Instant wandering tomatoes. Delicious lightly salted tomatoes in a saucepan, three-liter jar and bag: quick cooking recipes

Advice! The sooner after picking tomatoes are eaten or used for pickling, the tastier the finished dish turns out. If they were picked more than 8-10 hours ago, it won’t hurt to “revive” them. To do this, you need to pour the tomatoes cold water, preferably a well or spring for 15-30 minutes.

Recipes for lightly salted tomatoes

Be sure to pay attention to the recommended cooking time. It is clear that if you leave the tomatoes for half an hour or an hour, nothing bad will happen. But you shouldn’t leave “five-minute” tomatoes for several hours. It might just ruin them.

Instant lightly salted tomatoes in a bag

An excellent option for those who really want salty tomatoes and don’t want to wait long. You can also prepare tomatoes right before your trip to nature and put them in a cooler bag. By the time you get there, they will already be ready!

Ingredients:

medium-sized dense fruits - 3 pieces;
dill and parsley, half a bunch;
two cloves of garlic;
salt – 1.5 tsp.

Preparation:

Rinse the tomatoes thoroughly and place on a napkin to drain excess liquid. Using a sharp knife, cut the fruit into slices. Chop the greens and garlic. Place everything in a deep bowl, sprinkle with salt, mix, and then carefully place in packaging bags. If there are no special ones, you can use regular ones, but just remember that you need to take several at once, otherwise the juice may leak out.

The bag of tomatoes should be placed in the refrigerator for 1-2 hours. During this time, it is advisable to gently shake the bag several times so that the tomato slices are evenly salted.

Lightly salted tomatoes with garlic and instant herbs in brine

The tomatoes obtained from this recipe are very tasty and incredibly juicy. The use of sugar makes them very tender. Be sure to try it.

Ingredients:

average fruits of approximately the same shape - 1.2-1.5 kg;
sugar – 2.5 tablespoons;
salt – 2 tablespoons;
bay leaf – 2 leaves;
allspice – 3-5 peas;
fresh dill - a small bunch;
garlic – 2-4 cloves;
vinegar 9% - 5 tablespoons;
boiling water – 800 ml.

Preparation:

Prepare a large saucepan or a convenient salad bowl. Pour salt and sugar into a container and pour vinegar over them. Add peas and bay leaves (you can first crush the leaves with your hands to reveal their aroma more). Pour boiling water over it. Mix the resulting mixture thoroughly and let it brew for about a quarter of an hour.

During this time, you need to wash the tomatoes (it is better to take slightly under-ripe ones so that they keep their shape well), let the excess liquid drain and cut each into 4 slices. Finely chop the dill, chop the garlic with a knife or pass through a special press, mix. Grease each tomato with the resulting filling and place it cut side down in the warm brine. When it has cooled completely, you can put it in the refrigerator, and try it in just an hour.

Lightly salted tomatoes in a bag, quick recipe in 5 minutes

This salting option belongs to the category of “dry”, i.e. prepared without brine. This not only reduces the time for cooking and subsequent washing of dishes. It is very important that in this way much more benefits are retained in tomatoes.

Ingredients:

ripe dense tomatoes of the same shape - 1 kg;
garlic – 4-6 cloves;
cr. salt - 1 table. spoon;
sugar – 1.5 table. spoons;
dill - several “umbrellas” or a table. spoon with a heap of seeds;
a few peppercorns.

Preparation:

It is better to use special bags for packaging and freezing food. But if you don’t have them on hand, regular ones will do, but you need to take them at least two at a time, inserting them into each other for greater density.

Place dill in the bag. Top with finely chopped garlic. Then wash the tomatoes and cut them into halves or quarters. Sprinkle everything with salt and sugar, add peppercorns.

Close the bag with a zip fastener or tie it tightly, releasing the air. Shake well to distribute the ingredients evenly. And leave for several hours, or better yet, overnight. There is no need to put it in the refrigerator. At room temperature tomatoes will be salted better.

