Recipe for light-salted instant tomatoes: make in jars, a bucket and bags

Recipe options should be noted gardeners who in the summer can no longer look at tomatoes. If the shelves in the cellar are bursting with tomato juice, pickles, a variety of assorted, and salads are no longer inspiring, it's time to experiment with quick pickling. Tomatoes acquire a spicy aroma and at the same time remain “alive”.

The benefits of winter harvesting

Tomatoes are famous “fighters” with cancer, depression and old age. The substances contained in ripe fruits improve the condition of hair, skin, nails, cheer up, cleanse blood vessels. Salting helps preserve almost all useful vitamins and minerals. The effect of red berries on human health is described in the table.

Table - Useful properties of lightly salted tomatoes

Express recipe for lightly salted tomatoes and options with sourdough, pickling

Salted tomatoes are prepared in a bag, pan, tubs, glass jars. Fluids are always taken in half as little as all ingredients. On average, to make a light-salted snack, it is enough to dissolve one or two tablespoons of salt in a liter of water. The workpiece is especially tasty with fresh herbs and herbs.

In the package

Features. Instant salted tomatoes in an ordinary plastic bag or with a fastener are made in ten minutes, without brine and utensils. Additionally, you can put sweet peppers and cucumbers.

What to prepare:

• tomatoes - 1 kg;
• garlic head - one;
• dill, parsley, cilantro - a bunch;
• seasonings.

How to cook

1. Cut the red fruits into large pieces or make cuts.
2. Chop the green bunch.
3. Divide into slices and peel the head of garlic, cut lengthwise.
4. Put prepared components in a strong transparent bag.
5. Salt, season and tie tightly (fasten).
6. Shake the bag in your hands to mix vegetables with spices.
7. Put in the cold for 24 hours, periodically turning over or shaking.

With mustard

Features. Salted tomatoes with mustard are piquant and aromatic. If the fruits are large, you can try the food four days after salting. Small vegetables are salted out in two to three days.

What to prepare:

• tomatoes - 1.5 kg;
• greens to taste - a bunch;
• garlic - three cloves;
• chili - one pod;
• mustard powder - one tablespoon;
• pepper - eight peas;
• laurel - two leaves;
• salt - three tablespoons;
• sugar - one and a half tablespoons;
• boiling water in the kettle.

How to cook

1. Poke red fruits with toothpicks at the peduncle.
2. Chop the greens.
3. Chop.
4. Cut the garlic into plates.
5. Put the red fruits in a clean jar, alternating with the rest of the ingredients.
6. Top with mustard powder, black peas, lay laurel.
7. Salt, sweeten, pour boiling water to the brim.
8. Cover with gauze, tie at the neck, put in the room.

With chili and parsley

Features. Salted tomatoes with garlic and herbs in a saucepan “ripen” in two days. Greens and seasonings are taken from personal preference. Opponents of spicy foods can eliminate hot peppers.

What to prepare:

• medium tomatoes - eight pieces;
• water - 1 l;
• garlic head - half;
• chili - one pod;
• dill, parsley - a bunch;
• black pepper - five peas;
• laurel - three leaves;
• salt - one tablespoon;
• sugar - two tablespoons.

How to cook

1. Cut the tomatoes into large slices.
2. Grind the garlic in plates.
3. Chop the parsley and dill.
4. Clean the chilli, cut into rings.
5. Fold in a wide container part of the prepared ingredients - garlic plates, chili, black peas, herbs, laurel.
6. Place the tomato slices tightly together.
7. Heat water, add sugar, salt, wait for complete dissolution.
8. Fill components with brine.
9. Pour the rest of the garlic, laurel, black and hot pepper, herbs.
10. Squeeze the vegetables with a plate, set the load on top.
11. Cover with gauze, leave in the room for two days.
12. Transfer salting to clean jars, store under a nylon cover.

With dill umbrellas

Features. Daily tomatoes come out fragrant, juicy, moderately salty. Fresh seasoning of violet basil, currant leaves, coriander grains are suitable as seasoning. The salting is designed for a two-liter capacity.

