Lightly salted tomatoes: recipes with photos

Tomatoes need not be consumed fresh only. Some harvest them for the winter in the form of conservation. True, today, when vegetables are sold in stores all year round, this is not necessary. To somehow diversify the daily menu, you can make light-salted tomatoes. They will be a great snack, which is good to serve with meat or fish, as well as potatoes or, for example, pilaf.

Salted tomatoes in jars

Most often, salted tomatoes are made in jars. This option is very convenient in a city apartment, when products are usually stored in the refrigerator. Limited space does not allow placing large-capacity utensils (barrels or buckets) in it. The maximum container size is 3 liters. For salting tomatoes on one such jar, you will need the following main products:

• 2.5 kilograms of medium-sized tomatoes;
• 20 grams of salt;
• 1 head of garlic;
• 6 leaves of laurel;
• 1.5 liters of water;
• 35 grams of sugar;
• 6 branches of dill;
• 1 medium hot pepper pod;
• 1 tablespoon peppercorns;
• 6 currant leaves.

Salting Method:

1. Sort vegetables, wash thoroughly, and then dry thoroughly.
2. At the bottom of the glass jar, put half the prepared dill, hot pepper and currant leaves.
3. Lay tomatoes from top to middle.
4. Add the remaining spices and fill the jar with vegetables to the top.
5. To prepare the brine, you first need to boil water in a pan. Then add sugar, peas, salt and bay leaves. Boil for 5 minutes.
6. As soon as the brine cools down a little (to about 60 degrees), it must be poured into a jar.

Cover with gauze. Leave a jar in the room. After 2-3 days, the tomatoes will be ready. After that, they must be tightly closed with a lid, sent to the refrigerator and used as necessary.

Salted tomatoes in a pan

Alternatively, light-salted tomatoes can also be made in a pan. In this case, it is better to use a recipe for which you will need:

• 1 kilogram of fresh tomatoes;
• litere of water;
• 8 grams of sugar;
• 4 cloves of garlic;
• 45 grams of salt;
• 10 peas of black and 3 allspice;
• 2 dill umbrellas;
• horseradish leaf;
• 3 sheets of black currant.

The technology of preparation of salted tomatoes:

1. Wash the vegetables well and chop each of them in several places with a toothpick.
2. Gently peeled garlic into thin slices.
3. Rinse the greens thoroughly (dill, horseradish and leaves).
4. Put them together with garlic on the bottom of the pan.
5. Top up with tomatoes.
6. Prepare the fill separately. To do this, heat the water, and then pour salt, sugar and pepper into it. Boil for at least five minutes.
7. Slightly cooled brine pour food, filling the pan almost to the top.
8. Cover the container and store at normal temperature.

Literally after 2 days, ready-made tomatoes can be safely taken out and eaten with pleasure.

Tomatoes in a bag

The easiest way to cook salted tomatoes in a bag. This option is being adopted by many housewives. To work, you need a minimum of components:

• 1 kilogram of tomatoes;
• 30 grams of salt;
• 8 grams of sugar;
• some fresh dill;
• 8 cloves of garlic.

Cooking process:

1. First, as usual, the vegetables need to be washed. They are preferably approximately the same size. This is not necessary for beauty. So products can be salted at the same time.
2. Put the prepared tomatoes in a bag.
3. Put chopped garlic and herbs on top. Moreover, dill can be taken not only fresh, but also dried.
4. Pour sugar and salt. After this, the package must be tightly tied and shaken several times.

Almost in a day, the tomatoes will be ready. They must be eaten as quickly as possible, because this recipe does not provide for long-term storage of salted vegetables. For reliability, it is better to put the package in any spacious container. This is a precaution in case of a possible leak.

Quick and tasty

Not every housewife knows how to think through the menu in advance. In addition, there are situations when there is very little time left to wait for guests to prepare a snack. In such cases, it is better to make fast salted tomatoes. The ingredients for such a dish will require a little:

• 1 kilogram of tomatoes;
• ½ head of red onion;
• 10 grams of salt;
• half a bunch of parsley and basil;
• 60 grams of vinegar;
• 2 cloves of garlic;
• ground black pepper;
• 90-95 grams of any vegetable oil.

Cooking such tomatoes is not difficult at all. To do this:

1. Rinse fresh tomatoes well, and then randomly cut them into slices or slices.
2. Put the processed vegetables in a deep container. Even a plastic food container is suitable.
3. Chop the peeled onion with garlic, and chop the greens finely.
4. Mix the oil with vinegar.
5. Add crushed products to this mixture.
6. Pour tomatoes into the cooked mass.