Instant lightly salted cherry tomatoes with garlic

These tomatoes are cooked in an enamel pan. It retains heat well, which facilitates faster marinating.

Ingredients:

cherry tomatoes – 1 kg;
garlic – 3-5 cloves;
water – 1 liter;
salt – 1.5 tablespoons;
sugar – 0.5 tablespoons;
horseradish leaf;
a few black currant leaves;
1-2 dill “umbrellas”;
a few peppercorns;
a couple of bay leaves.

Preparation:

Wash the tomatoes and dry them. Pierce each one with a toothpick in two or three places. Finely chop the garlic. Place half of it, along with half of the currant leaves and dill, on the bottom of the pan, place the tomatoes on top and cover them with the remaining garlic, dill and leaves.

Prepare the brine in a separate pan. To do this, add salt and sugar, peas and bay leaves to a liter of water. After boiling, cook for 5 minutes. Turn off and let cool to about 50 degrees. Carefully pour over the tomatoes and leave them for 8-10 hours at room temperature.

Lightly salted tomatoes in a bag for 2 hours in the refrigerator

An excellent option for express snacks. And most importantly, the tomatoes will be marinated from the inside. So cooking this recipe is not only simple, but also very interesting.

Ingredients:

medium-sized round tomatoes – 1 kg;
salt - tablespoon;
2-3 cloves of garlic;
mustard seeds - teaspoon;
a bunch of fresh herbs (parsley or dill, or you can do both).

Preparation:

Rinse the tomatoes. Cut off the top of each evenly to form a “cap”. Remove the pulp with a spoon and mix in a separate plate with finely chopped garlic, salt, mustard and herbs. Place the mixture back into the tomato. Cover with a lid and place in the refrigerator. You can eat after 40 minutes, but after two hours the result will be much better.

Lightly salted tomatoes in Georgian style

We have no doubt that this recipe will be the first thing you add to your cookbook. Any gourmet will appreciate spicy tomatoes, and they are very easy to prepare.

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This recipe is sure to please fans of tomato pickles. So sharp fragrant tomatoes also called “Armenians” - these are great appetizer. They turn out moderately salty and spicy. They are easy to prepare and very quick. All ingredients are easily available and can be found in every kitchen.

A few words about the varieties of this recipe

If desired, you can add a few buds of cloves and tarragon to the marinade. They will give the tomatoes an incredible aroma. Try cooking these lightly salted tomatoes with aromatic dill and garlic, and it will be love at first sight. I promise:)

According to this recipe, you can ferment not only ripe tomatoes, but also brown and even green ones. In this case, just keep them in the marinade a little longer. It turns out very tasty and healthy. These lightly salted tomatoes are stored in the refrigerator for a long time, and every day they only become tastier.

There are several options for how to cut Armenian tomatoes in order to stuff them. You can cut the vegetables in half without cutting a few centimeters to the end and put dill and garlic inside. You can also not completely cut off the top of the tomato. Put the filling there and cover with a cap. Do what is most convenient for you. The main thing is that the filling remains inside the vegetables.

Ingredients:

ripe fleshy small tomatoes 600 g

garlic 1 medium size head

hot pepper 0.5 pcs.

bay leaf 2 pcs.

black allspice 6 peas

coarse table salt 1 tbsp. l.

granulated sugar 1 tbsp. l.

table vinegar 9% 2 tbsp. l.

purified water 1 l

ground coriander 1 tsp.

small bunch of fresh dill

Number of servings: 6 Cooking time: 45 minutes

Feel free to multiply all ingredients by two. No matter how much you do lightly salted tomatoes there will always be little. Moreover, over time they only become tastier.

Recipe

Step 1: Prepare the marinade for the Armenians

Tomatoes stuffed with herbs and garlic should only be filled with warm marinade, at a temperature no higher than 40 degrees. If you pour hot marinade over tomatoes, their skins may burst and the vegetables will lose their shape and beauty. appearance. Therefore, first we will prepare the marinade, and while it is cooling, we will proceed with the remaining processes.