What to prepare:

• tomatoes - 1 kg;
• water - 1 l;
• garlic cloves - four pieces;
• dill - two umbrellas;
• pepper - ten peas;
• sugar - one teaspoon;
• salt - two tablespoons.

How to cook

1. Poke ripe fruits with a toothpick so that the skin does not burst during salting.
2. Cut the garlic cloves into plates.
3. Cut green umbrellas.
4. Put greens, garlic plates, black peas in a sterile jar.
5. Sweeten, salt the liquid.
6. Cook after boiling for two minutes.
7. Cool the liquid to 60 ° C, fill the ingredients.
8. Close, leave to salted for a day.

With garlic filling

Features. A savory summer snack is prepared at home in just a day. It is best to start with dense, small fruits that will not leak or burst during salting.

What to prepare:

• tomatoes - ten pieces;
• garlic - eight cloves;
• dill - a bunch;
• water - 800 ml;
• 9% vinegar solution - four tablespoons;
• sugar - three tablespoons;
• salt - two tablespoons;
• dry laurel - three leaves;
• black pepper - six peas.

How to cook

1. Add bay leaves, pepper, vinegar to the water, after stirring sugar and salt in it.
2. Heat without boiling.
3. Turn off the stove, leave to infuse for 20 minutes.
4. Rub or chop the garlic cloves with a knife.
5. Chop the green bunch, mix with garlic.
6. On each red fruit, make an incision along approximately two-thirds.
7. Start tight.
8. Place the appetizer tightly in a plastic container.
9. Pour with brine, close the lid.
10. Set for a day in the cold.

With bell pepper and horseradish

Features. Vegetables are salty, spicy, piquant. If you supplement the appetizer with dense cucumbers, a full-fledged salted assortment will come out.

What to prepare:

• tomatoes - 800 g;
• water - 1 l;
• bell pepper - two pieces;
• garlic - two cloves;
• dill - three umbrellas;
• horseradish leaves - to taste;
• currant - two leaves;
• pepper - five peas;
• salt - one and a half tablespoons;
• sugar - one teaspoon.

How to cook

1. Pierce the tomatoes, put them in a clean container.
2. Put dill, peas, herbs, chopped garlic on top.
3. Coarsely cut bell peppers, put to tomatoes.
4. Heat water, sweeten, salt.
5. Cool to 60 ° C, pour into a container.
6. Cover the cooled mixture with a lid, leave for a couple of days.

With celery

Features. An appetizer with peppercorn will be ready in two days. You can do without a bulb or a sharp pod.

What to prepare:

• tomatoes - 2 kg;
• onion - one thing;
• celery greens - two branches;
• garlic head - one;
• dill, parsley - a bunch;
• chili - pod;
• currant - three leaves;
• mint - two or three leaves;
• salt - two tablespoons;
• sugar - one tablespoon.

How to cook

1. Clean and chop the burning pod.
2. Cut the onion into rings.
3. Chop the parsley and dill.
4. Slices of garlic into plates.
5. Fold in a bowl of mint and currant leaves, onion rings, herbs.
6. Tamp the fruits tightly, alternating with garlic plates and chili.
7. Boil the water by stirring sugar and salt in it.
8. Cool, pour into a jar.
9. Put in the room, wrapping the neck with gauze.

Cold salting method

Features. Salted tomatoes are cooked in a pan with cold water very quickly. You do not need to boil the brine. You can taste the snack on the second or third day.

What to prepare:

• tomatoes - 2 kg;
• water - 1 l;
• garlic head - one;
• dill umbrella - one;
• currant - one leaf;
• cherry leaves - three pieces;
• salt - three tablespoons;
• sugar - one tablespoon.

