How to pickle tomatoes in a saucepan in a cold and hot way? Pickled tomatoes in a pan for the winter: a recipe with a photo.

Pickled tomatoes in a pot of cold water will ferment for about a week, so this recipe is not a quick one. But if you like vigorous, well-salted tomatoes with a sour pickle inside, it's worth the wait, because they will turn out just like that. For fermentation, select only dense tomatoes, elastic, without damage. If the skin is damaged, then it is better to leave such specimens for other recipes, because during the fermentation process the skin will burst even more and all the delicious brine will flow out of the tomato. Choose the variety of your choice. Tomatoes are suitable both with thin skins, and with denser, fleshy ones. The first ones will soak in the brine faster, thick-skinned tomatoes will ferment for several days longer. These are very tasty.

Ingredients:

- tomatoes - 1 kg.;
- water - 1.5 liters;
- salt - 2 tbsp. with a slide;
- peppercorns (allspice) - 8-10 pcs.;
- bay leaf - 2 pieces;
- umbrellas and stalks of dried dill;
- fresh dill, parsley - 5-6 branches each;
- white mustard seeds - 0.5 tsp



For canning tomatoes use fresh dill, parsley or celery - choose to your taste. Be sure to add a few umbrellas of dried dill with seeds, and break the dry stems into pieces.

From spices and spices you will need allspice (Jamaican) and black peas, mustard seeds and bay leaf.

At the bottom of a wide saucepan we put a spicy bouquet of greens, break the lavrushka, pour mustard and pepper.

On a pillow of greens and spices, lay out the washed tomatoes without stalks. We make enough layers to fill almost to the top. If the container is deep, we layer every two or three layers of tomatoes with greens.

From above we close the tomatoes with the same set of spicy seasonings as they put on the bottom. You can add a few cloves of garlic, cut into plates or hot pepper rings.

We heat up the water a little. Add coarse salt, stir. If sediment remains at the bottom, filter the water through several layers of gauze or carefully pour it into another container.

Pour the brine into the pot with the tomatoes. You may need more brine, then prepare one or two more servings with the same proportions of water and salt.

After 4-5 days, you can rearrange the tomatoes in the refrigerator or take them out to the basement. But first try - if they are ready for your taste, put in the cold. If you think that you have not yet gained salt, leave it for another two or three days. The tomatoes will be completely salted in about two weeks. Bon appetit!

Pickled green tomatoes in a pot is a favorite dish from childhood, the taste of which is not like the usual bright red tomatoes in glass jars. In many regions, tomatoes do not have time to fully ripen due to the early onset of cold weather. Gardeners are forced to harvest long before it ripens.

You can deal with a lot of green tomatoes in different ways. For example, spread out in the sun on the windowsills and wait until the fruits turn red. It can be sent to the basement for long-term storage, from where to get a little as needed. And the traditional Russian procedure - fermentation - will help to use unripe fruits with benefit.

Useful properties of pickled tomatoes

Green tomatoes are a low-calorie product: only 23 kcal / 100 g. Unripe fruits contain useful trace elements:

• unsaturated fatty acids Omega-3 and Omega-6;
• alimentary fiber;
• potassium;
• copper;
• vitamin C (23.4 mg / 100 g - 26% of the daily requirement).

But it is important to consider that you can’t just eat green tomatoes, because they contain a lot of solanine, a glycoalkaloid that can cause dangerous food poisoning. The concentration varies depending on the variety and degree of maturity within the range of 9-32 mg / 100 g. It is dangerous for an adult to consume more than 200 mg of this substance at a time (a little more than 0.5 kg of unripe fruits). The lethal dose is 400 mg.

In ripe tomatoes, the concentration of solanine is incomparably lower - only 0.7 mg / 100 g. In this amount, the substance is useful for the functioning of the heart and blood vessels. But not only the sun makes solanine safe. In the process of heat treatment and prolonged soaking in salt water (fermentation), the substance is destroyed. That is why pickled green tomatoes are so useful, because they retain all the valuable trace elements, and almost no harmful ones remain.

Thanks to fermentation, green tomatoes are of great benefit to the whole body:

1. In the process of fermentation, the product is saturated with lactic acid, which easily breaks down fiber, and this is an excellent aid to digestion.
2. Lactic acid bacteria help improve metabolism and intestinal microflora.
3. With the addition of spices, the already rich vitamin composition only improves.
4. The acidic product is able to lower blood sugar, which is valuable in a number of diets.

