Quick Cooking Salted Tomatoes

In spring or summer, when all the stocks for the winter have already been eaten, and the soul asks for something salty or spicy, it’s time to cook lightly salted tomatoes. However, due to the fact that they are prepared quickly, this appetizer can be made at any time of the year, since tomatoes, as well as other vegetables and herbs, can be found in stores all year round.

How to quickly make lightly salted tomatoes

The main difference between salted and salted tomatoes is that they do not store for a long time. Therefore, it makes no sense to make them in large quantities, and even more so to spin them for the winter. But you can cook them very quickly, which can help out if a gala reception is planned for the next day, and there are not many snacks on the table.

There are two main ways to make lightly salted tomatoes: using brine and the so-called dry salting method. On average, tomatoes are salted during the day. According to the classic recipe, the process turns out to be somewhat more extended in time, but there are tricks when lightly salted tomatoes can be made in just a few hours.

It is believed that only small and medium-sized tomatoes are suitable for quick pickling, but this is not entirely true. It is quite possible to use large-sized tomatoes, but they are usually cut into halves or even quarters before salting. In medium tomatoes, it is customary to cut the skin crosswise or pierce them with a fork in several places so that they are quickly pickled. Well, the smallest salted cherry tomatoes are prepared quite quickly and without any additional tricks.

Of course, salted tomatoes do not have to be in splendid isolation. In many recipes, they are salted together with sweet peppers, and hot, and garlic, and horseradish, and all kinds of greens. And the recipe for lightly salted cucumbers and tomatoes is a classic of the pickling genre.

In the manufacture of salted tomatoes, you can use almost any spices and seasonings that are at hand. In summer, rich in green foliage, currant leaves, cherries, dill inflorescences and various fragrant greens from the garden will come in handy. In autumn, horseradish leaves and roots can be used, and in winter, mustard seeds, coriander and all kinds of dry spice mixtures to taste will not be superfluous.

Classic salted tomato recipe

Salted tomatoes cooked according to the classic recipe retain absolutely all the healing properties of fresh vegetables. Moreover, since in the process of pickling (salting) special groups of bacteria are formed that have a beneficial effect on the activity of the gastrointestinal tract, lightly salted vegetables are even more beneficial for the health of the body than fresh ones.

According to this recipe, tomatoes can be salted for about 2-3 days. The number of necessary components is calculated approximately for the volume of a two-liter jar:

• about 1 kg of medium-sized tomatoes;
• half a pod of hot pepper;
• 30 peas of a mixture of peppers – black and allspice;
• a couple of inflorescences and green dill grass;
• a bunch of parsley or cilantro;
• 3 laurel leaves;
• 3-4 garlic cloves;
• 1 liter of water;
• 30 g or 1 tbsp. l. salt;
• 50 g or 2 tbsp. l. granulated sugar.

Cooking lightly salted tomatoes with cold water is very simple.

1. Rinse all vegetables and herbs thoroughly with cool water and lightly dry on a napkin.
2. Ponytails are cut out from the tomatoes, they are pierced with a fork in several places, the garlic is chopped into thin slices.
3. Peppers are freed from tails and seeds, and cut into large strips.
   
   Comment! If it is necessary that the appetizer be more spicy, then the seeds of the hot pepper are left.
4. The jar is washed cleanly, sprigs of greens, a part of chopped garlic, hot pepper, bay leaf and black peppercorns are placed at the bottom of it.
5. Then the tomatoes are laid, interspersed with pieces of other vegetables and covered with greens on top.
6. Sprinkle with salt and sugar and shake the jar lightly.
7. All contents are poured with filtered clean cold water and left for two days for salting at room temperature.
8. The contents of the jar must be completely covered with water.
9. If the tomatoes begin to float after a day of fermentation, then it is advisable to press them down with some kind of load, for example, a bag of water.
10. After two days, the tomatoes can already be tasted and should be moved to storage in the refrigerator.

Salted tomatoes in a saucepan, filled with cold brine

This recipe differs from the classic one only in that the tomatoes are poured with already prepared and chilled brine. In addition, for many it is more convenient to cook lightly salted tomatoes in a saucepan or in a bowl, and only after salting is completed, transfer them to a jar for storage.

For cooking, take all the components from the previous recipe.

1. Part of the herbs, garlic and spices are placed on the bottom of a clean pan. For convenience, it is better to choose a container with a large bottom and low sides.
2. Washed and cut (chopped) tomatoes are laid next. It is better if they are laid in one layer, but laying in two or three layers is also allowed.
3. From above, tomatoes are covered with a layer of herbs.
4. Meanwhile, boil water in a separate saucepan, dissolve sugar and salt in it and cool to room temperature.
5. Cold brine is poured into the pan so that everything is hidden under the liquid.
6. Place a small plate or saucer on top. If its weight by itself is not enough, then you can put another jar of water in the form of a load on it.
7. The entire pyramid is additionally covered with a piece of gauze to protect it from dust and insects and left for 2 days in a room.
8. After the due date, salted tomatoes are ready for tasting.

