How to cook lightly salted tomatoes? TOP-6 recipes of lightly salted tomatoes in a package, a jar, a saucepan, with herbs, garlic, dill … Culinary advice. Video recipes.
Half an hour of time and a couple of days of waiting, or even less - and the legendary lightly salted tomatoes will be ready. This is a versatile appetizer without gastronomic sophistication and high cost, but loved by many. For a variety of everyday meals or a few days before your scheduled meal, turn freshly picked tomatoes into a lightly salted product. When they appear on the table, the attention of those present will be riveted only to them. After all, the generous period of collecting ground tomatoes cannot be missed. There are several ways to pickle tomatoes: in brine, in your own juice, in a plastic bag, in a saucepan, in a jar, cut into pieces, whole … In this review, we will consider cool recipes and learn the secrets of experienced chefs.
Lightly salted tomatoes - secrets and subtleties of cooking
- For the recipe, choose fresh tomatoes harvested from the ground and ripened in the sun. Such varieties are fleshy, with a tough skin, deep red in color and without white veins inside. They have a pleasant sweetness and tomato flavor.
- Choose strong, firm and firm tomatoes that are not wrinkled or damaged in any way.
- The vegetables must be the same size so that they are salted at the same time and evenly. It is desirable that they are average, because too large fruits may not be salted well.
- For salting, the varieties Lady's finger, Adam's apple, Cream, even cherry and other small fruits with dense pulp are perfect.
- You can salt both red and yellow and green tomatoes. When salted, they are very tasty. Tomatoes of different colors will look beautiful on the table.
- If you get ripe tomatoes with "tails", do not remove them, keep the picturesque appearance.
- Tomatoes are salted longer than cucumbers. Accelerate the process of their preparation, several punctures with a toothpick. This is especially necessary if you have not cut off the caps and cook the whole fruit. For this reason, to speed up the salting process, cut the tomatoes into wedges or slices.
- Spices and spices for pickling tomatoes are used the same as for cucumbers: garlic, dill, currant, cherry or horseradish leaves. Spicy herbs harmonize with tomatoes: tarragon, rosemary, celery, savory. Combine with the appetizer black and red peppers, cloves, chili, allspice, mustard, cinnamon.
- Take spring or well water, you can just boil it.
- The strength of the brine will depend on the ripeness of the fruits and their storage conditions.
- There are classic proportions of salt and water. Green, brown and pink tomatoes are poured with 6% salt solution (60 g of salt per 1 liter of water), red and large brown ones - with 7% salt solution (70 g of salt per 1 liter of water). Although the proportions of salt can be taken to your liking.
- It is not necessary to add sugar. It is usually used to reduce the acidity of tomatoes and speed up the fermentation process.
- For pouring, you can use apple, cucumber and tomato juice or tomato puree.
- The larger the container, the longer the fermentation process takes. Therefore, it is better to salt tomatoes in small portions.
- For salting, oak and beech barrels, plastic barrels covered with a plastic bag, glass jars, earthenware and enamel dishes are used. The main thing is that the dishes do not oxidize.
- Pour tomatoes with both hot and cold brine. Tomatoes filled with hot brine will be ready from 3 to 7 days, with a cold temperature of 30-40 ° C - from 2 to 4 weeks.
- Store the snack at 1 to 6 ° C in the refrigerator or cellar. Otherwise, the tomatoes will quickly sour and mold. It is especially important to observe the storage temperature in hot weather.
See also how to cook tomatoes marinated in halves with garlic for the winter.
Salted tomatoes in halves with garlic
Tasty, simple and quick - lightly salted tomatoes with garlic in an instant saucepan. The aroma of thyme and currant leaves, as well as garlic, will add an unprecedented charm to this vegetable snack.
- Caloric content per 100 g - 17 kcal.
- Servings - 1 kg
- Cooking time - 24 hours
Ingredients:
- Tomatoes - 1 kg
- Allspice peas - 3 pcs.
- Salt - 30 g
- Sugar - 5 g
- Dill - 20 g
- Water - 1 l
- Thyme and thyme - 15 g each
- Black peppercorns - 10 pcs.
- Garlic - 20 g
- Horseradish leaves - 1 pc.
- Currant leaves - 3 pcs.
Cooking salted tomatoes in halves with garlic:
- Rinse the tomatoes with running water and cut in half.
- Peel the garlic and cut each clove into small cubes.
- Wash the dill umbrellas with running water.
- Wash horseradish and currant leaves.
- At the bottom of the pan, place a sheet of horseradish and currants with dill umbrellas.
- Then lay out the tomatoes, sprinkling with garlic and thyme.
- Pour water into a separate saucepan, add salt, sugar, peppercorns, bring to a boil and boil for 5 minutes.
- Cool the brine to 60 degrees and pour over the tomatoes so that they are completely covered.
- Cover the container with a lid and leave the tomatoes in a warm place for a day.
- After this time, the tomatoes will be ready and can be served.
Lightly salted tomatoes with herbs
Salted tomatoes are prepared quickly and easily. Lots of greens and rich brine soak them well. Appetizing and aromatic tomatoes with herbs will become a savory snack for lunch or dinner.
Ingredients:
- Tomatoes - 1 kg
- Dill - bunch
- Hot pepper - 1 pc.
- Garlic - 1 head
- Sugar - 2 tablespoons
- Salt - 1 tablespoon
- Vegetable oil - 50 ml
- Table vinegar - 50 ml
Cooking lightly salted tomatoes with herbs:
- Wash the tomatoes and cut into 4 pieces.