Pickled Green Tomatoes Recipes in a Pot

Before proceeding with the selection of a specific recipe, it is important to brush up on the most important points that apply to everyone without exception:

1. Ideal for pickling medium-sized (not small) fruits of light green (not dark) color. Meaty varieties are less prone to cracking. It is strongly not recommended to take tomatoes with cracks or traces of rot.
2. Even before fermentation, at least 12 hours, the tomatoes should be kept in a saucepan in cold salted water (leave overnight). This will help remove most of the solanine. The brine is drained and not used.
3. The sourdough pot is taken enameled (not aluminum, not steel), and not just washed, but, pouring a little water, boil with the lid closed for 3 minutes.
4. It looks beautiful and has a positive effect on the quality of the selection of fruits of equal size. The quickest and most evenly fermented small "cream".
5. The brine is always boiled, and the filling is performed with a liquid cooled to room temperature.

A specific recipe is chosen based on the availability of products, because additional additives will only improve the taste of pickled vegetables.

Pickled green tomatoes with mustard in a saucepan

Ingredients:

• 10 kg of green tomatoes;
• 4 heads of garlic;
• 200 g horseradish leaves;
• 100 g of dill with inflorescences;
• 100 g mustard;
• 100 g cherry leaves.

The brine is prepared in the proportion: 10 liters of water per 200 g of salt and 400 g of sugar.

The walls of the pan are evenly coated with mustard, after which all the greens are placed on the bottom. Next, add all the tomatoes and sprinkle them with garlic cloves. It remains to pour the brine at room temperature and press down the contents of the pan with a lid and oppression. For 2-3 days, the pan should stand at room temperature until the active fermentation process begins. After that, the container is taken to the basement for the winter.

Pickled green tomatoes for the winter in a saucepan with cherry and grape leaves

Ingredients:

• 1 kg of green tomatoes;
• 1 liter of water;
• 2 cloves of garlic;
• celery stick;
• 3 cherry leaves;
• 1 grape leaf;
• 3 art. l. salt.

This recipe is good for when you have a small amount of green tomatoes that need to be fermented quickly. The pot is taken in a small size, for the specified number of products - no more than 3 liters. Leaves, garlic and celery are placed at the bottom of the container, then all the tomatoes and pour them with cooled brine. At room temperature, the pickled snack will be ready in 2 days, and in the refrigerator in 2 weeks.

With hot pepper

Ingredients:

• 500 g green tomatoes;
• 2 cloves of garlic;
• 2 bay leaves;
• 2 peas of hot pepper;
• 1 liter of water;
• 2 tsp Sahara;
• 2 tsp salt.

All ingredients are put in a saucepan, and then poured with brine. Cover the contents with a lid and press down with oppression. Tomatoes should be kept warm for no more than 2 days, after which they can be sent for long-term storage in a refrigerator or basement.

With mint

Ingredients:

• 1 kg of green tomatoes;
• 4 cloves of garlic;
• 30 g parsley, dill and celery;
• horseradish leaf;
• 2-3 mint leaves;
• a couple of peas of black bitter pepper;
• 4 cherry leaves;
• 4 leaves of black currant;
• 3 grape leaves;
• for 1 liter of water 80 g of salt.

This recipe is the most spicy and longest, therefore it is used for fermenting large volumes. The indicated proportions of the ingredients can be used for pickling tomatoes in any quantity. For example, take a large 10-liter pan, in which immediately lay 7-8 kg of green tomatoes. In this case, all tomatoes are divided in half. Half of the spices are placed at the bottom of the pan, and half of the tomatoes are placed on top. Next - the remaining half of the spices and the rest of the tomatoes. The pan is cleaned in the cold, where it must stand for 2 weeks. To avoid mold, it is recommended to add a couple of tablespoons of refined vegetable oil to the brine.

Terms and conditions of storage

Traditionally, pickled tomatoes are a winter snack that is prepared in autumn and enjoyed with pleasure until spring. It should be noted that this is exactly what they did with pickled vegetables, for which natural wood barrels were used for pickling. They were kept in cellars and glaciers, where the temperature did not rise above + 4 0 C. Today, this luxury is not available to most city dwellers.

