Quick preparation of lightly salted tomatoes

In spring or summer, when all the winter supplies have already been eaten, and the soul cries for something salty or spicy, it’s time to prepare lightly salted tomatoes. However, due to the fact that they are prepared quickly, this snack can be made at any time of the year; fortunately, tomatoes, as well as other vegetables and herbs can be found in stores all year round.

How to quickly make lightly salted tomatoes

The main difference between lightly salted tomatoes and salted ones is that they are not stored for a long time. Therefore, it makes no sense to produce them in large quantities, much less wrap them up for the winter. But they can be prepared very quickly, which can help out if a gala reception of guests is planned the next day, and there are not a lot of snacks on the table.

There are two main methods for making lightly salted tomatoes: using brine and the so-called dry salting method. On average, tomatoes are salted within 24 hours. According to the classic recipe, the process turns out to be somewhat more extended in time, but there are techniques when lightly salted tomatoes can be made in just a few hours.

It is believed that only small and medium-sized tomatoes are suitable for quick pickling, but this is not entirely true. It is perfectly acceptable to use large-sized tomatoes, but they are usually cut into halves or even quarters before salting. For medium-sized tomatoes, it is customary to cut the skin crosswise or pierce them with a fork in several places so that they quickly pickle. Well, the smallest lightly salted cherry tomatoes are cooked quite quickly and without any additional tricks.

Of course, lightly salted tomatoes do not have to live in splendid isolation. In many recipes, sweet and hot peppers, garlic, horseradish, and all kinds of herbs are salted together with them. And the recipe for lightly salted cucumbers and tomatoes is a classic of the pickling genre.

When making lightly salted tomatoes, you can use almost any spices and seasonings that you have on hand. During the summer season, which is rich in green foliage, currant and cherry leaves, dill inflorescences and a variety of aromatic herbs from the garden will come in very handy. In the fall, you can use the leaves and roots of horseradish, and in the winter, mustard seeds, coriander seeds and all kinds of mixtures of dry spices to taste will not be superfluous.

Classic recipe for lightly salted tomatoes

Lightly salted tomatoes prepared according to the classic recipe retain absolutely all the healing properties of fresh vegetables.Moreover, since in the process of fermentation (salting) special groups of bacteria are formed that have a beneficial effect on the activity of the gastrointestinal tract, lightly salted vegetables are even more beneficial for the health of the body than fresh ones.

According to this recipe, tomatoes can be pickled for about 2-3 days. The number of necessary components is calculated approximately for the volume of a two-liter jar:

• about 1 kg of medium-sized tomatoes;
• half a pod of hot pepper;
• 30 peas of a mixture of peppers - black and allspice;
• a couple of inflorescences and green dill;
• a bunch of parsley or cilantro;
• 3 bay leaves;
• 3-4 cloves of garlic;
• 1 liter of water;
• 30 g or 1 tbsp. l. salt;
• 50 g or 2 tbsp. l. granulated sugar.

Cooking lightly salted tomatoes with cold water is very simple.

1. Rinse all vegetables and herbs thoroughly with cool water and lightly dry on a napkin.
2. The tails of the tomatoes are cut out, pricked with a fork in several places, and the garlic is chopped into thin slices.
3. The pepper is freed from tails and seeds and cut into large strips.
   
   Comment! If it is necessary for the appetizer to be spicier, then leave the seeds of the hot pepper.
4. The jar is washed clean, sprigs of herbs, some chopped garlic, hot pepper, bay leaf and black peppercorns are placed on the bottom.
5. Then lay the tomatoes, interspersing them with pieces of other vegetables and covering them with herbs on top.
6. Sprinkle with salt and sugar and shake the jar lightly.
7. The entire contents are poured with filtered, clean cold water and left for pickling at room temperature for two days.
8. The contents of the jar must be completely covered with water.
9. If the tomatoes begin to float after a day of fermentation, then it is advisable to press them down on top with some kind of weight, for example, a bag of water.
10. After two days, the tomatoes can already be tasted and should be stored in the refrigerator.

Lightly salted tomatoes in a pan, filled with cold brine

This recipe differs from the classic one only in that the tomatoes are filled with pre-prepared and cooled brine. In addition, for many it is more convenient to cook lightly salted tomatoes in a saucepan or bowl and only after the salting is complete, transfer them to a jar for storage.

For preparation, take all the ingredients from the previous recipe.

1. Some of the herbs, garlic and spices are placed on the bottom of a clean pan. For convenience, it is better to choose a container with a large bottom and low sides.
2. Next, place the washed and cut (pricked) tomatoes. It is better if they are laid in one layer, but laying in two or three layers is also allowed.
3. The tomatoes are covered with a layer of herbs on top.
4. Meanwhile, boil water in a separate saucepan, dissolve sugar and salt in it and cool to room temperature.
5. Cold brine is poured into the pan so that everything is hidden under the liquid.
6. Place a small plate or saucer on top. If its weight by itself is not enough, then you can also put a jar of water on it in the form of a weight.
7. The entire pyramid is additionally covered with a piece of gauze to protect it from dust and insects and left in the room for 2 days.
8. After the expiration of the prescribed period, lightly salted tomatoes are ready for tasting.

