut in order to achieve good salting.

To cook instant salted tomatoes, you can take large tomatoes and cut them into slices, you can take medium ones, pierce their peels or cut them into halves, or you can salt small cherry tomatoes and 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 tomatoes are rubbed with a mixture of salt, spices and herbs. In any case, the tomatoes need to stand for pickling in the refrigerator for at least a day. Due to the fact that this is not a way of preservation with indispensable sterilization and a lot of preservatives, you need to cook lightly salted tomatoes in the amount that you can eat in 1-2 days. That is, one jar, if for yourself for lunch and a large container, if for the arrival of guests for a holiday.

Even in the refrigerator, lightly salted tomatoes are not stored for a long time and begin to ferment. Therefore, be vigilant. Better to eat them right away, because they are delicious.

Let's move on to the recipes for making lightly salted tomatoes, and I will try to tell you about the most different of them.

Classic salted tomatoes in cold water

But the first recipe is running towards you. Classic, with delicate flesh and how beautiful. It is very easy to cook with it. You will need a cold, aromatic spice marinade, garlic, and juicy tomatoes.

After 2 days, you will enjoy a delicious result. There will be no tomato on the plate on the tomato.

Ingredients:

1 kg. ripe tomatoes;
5 cloves of garlic.

For the marinade:

500 ml filtered water;
5 pieces. peppercorns;
3 pcs. bay leaf;
2 tbsp. l. 9% vinegar;
1 tbsp. l. with a slide of salt;
1 tbsp. l. Sahara.

Preparation:

1. Let's start with the marinade. Take a 3 quart saucepan and pour water into it. Put peppercorns, bay leaves, salt and sugar in it.

2. Turn on the burner over medium heat and bring the future brine to a boil. Boil it for about 5 minutes and cool until warm. Done!

3. While the marinade is cooling, take the garlic and peel it. Place 5 cloves on a cutting board and chop finely.

4. Let's prepare the tomatoes. Boil water in a kettle. Rinse ripe berries thoroughly in warm water and put in a bowl. Pour boiling water over the vegetables, leave them in this position for 3 minutes.

5. Then make a cruciform cut on the top of the tomatoes and peel them off. They can be removed very easily.

Cut the flesh from the side of the stalk in the same way. This is necessary so that the tomatoes are more salted and the marinade soaked them.

6. Place the tomatoes, stalks up, in a flat and deep dish, and sprinkle with garlic on top.

7. Return to the cooled brine. Add vinegar to it and mix the liquid well. Pour it over the fruit. Then cover the dishes with a lid and put them in the refrigerator for a couple of days. Voila!

The recipe will suit your taste. How quickly time has flown by for the creation of wonderful tomatoes. Wait a bit and you can enjoy them to the fullest.

Barrel tomatoes in a plastic bucket

This option of salting is not worse than others. You can salt tomatoes in a plastic bucket if it is intended for food purposes. If you are taking dishes with a volume of 10 liters, you will need:

5-6 kg of medium sized tomatoes;
2 horseradish roots;
a bunch of parsley and dill;
2 chili peppers
4 bell peppers;
2 garlic heads;
2-4 bay leaves;
peppercorns.

A glass of sugar and 1.5 cups of salt are dissolved in 10 liters of boiled water.

Horseradish root and pepper are cut into vertical strips.
Lay some greens and tomatoes, layering them with garlic, pieces of pepper and horseradish.
The top is covered with greenery.
After the brine is poured, the container is placed in a cool place for fermentation. Tomatoes are ready in 2-3 weeks.

Instant tomatoes with garlic and herbs

Time. We love to urge it on, we want to stop it, or we don't waste it at all. Do you want to perform the latter and tastefully? Then stock up on a way to create very quick, lightly salted tomatoes. After some 5-6 hours, you can savor a spicy and generous snack.

You run the risk that this dish may become a frequent guest on your table.

Ingredients:

1.1 kg of hard tomatoes;
1 tbsp. l. salt with a slide;
1.5 tsp Sahara;
1 tsp ground black pepper;
1.5 heads of garlic;
green onions, cilantro and dill to your taste.

Preparation:

1. First, take a knife and remove the stalk attachment point from all clean tomatoes. And then we will make an X-shaped cut in this place, almost to the very bottom of the tomato.

Now place the cut tomatoes in a clean container and set aside for now. We'll be starting them soon.