According to GOST-R-53972-2010, the optimal shelf life of pickled vegetables is 8 months. At the same time, sunlight should be completely excluded in the storage place, and the temperature should be maintained in the range between + 1 0 С and + 4 0 С. The recommended air humidity is 85-95%.

Pots with pickled vegetables for storage are not hermetically sealed. The fact is that the fermented product is alive. It contains lactic acid bacteria. They need air for this. The main threat to pickled green tomatoes is mold. If all the necessary measures for sterilizing containers and brine were observed during preparation, then the risk of mold is minimal. Adding a piece of horseradish rhizome to the brine, as well as a few peas of black pepper, helps to increase the chances of excellent preservation of pickles.

Conclusion

You can cook pickled green tomatoes in a saucepan in different ways, each housewife prefers her own recipes. The main thing is not to deny yourself the pleasure, in the long winter months to feast on a valuable natural living product - pickled tomatoes.

You can serve such an appetizer with a variety of dishes, from meat to fish. It goes well with cereals: buckwheat, wheat, corn. You can try the recipe on a small amount: ferment 1-2 kg of green tomatoes for a sample. This will allow you to determine the pickling method that the whole family will like.

A common method of preserving tomatoes is salting. There are several methods of salting, which are described in detail in this article. Perhaps in it you will also find a familiar grandmother's recipe.

Ways to pickle tomatoes in a saucepan

There are two ways of salting: cold and hot. For these purposes, use different containers, such as a barrel, bucket or pan. Consider the set of ingredients below, and also provide step-by-step instructions for pickling tomatoes.

Did you know? A record bunch of tomatoes- weighed more than 9 kg- raised by farmer Boquok from England.

Cold

The method involves canning tomatoes in a bucket or barrel. This will require:

• ripe tomatoes - 1-10 kg based on the volume of the selected container;
• salt - at the rate of 100 g per 1 liter of water;
• water - 1 l;
• garlic - 3 cloves per 1 liter of water;
• capsicum - 1 pc. for 1 liter of water;
• peppercorns - 3-4 pcs. for 1 liter of water;
• leaves of cherry, currant, horseradish, dill - 1 bunch.

After preparing the necessary ingredients, follow these steps:

1. Put cherry, currant and horseradish leaves on the bottom of the barrel (or other container of your choice).
2. Spread the vegetables washed in advance with the stalk removed on top.
3. Cover with a layer of chopped garlic and a mixture of peppers, add dill.
4. In a separate container, dilute the salt in water, then pour the tomatoes with the resulting brine.
5. Continue the procedure of putting the tomatoes into the container and pouring them with brine until the container is full.
6. Place a few sheets of horseradish on top of the vegetables, and then organize oppression.
7. Leave at room temperature for 4 days, then refrigerate. After 3 weeks, the tomatoes are ready.

Video: how to pickle tomatoes in a cold way

Hot

This method involves pouring vegetables in jars with hot brine. To salt them in this way, you need to cook:

1. Containers of any size and lids for them.
2. Tomatoes - 1-2 kg (depending on the volume and number of cans).
3. Dill - 30 g.
4. Garlic - 1 head.
5. Water - 1.5 liters.
6. Salt, spices - 1.5 tbsp. l.
7. Sugar - 2 tbsp. l.
8. Vinegar essence - 1 tsp

Important! The recipe requires jars to be sterilized. Covers must be boiled for 10 minutes in boiling water.

After preparation, follow these steps:

1. Spread the garlic on the bottom of the container.
2. Fill the jar with vegetables to the top.
3. Prepare the brine: boil 1.5 liters of water and add sugar and salt to it.
4. Pour the brine into jars.
5. Cover them with lids, then sterilize in a pot of boiling water for 5 minutes.
6. Add 1 tsp. vinegar essence in each container.
7. Roll up lids.
8. Put the jars upside down and cover with a blanket.
9. Give them time to cool, then store in the cold.

Video: how to pickle tomatoes in a hot way

Features of salting

Each salting has its own characteristics. To salt tomatoes, you can use various ingredients, such as tomato juice, garlic, greens, capsicum. Let us consider in more detail the recipes for such preservation.

Important! The rapid ripening of green tomatoes is facilitated by storing them next to fresh apples.