After a couple of hours, the snack will be ready. If desired, it can be done in advance. In this case, the container must be refrigerated overnight. In the morning it should be taken out so that the foods warmed up to room temperature.

Simple option

In most cases, tomatoes are usually poured with pre-prepared hot brine. But there is another option. In this case, everything is made much simpler. For salting, you will need products in the following ratio:

• 5.5 kilograms of tomatoes;
• 100 grams of dill;
• 2 leaves of laurel;
• 0.25 kilograms of salt;
• 3 peas of allspice.

Process technology:

1. Rinse the tomatoes and put them in a pre-prepared clean deep container.
2. Add selected spices.
3. Pour food with cold water and let them stand in the room for no more than a day.
4. Only then do you need to put the container in a cold place.

Literally in two or three days aromatic and delicious salted tomatoes are obtained. The recipe is quite simple and does not require professional cooking skills from the hostess. Repeating it is a snap. After all, the work requires the simplest and most uncomplicated components. In addition, the absence of hot brine eliminates the possibility of souring products.

Skinless pickled tomatoes

Due to the dense peel, pickling tomatoes requires a certain amount of time. But it can be reduced if desired, if you remove the unnecessary shell. Indeed, only pulp is mainly consumed in food. The rest is usually thrown away. And the preparation of light-salted tomatoes without skin will minimize the amount of waste. And to eat such tomatoes is much more convenient. For such a recipe you will need:

• 1 kilogram of medium-sized tomatoes;
• 5 cloves of garlic.

For brine:

• 0.5 liters of water;
• 30 grams of vinegar;
• 5 peas of allspice;
• 30-35 grams of salt;
• 25 grams of sugar;
• 3 sheets of laurel.

Salting procedure for peeled tomatoes:

1. First you need to prepare the brine. To do this, pour cold water into the pan. Add pepper with lavrushka and cook after boiling for about five minutes. After this, the brine should be slightly cooled.
2. Peel and chop the garlic.
3. Fold the tomatoes in a deep container. Pour boiling water over them and hold in it for about 3 minutes. Further, having made an incision crosswise on each vegetable, carefully peel it.
4. Put the prepared tomatoes in a jar (or container), sprinkle with garlic and pour brine. They must stand in the refrigerator for at least two days.

After that, fragrant, juicy tomatoes can be safely served.

Mustard Tomatoes

There are some very interesting instant recipes. Salted tomatoes will turn out more fragrant if you add mustard powder to the rest of the spices. This will give the finished product a special piquancy. The ingredients will need the following:

• 1.5 kilograms of tomatoes (it is better to take cherry);
• 3 cloves of garlic;
• 90 grams of salt;
• 1 bunch of greens (any to taste);
• 2 leaves of laurel;
• 1 tablespoon mustard powder;
• 1 pod of chili pepper;
• 35 grams of sugar;
• 8 peas of black pepper;
• hot water.

The method of preparation of original tomatoes with mustard:

1. Wash vegetables thoroughly. Each of them needs to be pierced at the peduncle with an ordinary toothpick.
2. Chop the garlic into slices.
3. Finely chop the chili peppers and chop the greens with a knife.
4. Tomatoes put in banks. In the process, they must be alternated with already prepared crushed products.
5. Pour the remaining components into the jars. Fill them to the top with boiling water.
6. Cover the neck of the cans with gauze and leave for 2-3 days.

Tomatoes cooked according to this recipe are not a sin to put even on the festive table.

Garlic Tomatoes

Vegetable pickles are popular in different countries of the world. And each nation has its own original recipe. For example, in Georgia they like to make lightly salted tomatoes with garlic and herbs. They make an excellent snack, which is important for hospitable residents of the Caucasus. The recipe is quite simple and does not require special labor. In addition, the products used are the simplest:

• 1 ½ liter of water;
• 1 kilogram of tomatoes;
• 50 grams of sugar;
• 1 large head of garlic;
• 90 grams of salt;
• peppercorns;
• fresh dill.

Description of the cooking process:

1. Wash tomatoes well in several waters.
2. For each vegetable, partially remove the stem. Around the formed hole, make two cross-shaped incisions.
3. Rinse dill in water and chop chop.
4. Peel and grate the garlic.
5. To prepare the brine in water, dissolve the salt and sugar, and then put it on fire and bring to a boil.
6. Mix garlic with herbs, and then fill this mass with free space in each tomato.
7. Pour pepper into the bottom of a sufficiently deep container.
8. Place stuffed tomatoes on top and pour them with cooked warm brine.

Now you need to wait until the contents of the container have cooled to room temperature, and send it after that for 2 days in the refrigerator. With such an excellent snack on the table, it is not a shame to meet even the most dear guests.