So, in a small saucepan or saucepan, mix the dry ingredients: table salt, ground coriander, white sugar. Add bay leaves and allspice peas. Pour the ingredients with a liter of purified water and put on fire. While heating, we will stir the marinade so that the granulated sugar and salt are completely dissolved in the water. When the marinade boils, turn off the heat and add table vinegar to the mixture. Stir and leave the marinade to cool.

Step 2: Mix garlic with dill

Wash and dry a small bunch of dill. Finely chop the greens. If desired, dill stems can be placed on the bottom of the dish in which the tomatoes will be pickled. Peel the head of garlic. Pass the garlic cloves through a press and mix with chopped dill.

Step 3: Preparing the Tomatoes

Wash and dry the tomatoes. Choose ripe, firm fruits without defects or dents. Using a sharp knife, make a cross-shaped cut on top of each tomato down to about half of the tomato.

Step 4: Stuff the tomatoes

Cut the hot pepper into thin rings. Now put a ring inside each tomato hot pepper. Using a teaspoon, put a little mixture of dill and garlic inside the tomato. Place the stuffed tomatoes, cut side up, in a saucepan or deep enamel bowl.

Step 5: Pour warm marinade over tomatoes

When the marinade has cooled sufficiently, carefully pour it over stuffed tomatoes. Cover them with a lid and put them in the refrigerator for a day.

Step 6: Submission

After 24 hours, the tomatoes can be tasted.

They go well with almost any dish: fried or boiled new potatoes, various cereals, pasta. And for fried meat dishes or aromatic kebab, this is simply an irreplaceable snack. Just what you need for a delicious dinner.

Bon appetit!

And here's another good idea- In addition to dill, add basil and cilantro to Armenian tomatoes. Just a lot, without regrets. This is something incredible! Such a long pleasant aftertaste and a slight “sharpness” remain. Words cannot describe it, you have to try it! I think I’ll make this cold appetizer my favorite.

Now it's time to cook lightly salted tomatoes, right? Where would we be without them, right?

In my opinion, cucumbers and tomatoes are “pure classics” of our Russian cuisine, what do you think?

So, as usual, I’m sharing what I did myself and what I was pleased with as a result.

From this article you will learn:

Instant lightly salted tomatoes - the most delicious recipes

Lightly salted tomatoes in a saucepan - cook in brine

They prepare in no two days. Very convenient, fast, simple, and most importantly – it turns out delicious!

We will need:

(eight small pieces),
dill and parsley,
hot pepper and allspice,
Bay leaf,
garlic,
sugar (tbsp),
salt (teaspoon),
water (approximately one liter).

Take any container convenient for you. You can use a jar, you can use a pan, you can use a bowl.

I like to do it in a saucepan, I don’t like taking it out of the jar... You pick around, pick around there... you remember all the tomatoes, as usual... But you do it the way that is most convenient for you.

So, how to cook:

Wash the tomatoes, cut them in half,
Cut the garlic into “petals” or crush in a garlic press,
Place half of the prepared herbs, garlic, pepper, bay leaf in the bottom of the container,
Place prepared tomatoes on top.
Prepare the brine (boil water with sugar and salt) and immediately pour the hot brine over the tomatoes.
Place the rest of the greens on top and press down with a “weight.” For this purpose, I use a jar of water placed on a plate.
Cover your “structure” with gauze to prevent dust from getting in there and leave it at room temperature (you can do it right on the kitchen table) for two days.

After two days, take it out and try it!

Place the remaining tomatoes in the refrigerator.

Lightly salted tomatoes in a bag

The following recipe is from the category “ instant cooking».

These are lightly salted tomatoes cooked in a bag. The most excellent snack, I tell you, friends!

Fast, simple, tasty. There is no need to use any dishes or prepare the brine... Once - and you're done! Grace!

As usual, I’m sharing my “trick”: I add a little more cucumbers and bell pepper to these tomatoes. This makes them even tastier! Try it!