With tomato juice

• tomatoes - 7-9 pieces of medium size;
• garlic - 2 cloves;
• tomato juice - 0.5 l;
• salt - 1 tsp;
• sugar - 1 tsp;
• allspice - 3 pcs.;
• peppercorns - 5 pcs.;
• vinegar (9%) - 1 tsp;
• bay leaf - 1 pc.

Salting step by step instructions:

1. In pre-prepared sterilized jars, put a mixture of peppers, bay leaves and garlic.
2. Fill the container to the top with tomatoes.
3. Boil water and pour it into jars.
4. Set them aside with lids on.
5. Meanwhile, boil freshly squeezed tomato juice for 5 minutes, skimming off the foam from time to time. If there is ready-made tomato juice, then there is no need to boil it for a long time.
6. Salt the boiling mass, add sugar and vinegar.
7. Drain the water from the previously left jars.
8. Evenly distribute the prepared tomato juice among the jars.
9. Roll up the jars, turn them upside down and wrap them in a blanket.

Video: how to pickle tomatoes in your own juice

Acute

For seaming one can of 1 liter you will need:

• green tomatoes - 7-9 pieces of medium size;
• garlic - 1 head;
• salt - 2 tsp;
• sugar - 1 tbsp. l.;
• hot pepper - 6 pods;
• herbs and spices - to taste.

Important! Unripe tomatoes contain the poisonous substance solanine. It can also form in ripe fruits that have been under direct sunlight for a long time.

Step-by-step instructions for salting in a saucepan:

1. Place the garlic in the bottom of the pot.
2. Fill it with vegetables. Pierce each tomato with a fork to coat with salt.
3. Lay hot peppers, herbs and spices on top.
4. Prepare the brine: add salt to the cooled boiling water.
5. Pour the brine over the vegetables in the pot.
6. Cover the pot and set the pressure.
7. After 3 weeks, the tomatoes are ready.

Video: how to pickle tomatoes in a saucepan

Here are some helpful tips for choosing, preparing and storing tomatoes:

1. When choosing tomatoes, pay attention to the integrity of their skin and the firmness of the fruit.
2. Before you start cooking, pour boiling water over the pan.
3. Before you start canning, soak the tomatoes for 6 hours in a solution prepared from table salt. However, it must be changed every 2 hours.
4. It is necessary to store the finished preservation in the basement or in the refrigerator at a temperature of 0 ... +2 degrees Celsius.

Did you know? The largest tomato was grown by a resident of Minnesota (USA) Dan McCoy. The weight of the fetus reached 3.8 kg.

Every housewife tries to prepare vegetables for the winter. A great way is to salt them in a saucepan, which is done quickly and by changing the ingredients, you can create a favorite recipe.

During the ripening season of juicy tomatoes, many housewives begin to preserve vegetables, but if you want something salty at any other time of the year, then there is a great way out. You can prepare salted tomatoes, which are made in several ways using different products (garlic, herbs, vegetables, spices). The process of preparing tomatoes is simple, the main thing is to stick to the recipe.

How to pickle tomatoes

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

1. To make the vegetables more tasty and fragrant, they are salted in pieces (cut into 4 parts) or a puncture is made with a toothpick in the stalk area. Plus, they dry out better.
2. Salted tomatoes are made in a glass container, saucepan, bag. It is convenient when the container is wide and spacious.
3. To enhance the taste, you can stuff the fruits (red, green). Garlic, greens (parsley, dill, onion feathers, cilantro), cabbage, lettuce or hot peppers are often used as fillings.
4. After salting, tomatoes are best stored in the refrigerator, because this way they last longer. Another secret: so that the salted snack does not turn sour, the lid of the jar must be smeared with mustard from the inside.

What varieties of tomatoes to choose

It is recommended to take dense, undamaged, unripe vegetables for pickling.. Perfect variety "cream", cherry tomatoes and similar options. You can harvest red, yellow and green fruits. Yellows are sweeter, while greens have a sour, savory taste. It is desirable that all fruits for pickling be of the same size and the same level of maturity.

How much to salt tomatoes

The duration of salting, 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 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 - from 2 to 4 weeks. You can prepare vegetables for the winter.

salted tomato recipe

Today there is a wide range of recipes on how to cook delicious salted tomatoes. You can use green or red fruits for these purposes, use a variety of spices, spices, seasonings, herbs, and other vegetables. It is customary to prepare an appetizer in a glass jar, but often a bag, a large pot or bowl is used. The result is tasty and appetizing, if you strictly follow the chosen culinary algorithm.

