How long does it take to salt tomatoes in jars?

Salted tomatoes are a snack loved by many of our compatriots. It is served with strong drinks and just like that - with potatoes, pasta, meat. Housewives who have a cellar in their house pickle tomatoes for the winter, but not everyone has such opportunities. But every cook can prepare salted tomatoes in a quick way. They are usually made in small quantities and are quickly eaten. These preparations only take up space in the refrigerator for a few days while the vegetables are salted. The finished snack does not sit out for a long time.

Cooking features

Even a novice cook can quickly pickle tomatoes, since the technology for preparing this snack is not complicated. Knowing a few things will allow you to get an impeccable result.

For quick pickling, choose medium-sized tomatoes. Most housewives prefer the fruits of the Slivka variety. Slightly less popular varieties are Lady's Fingers and Adam's Apple. Cherry tomatoes of various varieties are not inferior to them.
Large vegetables can also be salted quickly, but they will have to be cut into 2–4 parts, otherwise they will take a long time to salt.
Tomato fruits selected for pickling must be of the same variety, approximately the same size and degree of ripeness, otherwise they will be unevenly salted: some fruits will be lightly salted, others will be over-salted.
To quickly pickle tomatoes, a hot marinade is usually used. You can make the appetizer in a cold marinade, or even without any marinade at all, but you will have to wait a little longer for the results. The salting process is also accelerated by increasing the amount of salt, sugar, adding vinegar, lemon juice, however, you should be careful with the introduction of such components, as this may negatively affect the taste of the finished tomatoes.
You can quickly pickle tomatoes in a saucepan, glass or ceramic baking dish, jar, or plastic container. Only aluminum cookware will not work, as this material comes into contact with acids, forming harmful substances and giving the snack an unpleasant metallic taste.
Many housewives quickly use jars to pickle tomatoes. It is enough to wash them well; there is no need for sterilization. Jars of instant salted tomatoes are not rolled up, but covered with plastic lids. In this case, the containers do not have to be filled to the very neck. It is convenient to remove tomatoes from jars using tongs.

Instant salted tomatoes are usually ready to eat within a few hours, but at this time they are lightly salted. They become truly salty after sitting in the refrigerator for 2-4 days. They also need to be stored in the refrigerator. If the storage conditions are met, the snack will not spoil for at least two weeks, sometimes even for a month. But it turns out so tasty that it’s unlikely to last that long.

Pickled barrel tomatoes in glass jars

This recipe allows you to salt vegetables in jars, but the resulting taste is no worse than when aged in wooden or plastic barrels.

To prepare pickled tomatoes, you need to collect the following products:

1 kilogram of medium tomatoes;
garlic, dill leaves or seeds;
fresh celery leaves;
table salt and sugar.

Wash the tomatoes and carefully cut out the stalk with a sharp knife, and instead insert small garlic cloves. Next, garlic, dill, celery and tomatoes are placed in a well-washed jar, alternating with each other so that the cut point faces upward.

Boil water with salt and sugar in a saucepan, add a little sunflower oil and vinegar at the very end of cooking. The hot marinade is poured into glass containers and left to ferment for several days, loosely covered with lids. As soon as bubbles appear on the surface, taste the brine.

If necessary, add a little more salt or vinegar and put it in the refrigerator for 5-7 days, during which time the appetizer will be completely ready to serve.

Classic recipe for instant salted tomatoes

tomatoes – 1–1.5 kg;
water – 1.5 l;
salt – 60 g;
sugar – 50 g;
dill umbrellas – 1 pc.;
garlic – 5 cloves;
chili pepper (optional) – 0.5 pcs.;
black peppercorns – 3 pcs.;
allspice peas – 3 pcs.;
bay leaf – 1–2 pcs.;
leaves of fruit trees (optional) – 2–4 pcs.

Wash the tomatoes and dry with a napkin. If the fruits are small, make punctures around the stem with a toothpick. Cut large tomatoes into 4 slices.
Place dill, all types of peppers, currant leaves, cherries and garlic cloves cut in half at the bottom of the pan or jar.
Place tomatoes on top.
Boil water, add sugar and salt. Wait for them to dissolve.
Add laurel leaves. Boil for 2-3 minutes.
Pour hot brine over the tomatoes. Cover the container with a lid. Leave the tomatoes to salt at room temperature until the brine has cooled completely.

