home Audience 1 Lightly salted tomatoes chopped with quick garlic. Lightly salted tomatoes are the most delicious and fastest cooking recipes. Tomatoes with garlic "Southern"

Lightly salted tomatoes chopped with quick garlic. Lightly salted tomatoes are the most delicious and fastest cooking recipes. Tomatoes with garlic "Southern"

An easy recipe for making flavorful pickled tomatoes. This dish will perfectly complement lunch or dinner, and it will take very little time to prepare. Lovers of pickled tomatoes manage to make this dish all year round, since now it is not a problem to buy tomatoes even in winter. But still, the most delicious pickled tomatoes are obtained from homemade vegetables with fresh, juicy herbs from the garden. Today we will cook tomatoes pickled with garlic and herbs.

For pickling, it is necessary to choose fruits that are not overripe and of the same degree of ripeness.

I prepare the products according to the list.

I wash ripe but not soft tomatoes and wipe them dry.

In order for the tomatoes to ferment faster, I use a knife to cut out small indentations in the place where the stalk is attached.

I cut the peeled garlic into slices or strips.

I wash all the greens. I cut the celery stalks into pieces 1.5-2 cm long.

Coarsely chop the parsley, dill and top of the celery.

Pour water into a saucepan, add salt and sugar, bring to a boil. I place chopped celery in boiling brine for about 30 seconds.

Using a slotted spoon I remove the celery. I leave the brine to simmer over low heat.

At the bottom of a clean three-liter jar I put a little chopped garlic, a little greenery (including celery taken out of the brine), then tomatoes - with the notches facing up.

Then I again add some herbs and garlic, a layer of tomatoes. So I stack the tomatoes and herbs to the very top of the jar.

I pour boiling brine over the tomatoes. I still have a little brine left, I don’t throw it away. The next day I check: if the tomatoes have absorbed the brine a little and the jar is not full, I add brine to the top.

I cover the jar with a saucer, place it on a plate or tray (the brine may leak out) and leave it in a warm room for 3 days.

During this time, the brine will become cloudy and bubbles will appear, which means that the fermentation process has begun. I cover the jar with a plastic lid and put it in the refrigerator.

A day later, tomatoes pickled with garlic and herbs are ready!

I store pickled tomatoes in the refrigerator or cellar.

Enjoy your meal!

Every housewife has her own signature recipe for lightly salted tomatoes. If you haven’t got one yet, then it’s time to experiment and find your favorite option that everyone at home will be absolutely delighted with.

To prepare lightly salted tomatoes, try to choose fruits of the same size. The tomatoes should be medium. Fruits that are too large may not be salted properly. A good option would be tomatoes of the lady's finger, Adam's apple or other varieties.
The process of pickling tomatoes takes longer than pickling cucumbers. You can speed it up if you know a few life hacks. For example, you can prick the tomatoes with a toothpick or make several cross-shaped cuts.
Salt the tomatoes in a wide saucepan. This should be done because the tomatoes can be laid out in one layer and not on top of each other. This way they won’t get wrinkled, but will remain appetizing and cute.
Lightly salted tomatoes should be stored in the refrigerator, especially in hot summers. Otherwise, the tomatoes can quickly turn sour and mold.

Lightly salted tomatoes in a bag

At home, tomatoes can be pickled in a bag. They will pickle in their own juice, so be sure to make several small cuts on each of them. The entire process will take approximately 2-3 days.
Ingredients:
Tomatoes 1 kg
Salt 1 tbsp. l.
Sugar 1 tsp.
Garlic 4 cloves
Dill 1 bunch
The tomatoes should be washed and dried, trim the stalks and make cross-shaped cuts on each side. Place the tomatoes in a plastic bag. Add salt, sugar, chopped garlic and chopped herbs to the bag. Tie the bag with tomatoes tightly and shake it gently. Transfer the bag to a saucepan. Leave the tomatoes at room temperature for 2-3 days. Then transfer to a container and put in the refrigerator.

Lightly salted tomatoes with horseradish

Horseradish will add an amazing piquancy to lightly salted tomatoes. This option will especially appeal to thrill-seekers. The rich taste of this snack will not leave them indifferent.
Ingredients: Tomatoes 1 kg Water 1.5 l Salt 3 tbsp. l. Sugar 1 tbsp. l. Garlic 1 clove Horseradish 1 root and leaf Bay leaf 2–3 leaves Black pepper 5–7 peas Dill 3–5 sprigs Method of preparation: Wash vegetables and herbs, make punctures in each tomato with a fork or toothpick. Place sprigs of dill, horseradish leaf, chopped garlic and tomatoes on the bottom of the pan. Prepare the brine. To do this, dissolve salt and sugar in water, add bay leaf, peppercorns and horseradish root, cut into slices. Boil the brine. Pour the brine over the tomatoes, cover the pan with a lid. Leave the tomatoes at room temperature for 2-3 days. Place in the refrigerator.