• Time: 30 minutes (+ a day for salting).
• 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 salted green tomatoes. Sometimes the fruits are replaced with yellow tomatoes. Sugar is added to the marinade, so during the salting process, slight fermentation occurs, which allows you to achieve a piquant, spicy taste. The main thing is that the tomatoes are strong and intact. 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:

1. Wash the vegetables well, remove the stems.
2. Chop the garlic with a sharp knife.
3. Pour water into a bottle or large bowl. Pour in sugar, salt. To stir thoroughly. Then add vinegar.
4. Place garlic, dill sprigs in a jar (leave a little).
5. Spread the green fruits on top, pepper and lay out the chili.
6. Fill with brine. Add the remaining dill.
7. To cover with a lid.
8. Send to the refrigerator for a day.

Salted Instant Tomatoes

• Time: 20-30 minutes (+ a day).
• Calorie content: 25 kcal.
• Purpose: appetizer, pickle.
• Cuisine: Russian.
• Difficulty: easy.

To pamper your family with something delicious, you can make instant tomatoes with garlic and herbs. This homemade snack comes out very juicy, fragrant and incredibly appetizing. Fall in love with it from the first tasting. According to this recipe with a 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:

1. Wash the tomatoes thoroughly. Dip them in boiling water for a couple of minutes and remove the skin.
2. Chop the parsley with a knife.
3. Put tomatoes in a jar, and pour greens on top.
4. Add pre-chopped garlic cloves, pepper.
5. Prepare brine. Heat water, add salt and stir until it is completely dissolved.
6. Pour the liquid over the tomatoes.
7. Cover the jar with a lid.
8. Leave in a cold place for 24 hours.

With garlic and herbs

• Time: 30 minutes (+1.5 days).
• Calorie content: 30 kcal.
• Purpose: pickle.
• Cuisine: Russian.
• Difficulty: easy.

Fragrant, tender, excellent appetizer for all occasions - lightly salted red tomatoes with garlic and herbs. This option is suitable for a family dinner or a festive feast.. Anyone who prefers spicy pickles will definitely like 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:

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

with mustard

• Time: 30-40 minutes (+ 1.5-2 days).
• Servings: 7-10 persons.
• Calories: 33 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

Another interesting option on how to prepare 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 in a day and a half or two it will be possible to please yourself with a fragrant, spicy snack of ripe tomatoes. Based on the number of products, the pickle is designed for 8 servings.

Ingredients:

• dry mustard - 12 tsp;
• vegetables - 8 kg;
• salt - ½ tbsp.;
• allspice and bitter peppers (ground) - ½ tsp each;
• water - 5 l;
• lavrushka - 6 pcs.;
• blackcurrant leaves - 5 pieces.

Cooking method:

1. Put the cream into a large, deep container. Each layer is interspersed with currant leaves.
2. Boil water, add salt, then cool.
3. Add mustard to the brine, mix thoroughly and leave until the marinade becomes transparent.
4. Pour tomatoes, set oppression on top.
5. Salt in a cool place for 1.5-2 days.

Salted tomatoes in a bag

• Time: half an hour (+ 2 days).
• Servings: 2-3 persons.
• Calories: 23 kcal.
• Purpose: pickle.
• Cuisine: Russian.
• Difficulty: easy.

An appetizing snack can be made in a plastic bag. This dish is classified as easy, fast and very tasty. For this recipe for lightly salted tomatoes, marinade is not used, vegetables are marinated in their own juice. To enhance the taste of pickles, 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:

1. Purchase a strong ziplock bag in advance (you can use a regular one).
2. Place chopped tomatoes inside.
3. Then add salt, pepper, seasonings to taste.
4. Close the bag well, shake the ingredients gently to mix them.
5. Put the workpiece 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 cooking in a saucepan

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

Delicious, fragrant vegetables can be salted not only in a glass jar. For these purposes, a capacious pan is perfect. This method is popular among housewives, because it is much more convenient to put tomatoes inside and take them out after cooking. Before pickling the tomatoes in a saucepan, it is worth preparing all the necessary products in advance.