How to cook

1. Pierce the fruit at the stalk.
2. Put dill in a washed, dry enameled pot.
3. Spread tomatoes in rows, alternating with leaves and garlic cloves.
4. Sweeten, salt water, mix thoroughly until dissolved.
5. Pour the resulting brine into the pan.
6. Press with a wooden lid, for example, a round cutting board, a glass plate, put the load.
7. Leave in the room for a couple of days.

Pickled in a bucket

Features. The recipe for lightly salted tomatoes in a bucket is carried out according to the cold salting algorithm.The only difference is that you can try the workpiece only after two weeks. During this time, it will ferment, become pickled, like soaked apples. Not all vegetables can survive such a “mockery”, so carefully select the ingredients so that they do not get wet, do not turn into porridge. Cream tomatoes are perfect. Use small dense fruits.

What to prepare:

• tomatoes - per bucket of ten liters;
• water - 5 l;
• salt - ten tablespoons;
• sugar - three tablespoons for every 3 kg of fruit;
• chili - five pods;
• greenery;
• peppercorns - ten pieces;
• laurel - two leaves;
• cloves - three pieces;
• garlic head - one.

How to cook

1. Wash the plastic bucket thoroughly (can be washed with baking soda).
2. Chop rings.
3. Chop the greens.
4. Put a dense layer of greens on the bottom.
5. Add cloves, laurel, black peas.
6. Place tomatoes alternating with garlic cloves and hot pepper.
7. Fill the container to the brim with sweetened and salted cold water.
8. Press the lid or plate, put the load.
9. Leave the salting for two to three days in the room.
10. Transfer for two weeks to a cold place.

With grape leaves

Features. For a change, lightly salted green tomatoes can be made hot. Unripe fruits are ideal for pickling in enameled, plastic or wooden containers.

What to prepare:

• green tomatoes - 7 kg;
• water - 5 l;
• garlic - one head;
• hot pepper - two pods;
• grape greens - eight leaves;
• horseradish leaves - two;
• dill umbrellas - two;
• laurel - three leaves;
• black pepper - ten peas;
• paprika - three tablespoons;
• salt - 15 tablespoons;
• sugar - five tablespoons.

How to cook

1. Fold the horseradish leaves, two grape leaves, a dill umbrella in the prepared container.
2. Pour the black peas, distribute the laurel, peeled garlic cloves.
3. Lay in tight rows half of the tomatoes.
4. Cover the top with a second umbrella.
5. Lay sharp pods on opposite sides.
6. Report the fruit to the edges of the container.
7. Boil water, sweeten, salt, pour paprika.
8. Pour ingredients into containers.
9. Spread grape leaves on top.
10. Squeeze the ingredients with a plate or a wooden circle, set the load.
11. Stand three days warm.
12. Transfer fruits to clean glass jars.
13. Pour in brine, put in cold.

6 tips from the culinary experience

Salting vegetables is not difficult, and beginner cooks will cope with the task. Six tips will help make the dish beautiful, juicy and tasty.

1. Selection of vegetables. For salting and pickling, red, yellow, green, brown tomatoes are suitable. Color does not play a special role. The main thing is that the fruits are strong and elastic. Deformed, rotten fruits are not suitable for preparation, provoke the appearance of mold.
2. Amount of water. Calculating the exact amount of salting water is easy. First place all the ingredients and then fill. Drain the liquid into the pan, cook the brine. Spices that have fallen into the pan can not be removed - everything will return with the finished marinade.
3. Long salting. Salted tomatoes are usually made in brine without vinegar. This is the beauty of light salting: vegetables remain resilient, juicy, fresh. To preserve vegetables for the winter, you need to sterilize the jars, add a little vinegar solution (one or two tablespoons). Tomatoes will be pickled, with a sour flavor.
4. Storage. It is recommended to make small portions per family so as not to store for a long time. Freshly salted vegetables are eaten very quickly. If, for some reason, the snack remains, the fruits are transferred to a clean jar or plastic container with a lid. Salted vegetables in liquid are poured with “native” brine, tightly closed and left in the refrigerator.
5. Temperature. The degree of salting depends not only on time, but also on the ambient temperature. At room temperature, the fruits are salted faster.With prolonged storage in heat, fermentation begins. If pickling is not included in the plans, after one to three days it is recommended to rearrange the pickle in a cold place.
6. Mold warning. Leaves of currant, horseradish, mustard, hot pepper should not be neglected. It is these ingredients that help prevent mold. Garlic, by contrast, can provoke fermentation.