After cooling, the container with tomatoes should be placed in the refrigerator. After 2-3 days (depending on the size of the fruit and their degree of ripeness), the salted tomatoes will be ready to eat. Instead of hot peppers, you can add sweet peppers or onions cut into half rings. Then the snack will acquire a completely different taste, less spicy, but no less pleasant.

Recipe for pickling tomatoes with citric acid

Due to the fact that this recipe does not use vinegar, but uses citric acid, the tomatoes are not sour. They are moderately salty and slightly sweet, generally very delicate in taste. The good thing about this recipe is that you can drink the brine and it turns out delicious.

We will need:

Stages:

1. First of all, start sterilizing the jars and lids. I hope you know how to do it correctly.

2. After preparing the tomatoes, wash them and dry them. Next, start assembling the jars, pierce each piece with a stick in three places near the stem. This must be done so that during the heat treatment the skin does not burst or crack. Or make a cross-shaped cut.

After the tomatoes are in the jars, add two buds of cloves, 2 allspice peas and 2 black peppercorns. Now pour boiling water over the preparations so that the containers and vegetables warm up.

Do this work carefully, do not rush to quickly pour water, there must be intervals so that the jar does not burst.

Cover with sterile lids and wait 20 minutes, then drain the liquid and measure its volume.

Instant salted tomatoes in spicy marinade

tomatoes – 1 kg;
water – 1.5 l;
cinnamon – 1/4 part of a stick;
salt – 50 g;
sugar – 40 g;
garlic – 3 cloves;
currant leaves – 2 pcs.;
cherry leaves – 2 pcs.;
fresh parsley, dill, celery – 50 g.

Prepare the tomatoes by washing them, drying them with a kitchen towel and pricking them with a toothpick. Large fruits must be cut or even divided into 2–4 parts with a knife.
At the bottom of the container in which you plan to salt the tomatoes, place half of the washed and dried herbs, cinnamon, fruit tree leaves and garlic cloves.
Place tomatoes on top. Cover them with the remaining herbs.
Make a brine from water, salt and sugar. Without cooling, pour it over the tomatoes. Leave at room temperature for 3-4 hours.
Put it in the refrigerator.

In 2-3 days, instant tomatoes, pickled in a spicy marinade, will be ready for use.

How to pickle tomatoes: recipe

We lay well-washed tomatoes on top of the laid greens in dense layers, and cover the top with another layer of dill sprigs, horseradish and currant leaves. Without wasting time, add garlic, a few cloves that do not need to be cut. We begin preparing the most difficult element - the brine. It is very simple, but, nevertheless, you need to be careful and strictly follow the recipe.

Stir three tablespoons of salt in lukewarm water. Keep in mind that hot water will completely ruin your workpiece, which is almost ready. Pour in the brine so that the liquid reaches the edge of the neck of the jar and close with lids, plastic ones to begin with. We leave it to sit at room temperature for two or three days, and then the tomatoes need to be rolled up for the whole winter with tin lids. Store jars of salted tomatoes only in a cool place.

Quick salted stuffed tomatoes

small or medium-sized tomatoes - 2 kg;
coarse salt – 100 g;
garlic – 100 g;
vegetable oil – 100 ml;
fresh dill – 50 g;
fresh parsley – 50 g;
fresh cilantro – 50 g.

Finely chop the fresh herbs with a knife, after washing and drying them.
Pass the garlic through a press and add to the chopped herbs.
Pour in the oil and stir.
Wash the tomatoes, dry them, make transverse cuts, not cutting about 1 cm to the edge.
Salt both halves from the inside, using at least 1 teaspoon of salt for each tomato.
Distribute the filling between the tomatoes.
Place the tomatoes in a glass dish or pan and cover with cling film.
Leave for 5-6 hours at room temperature. Then put it in the refrigerator. The tomatoes will take 2–4 days to salt, depending on their size and the amount of salt used.