Ingredients:

• vegetables - 8 pcs.;
• sugar - 1 tbsp. l.;
• garlic - 5 teeth;
• salt - 1 tsp;
• water - liter;
• dill, parsley;
• bay leaf - 3 pcs.;
• hot, fragrant peppers.

Cooking method:

1. Wash the tomatoes, cut in half.
2. Finely chop the garlic with a sharp knife, tear the greens into twigs.
3. At the bottom of the pan put half the greens, pepper, garlic and parsley.
4. The next layer is cream.
5. Boil water, add sugar, salt. When they dissolve, pour the vegetables with hot marinade.
6. Put the remaining greens to the rest of the products.
7. Cover the container with a lid or plate on top, press down with a jar of water.
8. Salted tomatoes will be ready in two days.

stuffed tomatoes

• Time: 40-60 minutes (+ 3 days).
• Servings: 8-10 persons.
• Calorie content: 20 kcal.
• Purpose: pickle.
• Cuisine: Russian.
• Difficulty: easy.

To diversify the snack menu and treat your loved ones with something unusual, it is worth bringing to life the recipe for lightly salted stuffed tomatoes. If you cook the dish strictly according to the recipe, then it turns out tender, juicy and looks appetizing when served.. For snacks, the “cream” variety is used - such tomatoes are easier to stuff, moreover, they do not 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:

1. Wash the tomatoes well, cut off the caps from them. Remove core.
2. Grind the peeled carrots on a grater, finely chop the cabbage. Mix products.
3. Arrange the minced meat in tomato cups, gently tamp the filling.
4. Place in a deep saucepan.
5. Dissolve sugar and salt in cold water. Pour the contents of the saucepan.
6. Put the pickle under oppression for three days.
7. Transfer the finished pickled fruits to a clean jar, and strain the brine through a sieve or gauze.
8. Store salted tomatoes in the refrigerator.

Armenian Tomatoes

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

The next recipe is spicy, spicy and incredibly tasty Armenian-style tomatoes. They will be appreciated even by a picky gourmet. 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, appetizing 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:

1. Grind greens, combine with finely chopped garlic.
2. Cut off the caps from the tomatoes (make small cuts, not completely).
3. Place a generous portion of minced garlic and parsley into each cut.
4. Arrange the vegetables in a saucepan or large bowl in rows.
5. Pour cold brine (water + salt).
6. Put under oppression for a day at room temperature. And then another two days in the refrigerator.

Pickled salted tomatoes

• Time: half an hour (+ 4 days).
• Servings: 3-4 persons.
• Calorie content: 32 kcal.
• Purpose: pickle.
• Cuisine: Russian.
• Difficulty: easy.

If the ideas are over, and the soul and body are asking for salty, then lightly salted pickled tomatoes are the perfect choice. To prepare a fragrant snack, you need to have at hand a minimum of available products and some free time. The recipe uses a classic brine, a variety of "cream" and garlic for spicing.. 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:

1. Wash vegetables. Prick the tomatoes with a toothpick in several places.
2. Cut garlic cloves into halves.
3. Put the tomatoes in layers in a saucepan, alternating with parsley and garlic.
4. Boil water, add salt, sugar. Stir until completely dissolved. Allow the brine to cool (slightly).
5. Pour tomatoes with warm marinade. Sour under oppression for four days.
6. Store ready-salted pickled vegetables in the refrigerator.

Quick tomatoes with horseradish

• Time: 30 minutes (+ 3 days).
• Servings: 3 persons.
• Calorie content: 35 kcal.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: easy.

The next recipe for how to quickly make an unusual snack is tomatoes with horseradish. Lightly salted vegetables are moderately spicy and very fragrant. Fans of spicy food will be delighted. The snack dish is salted for three days, and the preparatory activities take about an hour. In addition to horseradish, favorite spices and fresh herbs are added to 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:

1. Wash tomatoes under running water. Make punctures with a toothpick in each fruit.
2. Put sprigs of greens, a whole leaf of horseradish, finely chopped garlic at the bottom of a deep bowl. Spread vegetables on top.
3. Dissolve sugar and salt in cold water. Add lavrushka, chopped horseradish root, pepper. Boil.
4. Pour the contents of the bowl with hot brine.
5. Keep under a closed lid (you can use a plate) for three days at room temperature.

