Lightly salted tomatoes - 10 instant recipes with garlic and herbs

The secret to cooking lightly salted tomatoes is simple things: tomatoes should be fresh and strong, with the stalks 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

It doesn't take much effort to prepare the dish. After 24 hours, you can already enjoy very tasty and aromatic lightly salted tomatoes with fried potatoes or meat.

Cooking time: 24 h. 35 min.

Cooking time: 35 min.

Servings Per Container: 1.

• 
  Select the denser tomatoes and rinse them under running water. Wipe off with a kitchen towel and cut off the tops of each fruit. So tomato pulp is better saturated with marinade and salted.
• 
  Separate 4 garlic cloves from the head and peel them. Chop the garlic finely or chop it with a garlic chopper. We wash the dill and leave it to dry on a paper towel. Then finely chop the greens.
• 
  Put tomatoes in a food bag, then send chopped dill, garlic and a dill umbrella, as well as salt, sugar, pepper and horseradish leaves.
• 
  We tie the bag and shake it slightly. For reliability, we put the package with the contents into another one so that the tomato juice does not leak out when it starts to stand out.
• 
  We leave the tomatoes on the table at room temperature. After a day, tomatoes can be eaten as a separate dish or in combination with a side dish.

Bon Appetit!

Quick salted tomatoes in a saucepan

Tomatoes will be fully cooked in a maximum of 24 hours. If you don't want the tomatoes to be too salty, you can shorten the marinade time by a few hours.

Cooking time: 10 h. 45 min.

Cooking time: 30 min.

Servings Per Container: 1.

Ingredients:

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

Cooking process:

1. Let's start preparing the tomato marinade. Pour water into a saucepan and place the container on the stove. Pour salt and sugar into the liquid. Dissolve them over low heat. Then we send pepper and coriander. We chop the bay leaf. When the marinade boils, cook it for another 4 minutes. Add vinegar and remove the pan from the stove. We turn off the equipment.
2. We wash the dill and dry it with a paper towel. Chop finely. Peel the garlic cloves and chop them as well.
3. We wash the tomatoes and pat them with a towel. We cut off the places where the stalks were attached to the fruits. Place the tomatoes on the bottom of a large saucepan. Sprinkle them with dill and garlic on top.
4. We are waiting for the brine to cool down and pour it into a saucepan with tomatoes, dill and garlic. We cover the container with a lid and leave for 2 hours at room temperature. Then put it in the refrigerator overnight.
5. We serve tomatoes with any side dish to the dinner table.The dish turns out to be sweet, with a slight sourness, unusually summer and aromatic.

Bon Appetit!

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

The dish is stored in the refrigerator for no more than three days from the moment it is fully cooked. For pickling, more elastic and firm varieties of tomatoes are chosen, without damage and rot.

Cooking time: 15 hours 10 minutes.

Cooking time: 40 min.

Servings Per Container: 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 liter.
• Salt - 1 tablespoon
• Sugar - ½ tablespoon

Cooking process:

1. We check the jar and the lid for salting for visible damage. If there are none, clean the container with baking soda and a sponge. We rinse with warm water. We put the container in the oven and sterilize it.
2. Separate the cloves of garlic from the whole head and peel them. We put them in a clean jar whole or cut into slices. Add currant leaves, pepper and dill umbrellas to the garlic.
3. We wash the tomatoes with a stream of cool water. We wipe them off and make an incision in the area of ​​the attachment of the stalk in the form of a cross. We delete the place itself.
4. Put the finished tomatoes in a jar and cover them with a currant leaf, add garlic and dill.
5. We put 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 than other varieties of tomatoes: they become salty faster and are easier to eat. There is one more trick for faster cooking of tomatoes - they must be cut or pierced with a toothpick before salting.

Cooking time: 10 h. 35 min.

Cooking time: 35 min.

Servings Per Container: 1.