In the recipe for light-salted instant tomatoes, it is easy to add original touches. Experiment with spices, herbs, salting time. Stuff the green fruits with hot pepper, add sliced ​​carrots or large sheets of cabbage. Tomatoes salty longer than cucumbers, so large fruits can be cut into pieces.

Reviews: "We eat everything at once"

You can salt in a bucket, you can in a saucepan. Any tomatoes, red, brown, green will go for salting, they will just be ready, everything will be different. It’s better to take the same size, I have large, fleshy tomatoes, which I plan to eat already in the week. At the bottom of the pan we put spices, who like what, dill, parsley, etc. Then tomatoes, the top layer is covered with the same herbs, you can put hot peppers, garlic and sprinkle with dry mustard. We boil a brine for 1 liter of water, 80 g. salt, 1 teaspoon of sugar, pour tomatoes with hot brine so that the water covers everything. We put the load on top and the whole thing after cooling down in the refrigerator. Red tomatoes can be tasted in three days already.

Yulchik, http://forum-flower.ru/showthread.php?t=1813

I decided to ferment tomatoes in 3 days. The recipe is simple: 2 kg ripe tomato is not very large, cut the ass funnel, not very deep. Make a mixture: 3 tbsp. tablespoons with a slide of coarse salt, 2 tbsp. tablespoons of sugar, black coarsely ground pepper half a teaspoon. tablespoons, a handful of finely chopped parsley and dill, squeeze 5 garlic cloves, mix and fill the cut out funnels in tomatoes. Put tightly in a saucepan, cover with gauze and set to ferment at room temperature. I did it on Saturday, today is Tuesday, I tried it ready, put it in a jar, filled it with allocated juice and put it in the refrigerator. I usually cook such tomatoes in the fall, when they leave, and put the pan in the refrigerator, right away, there they ferment longer, but they are stored longer. I usually do 3-5 kg, and then we eat for almost a month hunting.

Ksenia, http://forum-flower.ru/showthread.php?t=1813

... I'm having a problem with horseradish leaves. Where I live now there is absolutely none, and I want the tomatoes. Therefore, interrupted a good half of the Internet, all recipes require horseradish. But I found one and I also want to share it, maybe someone will come in handy. Kvasila and tomatoes, and cucumbers, it turns out very tasty. I take a large saucepan, put the tomatoes or cucumbers in it, I can do both together, add garlic, dill (it is stored in my freezer, since it is a lot of work to get it from us), celery leaves (I also store it in the freezer, since we have a seasonal plant), pour cold water with coarse salt, grows 3 tbsp per 1 liter of water. salt. In general, I just pour water and pour salt on top, it dissolves itself. I cover with a plate with a load so that the vegetables are pressed tightly and leave for 5 days, removing foam every day. As a rule, everything is eaten right away, but I prepared a couple of cans. I just put vegetables washed under running water in sterilized jars. Then she brined the brine and boiled it, poured them into cans and closed it. That's all.

djania, https://hlebopechka.ru/index.php?option=com_smf&Itemid=126&topic=20561.0

For the "bucket";) Tomatoes - brown, green. Dill, garlic, horseradish, bay leaf, hot pepper. Brine: per 1 liter of water 1 tbsp. with a large slide of salt, 2 tbsp. without a hill of sugar.
Place seasoning on the bottom of the dishes, then tomatoes. Pour in brine. Top with the same seasoning. Under oppression. To salted faster, you can pour hot brine.
If the tomatoes are in a cool room, they will be ready in about three weeks (size matters).

Natsha / Natalia, http://www.tomat-pomidor.com/newforum/index.php?topic=1524.0

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