Ways to pickle tomatoes

There are several methods by which salted vegetables can be made. Consider the most popular cooking options:

1. Cold salting method. Vegetables are poured with cold marinade, oppression is placed on top (often it is a lid, a cutting board or a plate, and on top is a jar of water). Such an appetizer is salted in barrels, buckets, large bowls and pans. You need to store the workpiece in a cold place.
2. Hot way. As a rule, the ingredients are laid out in a glass container, and then poured with boiled hot brine.
3. Another option is dry salting (without the use of marinade). Vegetables are placed in a pan or bag, generously sprinkled with salt, seasonings, put oppression on top or placed in a cold place.

Video

1. Choose firm tomatoes that are about the same size. Perfect "lady's finger", "Adam's apple" and other varieties with small fruits and dense pulp.
2. Tomatoes take longer to pickle. To speed up the process, pierce them with a toothpick in several places. This is necessary if the recipe does not cut off the caps and does not make other cuts.
3. It is convenient to salt the tomatoes in a wide saucepan. If you put the fruits on the bottom in one layer, they will not wrinkle, as when taken out of a jar.
4. Store lightly salted tomatoes in the refrigerator, otherwise they will quickly turn sour and moldy. Especially in the heat.

In the package, tomatoes are salted in their own juice, so cuts on vegetables are a must. This method of salting takes 2-3 days. But if you add apple cider vinegar or lemon juice, the process will go faster.

Ingredients

• 1 kg of tomatoes;
• 1 tablespoon of salt;
• 1 teaspoon of sugar;
• 4 cloves of garlic;
• 1 bunch of dill.

Cooking

Wash and dry the tomatoes. Cut out the stems from them, and on the reverse side make shallow cruciform cuts. Place the tomatoes in a clean plastic bag. Add salt, sugar, chopped garlic and herbs to them. In addition to dill, you can use parsley or basil.

Seal the bag tightly and shake gently to mix all the ingredients well. To ensure that the juice does not leak out, put the vegetables in a saucepan or put another bag on them.

Store tomatoes at room temperature for 2-3 days. When salted, transfer to a container and refrigerate.

Tomatoes can be poured with both hot and cold brine. In the first case, salting will be faster: you can try it in a couple of days. In the second, you will have to wait 3-4 days. But the tomatoes will be denser: they look fresh, and in the middle they are marinated.

Ingredients

• 1 kg of tomatoes;
• 1 ½ liters of water;
• 3 tablespoons of salt;
• 1 tablespoon of sugar;
• 1 head of garlic;
• 1 horseradish root and leaf;
• 2-3 bay leaves;
• 5-7 black peppercorns;
• 3-5 sprigs of dill.

Cooking

Wash vegetables and herbs. Poke holes in each tomato with a fork or toothpick. Put dill sprigs, horseradish leaves, peeled garlic and tomatoes on the bottom of the pan.

Make a brine: dissolve salt and sugar in water, add bay leaf, peppercorns and horseradish root, cut into circles. Boil. Pour the hot brine over the tomatoes, cover and let them pickle for 2-3 days at room temperature. Then put the snack in the refrigerator.

As an option: you can pour chilled brine over the tomatoes, and put more currant leaves on the bottom of the pan.

An easy-to-prepare and very savory appetizer that is not ashamed to serve. The combination of red and green looks spectacular. You can try it in a day and a half. But the longer the tomatoes are salted, the richer the taste.

Ingredients

• 10 tomatoes;
• 1 liter of water;
• 6-7 garlic cloves;
• 2 tablespoons of salt;
• 1 tablespoon of sugar;
• 1 bunch dill and parsley.

Cooking

Finely chop the herbs and garlic. The latter can be grated on a fine grater. Stir.

Cut the washed and dried tomatoes crosswise to about the middle. Distribute the greens and garlic filling between the resulting slices. Place stuffed tomatoes in a bowl.

Dissolve salt and sugar in water and fill with this brine. Cover them with a large plate and place oppression on top, such as a jar of water. Keep 1-1.5 days in a warm place, and then put in the refrigerator.

And here is a variation of this recipe, where lemon juice is used instead of brine. Thanks to this, the tomatoes are salted faster: you can eat after 5 hours.

If you have your own recipe for salted tomatoes, be sure to share it in the comments.