Instant lightly salted tomatoes - delicious recipes

In the old days, the only way to preserve tomatoes for the winter was pickling. Pickling was invented much later, but this did not stop tomatoes from being pickled in different ways to get tomatoes with different tastes. We will use old recipes, but taking into account the modern rhythm of life, when every minute is valued.

Ingredients: greenery, tomatoes, salt, garlic
Time to bookmark: Summer, Autumn

Content

1 Spicy lightly salted tomatoes
2 Lightly salted tomatoes in a bag

Spicy lightly salted tomatoes

If you need lightly salted tomatoes tomorrow, choose fruits that are fully ripened and small in size. Cherry tomatoes are best for this, but this is not necessary. For medium-sized tomatoes, the recipe is the same, only the salting time increases.

Wash the tomatoes and, using a thin, sharp knife, make a small, cross-shaped cut in place of the stalk.

Place the tomatoes in a saucepan or bucket, mixed with dill sprigs and garlic cloves.

Prick the hot pepper with a toothpick in several places and also add it to the tomatoes. It is better to wear rubber gloves and handle the pepper very carefully. The juice and the very surface of the pepper are unusually hot.

Dissolve salt in a saucepan, add pepper, bay leaf and cloves. Bring the brine to a boil. Then cool the brine a little. There is no need to cool it completely, the main thing is that it is not boiling water.

Pour the hot brine into the tomatoes, cover them with a flat plate so that they do not float, and leave in a warm place until tomorrow.

For 3 kg of tomatoes you need:

1 head of garlic;
10 peppercorns;
5 clove inflorescences;
1 pod of hot pepper;
several sprigs of dill;
salt - 100 grams for every liter of water.

The tomatoes in this recipe turn out to be very spicy, but it’s hard to resist taking another tomato.

Lightly salted tomatoes in a bag

Dry salting of tomatoes has become very popular. After all, few people want to tinker with buckets and cans. And you won’t find wooden barrels now; all of that is now being replaced by bags. It is better to take thick bags in which freeze tomatoes, but ordinary ones will do.

For 1 kg of tomatoes you need:

100 grams of salt;
1 head of garlic;
dill, parsley.

Peel the tomatoes from the stems and cut out the “butts” with a sharp knife.

Place the tomatoes in a bag. Pour salt, grated garlic, and finely chopped herbs into the bag. Zip the bag or tie it in a knot, trying to squeeze out excess air.