So we need:

About one kilogram of tomatoes,
If you use sweet (bell) peppers and cucumbers, then there are 3-4 of them, no more, depending on their size and your taste,
One whole head of garlic (this is my taste, if you are not a fan of the spicy garlic taste - no problem, add less!),
Greens (dill, parsley, cilantro) – the more, the better
Salt (adjust to your taste)
Ground black pepper.

Preparation:

Use a strong and durable bag for this purpose. I use it with a zip fastener, it's very convenient!
Wash all the vegetables and herbs thoroughly, cut the vegetables as you like (I cut them very, very large, it turns out beautifully, and there will be no vegetable “porridge”).
Place vegetables and herbs in a bag, add chopped garlic, salt, black pepper,
Tie (fasten) the bag and gently shake its contents so that all the ingredients are mixed together,
Place the bag in the refrigerator for a day, remove it periodically and turn it over so that the brine soaks the vegetables evenly.

If you want the tomatoes to cook faster, then you don’t need to put the bag in the refrigerator, leave it at room temperature, and in a few hours you will be able to eat lightly salted instant tomatoes!

My advice to you: If you don’t finish all the tomatoes at once (although I don’t think so... they are so tasty!), then it would be best to remove them from the bag and put them in a jar or other container.

I noticed that if you continue to store them in a bag (even in the refrigerator!), then they seem to “suffocate” or something... That is, they become lethargic, ugly, tasteless and... nothing, in general...

Lightly salted cherry tomatoes - recipe

I love this recipe! Cherry tomatoes themselves have an interesting taste, and lightly salted ones are even tastier! And we will add more herbs and garlic to them... mmm... a fairy tale!

And these tomatoes look very beautiful; they will be a decoration for any table.

Well, I’m completely silent about the fact that they are perfect for absolutely ANY dish...

We will need:

Cherry tomatoes - take 500 grams,
, parsley - a large bunch,
Garlic - according to your taste, I take three cloves,
Salt, ground black pepper.

So, let's prepare:

Wash the tomatoes and greens, chop the greens finely and chop the garlic.
Then, to ensure that it is well salted, we pierce each tomato in several places with a toothpick (you can make a cross-shaped cut in the place where the stalk is).
Place the tomatoes in a bowl, add herbs, salt, pepper, garlic, and mix thoroughly.
Now cover the bowl with film and leave at room temperature for a couple of hours, stirring its contents occasionally.
After which we put the bowl in the refrigerator overnight, no less.

By the way, you can immediately cook your “cherries” in a bag, if that’s convenient for you!

Serve them well and just like that, and pour on top a small amount vegetable oil, olive oil works great here.

For greens, I like to add basil and rosemary to these tomatoes, they are sooooo fragrant!

Just don’t overdo it, basil and rosemary have a rather strong aroma and taste, and I can easily “overwhelm” all the charm of this dish!

Another “trick” for those who love a spicy taste: instead of salt, add soy sauce– It turns out to be a very cool taste!

And yes, such lightly salted tomatoes can be prepared from ordinary ones, if you don’t have “cherry” tomatoes on hand.

Dont be upset. And feel free to cook from what you have! From experience, pink tomatoes in this recipe are also very good!

Lightly salted tomatoes with mustard

Another recipe for lovers of spicy taste is lightly salted tomatoes with mustard.

Everything, as usual, is quite simple:

It is necessary to prepare the tomatoes (it is better to take small ones): wash them and cut them in the area of the stalk with a “cross”, you can make several punctures with a toothpick near the stalk,
Place the tomatoes in a container (suitable glass jar) along with garlic, spices, herbs,
Sprinkle salt, sugar and mustard powder on top (depend on your taste) and pour boiling water over it all.
Tie a container with tomatoes on top with gauze and leave at room temperature.
That's it! As a result, you will get delicious “mustard” tomatoes

The fermentation process takes three to four days, but it can be less, it depends on the size of your tomatoes.

Therefore, take out one thing in a couple of days, try it to your liking, is it ready?

How to cook quick lightly salted tomatoes - video

I also advise you to watch this video, here you will find a very large selection of recipes for preparing lightly salted tomatoes.

These are the recipes I offer you today, friends.