Ingredients:

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

Cooking process:

1. We wash the tomatoes and herbs. Dry the ingredients with a paper towel. Finely chop the parsley and dill.
2. Separate as many cloves from the head of garlic as indicated in the recipe ingredients list. Get rid of the husk and cut the garlic into slices (you can grind it with a garlic maker).
3. Put herbs and garlic in a separate deep container. Sprinkle the ingredients with salt and stir until smooth.
4. Pierce cherry tomatoes with a knife or toothpick. We put them in a bowl with herbs and garlic. Mix the ingredients with our hands. We put them in a food bag. And then we put it in another one so that the released juice does not leak.
5. We leave the dish on the table and let it brew for a couple of hours at room temperature. Then we send the package with tomatoes, herbs and garlic to the refrigerator overnight.

Bon Appetit!

Tomatoes in brine with garlic at home

The dish contains many useful properties, 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 h. 55 min.

Cooking time: 55 min.

Servings Per Container: 1.

Ingredients:

• Cherry tomatoes - 2 kg.
• Water - 1.5 liters.
• Salt - 1.5 tablespoons
• Sugar - 3 tablespoons
• Apple cider vinegar 6% - 1 tbsp
• Garlic - 3 teeth.
• Dill umbrellas - 1-2 pcs.
• Dill - 1 bunch.
• Ground black pepper - to taste.
• A 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 send the vinegar to the bowl. Stir the products again until the sugar and salt are completely dissolved.
2. We wash the dill umbrellas and place them on a paper towel. When the dill is dry, cut it into strips. We spread it on the bottom of the pan.
3. Separate 3 cloves from the head of garlic.We peel them and cut them into slices. Then grind the slices into smaller pieces. We spread the garlic to the dill umbrellas.
4. We remove the tomatoes from the branch. We wash them and wipe them off with a towel. We send it to a saucepan with herbs and garlic.
5. So, the final touch. Pour ground pepper and a mixture of peppers into a saucepan with the contents to taste. Fill the products with brine so that it completely covers the tomatoes. Mix the ingredients.
6. Rinse the dill and pat with a paper towel. We cut it into small crumbs. Pour into a saucepan. We mix the products. We cover the pan with a lid and leave the container in the refrigerator for a day.

Bon Appetit!

A simple and delicious 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 in a day. Vinegar will keep the tomatoes fresh for a longer time and will give an unusual taste to the harvest.

Cooking time: 24 h. 30 min.

Cooking time: 30 min.

Servings Per Container: 1.

Ingredients:

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

Cooking process:

1. Rinse the tomatoes thoroughly. We wipe them with a kitchen towel and remove the stalks.
2. Then we take the head of garlic and separate 4 cloves. We peel them off. Cut the garlic into slices first, and then into small cubes.
3. We put a deep bowl on the table and pour water (preferably filtered) into it. 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. Rinse the bunch of dill and wipe it lightly with a paper towel. Chop the product finely. We sterilize the jar and lid. Place most of the dill and garlic on the bottom of the container. We send tomatoes next.
5. Peel and rinse half of the chili peppers with running water. Grind the pepper and send it to a jar with a blank along with black ground pepper.
6. Pour the marinade over the contents of the jar and sprinkle with the remaining dill. We cover the jar with a lid and seal the container. We put the container in the refrigerator for 24 hours.

Bon Appetit!

Lightly salted green tomatoes with instant garlic

Sweet and sour green fruits fell in love with many housewives. Most often they are added to salads, as well as seaming. The dish is prepared quickly and will decorate a cozy family dinner or a festive table.

Cooking time: 72 hours 40 minutes

Cooking time: 40 min.

Servings Per Container: 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 peppers - 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 off. We put it on the bottom of the pan.
3. Next, we send peppercorns to the container. We clean the head of garlic from the husk and put the cloves in a saucepan. The next layer is to lay some of the tomatoes.
4. We wash the capsicum and wipe it off with a towel. We clean both pods from the core and cut into small pieces. Pour it into a saucepan 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 workpiece. Pour water into a bowl. Then add salt, sugar and paprika. Stir the ingredients until the additives are homogeneous and dissolve. Pour the marinade over the ingredients in a saucepan.
6. Cover the blank 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 to jars and fill with brine. Cover with lids and put in the refrigerator.

Bon Appetit!

Delicious tomatoes with instant mustard

Try an old-fashioned tomato recipe. As a result, you get very tasty, aromatic, with a piquant note of tomatoes, which can be safely used as an appetizer to any side dish.

Cooking time: 24 hours 45 minutes

Cooking time: 35 min.