- Wash and chop the greens.
- Peel the garlic, hot peppers from seeds and mince or chop with a blender.
- Add salt and sugar to the garlic mixture, pour in the vinegar and oil and mix everything.
- Place tomatoes and dressing in a saucepan.
- Pour in some water and leave the snack for a day.
Lightly salted tomatoes with dill and garlic in a saucepan
One of the most convenient ways to pickle tomatoes is with a wide, deep saucepan. It should be enameled, ceramic or glass. It is not recommended to take stainless steel containers, otherwise the taste of vegetables will deteriorate.
Ingredients:
- Tomatoes - 10 pcs.
- Water - 1 l
- Garlic - 6-7 cloves
- Salt - 2 tablespoons
- Sugar - 1 tablespoon
- Dill - bunch
- Parsley - a bunch
Cooking lightly salted tomatoes with dill and garlic in a saucepan:
- Finely chop the washed greens and peeled garlic.
- On the washed and dried tomatoes, make a criss-cross cuts to the middle of the fruits and put the filling of herbs with garlic between the resulting slices.
- Place the stuffed tomatoes in a saucepan.
- Dissolve salt and sugar in water and pour over tomatoes with brine.
- On top of the tomatoes, place a large plate with oppression, for example, a jar of water.
- Put a saucepan with tomatoes in a warm place for 1-1.5 days, then put them in the refrigerator.
Lightly salted tomatoes in a bag
Lightly salted tomatoes in a bag are salted in their own juice, so it is imperative to make cuts on the vegetables. This method of salting is long and takes at least 2-3 days. To speed up the process, add apple cider vinegar or lemon juice.
Ingredients:
- Tomatoes - 1 kg
- Salt - 1 tablespoon
- Sugar - 1 tbsp
- Garlic - 4 cloves
- Dill - 1 bunch
Cooking lightly salted tomatoes in a bag:
- Wash and dry the tomatoes. Cut out the stalks, and on the other side, make shallow cruciform incisions.
- Place the fruit in a clean plastic bag and add salt and sugar.
- Chop the peeled garlic and washed greens and send them to the tomatoes.
- Tie the bag tightly and shake to mix the ingredients.
- To prevent the juice from leaking out, put the bag of vegetables in a saucepan or put on another bag.
- Store tomatoes at room temperature for 2-3 days, and when they are salted, transfer to a plastic container and refrigerate.
Lightly salted tomatoes in a jar in hot brine
Lightly salted tomatoes in hot brine are an easy-to-prepare and savory snack. The combination of red and green looks very impressive and elegant, and garlic and herbs make the appetizer spicy and aromatic.
Ingredients:
- Tomatoes - 500-600 g
- Greens (any) - several branches
- Garlic - 2-3 cloves
- Water - 500 ml
- Coarse salt - 1 tablespoon
- Sugar - 1 tablespoon
- Bay leaf - 2-3 pcs.
- Black peppercorns - 5 pcs.
- Allspice peas - 5-6 pcs.
- Ground paprika - 1 tsp
- Vinegar 9% - 2.5-3 tsp
Cooking lightly salted tomatoes in a jar in hot brine:
- Wash the tomatoes and pat dry with a towel. Remove the skin if desired.
- Wash the jar, pour over boiling water and put the washed greens on the bottom, and tomatoes on top.
- Make a pickle. Pour water into a saucepan, add salt, sugar, bay leaf, black peppercorns, allspice and ground paprika. Bring the contents to a boil.
- Remove the saucepan from the heat, pour in the vinegar and pour the hot brine over the tomatoes in the jar.
- Pour chopped garlic on top and close with a nylon lid.
- Leave the jar at room temperature, and after cooling completely, send it to the refrigerator.
- After a day, lightly salted tomatoes in a jar can be consumed.
Instant lightly salted tomatoes
Instant recipe, which means that tomatoes are pickled without the skin. Therefore, it is very important for the recipe to choose tomatoes of the same size, plump and elastic, so that they do not fall apart and turn into mashed potatoes.
Ingredients:
- Tomatoes - 2 kg
- Greens (parsley, dill or celery) - to taste
- Garlic - 1 head
- Onions - 1 head
- Drinking water - 1 l
- Black peppercorns - 5-6 pcs.
- Bay leaf - 2 pcs.
- Coarse salt - 2 tablespoons
- Sugar - 2 tablespoons
- Vinegar 9% - 4 tablespoons
Cooking instant lightly salted tomatoes:
- Rinse the tomatoes, put them in a wide container and pour boiling water over them. After 2 minutes, drain the boiling water and transfer the tomatoes to cold water. After a minute, remove the tomatoes and cut the skins crosswise. Then pull it and remove it like a banana peel. Cut off the ponytail if desired.
- For brine, pour water into a saucepan, put bay leaves, peppercorns, add salt and sugar and bring to a boil. Reduce heat, cook for 5 minutes, cool slightly (5 minutes) and pour in the vinegar.
- Wash and chop the greens.
- Peel the onion and garlic and chop: onion - in half rings, garlic - in small pieces.
- Put the tomatoes in a saucepan, sprinkle with herbs, onions and garlic, and cover with hot brine.
- Cover the pot with a lid and leave to cool at room temperature. Then put the pot in the refrigerator.
- In a day, instant salted tomatoes will be ready.