How to grind tomatoes

There are many options for how to prepare lightly salted tomatoes. To get fragrant, beautiful and very tasty tomatoes, you need to familiarize yourself in detail with the technology of the culinary process and strictly follow it. First, prepare all the ingredients, and then proceed directly to salting. Here are some useful tips to help you properly grind red fruits:

To make vegetables more tasty and aromatic, they are salted in pieces (cut into 4 parts) or pierced with a toothpick in the area of the stalk. In addition, they are better salted.
Lightly salted tomatoes are made in glass containers, pans, and bags. It is convenient when the container is wide and spacious.
To enhance the taste, you can stuff the fruits (red, green). Garlic, herbs (parsley, dill, onions, cilantro), cabbage, lettuce or hot peppers are often used as filling.
After pickling, it is better to store tomatoes in the refrigerator, because this way they last longer. Another secret: to prevent the lightly salted appetizer from turning sour, the lid of the jar must be greased from the inside with mustard.

What varieties of tomatoes to choose

It is recommended to take firm, undamaged, unripe vegetables for pickling . The “cream” variety, cherry tomatoes and similar options are perfect. You can harvest red, yellow and green fruits. The yellow ones are sweeter, while the green ones have a sour, piquant taste. It is desirable that all fruits for pickling be the same size and the same level of ripeness.

How much to salt tomatoes

The duration of pickling, as a rule, depends on the specific recipe, the desired result, the method of fermentation and the variety of tomatoes. The average cooking time for lightly salted tomatoes ranges from one day to several weeks. In some cases it will take about 1-2 months. For example, hot salting lasts 3-7 days, and cold salting lasts from 2 to 4 weeks. You can also prepare vegetables for the winter.

How do you know when the tomatoes are ready?

You can eat pickled tomatoes the next day, but much depends on the variety of tomatoes, the quality of the main product and the composition of the brine. You can determine whether the product is ready by appearance or taste after opening the jar.

Taste

To understand whether the workpiece is ready, you should try it. The tomatoes should be thoroughly soaked in brine. Their taste will directly depend on the composition of the marinade, so when making preserves you must strictly adhere to the recipe. If they are sweetish and do not have a characteristic sourness, and their taste is more like fresh tomatoes, then, most likely, the product has not been fully pickled and needs further impregnation.

By color and appearance of the vegetable

It is almost impossible to determine whether the preservation is ready by appearance, since the tomatoes do not change it and still have a bright color. The dense texture and durable skin remain even after several months.

Also, the appearance of the fruit depends on the type of product used, so it is impossible to identify specific standards by which the readiness of the snack is determined.

Lightly salted green tomatoes

Time: 30 minutes (+ 24 hours for salting).
Number of servings: 3-4 persons.
Calorie content: 34 kcal per 100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

The first way to prepare a fragrant, juicy and tasty snack is lightly salted green tomatoes. Sometimes the fruits are replaced with yellow tomatoes. Sugar is added to the marinade, so a slight fermentation occurs during the salting process, which allows you to achieve a piquant, spicy taste . The main thing is that the tomatoes are strong and undamaged. Lightly salted tomatoes are made relatively quickly - about 24 hours.

Ingredients:

cream – 2 kg;
sugar – 3 tbsp. spoons;
salt – ½ tbsp. l.;
water – 1.5 l;
garlic – 4 cloves;
apple cider vinegar (5%) – 1 tbsp. l.;
dill – 1 bunch;
chili pepper – ½ part;
ground black pepper.

Cooking method:

Wash the vegetables well, remove the stems.
Chop the garlic with a sharp knife.
Pour the water into a bottle or large bowl. Add sugar and salt. To stir thoroughly. Then add vinegar.
Place garlic and dill sprigs in a jar (leave a little).
Distribute green fruits on top, pepper and add chili.
Pour in brine. Add the remaining dill.
To cover with a lid.
Place in the refrigerator for a day.

Skinless tomatoes in their own juice - delicate salad

To prepare tomatoes in tomato paste use:

large, slightly overripe tomatoes (for making paste);
fresh red fruits with a dense structure;
sugar, salt, peppercorns;
garlic, herbs and apple cider vinegar.

The tomatoes are thoroughly washed, the stem is cut out and the skin is removed. To make the skin easy to remove, first immerse the tomato in boiling water and then cool it sharply. Blanched and peeled fruits are placed in jars with garlic and herbs, pour boiling water over again, let stand for 15-20 minutes and drain the brine.