2. Put salt, sugar and black pepper into a bowl. Mix them actively together.

3. Let's start with lemon. Wash the fruit, roll it on the table, pressing it to the surface. This will soften it inside. Divide the citrus into 2 parts and squeeze the juice of the halves into a bowl.

4. Chop the washed dill, green onions and cilantro on a board. Place the green mass in a bowl.

If you don't like cilantro, replace it with parsley.

5. Peel the heads of garlic and remove the cloves from them. Pass the wedges through a garlic press or fine grater. Combine the resulting mixture with herbs and mix vigorously.

6. Then you need to grate the inside of the tomatoes with a salt-pepper mixture and pour over them with lemon juice.

7. Now take a teaspoon and scoop up the herbs. Start with a lot of vegetable insides.

8. You need to install a load on the fruit. To do this, cover the tomatoes with a bag, and place a container of water on top. Leave them in this position for 5-6 hours. So they will marinate well.

Delicious mood is pleasantly intertwined with spicy garlic and crumbly greens. The delight of quick-cooked food will cover you with a rainbow of spicy salty taste. Enjoy.

Armenian red tomatoes - a very tasty recipe

Hit this summer, and you did not know. Finally it happened and now you also know. A cool name that is easy to remember, treat yourself to your health, call the guests and please them, too, with me. And many relatives will tell you anyway that this is a store idea, but no, you created it at home.

Cool! And one more secret, to speed up the marinating process, you can replace ordinary drinking water with carbonated water, but only without flavors.

We need:

tomatoes - 1 kg
fresh dill sprigs - 1 bunch
garlic - head
black pepper and bay leaf - to taste
salt - 4 tsp

Stages:

1. This option is interesting primarily because it begins with the preparation of the brine. So, take water (1 liter or 4 cups) and mix it with coarsely ground table salt. Add lavrushka, dill stalks and boil.

2. For each tomato, of course washed, make a small incision on top, so to speak, there will be a vegetable with a surprise.

3. Chop the dill with a sharp kitchen knife rather finely, as shown in this photo. Chop the garlic into small pieces or squeeze through a press.

4. And now the most magical action is filling the "red ball". Lift up the movable part and put chopped dill and garlic inside, add lightly salt.

5. Place each of these vegetables in a high-rimmed cup.

6. And fill with prepared hot marinade, with all contents. Place a saucer on top and place a jar of water. In this form, tomatoes should be marinated in the heat for 1-2 days.

7. These are the tomatoes that are amazing and cool in appearance and taste. This chic appetizer looks great and is insanely flavorful. Well worth a try!

Express way of salting tomatoes in a package in 5 minutes

When I was little, my beloved grandmother prepared a delicious table for my arrival. And for this event, fresh pickled tomatoes were waiting for me on the tablecloth.

The guests and I were always amazed at the quick creation of lightly salted berries. Yes, they had a little secret. I'll tell you about it below.

Ingredients:

1 kg of tomatoes;
1 bunch and two umbrellas of dill;
5-6 cloves of garlic;
1 tbsp. l. rock salt without a slide;
1 tsp sugar with a slide;
0.5 tsp dry adjika (optional);
8-10 peas of black pepper;
0.5 tsp mixtures of provencal herbs;
0.5 tsp ground black pepper or a mixture of peppers;
2 pcs. transparent tight package.

Preparation:

1. First of all, on clean tomatoes, make not deep cross-shaped cuts.

2. Carefully unfold a clean, transparent bag and immediately place the prepared fruits in it.

3. Finely chop a clean bunch of dill on a board and place it over the red fruit. Add greenery to cellophane and umbrellas.

4. Likewise, chop the peeled cloves of garlic lightly and send them in a bag.

5. Add adjika, black pepper and peas, Provencal herbs, sugar and salt to the ingredients.

6. Tie the bag tightly, leaving room for mixing. Then throw it from one hand to the other for 20-30 seconds. Stir the contents of the bag thoroughly without crushing the tomatoes - they will juice well anyway.

The fruits must remain intact.

7. Take another bag and put the second one with the pickles in it. Tie it tightly and place in a bowl.

8. Leave the bag for 24 hours at room temperature.

You can unfold the bag earlier, but it is in a day that the dish will ripen and acquire the same light-salted taste that is most appreciated in this dish.

There will be a queue for these tomatoes: juicy, with a bouquet of spices and a spicy note of adjika, which will ripen in a tight package. This is the secret of the success of the food! Spoiled tastes will be crazy about them.