Lightly salted tomatoes with garlic and herbs

Garlic and herbs are win-win additions to lightly salted tomatoes. We tell you how to prepare this homemade snack.
Ingredients:
Tomatoes 10 pcs.
Water 1 l
Garlic 6–7 cloves
Salt 2 tbsp. l.
Sugar 1 tbsp. l.
Parsley 1 bunch
Chop the greens and chop the garlic. Stir. Wash and dry the tomatoes. Make cross-shaped cuts on both sides. Add the herb and garlic filling to the resulting cuts. Move the tomatoes into a saucepan. Dissolve salt and sugar in water. Pour the resulting brine over the tomatoes. Cover them with a plate, and place a jar of water or other pressure on top. Keep for 1.5 days at room temperature, and then put in the refrigerator for another couple of days.

At the height of the fresh vegetable season, I suggest preparing delicious lightly salted tomatoes that will delight you at the dinner table or dinner with their unique aroma and taste. Lightly salting tomatoes is not at all difficult; you just need a small set of ingredients and a little free time. After just 3-4 hours you can enjoy a delicious tomato.

To prepare quick lightly salted tomatoes with garlic and herbs, take the following products.

We start by preparing all the vegetables. Wash the bell peppers. Remove the seed pod. Cut into large pieces. Peel the garlic cloves and rinse in cold water. Grind in a blender or grind in a meat grinder.

Wash the greens and chop finely.

Add chopped greens to the chopped vegetables and mix well.

For pickling, it is better to take medium-sized tomatoes. They will salt faster. Rinse and cut in half, without cutting to the bottom edge.

Stuff with aromatic filling.

Pour water into the saucepan. Add salt, sugar, citric acid. Stir and bring to a boil.

Place the tomatoes in a convenient pickling container. Pour boiling marinade over it. Cool to room temperature. Then put it in the refrigerator for storage. After 4-5 hours you can try. Quick lightly salted tomatoes with garlic and herbs are ready.

Lightly salted tomatoes are just as frequent guests on the summer table as quick-pickled cucumbers. Having retained their appetizing, fresh appearance, ruddy tomatoes delight housewives and guests with their piquant taste and unique aroma. At the same time, preparing them is very simple, you just need to have freshly picked, strong vegetables, salt, spicy herbs on hand - and a little imagination! So, we remove a couple of dozen of the ripest and densest tomatoes from the garden - and start pickling!

Small vegetables are best suited for lightly salted vegetables, as they absorb brine and seasonings faster. It’s good if you give preference to sugar varieties: the taste of the finished tomatoes will be brighter and richer. Before cooking, rinse the tomatoes and herbs well in cold water, prepare clean three-liter jars and a large pan for boiling the brine (you will need it for the aspic version of pickling).

Lightly salted classic tomatoes
For one three-liter jar you will need:

Salting technology:

Carefully place the tomatoes in the jar, placing cut garlic cloves, dill umbrellas and cherry and currant leaves between them.
Fill the container with water to the top, then pour the liquid into the pan: this amount of water will be needed to prepare the brine.
Place salt, sugar and pepper in a saucepan with water. Place on the fire, bring to a boil and boil for 5 minutes.
Cool the finished brine to 50-60 degrees and pour it into a jar. Close the container tightly with a lid and place in a cool, dark place for 2-3 days.

Lightly salted tomatoes are ready! By the way, if you are a lover of bell peppers, you can pickle a couple of peppers along with the tomatoes; this will significantly enrich the taste and give the vegetables additional aroma.

Lightly salted tomatoes in a bag
This recipe is good because tomatoes prepared in this way are ready to eat the very next day after pickling. In addition, the vegetables turn out to be very aromatic, with a pronounced, appetizing garlic flavor.
In order to pickle 1 kg of tomatoes, you will need the following ingredients:

salt without iodine - 1.5 tbsp. spoons;
garlic - 3-4 medium heads;
greens and fresh dill seeds.

Preparation procedure:

Carefully cut out the stems of the vegetables; Make cross-shaped cuts on the underside of the fruit.
Chop the garlic and mix with finely chopped herbs or dill seeds.
Lightly stuff the tomatoes through the cuts with the spicy mixture.
Place salt mixed with sugar at the bottom of a plastic bag. Place tomatoes in a bag and mix with garlic-dill pulp and salt.
Tie the bag and place it in another, also tying it in a knot. This is necessary to create an air gap.
Place the bag of vegetables in a moderately warm place and shake every 4-6 hours. In a day you can treat yourself to delicious lightly salted tomatoes!