At this time, prepare tomato paste. To do this, overripe tomatoes are passed through a blender or meat grinder until a homogeneous puree is formed. All this is poured into a saucepan and boiled over low heat for about 15 minutes with salt and sugar to taste and sunflower oil.

At the end of cooking, add a little table vinegar and fill the contents of the jars with hot juice, after which they immediately roll up the lids, turn them over and cool.

For piquancy, red and black ground pepper (to taste) is additionally added to the tomato juice during the cooking process.

Instant salted tomatoes

Time: 20-30 minutes (+ day).
Number of servings: 2-4 persons.
Calorie content: 25 kcal.
Purpose: appetizer, pickle.
Cuisine: Russian.
Difficulty: easy.

To pamper your family with something tasty, you can make instant tomatoes with garlic and herbs. This homemade snack turns out very juicy, aromatic and incredibly appetizing. People fall in love with it from the first tasting. According to this recipe with photo, red or yellow fruits are lightly salted, the main thing is that they are undamaged and have a dense structure.

Ingredients:

cream – 1 kg;
salt – 1 tbsp. l.;
garlic – 10 cloves;
peppercorns – 4 pcs.;
water - liter;
parsley - 1 bunch.

Cooking method:

Rinse the tomatoes thoroughly. Place them in boiling water for a couple of minutes and remove the skin.
Chop the parsley with a knife.
Place tomatoes in a jar and sprinkle herbs on top.
Add pre-chopped garlic cloves and pepper.
Prepare the brine. Heat the water, add salt and stir until it is completely dissolved.
Pour the resulting liquid over the tomatoes.
Cover the jar with a lid.
Leave in a cool place for 24 hours.

Cold salted crispy tomatoes in liter jars

The next option will be unusual, but do you know why? Yes, because the jar will contain tomatoes, salt and sugar. And that’s not all, the tomatoes will have to be cut in half, and they will need to be placed in a glass container with their caps facing up.

The result is a dish without any impurities, there are no spices or natural flavor enhancers in the form of herbs.

We will need:

Stages:

1. Take a clean jar and place the tomatoes, cut in half, with their caps facing up. Thus, they fit tightly to each other and there are many of them). And add 1 level tbsp of salt and 2 tbsp of sugar to each liter jar. Fill with cool boiled water and cover with metal lids.

2. Place the containers in the pan and place a towel on the bottom. Fill with cold water up to the hangers and sterilize after boiling for 20 minutes.

3. Well, after that all that remains is to pull them out and close them with a special machine. Turn them over and let them cool under the blanket. Store in a cool place out of direct sunlight.

With garlic and herbs

Time: 30 minutes (+1.5 days).
Number of servings: 2-3 persons.
Calorie content: 30 kcal.
Purpose: pickles.
Cuisine: Russian.
Difficulty: easy.

A fragrant, delicate, excellent snack for all occasions - lightly salted red tomatoes with garlic and herbs. This option is suitable for a family dinner or a holiday feast . Anyone who prefers spicy pickles will definitely love this dish. For a simple recipe you will need some ripe tomatoes, garlic, salt, granulated sugar and fresh herbs.

Ingredients:

cream – 10 pieces;
sugar – 1 tbsp. spoon;
water - liter;
garlic – 8 cloves;
salt – 2 tbsp. l.;
dill - 1 bunch.

Cooking method:

Peel the garlic. Crush under pressure. Finely chop the dill. Mix in one container.
Make cross-shaped cuts on both sides of the washed tomatoes. Fill with the resulting mixture.
Place fruits in a large bowl. Pour a cold marinade of water, sugar and salt over them.
Salt vegetables under pressure at room temperature. The appetizer will be ready in 1-1.5 days.

Salted tomatoes with garlic inside in jars for the winter - you'll lick your fingers

I was amazed when I once tried green tomatoes at a party, and they still had stuffing inside. Wow! I thought, this is a cool way to roll up tomatoes when you don’t know where to put them anymore.

This recipe for stuffed green tomatoes will become one of your favorites, I assure you.

We will need:

Stages:

1. Peel the bell pepper and garlic. Mix these two ingredients with dill and pass through a meat grinder or in a blender. You will get a spicy filling.

