We need tasty, ripe, meaty tomatoes. We wash them.
Prick each tomato with a sharp fork in four to five places. We do this so that the marinade penetrates the tomatoes faster.
Place 4-5 currant and cherry leaves, mustard seeds, and hot pepper on the bottom of the jar.
Fill clean jars with tomatoes, add garlic, allspice and black pepper.
Measure water into a saucepan and bring it to a boil. We send it into the water cherry leaves intended for marinade. After 4-5 minutes, the aroma of cherry leaves will spread throughout the kitchen. Remove the leaves from the marinade. And cook the marinade using the broth. Add sugar and salt. Dissolve them by stirring. Turn off the gas. Add vinegar. Cool until slightly warm.
Fill jars with marinade. Cover with a lid for 2 hours, then remove the lid and cover the top with gauze or a clean piece of linen. We place the jar on a plate, since at first the marinade may “run away” and will need to be returned. Store at room temperature. After 4-5 days, try - salted tomatoes instant cooking ready. They need to be stored in the refrigerator for up to two weeks, then they begin to sour. But they are unlikely to stay that long. You can initially place the tomatoes not in jars, but in a regular enamel pan or in a stainless steel pan. But then you need to place a small weight on top. I use a plate that I turn upside down.
Salted tomatoes according to this recipe are prepared quickly enough, but they turn out so tasty!
Bon appetit!
Surely each of you has more than once heard your parents’ memories of what kind of salt they used to use in huge wooden barrels. Nowadays vegetables are rarely prepared in such quantities for the winter, and it’s difficult to find a real barrel, but repeat the recipe for pickling tomatoes and get them similar taste not difficult. All you need is water, salt, some more aromatic spices and a huge saucepan in which the fermentation process will take place.
Carefully wash the tomatoes in cold water and place tightly in a large enamel pan, on the bottom of which, if desired, place cherry or currant leaves.
Pour cold water over the tomatoes until it completely covers them, and then pour all the water into a three-liter jar. This is necessary in order to determine how much brine will be needed for that number of vegetables.
Pour the drained water into a small saucepan, add the required amount of salt and bring to a boil. To prepare 1 liter of brine, you need to use 2 tablespoons of coarse salt. Cool the finished brine to room temperature.
Finely chop the washed dill and parsley with a knife, and separate the garlic into cloves and peel. Add the prepared ingredients along with allspice to the tomatoes.
Pour the cooled brine over everything and cover the pan with a lid. If your vegetables float, you need to lightly press them down with a weight, for example, a smaller diameter lid.
Allow the barrel tomatoes to ferment at room temperature for 5 days, and then put the tomatoes in the pan in the refrigerator or put them in the cellar for 3-4 weeks.
If mold appears on top of the brine during fermentation, it must be removed. How larger tomatoes, the longer they ferment - this must be taken into account.
Bon appetit!!!
Best regards, Svetlana Soroka.
If you decide to pickle tomatoes, but you don’t want to wait a month for them to be ready, then you just need to master at least one recipe for quickly preparing this wonderful, tasty and healthy vegetable.
Salted tomatoes are a great appetizer that can be enjoyed with your family or placed on the table in front of guests.
There are recipes that will make your tomatoes salty in just a few hours.
Several pickling recipes will be presented here. All of them are not difficult at all. You can try cook salted tomatoes in different ways, or you can choose one recipe that you like the most or seems easiest to follow.
In order to do salted tomatoes quick cooking, you will need:
During the cooking process, you need to follow some rules that will make your tomatoes tasty.
First of all, you need to carefully select the tomatoes that you will pickle. First of all, you need to take these vegetables are about the same size(small) and it is desirable that they be of the same variety. This condition must be observed for the simple reason that if the tomatoes are very different, they will be salted unevenly. Those that are larger in size may remain lightly salted or not salted at all.
Tomatoes need to be chosen not only of the same size, but also of the same color. Because every color has its own taste. In addition, tomatoes of different colors will require different amounts of salting time. You will have to wait especially long for the effect of green tomatoes.
The best variety of tomato that is suitable for quick pickling is plum tomatoes. Firstly, they are ideal in size, secondly, they can fit perfectly even in small jars, and thirdly, they simply have a wonderful taste.