Quick pickled tomatoes

The quick recipe for salted tomatoes is fundamentally different from the previous one only in that the tomatoes prepared for pickling are poured not with cold, but with hot brine.

Of course, it is better to cool it slightly to a temperature of + 60 ° + 70 ° C, and only then fill it with prepared vegetables. Tomatoes are ready quite quickly, within a day, especially if you leave them to salt out in the heat, and not clean in the cold. But after a day, if the dish does not have time to disappear in the stomachs by that time, it is advisable to place it in the refrigerator.

Salted cucumbers with tomatoes recipe

Lightly salted cucumbers are probably known to everyone since childhood, which cannot be said about lightly salted tomatoes. Nevertheless, these two vegetables are wonderfully combined with each other in one dish – the hostesses prepare a traditional summer salad of fresh tomatoes and cucumbers.

It should only be borne in mind that cucumbers for high-quality salting need a little less time than tomatoes. In order for them to be salted more or less simultaneously, the tomatoes are not only pierced with a fork, but also cut in several places with a knife.

The following components are selected for preparation:

• Xnumx g of cucumbers;
• 600 g of tomatoes;
• A variety of spices – cherry leaves, currants, grapes, peppercorns, dill umbrellas;
• 3-4 cloves of garlic;
• 1 tbsp. l. salt and sugar;
• 1 liter of water for brine.

The manufacturing process according to the recipe is standard:

• The bottom of the container is strewn with a variety of spices and thinly chopped garlic.
• Before salting, cucumbers are soaked for a couple of hours in cold water, then the tails are cut off so that the salting process occurs quickly.
• Tomatoes are cut crosswise on both sides, and even better, they are completely freed from the peel. In this case, the fermentation process will occur as quickly as with cucumbers.
• First, cucumbers are placed in the container, then tomatoes.
• The brine is prepared, cooled to a temperature of + 20 ° C and the laid vegetables are poured on top of it.

Cucumbers will be ready in about 12 hours. Tomatoes need about 24 hours to be properly salted.

To prepare quick salted cucumbers and tomatoes, they should be poured with hot brine according to the same recipe.

Salted tomatoes in a jar with horseradish

Using the same standard cooking technology for pouring vegetables with cold or hot brine, you can make pickled lightly salted tomatoes with the direct participation of horseradish. The piquancy and spiciness of an appetizer made according to this recipe will not leave anyone indifferent.

For this you will need the following ingredients:

• 1 kg of tomatoes;
• 1 leaf and 1 root of horseradish;
• 1,5 L of water;
• 3 Art. l salts;
• 2 laurel leaves;
• 3 sprigs of dill;
• 5 peppercorns;
• 2 st. l. Sahara.

Delicious salted tomatoes with mustard

And here is another quick-cooking option for lightly salted tomatoes, and also for lovers of spicy and spicy.

All ingredients can be taken from the previous recipe, only horseradish leaves and root can be replaced with 1 tablespoon of mustard powder.

Cooking them is very simple and fast:

• Sliced ​​tomatoes are put in a clean container, shifting them with spices and herbs.
• Sprinkle sugar, salt and mustard powder on top.
• Pour everything with clean boiling water, cover with gauze and leave to cool at room temperature.
• The fermentation process can take from one to three days depending on the size of the tomatoes.

Salted tomatoes stuffed with garlic

According to this recipe with a photo, the result is very tasty and attractive salted tomatoes, which can be put on any holiday table.

What is needed for its preparation:

• 8-10 strong medium-sized tomatoes;
• 7-8 cloves of garlic;
• 1 bunch of parsley, dill with umbrellas and a little green onion;
• 2 incomplete tablespoons of salt and sugar;
• 1 L of water;
• Horseradish leaves, cherries, currants;
• Peppercorns and bay leaf to taste;
• A small pod of hot pepper.

Preparation:

1. The garlic is crushed with a press, and the greens are finely chopped. In a separate container, everything is thoroughly mixed.
2. Tomatoes are washed, dried, and from the side of the stalk, cuts are made in the form of a cross up to half the thickness of the fruit.

   

3. The cuts are filled with a filling of ground garlic with herbs.

   

4. Lavrushka, hot peppers and peas, spice leaves are placed at the bottom of a wide container.

   

5. Then spread the stuffed tomatoes with cuts up.
6. The brine is prepared separately – salt and sugar are dissolved in hot water, cooled and tomatoes are poured with this mixture.

   

7. After a while, the vegetables will try to float – you will need to cover them with a suitable size plate so that they remain immersed in the brine.
8. After a day, an appetizer can be served on the table.

Salted tomatoes stuffed with cabbage

Approximately according to the same principle, tomatoes stuffed with cabbage are prepared. After all, sauerkraut is a favorite snack of many, and in combination with tomatoes, you get a real delicacy.