2. Stuff the tomatoes with it, cutting them crosswise. Then put them in an enamel bucket. Place horseradish leaves, dill umbrellas, bay leaves, black peppercorns and currant leaves with cherries on the bottom.

3. Cover the top again with herbs, currant and cherry leaves, plus dill umbrellas and horseradish leaves.

4. Pour boiling water to cover all the fruits. Don't forget to check in advance how much water has gone. Add 2 tablespoons of salt to 1 liter of water. Place a pressure plate and a stone on top and wait three days.

5. Next, transfer the fruits to a three-liter jar and fill them with the same brine, close them with nylon lids and into the cellar. Excellent preparations!

With mustard

Time: 30-40 minutes (+ 1.5-2 days).
Number of servings: 7-10 persons.
Calorie content: 33 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

Another interesting option for preparing tomatoes is to grind them with mustard. The recipe is simple and straightforward, so even a novice cook can handle it. If everything is done correctly, then within a day and a half to two days you will be able to please yourself with a fragrant, piquant appetizer made from ripe tomatoes. Based on the quantity of products, the pickle is designed for 8 servings.

Ingredients:

dry mustard – 12 tsp;
vegetables – 8 kg;
salt – ½ tbsp.;
allspice and bitter pepper (ground) - ½ tsp each;
water – 5 l;
bay leaf – 6 pcs.;
black currant leaves - 5 pieces.

Cooking method:

Place the cream in a large, deep container. Intersperse each layer with currant leaves.
Boil water, add salt, then cool.
Add mustard to the brine, mix thoroughly and leave until the marinade becomes clear.
Pour over the tomatoes and place pressure on top.
Salt in a cool place for 1.5-2 days.

Lightly salted tomatoes in a bag

Time: half an hour (+ 2 days).
Number of servings: 2-3 persons.
Calorie content: 23 kcal.
Purpose: pickles.
Cuisine: Russian.
Difficulty: easy.

An appetizing snack can be made in a plastic bag. This dish is classified as easy, quick and very tasty. For this recipe for lightly salted tomatoes, no marinade is used; the vegetables are pickled in their own juice. To enhance the taste of the pickle, you can add a little lettuce pepper . When the tomatoes are ready, it is better to transfer them to a jar.

Ingredients:

cream – 1 kg;
salt – 2 tbsp. l.;
bell pepper – 3 pcs.;
fresh herbs (any) - to taste;
black pepper.

Cooking method:

Purchase a durable bag with a zip fastener in advance (you can use a regular one).
Place coarsely chopped tomatoes inside.
Then add salt, pepper, seasonings to taste.
Seal the bag well and gently shake the ingredients until combined.
Place the preparation in the refrigerator for two days. Turn the bag over several times so that the lightly salted tomatoes are thoroughly saturated with juice.

Recipe for pickling tomatoes in a plastic barrel with mustard

Do you want to learn how to ferment tomatoes with mustard powder, but don’t know how? The answer is obvious, they are filled with a special brine, which you will learn about very soon if you read all the preparation details below.

We will need:

Stages:

1. Prepare a special brine, for this take cold drinking water (2-2.5 l) and add granulated sugar - 4 tbsp, salt - 2 tbsp and mustard powder - 2 tbsp, stir until all ingredients.

You can also do it in a barrel, jar or pan.

2. Take any five-liter bottle and cut off the neck. Place the washed tomatoes in it and fill it with the prepared brine. Apply pressure so that it lightly presses down the vegetables and put them in a cool place. After 5 days, the tomatoes will turn out lightly salted, but with a slight bitterness, so wait 7 days.

3. And they will get the real taste after 1 week. They soured well, came out puffed up and very tasty! Minimum costs, maximum pleasure! If you want the same homemade barrel tomatoes, go for it!

Cooking recipe in a saucepan

Time: 30-40 minutes (+ 2 days).
Number of servings: 2-4 persons.
Calorie content: 32 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

Delicious, fragrant vegetables can be ground not only in a glass jar. A large saucepan is perfect for these purposes. This method is popular among housewives because it is much more convenient to put the tomatoes inside and take them out after cooking. Before you pickle tomatoes in a saucepan, you should prepare all the necessary products in advance.