Write in the comments your recipes and “tricks” for preparing lightly salted tomatoes, I will be very interested!

Cook with Pleasure and Be Healthy!

Alena Yasneva was with you, goodbye everyone!

During the period of a generous tomato harvest, when prices for ground tomatoes fall, I begin to study home canning: I cook lightly salted tomatoes, I will share a quick recipe in a saucepan, jar, or bag with you in this article.

Most quick way pickles - in a bag with a significant amount of salt. You can lightly salt the tomatoes with garlic and herbs, add aromatic herbs. Vegetables are soaked own juice with seasonings, but retain all their beneficial features and tastes like fresh ones. You can also salt it in a jar or saucepan.

Lightly salted tomatoes in a pan: quick cooking recipe

My favorite recipe is quick cooking of lightly salted tomatoes in a saucepan. You can eat tomatoes prepared using this method within 24 hours, but the snack will acquire its real taste and aroma after two days. So it's worth waiting a little.

Tip: for pickling, it is better to buy tomatoes collected from the ground. These tomatoes are fleshy without white veins inside and also have a hard skin. Vegetables ripened in the sun differ from greenhouse tomatoes in their sweetness and aroma.

To prepare lightly salted tomatoes we will need:

Tomatoes – 1 kg;
Garlic – ½ head;
Allspice – 5 peas;
Vinegar – 1 tbsp. l.;
Sugar – 1 tbsp. l.;
Salt - 1 tbsp. l.;
Greens - to taste;
Lavrushka – 2 pcs.

I wash the tomatoes under cold water.

I will make a cross-shaped cut on the underside of each vegetable, and also use a knife to draw a small semicircle around the stalk.
I put the blanks in an enamel bowl and pour boiling water over them, hold them for seven to ten minutes. This time is enough for the tomatoes to steam. Then, prying at the cuts, I remove the flaps of skin. This way I peel the pulp of the tomatoes.
According to the recipe, our instant lightly salted tomatoes with herbs and garlic require the preparation of a spicy brine. For a kilogram of tomatoes, I take about 600 ml of water, add sugar, salt, bay leaves and peppercorns to it, and then bring to a boil. If desired, you can add herbs and your favorite spices (thyme, coriander, etc.) to the brine.
After the brine boils, I reduce the heat to low and simmer for another four to five minutes. Remove from heat, add vinegar and gradually cool.
I put fruit tree leaves, garlic cloves and a few hot pepper rings on the bottom of the saucepan, and then add peeled tomatoes.
Fill a saucepan with vegetables with brine with vinegar and spices, sprinkle chopped herbs (cilantro, dill, etc.) on top. Then I wrap the pot in a warm place and lightly salt the vegetables at room temperature for two days.
After two days, I move the pan with vegetables to a cold place for a few hours to cool them down. And you can serve it to the table.

This simple recipe is very easy and quick to prepare, and it turns out incredibly tasty. Be sure to try it!

Instant lightly salted tomatoes with herbs and garlic

This appetizer takes one day to pickle, so I call these tomatoes “one-day tomatoes.” I lightly salt the tomatoes without vinegar, so they can be stored in a cool place for no more than seven days. But the vegetables turn out so tasty that my family members eat them literally in 2 - 3 days.

Let's take the following ingredients:

Small tomatoes – 10 pcs.;
Salt – 1 tbsp. l.;
Sugar – 2 tbsp. l.;
Lemon juice – ½ lemon;
Garlic – ½ head;
Greens - to taste.

Note to the housewife: vinegar in the recipe replaces lemon juice, which gives the tomatoes a piquant, delicate taste. Also, this recipe will appeal to those housewives who cannot tolerate vinegar.