Another one suitable for quick salting variety of tomatoes - cherry. They are very small, they have delicate skin and delicate taste, which even gourmets will appreciate. But they need to be handled very carefully so as not to damage them and not end up with salted tomatoes. tomato paste with skins floating in it. You need little salt to prepare them, as they are tiny and will quickly absorb the brine. And it is better not to use spices when preparing them.
Also choose tomatoes that are firm and whole, without any dents or damage. Because damaged fruits may squeeze out pulp or leak juice. If this happens, the desired dish will not turn out. During cooking, you should not add too many spices to the tomatoes, otherwise you risk not feeling the taste of the vegetable itself. It is strictly forbidden to pierce tomatoes during pickling, as is done with cucumbers. If you pierce the tomatoes, you will only ruin everything.
To make your tomatoes pickle faster, you need to add more salt to the brine and bring the brine to a boil. The hotter the brine, the faster the tomatoes will be salted. Therefore, it is best to pour boiling water directly over them. Jars of tomatoes, pickled in a fast way, you need to close them with regular lids, not roll them up. Since such tomatoes need to be eaten quickly and should not be stored for a long time. The quick salting method does not require long-term storage.
To prepare you will need the following components:
First you need to wash the tomatoes very carefully. Then peeled garlic cloves need to be cut into thin plastics. Lightly press the garlic with a knife to squeeze out some of the juice.
Now take water (a small amount), it should be slightly salty and warm. In this water for approximately 30 minutes need to soak the dill and currant leaves. After that, take the jar. We put our chopped garlic on the bottom. Place sprigs of dill and currant leaves on it. The water in which they were soaked should be poured into a jar (about 2-3 tablespoons).
Now let's start preparing the solution. Take water, add salt, sugar, cinnamon and add vinegar. We boil it all. While our brine is preparing, carefully place the tomatoes in the jar. When the brine boils, you need to pour it over the tomatoes, close the jar with a lid, and after 3-6 hours our salted tomatoes will be completely ready.
To bring this recipe to life we need:
To the bottom of the jar first lay out the sprigs of dill, then peppercorns, currant leaves, bay leaves. Then add the onion, pre-cut into thin rings. If you took large or medium-sized garlic cloves, then chop them and sprinkle with fine salt. After half an hour, you can put them on the bottom of the jar. If you have small garlic, you can add it whole to the jar without salting it.
Carefully place the washed tomatoes in a jar so as not to squeeze, bruise or scratch them. Now boil the brine (water, salt and sugar). When it boils well, pour it over our tomatoes. Next, close the lid and leave to salt for 4-6 hours.
Selecting the salting time depends entirely on your taste. If you want to cook very salted and softened tomatoes, it is better to keep them in the jar for 6 hours. If you like less salty and more elastic tomatoes, then 4 hours will be enough for you, since during this time they will have time to salt enough.
In order to diversify your quickly salted tomatoes, make them sharper, brighter, and piquant, you can add some ingredients to recipes. For example, a little hot pepper. 1-2 circles per three liters of tomatoes is enough. Thanks to the addition of hot pepper, the taste of your dish will be bright and rich.
If you prefer marinated rather than salted tomatoes, you can add vinegar. On three-liter jar will one tablespoon is enough this ingredient. Mustard. She will do familiar taste salted tomatoes are piquant. Dry mustard can simply be dissolved in brine, or the powder can be placed at the bottom of the jar.
Another great one for quick salting ingredient - bell pepper. Before putting tomatoes in a jar, you need to put it on the bottom. It will be enough to take one ring of pepper - large, wide and dense. It will need to be cut into ribbons. You can complement the taste of salted tomatoes with a nut leaf. One or two leaves can be placed on the bottom of the jar.
These simple tips and recipes will be useful for you to make quick-cooking salted tomatoes with your own hands. Follow all rules, experiment with the ingredients, choose your favorite recipe and you can delight yourself and your loved ones with delicacies that you won’t have to wait long for.
Do you want to go to your festive lunch or prepare a quick and easy dinner delicious snack? If yes, then our recipe today is just for you; we will tell you how to cook lightly salted tomatoes. Many of us probably only knew about lightly salted cucumbers, but it turns out that you can carry out the same “procedure” with tomatoes.
The recipe does not use vinegar, which allows you to preserve more nutrients and the taste of the tomatoes themselves.