Stuffed tomatoes

Time: 40-60 minutes (+ 3 days).
Number of servings: 8-10 persons.
Calorie content: 20 kcal.
Purpose: pickles.
Cuisine: Russian.
Difficulty: easy.

To diversify your snack menu and treat your loved ones to something unusual, it’s worth bringing to life the recipe for lightly salted stuffed tomatoes. If you prepare the dish strictly according to the recipe, it turns out tender, juicy and looks appetizing when served . For appetizers, the “slivka” variety is used - such tomatoes are easier to stuff, and they don’t fall apart when salted.

Ingredients:

water – 2 l;
salt – 4 tbsp. l.;
cream – 3 kg;
carrot – 1 pc.;
sugar – 2 tbsp. l.;
white cabbage - 1 fork.

Cooking method:

Wash the tomatoes well and cut off the caps. Remove the core.
Grind the peeled carrots and finely chop the cabbage. Mix the products.
Place the minced meat into tomato cups and carefully compact the filling.
Place in a deep saucepan.
Dissolve sugar and salt in cold water. Pour the contents of the pan.
Place the pickles under pressure for three days.
Transfer the finished pickled fruits to a clean jar, and strain the brine through a sieve or cheesecloth.
Store lightly salted tomatoes in the refrigerator.

Why tomatoes burst when preserved: the secret to preserving tomatoes when pickling

Conservation time is in full swing. Housewives enthusiastically make preparations for the winter - salting, pickling, boiling. Who is bigger, who is tastier, who is more beautiful. And many are faced with the problem of tomatoes bursting during the pickling process. It's not very scary, but it's not exactly aesthetically pleasing. The appearance of the appetizer is spoiled, and you really want beautiful, elastic vegetables on the plate.

In addition, when canning tomatoes in a jar, you first need to pour a small amount of hot marinade into it. And as soon as the walls fog up, add the remaining brine. This simple action will ensure the integrity of not only the tomatoes, but also the glass container itself.

Also, when pickling, it is important to cover the vegetables with horseradish leaves. This way the plants will take the brunt of the blow. It is better to pour boiling water in several portions. This will warm up the jar and the fruit gradually. And if you decide to pickle tomatoes with cucumbers, then it is better to put pumpkin ones on top. They will not crack when interacting with hot brine.

Previously it was reported why jars of cucumbers explode and how to avoid it. To begin with, it is recommended to thoroughly rinse the container. It’s a good idea to leave the vegetables in cold water overnight. It is also important to rinse the horseradish leaves, cherries, bay leaves, and garlic that are added to pickles.

Source

Tomatoes in Armenian

Time: 20 minutes (+ 3-4 days).
Number of servings: 2-4 persons.
Calorie content: 25 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

The next recipe is spicy, spicy and incredibly tasty Armenian tomatoes. Even a picky gourmet will appreciate them. Lightly salted, quick-salted vegetables are easy to make, but the result is gorgeous. The cooking process takes a little time, but salting will take several days. Spicy, delicious lightly salted fruits are best stored in the refrigerator.

Ingredients:

garlic – 2 heads;
cream – 1-1.5 kg;
parsley - a bunch;
salt – 2 tbsp. l.;
ground black pepper.

Cooking method:

Chop the greens and combine with finely chopped garlic.
Cut the caps off the tomatoes (make small cuts, not all the way through).
Place a generous portion of minced garlic and parsley into each cut.
Place vegetables in a saucepan or large bowl in rows.
Pour in cold brine (water + salt).
Place under pressure for a day at room temperature. And then put it in the refrigerator for another two days.

What to do if you open the jar and the tomatoes are not ready?

If, after opening the jar, it turns out that the snack is not yet ready, then you should not think that all the work was in vain, since this situation can be easily corrected. First of all, it is recommended to drain the old brine from the container and bring it to a boil. At this stage, you should think about adding herbs and spices, which are clearly missing after tasting. After this, the hot solution must be poured back into the jar and sealed again, sent for storage, in which the optimal air humidity and room temperature must be taken into account.

-Music

Pickled lightly salted tomatoes

Time: half an hour (+ 4 days).
Number of servings: 3-4 persons.
Calorie content: 32 kcal.
Purpose: pickles.
Cuisine: Russian.
Difficulty: easy.