Servings Per Container: 1.

Ingredients:

• Tomato - 5 pcs.
• Currant leaves - optional.
• Bay leaf - 2-3 pcs.
• Allspice peas - 1 pinch.
• Black peppercorns - 1 pinch.
• Mustard powder - 10 gr.
• Water - 1 liter.
• Sugar - 1-2 tablespoons
• Salt - 1-2 tablespoons

Cooking process:

1. We wash the tomatoes and wipe them off with a kitchen towel. We take a small saucepan and put a few currant leaves on the bottom. Put tomatoes on top of the leaves. We cover them with the remaining leaves.
2. Pour water into the container. Pour sugar and salt into the liquid. We send bay leaves into the mixture. Press lightly with a knife plate on the peppercorns. Pour the peas into a saucepan with marinade.
3. Place the pot with brine on the stove and bring to a boil. Add the mustard. Mix the mixture thoroughly and leave it alone until the brine becomes transparent.
4. Fill the tomatoes with brine and cover with gauze. We set oppression on top. We leave the workpiece at room temperature for a day.
5. We move the workpiece to the refrigerator. Serve tomatoes with a side dish.

Bon Appetit!

How to pickle tomatoes with slices very quickly in 2 hours?

If you cut the tomatoes into wedges, the tomatoes will pickle faster. After 2 hours, you can enjoy a delicious and healthy dish with potatoes, meat and any other side dish.

Cooking time: 2 h. 30 min.

Cooking time: 30 min.

Servings Per Container: 1.

Ingredients:

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

Cooking process:

1. We peel the garlic cloves from the husk and grind them with a garlic maker. Put the finished garlic in a deep bowl. We rinse the bunch of dill and give it time to dry. Then finely chop and add to the garlic bowl.
2. Add mustard, vegetable oil, vinegar, salt and sugar to the mixture. Mix all ingredients thoroughly in a bowl.
3. We wash the tomatoes. We wipe them off and remove the stalks, if any. Cut the tomatoes into large slices, and then carefully cut out the attachment points of the stalks with a knife.
4. Put the tomatoes in a saucepan or deep large bowl. Fill the tomatoes with the mixture. Let the tomatoes brew for a couple of hours. In the process of salting, mix the mass several times.
5. After the tomatoes have stood for 2 hours at room temperature, lay out the dish on plates and use it with any side dish.

Bon Appetit!

Lightly salted tomatoes stuffed with cabbage

It takes a little tinkering to prepare the dish. However, the time spent is worth it. Be attentive to the choice of food: choose only strong and firm tomatoes and fresh cabbage without spoiled areas.

Cooking time: 27 hours 25 minutes

Cooking time: 1 h. 25 min.

Servings Per Container: 1.

Ingredients:

• Tomato - 2 kg.
• Cabbage - 1 pc.
• Sweet Bulgarian 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 liter.
• Salt - 2 tablespoons
• Sugar to taste.
• Horseradish leaves to taste.

Cooking process:

1. We wash and wipe the tomatoes. Cut off the "tail" so that you get a cap. Then carefully cut out the pulp with a knife and chop it. We put it in a separate container.
2. Shred cabbage with a sharp knife. Salt and knead it with your hands until the juice comes out.
3. We clean the carrots from the top layer. Rinse the vegetable thoroughly and rub it on a coarse grater. We wash out greens, hot and bell peppers.
4. We free both types of pepper from the core. Finely chop the dill, sweet and hot peppers. Put all vegetables and herbs in a separate container and mix.
5. Lubricate the tomatoes with sugar and salt on the inside. Stuff tomatoes with vegetable filling.Line the bottom of the pan with horseradish leaves. We spread the first layer of tomatoes with filling. We wash the cilantro and celery. Wipe it off and put it on the tomatoes along with the dill.
6. We clean the head of garlic from the husk and chop it with the help of a garlic. Put half of the portion on top of the herbs. 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 the salt in boiling water and pour the liquid into the mixture of pulp and garlic. Stir the mass and pour the contents of the pan with it. We cover the container with a lid and put something heavy on top. We insist the tomatoes for a day at room temperature. Then put it in the refrigerator for 2-3 hours.

Bon Appetit!