Let's summarize

Brown salted tomatoes are picky and do not require complex recipes. Be sure to cut the stalks and sterilize the jars. Use table vinegar, not apple cider vinegar. When salting in a bucket, saucepan or barrel, oppression is a prerequisite. It will not be possible to pickle tomatoes without it.

Not the best ally of brown tomatoes is carrots and white currants. But they go well with garlic, cinnamon, onions, honey, pepper, horseradish and cloves. We wish you success and tasty preparations!

Read also: How to clean fish from scales

Video on how to salt tomatoes in 40 minutes

If all the recipes proposed today provide for a quick salting process, but still offer to infuse the finished dish for a day, or even two, then here you will need to let them stand for only 40 minutes. When there is not even a day for the fruits to become salted, then this method will be very useful.

I use it when suddenly there are guests on my doorstep. Or when you boil potatoes and you want something salty for it. The method is simple, see for yourself.

And I also do it this way. I take out the middle, cut it into cubes and mix with all the components of the marinade in a bowl. Then I put everything back.

In this case, the ambassador is more uniform. And it will not happen that you put salt in one tomato and not report it in another.

Features of salting brown tomatoes

There is nothing complicated in the process of salting brown tomatoes: it is identical to salting red or green tomatoes.

Consider important points more:

Too much carrots can prevent quick salting. It is best to avoid recipes that combine carrots and brown tomatoes.
Brown tomatoes are usually meaty and nutritious - don't overload the recipe with complicated ingredients.
When serving the dish, you can add a tablespoon of vegetable oil if you did not add it when salting.
Do not combine brown tomatoes with green bell peppers and white currants.

Cherry, salted in a quick way with herbs and garlic in a saucepan

Few dishes can do without this dish. It is everywhere, in frequent cooking processes. The saucepan also took part in the creation of lightly salted pleasure in the form of awesome cherry tomatoes.

In a saucepan, juicy babies are deliciously marinated in an extraordinary brine. Oh, how delicious it will be. I promise.

Ingredients:

2 kg of cherry tomatoes;
1.5 l. drinking water;
1.5 tbsp. l. with a slide of salt;
3 tbsp. l. with a slide of sugar;
1 tbsp. l. 6% apple cider vinegar;
3 cloves of garlic;
1 bunch and umbrellas of dill;
to taste: ground chili and pepper mix.

Preparation:

1. Prepare a clean container and fill it with drinking water. Add salt, sugar to the liquid and mix everything. Then add vinegar to the ingredients. And again, stir everything well until the sugar and salt dissolve.

The vinegar will allow the tomatoes to quickly marinate.

2. Cut the washed dill into long strips. For convenience, you can not cut the greens, but break them. Then take a clean 3 quart saucepan and place the dill on the bottom.

3. Peel the garlic and cut it into wedges. Chop them with a knife and send them to the dill.

4. Then separate the cherry from the stems and rinse thoroughly. Place mini tomatoes in a saucepan with garlic and herbs.

The fruits should be even, firm, free from dents and rot. Otherwise, they will turn sour.

5. Add ground chili and pepper mixture to the saucepan by eye and cover the dishes with future brine. Mix everything thoroughly. If the tomatoes are drowned in the brine, and the upper berries are floating in it, then there is enough liquid in the pan.

6. Finely chop the remaining dill and add the food to it. Stir the contents of the saucepan. Cover it with a plate and, as it were, press the tomatoes with it so that they do not float. Then we cover the dishes with a lid and put them in the refrigerator for 24 hours.

To help cook the dish faster, you can slice the cherries before placing them in the pot.

Open the lid of the pan. Tomatoes are already cramped in it. They will wink deliciously and want to be in your mouth as soon as possible. Rather, grant their desire. It will be delicious!

General recommendations

Choose sturdy tomatoes that are about the same size. "Ladies' finger", "Adam's apple" and other varieties with small fruits and dense pulp are perfect.
Tomatoes are salted longer than cucumbers. To speed up the process, pierce them with a toothpick in several places. This is necessary if the caps are not cut and other cuts are not made according to the recipe.
It is convenient to salt tomatoes in a wide saucepan.If you put the fruits on the bottom in one layer, they will not wrinkle, as when taken out of a jar.
Store lightly salted tomatoes in the refrigerator, otherwise they will quickly sour and mold. Especially in the heat.