If you’ve run out of ideas, and your soul and body are asking for something salty, then lightly salted pickled tomatoes are the ideal choice. To prepare a flavorful snack, you need to have a minimum of available ingredients on hand and some free time. The recipe uses classic brine, cream variety and garlic to add piquancy . The duration of salting is four days.

Ingredients:

garlic – 5 cloves;
cream – 1 kg;
water - liter;
sugar and salt - 1 tbsp. l.;
bay leaf – 3 pcs.

Cooking method:

Wash the vegetables. Prick the tomatoes with a toothpick in several places.
Cut the garlic cloves into halves.
Place the tomatoes in layers in a saucepan, alternating with bay leaves and garlic.
Boil water, add salt and sugar. Stir until completely dissolved. Let the brine cool (a little).
Pour the warm marinade over the tomatoes. Ferment under oppression for four days.
Store prepared lightly salted pickled vegetables in the refrigerator.

Quick tomatoes with horseradish

Time: 30 minutes (+ 3rd day).
Number of servings: 3 persons.
Calorie content: 35 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: easy.

The next recipe is how to quickly make an unusual snack - tomatoes with horseradish. Lightly salted vegetables are moderately spicy and very aromatic. Fans of spicy dishes will simply be delighted. The snack dish takes three days to salt, and the preparatory work takes about an hour. In addition to horseradish, your favorite spices and fresh herbs are added to lightly salted tomatoes.

Ingredients:

fresh horseradish – 1 root + leaf;
dill - a bunch;
vegetables – 1 kg;
sugar – 1 tbsp. l.;
water – 1.5 l;
salt – 3 tbsp. l.;
bay leaf – 3 pcs.;
garlic – 2 cloves;
black peppercorns.

Cooking method:

Wash the tomatoes under running water. Make punctures with a toothpick in each fruit.
Place sprigs of herbs, a whole leaf of horseradish, and finely chopped garlic at the bottom of a deep bowl. Distribute vegetables on top.
Dissolve sugar and salt in cold water. Add bay leaf, chopped horseradish root, pepper. Boil.
Pour hot brine over the contents of the bowl.
Keep covered (you can use a plate) for three days at room temperature.

“Classic” tomatoes in a jar - a traditional method of salting

For one standard three-liter jar you will need the following ingredients:

medium-sized red tomatoes;
several umbrellas of fresh dill (2-3 pcs.);
bay leaf, peppercorns and 2-3 garlic;
2-3 leaves of currants or horseradish.

Glass jars are thoroughly washed, wiped and, if necessary, sterilized. Garlic, bay leaves, dill and other herbs are placed alternately at the bottom of each jar.

Well-washed and sorted tomatoes are placed in containers, stacked tightly against each other. All ingredients are carefully poured with boiling water and left to cool. At this time, they are preparing the marinade. For one jar in 1.5 liters of water, dilute 1 spoon of salt, 2 sugar and 50 grams of table vinegar.

As soon as the water from the first pour has cooled to room temperature, it is drained and the prepared hot marinade is immediately poured over the vegetables and herbs. The lids are rolled up, the pieces are turned over and wrapped in a thick, warm cloth or blanket.

To preserve more beneficial and flavorful properties, many people prefer to roll tomatoes in jars using the cold method without boiling water or sterilization. To do this, they are salted with the same ingredients, only instead of boiling water and double pouring, the brine is prepared from cold water (it is better to use well or artesian water). Before rolling the lids, add a little citric acid or a crushed aspirin tablet, which prevents mold from forming during storage.

Methods for pickling tomatoes

There are several methods by which you can make lightly salted vegetables. Let's look at the most popular cooking options:

Cold salting method. Vegetables are poured with cold marinade, and a pressure is placed on top (often this is a lid, cutting board or plate, and a jar of water on top). This snack is salted in barrels, buckets, large bowls and pans. The workpiece should be stored in a cool place.
Hot method. As a rule, the ingredients are placed in a glass container and then poured with boiling hot brine.
Another option is dry pickling (without using marinade). Vegetables are placed in a pan or bag, generously sprinkled with salt and seasonings, placed under pressure on top or placed in a cold place.