The amount of ingredients is such that it is enough in excess to receive guests:

• 2 kg of tomatoes;
• 1 small head of cabbage;
• 4 sweet peppers;
• 2 carrots;
• 1 garlic head;
• dill;
• kinza;
• horseradish leaf;
• 3 tsp cabbage salt and 2 tbsp. brine spoons;
• hot pepper pod;
• about 2 tbsp. spoons of sugar.

The cooking process is not easy, but the dish is worth it.

1. First, prepare the filling: finely chop the cabbage, sweet and hot peppers, rub the carrots on the smallest grater, chop the greens with a knife.
2. Mix all the ingredients in a separate bowl, add salt, knead for a while, then set aside.
3. The top 1/5 of the tomatoes is cut off, but not completely, but in the form of a lid.
4. With the help of a dull knife or a teaspoon, most of the pulp is taken out.
5. Rub the inside of each tomato with a mixture of salt and sugar.
6. Fill tomatoes tightly with stuffing.

7. In a large saucepan, cover the bottom with a sheet of horseradish and lay out a layer of stuffed tomatoes.
8. Put sprigs of cilantro, dill and a few crushed garlic cloves.
9. Spread the next layer of tomatoes until they run out.
10. Prepare the brine: mix the inside of the tomatoes with the remaining garlic, add hot water and salt, stir, cool.
11. Pour the stuffed tomatoes with the resulting brine, cover with a plate on top.

The dish is ready to serve on the table in a day.

Quick Cooking Salted Tomatoes with Garlic

Any experienced housewife knows that real salted tomatoes are cooked without vinegar. After all, it is in the process of converting the sugar contained in tomato fruits into lactic acid that the main highlight of salting or fermentation lies. But there is an interesting recipe for creating salted tomatoes, according to which they are prepared very quickly, literally in 5-6 hours, and brine is not even used. But according to the recipe, lemon juice is added, which plays the role of vinegar in the usual pickling of vegetables.

In addition, the dish prepared according to this recipe turns out to be very beautiful and resembles quick salted tomatoes stuffed with garlic.

All you need is the following components:

• 1 kg fairly large and fleshy tomatoes (not cream);
• cilantro, dill and green onion;
• garlic head;
• one lemon;
• 1,5 Art. spoons of salt;
• 1 teaspoon of ground black pepper and sugar.

Manufacturing technology initially resembles the previous recipe.

1. Tomatoes are cut from above in the form of a cross, but not completely.
2. Salt, sugar and black pepper are mixed in a separate saucer and rub all cuts of tomatoes from the inside with this mixture.
3. Lemon juice is gently poured with a teaspoon over all the inner parts of the tomatoes.
4. The greens are finely chopped, the garlic is crushed with a special press.
5. The resulting mixture fills all the cuts of the tomato so that it resembles a blossoming flower.
6. Tomatoes are carefully laid out on a deep dish with cuts up, covered with cling film and put in the refrigerator for several hours.

Lightly salted cucumbers and tomatoes in an instant bag

There is another recipe according to which salted cucumbers and tomatoes can be cooked very quickly, in just a few hours. This recipe uses the dry salting method and there is no need to even prepare the brine. Moreover, for pickling vegetables, you don’t even need any dishes – you only need an ordinary plastic bag, preferably a double one, for reliability.

The ingredients used are pretty standard:

• about 1-1,2 kg of tomatoes and the same amount of cucumbers;
• several cloves of garlic;
• several bunches of any greenery;
• 2 Art. spoons of salt;
• ground black pepper;
• 1 teaspoon of sugar.

And you can cook a lightly salted snack in just 5 minutes.

1. Vegetables are washed and cut into halves or quarters.
2. Garlic and herbs are crushed with a knife.
3. Chopped vegetables are placed in the prepared bag, sprinkling them with herbs, spices and spices.
4. The bag is tied and gently shaken to mix all the ingredients well.
5. Then it is placed in the refrigerator. Every hour it is desirable to get it and turn it over again several times.
6. After a couple of hours, delicious salted vegetables will be ready.

Salted instant cherry tomatoes with garlic

Lightly salted cherry tomatoes are prepared as quickly and simply as possible. After all, they are so small that they are salted according to any recipe in just a few hours.

You can use the cold or hot brine method, or you can just pickle them in a bag of spices. It should only be borne in mind that it is advisable to put a little less salt for the same amount of tomatoes (half a tablespoon). In addition to garlic, herbs such as rosemary and basil are wonderfully combined with them. Otherwise, the technology for making cherry tomatoes is no different from other varieties.

Since they quickly salt out, they should be consumed within 1-2 days. With longer storage, they can ferment even in the refrigerator.

Rules for storing salted tomatoes

A day after production, salted tomatoes require a mandatory stay in the cold, otherwise they can easily peroxide. But even in the refrigerator they can be stored for no more than 3-4 days, so you should not prepare a large number of them.

Conclusion

Lightly salted tomatoes are a very tasty snack, which is also easy and quick to prepare. And the variety of recipes presented will make it possible to diversify the daily and festive menu.