How to pickle tomatoes with boiling water in a jar

Yes, as soon as the end of summer comes, we involuntarily glance at the shelves with cans and by eye calculate how many containers will be spent on blanks. Don't wait for August. Prepare the jars right now and recreate delicious and aromatic tomatoes soon.

Your eyes will shine with joy for such deliciousness. Therefore, memorize the recipe. He will soon complete his mission.

Ingredients:

1 kg medium tomato;
1 l. boiling water;
1 tbsp. l. salt;
1 tbsp. l. Sahara;
5 cloves of garlic;
1 bay leaf;
1 bunch of dill umbrellas;
5 pieces. peppercorns.

Preparation

1. First rinse the tomatoes in warm water. Then take a toothpick and pierce it in the place from the stalk of the berries.

2. Now wash the herbs and divide them into several parts. Set it aside for now.

3. Finely chop the peeled garlic cloves on a kitchen board. Cut some of them only in half.

4. Boil water and use it to sterilize a 2 liter jar and plastic lid. Add half of the chopped dill and garlic to it.

5. Then send all the tomatoes to the container, and on top of the vegetables put the remaining herbs, garlic, seasonings, salt and sugar.

6. Pour a liter of boiling water over the jar and close it with a lid. Leave the container at room temperature for 48 hours.

If the food is not eaten after cooking, store it in the refrigerator.

Here are the tomatoes that will live in your jars. Mischievous and strong handsome men. Let them warm your soul with their harmonious taste and tender pulp.

General information

The main secrets in pickling tomatoes

In order for the blanks to be of high quality, it is necessary to choose the right tomatoes, taking into account the following features:

Tomatoes should be equally ripe, without visible damage;
The inner flesh and skin should be firm. Otherwise, when salting, they fall apart;
You can also use green tomatoes for pickling. Do not mix ripe and green tomatoes in the same pickling container, as they will have different cooking times;
Pickled tomatoes should be about the same size. In this case, the salting will turn out to be uniform. If the tomatoes are large, in this case they should be divided into 2-4 parts for better salting;
Another important point is that for a full-fledged fermentation process, it is necessary to choose sweet tomatoes with a high sugar content.

IMPORTANT: for the penetration of saline into the fruit, tomatoes are pricked in several places. This is usually the place near the stalk. The important ingredients in a tomato pickling recipe are spices and herbs. Their use is mandatory. What spices to add when salting is optional, depending on the preferences and wishes of everyone.

The most popular are:

Dill with seeds;
Horseradish, cherry and currant leaves;
Celery;
Savory;
Tarragon.

Of the spices, cloves, all types of peppers, cinnamon sticks, mustard in grains or powder are mainly used. Salt is suitable only for coarse grinding without additives per liter of water 60g. salt. To enhance the taste and the normal course of the fermentation process, sugar is added to the brine in small quantities.

Hot tomatoes

For cooking you will need:

4 kg of green tomatoes;
4-5 bay leaves;
8-10 peas of allspice;
5-6 dill umbrellas;
2 tsp mustard powder;
1 clove of garlic;
Hot pepper to taste.

Initially, a brine is preliminarily prepared at the rate of 30 grams per 1 liter of water. salt and 15 gr. Sahara. The amount of pickle will depend on the size of the tomato. They must be completely covered with mortar.

Heat the water, add bulk components. Bring the solution to a boil, stir, add mustard and allow time to cool. Next, the tomatoes are washed, placed in a saucepan, garlic and the remaining ingredients are added. Pour tomatoes with ready-made brine and leave for 5 days at room temperature.

Attention! In order to prevent the tomatoes from floating, a lid or a wooden load is placed on the surface of the tomato with the solution. After 5 days, the tomatoes are taken out to a cool place. Tomatoes are ready in a month.

How to "pickle tomatoes in a bucket

The bucket is also great for pickling tomatoes. The main thing is that it is enameled or made of food grade plastic.

Ingredients:

3 kg of tomatoes;
Celery and parsley to taste;
20-25gr of currant leaves;
50 gr. dill umbrellas.

The brine is prepared at the rate of 3.5 liters, you need 300g. salt. The water is heated, salt is poured in, and brought to a boil. The salt should be completely dissolved. Then the solution is removed from the heat and left to cool.