The good thing about this pickling recipe is that you can use it all year round. Even in winter, when there are no ground tomatoes and greenhouse tomatoes are completely tasteless. Lightly salt them in this way with garlic and dried dill - and you won’t pull anyone’s ears off at the table! In the summer, be sure to use horseradish in quick salted tomatoes; the taste will only benefit from this.
a quick way without vinegar, either in a saucepan or in a jar.
To prepare snack tomatoes, you should select small fruits, so they will be salted faster. Large ones can be cut into pieces or halves. Cream tomatoes and cherry tomatoes are also quite suitable.
If you're already anticipating the taste of this flavorful tomato snack, then let's get started! You can cook in small volumes, recalculating the proportions, for example, per 1 kg. Very convenient in a city apartment.
Having selected the tomatoes, washed the herbs, peeled the garlic and horseradish root, and prepared the jars, you can begin the pickling process.
Cut the peeled garlic into thin petals, and place some of it on the bottom of washed and dried jars (enamel saucepan, plastic bucket).
Place fresh herbs and dill umbrellas. Cut the peeled horseradish root into small cubes and place in jars.
To prevent the tomatoes from bursting during the pickling process, you need to carefully prick them with a fork; you can use a knitting needle, but then you will need to make several pricks in different places of the tomato. This manipulation will also allow the salt and marinade to soak into the pulp faster and speed up the pickling process.
Place the prepared tomatoes into jars. Place the second part of the garlic and horseradish on top. Boil the brine to pour over the tomatoes. Place salt in a saucepan granulated sugar, bay leaf and peppercorns. You can experiment with spices to suit your taste, for example add thyme if you like it.
Pour hot marinade into jars of tomatoes and cover with lids.
Leave the jars at room temperature for 2-3 days. After three days, jars of prepared tomatoes should be placed in the refrigerator for further storage.
Now you know how to cook lightly salted tomatoes with horseradish and garlic. It's simple.
You can easily cook green tomatoes with this recipe.
Bon appetit!
Best regards, Anyuta.
In the bag, the tomatoes are salted in own juice, so cuts on vegetables are necessary. This salting method takes 2–3 days. But if you add apple cider vinegar or lemon juice, the process will go faster.
Wash and dry the tomatoes. Cut out their stalks and reverse side make shallow cross-shaped cuts. Place the tomatoes in a clean plastic bag. Add salt, sugar, chopped garlic and herbs to them. In addition to dill, you can use parsley or basil.
Tie the bag tightly and shake gently until all ingredients are well mixed. To ensure that the released juice does not leak out, put the vegetables in a pan or put another bag on them.
Store tomatoes at room temperature for 2-3 days. When salted, transfer to a container and put in the refrigerator.
forum.awd.ru Tomatoes can be filled with either hot or cold brine. In the first case, salting will go faster: you can try it in a couple of days. In the second you will have to wait 3-4 days. But the tomatoes will be denser: they look like fresh, but in the middle they will be pickled.
Wash vegetables and herbs. Prick each tomato with a fork or toothpick. Place dill sprigs, horseradish leaves, peeled garlic and tomatoes on the bottom of the pan.
Make a brine: dissolve salt and sugar in water, add bay leaf, peppercorns and horseradish root, cut into slices. Boil it. Pour hot brine over the tomatoes, cover with a lid and let them salt for 2-3 days at room temperature. Then put the snack in the refrigerator.
As an option: you can pour chilled brine over the tomatoes, and add more currant leaves to the bottom of the pan.
naskoruyuruku.ru An easy-to-prepare and very savory appetizer that you won’t be ashamed to serve. The combination of red and green looks impressive. You can try it in a day and a half. But the longer the tomatoes are salted, the richer the taste.
Finely chop the herbs and garlic. The latter can be grated on a fine grater. Stir.
Cut the washed and dried tomatoes crosswise approximately to the middle. Distribute the herb and garlic filling between the resulting slices. Place the stuffed tomatoes in a saucepan.
Dissolve salt and sugar in water and fill with this brine. Cover them with a large plate and place something heavy on top, such as a jar of water. Keep it in a warm place for 1–1.5 days, and then put it in the refrigerator.
Here is a variation of this recipe where lemon juice is used instead of brine. Thanks to this, the tomatoes are salted faster: you can eat them after 5 hours.
If you have your own recipe for lightly salted tomatoes, be sure to share it in the comments.