Quick lightly salted tomatoes

The recipe for quick preparation of lightly salted tomatoes is fundamentally different from the previous one only in that the tomatoes prepared for pickling are poured not with cold, but with hot brine.

Of course, it is better to cool it slightly to a temperature of +60°+70°C, and only then pour it over the prepared vegetables. Tomatoes are ready quite quickly, within a day, especially if you leave them to salt in a warm place and not put them in the cold. But after a day, if by that time the dish has not yet had time to disappear in the stomachs, it is still advisable to place it in the refrigerator.

Recipe for lightly salted cucumbers with tomatoes

Lightly salted cucumbers Probably known to everyone since childhood, which cannot be said about lightly salted tomatoes. However, these two vegetables go well together in one dish - housewives prepare a traditional summer salad of fresh tomatoes and cucumbers.

You just need to keep in mind that cucumbers need a little less time for quality pickling than tomatoes. In order for them to be salted more or less simultaneously, the tomatoes are not only pricked with a fork, but also cut in several places with a knife.

The following components are selected for preparation:

• 600 g cucumbers;
• 600 g tomatoes;
• A variety of spices - cherry, currant, grape leaves, peppercorns, dill umbrellas;
• 3-4 cloves of garlic;
• 1 tbsp. l. salt and sugar;
• 1 liter of water for brine.

The manufacturing process according to the recipe is standard:

• The bottom of the container is strewn with a variety of spices and thinly sliced ​​garlic.
• Before salting, cucumbers are soaked for a couple of hours in cold water, then the stems are cut off so that the pickling process occurs quickly.
• The tomatoes are cut crosswise on both sides, or even better, completely peeled.In this case, the fermentation process will occur as quickly as with cucumbers.
• First, cucumbers are placed in the container, then tomatoes.
• Prepare the brine, cool it to a temperature of +20°C and pour it on top of the vegetables.

The cucumbers will be ready in about 12 hours. Tomatoes need about 24 hours to be properly salted.

To prepare quick lightly salted cucumbers and tomatoes, they should be filled with hot brine according to the same recipe.

Lightly salted tomatoes in a jar with horseradish

Using the same standard cooking technology of pouring cold or hot brine over vegetables, you can make pickled lightly salted tomatoes with the direct participation of horseradish. The piquancy and spiciness of the snack made according to this recipe will not leave anyone indifferent.

To do this you will need the following ingredients:

• 1 kg of tomatoes;
• 1 leaf and 1 root of horseradish;
• 1.5 liters of water;
• 3 tbsp. l. salt;
• 2 bay leaves;
• 3 sprigs of dill;
• 5 peppercorns;
• 2 tbsp. l. Sahara.

Delicious lightly salted tomatoes with mustard

And here is another option for quickly preparing lightly salted tomatoes, also for lovers of spicy and piquant things.

All ingredients can be taken from the previous recipe, only replace the leaves and horseradish root with 1 tablespoon of mustard powder.

They are very easy and quick to prepare:

• Place the cut tomatoes in a clean container, topping them with spices and herbs.
• Sugar, salt and mustard powder are poured on top.
• Pour clean boiling water over everything, cover with gauze and leave to cool at room temperature.
• The fermentation process can take from one to three days depending on the size of the tomatoes.

Lightly salted tomatoes stuffed with garlic

According to this recipe with photo, the result is very tasty and attractive lightly salted tomatoes, which can be placed on any holiday table.

What will you need to prepare it:

• 8-10 medium-sized strong tomatoes;
• 7-8 cloves of garlic;
• 1 bunch of parsley, dill with umbrellas and a little green onions;
• 2 incomplete tablespoons of salt and sugar;
• 1 liter of water;
• Horseradish, cherry, currant leaves;
• Peppercorns and bay leaf to taste;
• A small pod of hot pepper.

Preparation:

1. The garlic is crushed using a press, and the greens are finely chopped. In a separate container, mix everything thoroughly.
2. The tomatoes are washed, dried, and cuts are made from the side of the stalk in the form of a cross to half the thickness of the fruit.
   
3. The slits are filled with a filling of ground garlic and herbs.
   
4. Bay leaves, hot peppers and peas, and spice leaves are placed at the bottom of a wide container.
   
5. Then lay out the stuffed tomatoes with the cuts facing up.
6. Separately prepare the brine - dissolve salt and sugar in hot water, cool and pour this mixture over the tomatoes.
   
7. After some time, the vegetables will try to float - you will need to cover them with a suitable sized plate so that they remain immersed in the brine.
8. After a day, the appetizer can be served.

Lightly salted tomatoes stuffed with cabbage

Tomatoes stuffed with cabbage are prepared using approximately the same principle. After all, sauerkraut is a favorite snack for many, and when combined with tomatoes, it turns out to be a real delicacy.