All components are thoroughly washed. Greens are poured over with boiling water, divided into 3 parts and stacked in layers. The first layer of greens is laid out on the bottom of the bucket, then tomatoes, then again greens and tomatoes, and the rest of the greens on top. Everything is filled with brine. The last layer is covered with clean gauze or an ironed towel and the load is placed on top. We leave the bucket in this form for 1 day. This time is enough to start the fermentation process. Then we take it out in a cool place for 1 month. It can be a balcony or a basement.

Salted tomatoes in a saucepan with garlic and onions

This cooking recipe can be considered the fastest. After 2 hours you will be able to taste salted tomatoes.

Main Ingredients:

600gr. sweet tomato;
½ cloves of garlic;
2 pcs. onions;
Greens to taste.

All components are rinsed with water. The tomatoes are cut into 4 pieces, the greens are finely chopped. The onion is cut into half rings.

Marinade ingredients:

60g sunflower oil;
30 gr. soy sauce;
5 gr. liquid honey;
½ teaspoon of ground black pepper;
20gr. salt;
25gr. Sahara;
30 gr. 9% vinegar;
2gr. ground coriander and mustard.

To prepare the marinade, all ingredients are mixed with a whisk in a separate container. Tomatoes, onions and garlic mix well in a pickling pot. Add the prepared marinade there and mix everything thoroughly. Leave the mixture for 1 hour at room temperature. Then we put it in the cold for another 60 minutes. The vegetables are then ready to eat.

Tomatoes with cherry and currant leaves

The taste of these tomatoes is very close to those that were cooked many years ago in wooden barrels and tubs.

Components:

2 kg of ripe tomatoes;
1 PC. hot peppers;
1 bunch of dill;
4 pcs of currant and cherry leaves;
1 horseradish sheet;
35gr. salt .;
10gr. Sahara;
1 liter of water.

We thoroughly rinse all components. Dry the greens with a towel. We pierce the tomatoes in places near the stalk. Put ingredients such as dill, horseradish and tomatoes into a prepared pan, placing fragrant cherry and currant leaves between them. For an amateur, you can add pieces of hot hot pepper.

For the brine, boil water and dissolve salt and sugar in it. We leave it until it cools completely. After that, pour our tomatoes with marinade, cover with a lid and put in a cool place for 30 days. In a month, the salted tomatoes are ready.

Stuffed pickled tomatoes in a saucepan

Any vegetables are suitable for stuffing tomatoes. We use simple white cabbage in our recipe.

You will need:

dense red tomatoes - 1.8 kg;
white cabbage - 2 leaves;
bitter pepper - 1 pc.;
cilantro, basil and parsley - 5 sprigs each;
bay leaf - 1 pc .;
allspice - 4-5 peas;
salt - 90 g;
water - 2 liters

The first step is to prepare the marinade. Boil water in a separate container, dissolve salt in it, add pepper and bay leaf. Cool the resulting solution.

Finely chop the hot pepper, pass the garlic through a press. Put greens on pre-washed cabbage leaves. We roll up the sheets with a tube and chop them finely. Then mix in a container with pepper and garlic. We wash the tomatoes and cut them in the form of a cross in the area of the stalk and stuff them with cabbage filling with herbs, garlic and pepper.

Put the stuffed tomatoes in a saucepan, fill them with marinade, put a press on top and leave them at room temperature for a day. After 24 hours the tomatoes will have a slightly salted flavor. And after 3 days the tomatoes will be well salted and you can already treat friends, family and friends with a delicious snack.

Recipe for quick salting tomatoes in cold brine

And let's repeat an interesting and tricky recipe for lightly salted yummy, drenched in cold brine.

The delicacy will tastefully dissolve in your mouth, and your heart will melt deliciously, enjoying every bite of the marinated dish.

Ingredients:

3 kg of tomatoes;
1 bunch of dill umbrellas;
1 bunch of celery sprigs;
1 bunch of parsley;
15 cloves of garlic;
1 sweet pepper;
1 hot pepper;
2 small onions.

For brine:

3 l. filtered water;
3 bay leaves;
5 pieces. allspice peas;
15 pcs. bitter peppercorns;
6 tbsp. l. with a slide of salt;
12 Art. l. with a slide of sugar;
150 ml. 9% vinegar.

Preparation:

1. Let's start creating a spicy yummy. Rinse all the greens well. Then cut the dill umbrellas, celery and parsley sprigs in half. Put some of the greens in a clean 5 or 7 liter saucepan. You should definitely have some grass left over to lay it on top of the tomatoes.