Initially, I thoroughly wash the tomatoes and dry them. Then I pierce the tomatoes in several places with a fork, this way they will be salted faster.
I will chop the greens and divide the garlic into cloves and peel them. Using a blender, grind the herbs and garlic until pureed.
You can use any suitable container for lightly salted tomatoes; a quick cooking recipe in a pan, jar, or bag is possible. I transfer herbs and garlic puree into a container, add sugar and salt to taste, as well as lemon juice and favorite spices (optional). I mix everything thoroughly.
Then I dip the tomatoes into the prepared sauce and, turning the vegetables several times, cover tightly with a lid.
I put the container with tomatoes in the refrigerator for 24 hours. It is recommended to turn the tomatoes several times during the day so that they absorb the brine well.

Lightly salted tomatoes are ready. This is one of the most delicious recipes, which I had a chance to try. Fast and easy!

Recipe with mustard

Spicy lovers will love my recipe for pickling tomatoes with mustard. When pickling, mustard is added to many vegetables, not only tomatoes, but not every housewife knows how to do it correctly. How to cook correctly lightly salted tomatoes with the addition of mustard, I’ll describe it to you now.

Product ratio:

Tomatoes – 8 kg;
Purified water – 5 l;
Leaves of fruit trees - to taste;
Allspice and red pepper - ½ tsp each;
Dry mustard – 12 tsp;
Lavrushka – 7 pcs.;
Salt – 125 g.

To make pickles, I select strong young tomatoes. I wash the vegetables well and put them in a saucepan or jar for pickling.

Each layer of tomatoes should be covered with currant leaves.
Now I’ll start preparing the brine. I bring drinking water to a boil and add salt to it, let it cool.
Add mustard to slightly cooled salted water, mix the brine thoroughly and let it cool.
I pour the brine over the tomatoes, put a plate on top and put it in the refrigerator. After a few days, the tomatoes with brine can be transferred to jars under nylon lids and stored in a cool place.

Tip: tomatoes can be poured with mustard brine only after it becomes transparent (takes on a slightly yellowish color).

Bon appetit!

Lightly salted tomatoes in mineral water in a 3-liter jar under a nylon lid

Personally, it’s very difficult for me to imagine any holiday feast without a lightly salted snack. Sometimes the holiday is just around the corner, and all winter supplies are gone. In such cases, recipes for lightly salted pickles, which can be prepared in 1 to 2 days, help. I'll tell you how to make lightly salted tomatoes using mineral water.

Products:

Tomatoes – 700 g;
Sugar – 2 tsp;
Salt – 1 tbsp. l.;
Garlic – ½ head;
Peppercorns – 5 pcs.;
Dill – 1 pc.;
Hot pepper – 1 pc.;
Mineral water – 1 l;
Leaves of fruit trees.

I sort through the tomatoes, selecting only the strong ones, remove the stems and wash them under running water. I dry it.

Three-liter jars must be prepared in advance. Rinse thoroughly and sterilize.
At the bottom of the jars I put greens, peeled cloves of garlic and leaves of fruit trees (1 - 2 pieces in each jar). I put tomatoes on top.
Lastly, I add black and hot pepper, salt and sugar to the jars. Then I fill it mineral water to the top.
I'm closing the banks nylon covers, shake it several times, and put it in a cool place for 24 hours.

Tip: when pouring into jars mineral water, it begins to seethe. It's okay, that's how it should be.

The next day, tender, aromatic tomatoes can be placed on festive table. Lick your fingers!

Quick salted tomatoes stuffed with cabbage

For my family stuffed with cabbage lightly salted tomatoes recipe in a jar is just a godsend. Tomatoes with garlic and cabbage are tender and aromatic, literally melting in your mouth. This dish will suitably decorate any holiday.

To prepare stuffed tomatoes you will need:

Not overripe tomatoes – 2 kg;
Cabbage - forks;
Bell pepper – 4 pcs.;
Carrots – 2-3 pcs.;
Greenery;
Sugar – 1.5 tbsp. l.;
Salt – 2.5 tbsp. l.;
Garlic – head;
Water – 1 l;
Horseradish - leaves.

Note to the housewife: to make it easier to remove the core, it is better to first make cuts with a sharp knife, and then remove the pulp with a teaspoon.

