In summer, you can enjoy plenty of fresh vegetables and fruits. But sometimes you want something unusual to taste for this time of year, for example, salty and pungent. But it seems to be opening winter homework yet “out of season”. How to proceed? Cook the “quick” pickles. The most popular of this category are crispy semi-fresh cucumbers and lightly salted tomatoes. The recipe for these savory foods provides for the speed of preparation - from several hours to two to three days. Dishes are not suitable for long-term storage. Although this usually does not happen, as everything is eaten literally “in front of the eyes”. In this article, we offer a recipe for salted tomato in several versions. Fruits of any maturity (from green to fully ripe) and size (large ones are usually cut into slices or slices) will fit for savory snacks.
The usual recipe for lightly salted tomato
You will need:
- mature tomatoes of small or medium size;
- fresh onions;
- garlic;
- some Bulgarian sweet peppers;
- greens (parsley, dill);
- Bay leaf.
The composition of the brine:
- three tablespoons of salt;
- one teaspoon of sugar;
- three liters of cold water.
Cooking:
- Use tomatoes that are dense enough without damage. The size of the fruit should be approximately the same. Successfully salted can also be tomatoes that are brown in color, that is, unripe. In the process of pickling, they will finish a little. Make incisions crosswise on each tomato, so they will quickly “reach” to readiness.
- Peel and chop onion, pepper and garlic in large pieces.
- Place the prepared tomatoes, greens, bay leaf and chopped vegetables in a jar in layers, filling the free space in the tank with the filling mass.
- This recipe for lightly salted tomatoes involves pouring cold brine, as under the influence of hot peel on the fruit bursts. Soak the workpiece at room temperature for one to two days, and then store in the refrigerator.
Salted cherry tomatoes: a recipe for a quick and original snack
Small fruits are especially attractive when served, and they cook faster. Pierce them in several places with a thin knitting needle and put them in a glass jar. Then fill the tomatoes with hot brine, consisting of one liter of water, one and a half tablespoons of salt, one tablespoon of sugar, several cloves, five to six peas of black pepper, chopped clove of garlic and two tablespoons of freshly squeezed lemon juice. Leave the jar at room temperature for a day, and then refrigerate. After another day, the snack is ready.
“Dry” recipe for lightly salted tomato with herbs
A very original way is to cook fruits without the use of water. Take an enameled pan or a plastic bucket as a container for salting. Tomatoes can be taken either completely ripe or completely green. The latter is better to pre-cut into plates. Put the fruits in a container, sprinkling with salt and a mixture of chopped fresh dill (along with inflorescences), horseradish leaves, chopped hot pepper and garlic. The last layer should be saline, at least two to three centimeters thick. Cover the container and place in a cool place. After two to three days, you can take a sample. Enjoy fresh mouth-watering pickles!