2. Cut the washed hot peppers into several pieces and put them on top of the herbs.

3. Then take onions and peel them. Chop the vegetable on a board into rings and place in separate rings in a saucepan.

4. Moving on to the garlic. Finely chop 5 cloves and place with the ingredients, and send the remaining 10 whole cloves to the pan.

5. Cut the clean bell peppers into quarters and add them to the bowl.

6. Let's take care of the washed tomatoes. If you do not have time to pour boiling water over them and remove the skin from the vegetables, then just gently pierce each fruit with a toothpick in three places.

Now place them in a container with herbs and other ingredients.

7. Prepare the brine. Pour 3 liters of filtered water into a saucepan and put it on fire. Bring the liquid to a boil.

8. Throw in the water lavrushka, peppers, peas, salt and sugar. Stir the ingredients and let the marinade simmer for 5-10 minutes. Then turn it off and add vinegar to the liquid.

Mix everything again. Let the brine cool completely.

9. We return to the tomatoes. Place the remaining broken umbrellas of dill, parsley and celery on top of them.

10. Fill all the beauty with cold brine.

If there are horseradish leaves, then you can lay them on top of all the food. This will keep it mold-free. After all, horseradish has an antiseptic effect.

11. Cover the tomatoes with a plate so that they are completely in the brine. Be sure to place a load on the dish. To prevent the brine from flooding everything around, place a bowl under the saucepan with salinity. Leave them in this position for two days at room temperature.

In the future, you can put the food in jars and put it in the refrigerator.

Oh, how nice it is to sit down at the table of the summer cottage and put bright tomatoes on a plate. How they dance seductively in the cold brine. Rather, stick a fork into the berries and put them in your mouth. Enjoy the vivid sensations with boiled potatoes and meat. It will be an unforgettable song of delight!

Storage features

Store such blanks in the refrigerator. If it is cold outside, then a balcony is also suitable, provided that the temperature there is not higher than + 7 ° C.Tomatoes with brine can be stored both in a saucepan and in jars under nylon lids. If there is a lot of harvest, use recipes with pouring boiling brine 2 or 3 times and then capping.

Shelf life in an open container - no more than 6 months in the cold. When cooking with triple or double pouring with capping - up to 2 years. Remember that the quality of preservation deteriorates over time, so you can store it for a very long time, but it will not taste good enough.

Did you know? If you sprinkle the cheesecloth with which the brine is covered with mustard powder, it will prevent the appearance of mold.

Salting brown and green tomatoes is not the only preservation method, but the most commonly used one. Green fruits have the same beneficial properties as red ones. By preparing them, you will preserve the harvest and pamper the family with delicious snacks.

Lightly salted chopped tomatoes in a spicy sauce in Korean

For those who love burning sensations. Let's make the salted miracle even hotter and hotter. Let's turn a Russian dish into a Korean one, and hot pepper will help with this.

When emotions are lacking, get charismatic tomatoes - they will quickly tone you up, gourmets! By the way, on our blog there are other ways of salting tomatoes in Korean. And everything is just delicious!

Ingredients:

1 kg of tomatoes;
1 hot pepper;
1-2 bell peppers;
1 head of garlic;
1 bunch of dill or parsley;
2 tbsp. l. Sahara;
1 tbsp. l. salt;
50 ml. vegetable oil;
50 ml. vinegar.

Preparation:

1. Let's start with the tomatoes: wash them and cut them into 4 wedges.

2. Rinse the dill or parsley well in warm water. Take a knife and finely chop the herbs on the board.

3. Peel the head of garlic and divide into cloves. Chop them finely.

4. Place the washed sweet and hot peppers on a board and cut into several pieces. Place them gently in a blender or meat grinder and chop until smooth.

5. Put the pepper mixture in a bowl and add salt, sugar, vinegar, garlic, chopped herbs and oil to it. Mix everything actively.

6. Put a layer of tomatoes in a saucepan and put some of the pepper paste on top. Repeat layers until you run out of components. Pour a small amount of cold boiled water over the treat. Cover the saucepan with a lid and leave it at room temperature overnight.

After 24 hours, you will indulge in a company of peppers and bright berries. In a white way, I envy. Treat your loved ones with a savory snack, let them experience real culinary passions.

Recipe for pickling tomatoes with citric acid

Due to the fact that vinegar is not used in this recipe, but citric acid is taken, the tomatoes are not sour. They are moderately salty and slightly sweet, generally very delicate in taste. This recipe is good because you can drink brine, it comes out delicious.

