TOP 13 delicious recipes for instant salted tomatoes for the winter
Salted tomatoes are an excellent addition to meat, fish and potato dishes, an independent snack. Tomato, as an object of pickling, has a skin and pulp that stores sugar. Under normal conditions, in order for the pulp to be saturated with brine, it takes from 5 to 15 days, but there are recipes for instant salted tomatoes - from 6 to 24 hours, preparatory work takes 10-30 minutes. Let's explore these recipes together.
Features of cooking lightly salted tomatoes
The essence of the preparation of lightly salted vegetables is that the tomato pulp and juice are not salted entirely, and partially gain salt and the aroma of spices. The addition of vinegar gives the tomatoes a sourness, makes them harder and lengthens the shelf life of pickles.
Cooked according to any recipe, lightly salted tomatoes are ready to serve in a day, and if they are cooked in slices or with deep cuts and poured with boiling brine, the time required for salting the fruits is reduced. You can put tomatoes for pickling in 30 minutes.
Factors affect the speed of salting:
- fruit size - cherry tomatoes and varieties with medium-sized cream are salted faster;
- brine concentration;
- brine temperature and product holding time;
- the vacuum conditions created inside the cellophane bag accelerate the salting.
Among the varieties are suitable for whole salting: Cherry Royal, De Barao, Yellow Rocket, Goldstone, Dorothy, Ogonyok, Kinder, Lelik, Canning Pear, Semko 100 and 101, Rocket, Valentina, Red Fang, Novichok, Plato, Gem.
Note! Optimal conditions for cooking lightly salted tomatoes are at room temperature.
When heated, the pulp of tomatoes turns into a paste, and insufficient heat treatment causes the development of microbes and mold. If the product is placed in a refrigerator or cellar, the salting time is extended to 5-7 days.
How to choose and prepare vegetables
Pickled tomatoes must be of the same size, variety, color and ripeness. It is important to choose moderately hard fruits with a dense skin. Cherry tomatoes are especially carefully chosen - they have a thin skin and easily crumpled pulp that turns into gruel.
Fruit preparation consists in thorough rinsing under running water. If necessary, they are soaked in water at room temperature for 2-3 hours. This measure helps to wash away stubborn dirt, fertilizer and pesticide residues from the skin.Depending on the recipe, the tomatoes are cut into halves, pierced, and the pulp is cut.
Container preparation
The plastic buckets are thoroughly washed with warm water and baking soda. In pots intended for salting, water is boiled for 5-7 minutes, glass jars are washed and sterilized for 7-10 minutes. Cellophane bags for pickling tomatoes must be new.
How to quickly cook pickled tomatoes
Prepare the container and tomatoes. The rest of the products - according to the instructions below.
A quick way to cook lightly salted tomatoes in a jar
You will need products:
- tomatoes - 1 kilogram;
- water - 0.5 liters;
- table salt - 1 tablespoon;
- sugar - 0.5-1 tablespoon;
- dill inflorescences - 3-4 pieces;
- garlic cloves - 4-5 pieces;
- bay leaf - 2 pieces;
- grain black pepper - 5 pieces;
- currant leaf - 6-8 pieces.
The bottom of the jar is lined with half of the harvested spices and herbs, and garlic is also placed here. The peel of tomatoes is pierced with a toothpick evenly over the entire surface.
Put the fruits in a jar, cover with the remaining herbs. Prepare brine from water, salt and sugar. To pickle tomatoes quickly, you need to fill with hot brine, close the container with a plastic lid, wrap it in a thick cloth and leave for 24 hours.
In the package
You will need products:
- tomatoes - 0.5 kilograms;
- salt - 1 teaspoon;
- sugar - 1 teaspoon;
- dill, parsley, thyme, cilantro - optional;
- garlic - 2 cloves, cut across;
- powder black pepper - 1 teaspoon.
Place the components in a medium-sized bag, wrap it up, leaving space inside. Stir with shaking movements, place in an outer bag, place in a cup. Salting takes place within 12-24 hours in a room.
In a saucepan
For salting in a saucepan, you need products similar to the first recipe. The bottom is covered with half of the harvested herbs. Top the tomatoes with the remaining dill, currant and bay leaves. Filling can be done with non-hot brine. This will keep the tomatoes harder. Salting time is 4-5 days.
With horseradish
You will need products:
- tomatoes - 1 kilogram;
- horseradish - 1 root;
- dill, parsley, thyme - to taste;
- garlic - 2 heads;
- dried red pepper - 1-2 pieces;
- water - 2 liters;
- salt - 120 grams;
- granulated sugar - 100 grams;
- vinegar diluted 7% - 100 milliliters.
This recipe produces hard spicy tomatoes. Salting is performed in a saucepan, bucket or plastic keg. Shredded herbs, horseradish and spices are placed on the bottom of the container. Tomatoes are cut in half, the stalks are not removed. For every two rows of tomatoes, a layer of greens is made.
A brine is prepared, table salt, sand sugar are placed in boiling water, at the end vinegar is introduced, the pouring is allowed to cool, then the tomatoes are completely poured. Salting time - at least 72 hours.
With garlic
You will need products:
- tomatoes - 10 pieces;
- garlic - 5 cloves;
- salt, herbs - to taste.
Finely chop the garlic. In washed tomatoes, the top is cut like a cap, salt and garlic are placed under it to taste. The stuffed fruits are put in a cup, covered with a lid, and put into the refrigerator for 3-4 days.
With garlic and herbs
The recipe is similar to the previous one, but, along with garlic, tomatoes are seasoned with finely chopped dill, parsley, cilantro.
With vinegar
Vinegar is added to each brine recipe, if desired.
With garlic and onions
When salting tomatoes in a jar according to the first recipe, in addition to garlic, add onions, cut into rings. Finished tomatoes have a sharper taste.
With mustard
Mustard gives tomatoes a spicy taste, lengthens the storage period to 7-10 days, since it has preservative properties.Mustard powder or grains are added to the brine or to the bottom and under the neck of the jar.
With honey
You will need products:
- tomatoes - 500 grams;
- onions - 1 piece;
- salt - 30 grams;
- honey - 2 teaspoons;
- dried chopped dill, parsley, basil - 1 tablespoon;
- garlic - 3 cloves;
- dried red hot peppers - 2 pieces;
- olive or sunflower oil - 3 tablespoons.
Cut the tomatoes into 0.7-0.8 centimeter circles, the onions into rings, put everything in a resealable plastic container. Finely chop the garlic with red pepper. Mix salt with dry herbs, add thin honey and oil, mix gently, put in the refrigerator for 3-4 days.
With lemon juice
The recipe is similar to the previous one, but 4-5 teaspoons of freshly squeezed lemon juice are added to the honey.
Skinless
The flesh of tomatoes without the skin melts in the mouth, such fruits are more easily absorbed by the body. An ambassador can be made according to any recipe. To free the fruit from the skin, you need to hold them in boiling water for 1-2 minutes.
With cherry tomatoes
When salting cherry tomatoes, take 2 times less salt and sugar. Such preservation is ready in 6-12 hours.
Rules and storage times for salted tomatoes
Since the conservation has not undergone heat treatment, its shelf life is short. Delicious lightly salted tomatoes leave quickly, there are no problems with their storage. If necessary, they are kept in the refrigerator for an average of 3 days. Billets with vinegar and mustard can be stored for a maximum of 7-10 days.