You can grind green tomatoes in the same way, increasing the cooking time to 5-7 days. It turns out very tasty and original!

Spicy lightly salted cherry tomatoes
Tomatoes prepared in this way will certainly appeal to fans of the “peppercorn”, because they have a peculiar pungent flavor. Required ingredients:

cherry tomatoes - 1 kg (can be replaced with small sugar vegetables);
water - 1 l;
garlic - 1 medium head;
non-iodized salt - 1.5 tbsp. spoons;
granulated sugar - 1.5 tbsp. spoons;
black and allspice - 6 peas each;
cloves - 3-4 grains;
bay leaf - 1 pc.;
hot pepper.

Salting technology:

Remove the stems of the tomatoes and make neat shallow punctures in the area where they grow using a toothpick.
Place half of the cut garlic cloves and a piece of hot pepper on the bottom of the jar; Place tomatoes on top. Sprinkle the remaining garlic over the vegetables.
Boil water, adding salt, sugar and dry seasonings. Boil for 5 minutes.
Cool the brine until warm and pour into a jar.
Cover the container with a napkin and place in a dark place for 2 days.

Lightly salted tomatoes prepared in this way will delight the most sophisticated gourmet; The main thing is to remember to cool them before serving. Bon appetit - and a good tomato harvest!

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An excellent salty snack - tomatoes stuffed with herbs and garlic. It’s easy to prepare, the dish turns out very beautiful to look at and appetizing.

Recipe for stuffed tomatoes with herbs and garlic

You will need:

How to cook stuffed tomatoes with herbs

1. We start preparing tomatoes stuffed with herbs and garlic by preparing the base - i.e. the tomatoes themselves: wash them well, cut off the tops, remove the core and grease the inside with salt, you can add a little black pepper. The tomatoes will stand and be well saturated with spices while we prepare the filling for them.

2. Wash the greens and chop well. Chop the onion and fry it until golden brown.

3. Peel and chop the garlic using a garlic press.

4. Combine the cooled onions, herbs and garlic and carefully stuff all the tomatoes. Tomatoes stuffed with herbs and garlic are completely ready to eat.

All that remains is to prepare a side dish or any meat dish and you can invite everyone to the table! And for a side dish we recommend preparing a delicious dish -.

Recipe for stuffed tomatoes with carrots and nuts

Stuffed tomatoes can be prepared with the addition of many other vegetables. Today we will add carrots, nuts and prepare tomatoes stuffed with carrots, herbs, nuts and garlic.

You will need:

How to cook stuffed tomatoes with carrots and nuts

1. Cut off the tops of the tomatoes, carefully remove the core and reserve.

2. Cut the tomato pulp into cubes, grate the carrots, chop the nuts and garlic. Mix everything, add sour cream, salt and spices.

3. Stuff the tomatoes with the prepared filling and cover them with caps.

Serve tomatoes stuffed with carrots, herbs, and garlic on a large platter, lined with lettuce leaves.

Note: when preparing stuffed tomatoes, choose firm, even slightly greenish vegetables. This way they are easier to stuff, do not get soggy and turn out juicy and whole in the finished dish.

Recipe for daily stuffed tomatoes

We prepare tomatoes stuffed with herbs and garlic, daily allowance. The name of the dish speaks for itself - tomatoes stuffed with herbs and garlic can be eaten within 24 hours. Be patient!

You will need:

How to cook daily stuffed tomatoes

1. Chop the greens, chop the garlic and combine them together.

2. Cut the tomatoes in half, but not all the way, so that you can stuff them.

3. We put garlic and herbs filling in each and place them tightly together in a glass jar.

4. Preparing marinade for tomatoes stuffed with herbs and garlic, daily. Combine vinegar with salt and spices. Sugar (you can add 1 tablespoon, or 2, depending on your taste), don’t skimp on spices: allspice, black peppercorns, bay leaves and other favorite spices that are used for fermentation. Mix all the ingredients and leave to stand for a while.

5. Pour marinade over tomatoes.

Tomatoes stuffed with herbs and garlic are ready, daily allowance will be due in 24 hours. Keep refrigerated. The recipe for day-old tomatoes stuffed with herbs and garlic is easy to prepare, but it’s a godsend, especially after the holidays. There are many recipes for preparing day-old tomatoes stuffed with herbs and garlic, the most widely used on our page.

Enjoy your meal!

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