The amount of ingredients is such that it will be more than enough to host guests:

• 2 kg of tomatoes;
• 1 small head of cabbage;
• 4 sweet peppers;
• 2 carrots;
• 1 head of garlic;
• dill;
• cilantro;
• horseradish leaf;
• 3 teaspoons of salt for cabbage and 2 tbsp.pickle spoons;
• hot pepper pod;
• about 2 tbsp. spoons of sugar.

The cooking process is not easy, but the dish is worth it.

1. First, prepare the filling: finely chop the cabbage, sweet and hot peppers, grate the carrots on the finest grater, chop the greens with a knife.
2. Mix all the ingredients in a separate bowl, add salt, stir for a while, then set aside.
3. The top 1/5 of the tomatoes is cut off, but not all the way, but in the form of a lid.
4. Using a dull knife or teaspoon, scoop out most of the pulp.
5. Rub the inside of each tomato with a mixture of salt and sugar.
6. Fill the tomatoes tightly with the filling.

7. In a large saucepan, cover the bottom with a horseradish leaf and lay out a layer of stuffed tomatoes.
8. Add sprigs of cilantro, dill and a few crushed cloves of garlic.
9. Add another layer of tomatoes until they are gone.
10. Prepare the brine: mix the inside of the tomatoes with the remaining garlic, add hot water and salt, stir, cool.
11. Pour the resulting brine over the stuffed tomatoes and cover with a plate.

The dish is ready to serve in a day.

Quick preparation of lightly salted tomatoes with garlic

Any experienced housewife knows that real lightly salted tomatoes are prepared without vinegar. After all, it is in the process of converting the sugar contained in tomato fruits into lactic acid that the main highlight of pickling or fermentation lies. But there is an interesting recipe for creating lightly salted tomatoes, according to which they are prepared very quickly, literally in 5-6 hours, and it does not even involve adding brine. But according to the recipe, lemon juice is added, which plays the role of vinegar in the usual pickling of vegetables.

In addition, the dish prepared according to this recipe turns out very beautiful and resembles quick, lightly salted tomatoes stuffed with garlic.

All you need is the following components:

• 1 kg of fairly large and fleshy tomatoes (not cream);
• cilantro, dill and green onions;
• head of garlic;
• one lemon;
• 1.5 tbsp. spoons of salt;
• 1 teaspoon each of ground black pepper and sugar.

The manufacturing technology initially resembles the previous recipe.

1. The tomatoes are cut at the top in the shape of a cross, but not all the way through.
2. In a separate saucer, mix salt, sugar and black pepper and rub the inside of all the cuts of the tomatoes with this mixture.
3. Using a teaspoon, carefully pour lemon juice over all the internal parts of the tomatoes.
4. The greens are finely chopped, the garlic is crushed with a special press.
5. The resulting mixture is used to fill all the cuts in the tomato so that it resembles a blooming flower.
6. The tomatoes are carefully placed on a deep dish with the cuts facing up, covered with cling film and refrigerated for several hours.

Lightly salted cucumbers and tomatoes in an instant package

There is another recipe according to which lightly salted cucumbers and tomatoes can be prepared very quickly, literally in a few hours. This recipe uses the dry salting method, and there is no need to even prepare the brine. Moreover, you don’t even need any utensils to pickle vegetables - you only need an ordinary plastic bag, preferably a double one, for reliability.

The ingredients used are pretty standard:

• approximately 1-1.2 kg of tomatoes and the same amount of cucumbers;
• several cloves of garlic;
• several bunches of any greenery;
• 2 tbsp. spoons of salt;
• ground black pepper;
• 1 teaspoon of sugar.

And you can prepare a lightly salted appetizer in literally 5 minutes.

1. Vegetables are washed and cut into halves or quarters.
2. Garlic and herbs are chopped with a knife.
3. Place chopped vegetables into the prepared bag, sprinkling them with herbs, herbs and spices.
4. The bag is tied and gently shaken to mix all the ingredients well.
5. It is then placed in the refrigerator. Every hour it is advisable to take it out and turn it over several times again.
6. In a couple of hours, delicious lightly salted vegetables will be ready.

Instant lightly salted cherry tomatoes with garlic

Lightly salted cherry tomatoes are prepared as quickly and simply as possible. After all, they are so small that they can be salted according to any recipe in just a few hours.

You can use the cold or hot brine method, or you can simply pickle them in a bag of spices. You should only take into account that it is advisable to put a little less salt for the same amount of tomatoes (half a tablespoon). In addition to garlic, herbs such as rosemary and basil go well with them. Otherwise, the technology for preparing cherry tomatoes is no different from other varieties.

Since they salt quickly, they should be consumed within 1-2 days. If stored for a longer period of time, they can ferment even in the refrigerator.

Rules for storing lightly salted tomatoes

A day after production, lightly salted tomatoes must be kept in the cold, otherwise they can easily turn sour. But even in the refrigerator they can be stored for no more than 3-4 days, so you should not prepare large quantities of them.

Conclusion

Lightly salted tomatoes are a very tasty snack, which is also easy and quick to prepare. And the variety of recipes presented will provide an opportunity to diversify your everyday and holiday menus.

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