I cut off the edges of the tomatoes, but not completely (the lid should remain).
I take the core out of the tomatoes. You should get blanks with lids.
I chop the cabbage finely and then grind it with salt. I grate the carrots on a medium grater, and cut the bell pepper into thin strips. I mix all the prepared vegetables and add chopped hot pepper and dill to them.
I grease the inside of the tomato barrels with sugar and salt, and then stuff them with minced vegetables.
I place horseradish leaves on the bottom of a saucepan or deep enamel bowl, and on top there is a layer of stuffed tomatoes and herbs. I squeeze out the garlic. And so on several layers until I fill the entire container.
I finely chop the remaining tomato pulp with a knife and mix it with chopped garlic and add it to the container.
I pour hot brine over the vegetables with added salt and sugar. I put a plate with pressure on it and keep it warm for 24 hours, and then put it away in a cold place for four days.

The results are sharp, crispy tomatoes. Wonderful snack!

Lightly salted tomatoes in a bag 2 hours in advance with celery and garlic

Lightly salted, delicious tomatoes with garlic and celery can be prepared in a few hours if you use a food bag for this. Such quick recipe– an ideal option for a picnic when you want to treat your guests to pickles prepared right before their eyes. Let's look at this interesting recipe in details.

Ingredients:

Tomatoes – 1 kg;
Sugar – 1 tsp;
Garlic - several cloves;
Salt – 1 tbsp. l.;
Dill and celery - several sprigs.

I carefully sort out the tomatoes, choosing strong ones, and wash them.

I finely chop the greens, and, peeling the garlic, press it through a press.
I put tomatoes, herbs and garlic in a food bag. I add salt and sugar.
I tie the bag tightly and shake it thoroughly.
After 2 - 3 hours, lightly salted crispy tomatoes cooked in a bag can be served.

Note to the housewife: to prevent the bag of vegetables from tearing, you can use 2 bags at once: put one on top of the other.

Interesting video:

As you can see from what was written above, lightly salted tomatoes, quick cooking recipes in a saucepan, a jar, the package of which I outlined above, are not at all difficult to prepare. So why not try it?!

These are the most delicious salted tomatoes, I tell you. An opened jar is emptied instantly - tested both at home and at work, on friends and acquaintances. I don’t know what the secret of such an extraordinary taste is, the ingredients seem to be ordinary, but the result is amazing. Probably it’s the garlic that stuffs each tomato, or maybe it’s the fact that these tomatoes are prepared with special pleasure, because every tomato is given attention. So salt the tomatoes with good mood and success is guaranteed! So, salt the tomatoes with garlic.

What is necessary:

dense tomatoes (small size), green ones can also be used
garlic
greens (dill, parsley) - optional
spices

For 1 three-liter jar

5-10 peas of allspice or black pepper
Bay leaf
1 tsp mustard seeds
2 dill umbrellas

Marinade (per 1 liter of water):

1 tbsp salt without a slide
4 full tbsp sugar
3 tbsp vinegar 9%

Recipe for delicious salted tomatoes

We prepare salted tomatoes with herbs and garlic, adding herbs as desired. I cook some with herbs and some without. You can do the same and then choose what you like best. These are instant salted tomatoes. Therefore, most of the time will be spent on preparation, and then everything will go quickly and easily!

Rinse the tomatoes thoroughly under cold water. Cut out the center (butt) of each tomato.

Place a clove of garlic in each tomato. If the clove is large, then cut it in half or into 4 parts.

Now, place the tomatoes stuffed with garlic tightly into prepared sterilized jars. Add spices and remaining garlic. The lids also need to be boiled in advance.

Pour water into a saucepan and bring to a boil. For now we do not add anything to this water. Pour boiling water over the tomatoes in the jars, cover with lids and leave for 5 minutes for the tomatoes to warm up.

Then drain the water from the jars into the pan.

Now add salt and sugar to the water based on the amount of water and heat to a boil. Mix the resulting solution thoroughly. Since we are preparing salted tomatoes with vinegar, it's time to add it. Pour the boiling marinade over the tomatoes. We screw the jars, put them on the lids and cover them with a “fur coat” until they cool completely.