We need:

Stages:

1. Start by sterilizing the cans and lids. Hope you know how to do it right.

2. Then prepare the tomatoes, wash them and dry them. Next, start assembling the jars, pierce each piece with a stick in three places near the stalk. This must be done so that the skin does not burst or crack during the heat treatment. Or make a cruciform notch.

After the tomatoes are in the jars, put the cloves in two buds, 2 allspice peas and 2 black peppercorns. Now pour boiling water over the blanks to warm up the containers and vegetables.

Do this work carefully, do not rush to quickly pour in water, there should be intervals so that the can does not burst.

Cover with sterile lids and wait 20 minutes, then drain the liquid and measure its volume.

3. As soon as you find out, top up if necessary with more water up to 1 liter. Add sugar, salt and 1/3 tsp of citric acid. Boil the marinade for about 1-2 minutes, but so that all the grains of the bulk dissolve.

4. Once everything is ready, fill the containers with brine to the very top.Tighten the blanks with lids and check for leaks.

Wrap the jars with towels and leave to cool completely for one or two days. Place in a cellar or closet, that is, in a cool place.

Tips for tasty and quick cooking of lightly salted tomatoes

Attention attention! Finally, we will reveal to you all the secrets, passwords, appearances of juicy and funny tomatoes. So they will dance even tastier in your salad bowl and will give you quite a few reasons to admire them. We remember!

1. Choose berries of the same size for the dish. So they will be evenly salted and marinated.

2. What container to choose and how to put the fruits in it? There is only one rule that works here: the tomatoes should not be strongly pressed against each other, so as not to be damaged. Therefore, choose larger dishes - so all the fruits will fit into it without damage.

3. If the weather is hot outside the window and the room is stuffy, then remove the pickles to ripen in the refrigerator. This will keep mildew away from them.

4. If you have a favorite seasoning and you are sure that it will sing with red fruits, then confidently add it in the process of creating a treat.

5. Speaking of spices: try adding basil to a juicy dish.

6. If you are not very fond of hot seasoning, then reduce its amount in recipes by 2 times. You will greatly benefit from this: a certain piquancy will remain in the dish and you will definitely not suffer from possible heartburn.

7. Great idea! Use lightly salted tomatoes as a borsch dressing. To do this, grind the fruits in mashed potatoes, and the sauce for the soup is ready.

8. Once again about the choice of tomatoes. They should be firm, firm and moderately juicy. Don't choose fleshy fruits. They are too large, sweet and tend to crack during pickling. Avoid these varieties.

9. Inspect the berries carefully before sending them to the dish. They should be free of mold, rot, late blight and other ailments. Otherwise, the dish will simply deteriorate without getting into your plates.

10. Store prepared food in the refrigerator and eat it within 72 hours. Otherwise, the appetizer will turn sour.

11. Always and under any circumstances sterilize all utensils in which the tomato dish will be stored with boiling water. And you get a guaranteed fresh and properly prepared product.

12. Yes, about the possible consequences. Talk to your doctor about eating pickled tomatoes if you have gastrointestinal problems. For example, gastritis or ulcers.

I wish you, dear admirers of delicious food, to use life hacks with benefit and to cook a tomato delicacy without hindrance, surprising your guests and household members with it.

Summer chirps, beckons with smells, drives you crazy with an atmosphere of bliss, pleasure and bright mood. Enter into this hot aura pleasant, savory, extraordinary and at the same time such ingeniously simple lightly salted tomatoes. After all, they will be created "one-two-three", and they can delight with taste all summer.

Savory tomatoes, like bright Mexican guys, will entertain you with their delicious song and dance of juiciness. You will not be able to resist their charm and go all bad for an extraordinary culinary pleasure, accompanied by the sultry days of this summer! Savor this time with a tomato, friends!

Bon appetit, everyone!

Author of the publication

offline 22 hours

Dry pickled tomatoes with mustard

Dry salting means that the snack is prepared without boiling the marinade. This means that you can easily and quickly prepare this dish. Let's see this.

I am sure that many of us constantly cook lightly salted cucumbers, but lightly salted tomatoes are much less common (or do not cook at all). Nevertheless, this appetizer is in no way inferior to the green competitor. Fragrant, soft, with various spices, lightly salted tomatoes will surely become a frequent guest in your kitchen. I hope so.

Author of the publication

offline 15 hours