Recipe for instant salted tomatoes with boiling water. Pickled tomatoes with instant garlic

1. Choose sturdy tomatoes that are about the same size. "Ladies' finger", "Adam's apple" and other varieties with small fruits and dense pulp are perfect.
2. Tomatoes take longer to salt. To speed up the process, pierce them with a toothpick in several places. This is necessary if the caps are not cut and other cuts are not made according to the recipe.
3. It is convenient to salt 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 sour and mold. Especially in the heat.

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Tomatoes in the package are salted in their own juice, so the cuts on the 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 salt
• 1 teaspoon sugar
• 4 cloves of garlic;
• 1 bunch of dill.

Preparation

Wash and dry the tomatoes. Cut out the stalks from them, and make shallow cross-shaped cuts on the back side. Place the tomatoes in a clean plastic bag. Add salt, sugar, chopped garlic and herbs to them. Besides dill, you can use parsley or basil.

Tie the bag tightly and shake gently to mix the ingredients well. To prevent the released juice from leaking 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.

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Tomatoes can be poured with either hot or cold brine. In the first case, salting will pass 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 more dense: they look like fresh, and in the middle they are pickled.

Ingredients

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

Preparation

Wash vegetables and herbs. Puncture each tomato with a fork or toothpick. Place dill sprigs, horseradish leaf, peeled garlic and tomatoes on the bottom of the pan.

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

Alternatively: you can pour the tomatoes with chilled brine, and put more currant leaves on the bottom of the pan.

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Easy to prepare and very spicy appetizer, which is not a shame to serve. The combination of red and green looks impressive. You can try 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 cloves of garlic;
• 2 tablespoons of salt;
• 1 tablespoon sugar
• 1 bunch of dill and parsley

Preparation

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

Cut the washed and dried tomatoes in a crisscross pattern to about the middle. Spread the filling of herbs and garlic between the resulting slices. Place the stuffed tomatoes in a saucepan.

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

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

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

Winter is just around the corner, and the tomato harvest is ripening. From day to day, the next harvesting season will begin, and in the cellar the shelves are lonely and empty. And just now, when there is nothing left of last year, the time has come to cook instant lightly salted tomatoes. They are prepared quickly and easily, and among the many cooking options, you can easily find the one that will become your signature recipe.

Mankind got acquainted with tomatoes 200,000 years ago, but they were still afraid of eating red fruits. The ancient Mexicans from time immemorial knew from their ancestors that tomatoes are deadly and unsuitable for food. The first settlers, too, not being fools, did not dare to eat suspicious vegetables. However, the legend about the first tomato tester on himself is quite heroic.

Having managed to escape from Dutch captivity, the Mexican aborigine tried to hide from his pursuers in the jungle, however, having estimated the chances of escape being 0%, he decided to demonstrate his immense pride to his enemies and ate a tomato growing nearby in the hope of dying like a brave warrior. However, death was late, and he spun a couple of more fruits, but death, exactly like poisoning, did not visit the guy, and since then people can enjoy an excellent vegetable - a tomato, which no family can do without.

Lightly salted tomatoes: an express recipe

Ingredients

• - 1 kg + -
• - 4 cloves + -
• - 1 l + -
• - 1 tsp + -
• - 1.5 tbsp. l. + -
• Black currant leaf- 3 pcs. + -
• Horseradish leaf - 1 pc. + -
• - 2 pcs. + -
• - 10 pieces. + -
• Allspice - 3 pcs. + -

Preparation

With the help of this recipe, in just 24 hours, excellent salty and spicy tomatoes are obtained that will not leave indifferent any of the tasters.

1. The first step, of course, is to thoroughly wash the vegetables and herbs. Each tomato should be pierced several times with a toothpick.
2. Cut the garlic into slices, cut the dill umbrellas into several parts, take the leaves of the currant and horseradish whole. We put all this in a sterile jar.
3. Following the spicy herbs, put the tomatoes in a container.
4. Now it's time to tackle the marinade. Pour water into a saucepan and add sugar, salt, spices there. We put the dishes on the fire and after boiling, we boil for another couple of minutes.
5. After waiting for the brine to cool to 60 ° C, pour it into the jar to the brim and close the lid.
6. Leave the tomatoes to salt for literally a day, after which the express preparation can be considered ready.

It is best to serve this delicious food on the table with hot aromatic pilaf! By the way, if you prefer hot tomatoes, then before pouring the brine into a jar of tomatoes, you can put hot peppers, cut into 3 parts.

Lightly salted tomatoes in a bag

Many, probably, well, or in extreme cases, have heard about such a phenomenon. So, today the cook invites you to try the recipe for pickling tomatoes in cellophane. Tomatoes are incredibly tasty and aromatic.

Ingredients:

• Tomatoes -1 kg;
• Bulgarian pepper - 1 pc.;
• Ground red pepper -1 pinch;
• Ground black pepper - ¼ tsp;
• Garlic -4 cloves;
• Dill and parsley greens - 1 bunch;
• Salt - 1 tablespoon;
• Granulated sugar -1 tsp;

Preparation:

1. Purity is the key to success, which is why, first of all, we wash the greens, tomatoes and cut off the tops, so they are better salted, and pepper, cleaning the core with seeds.
2. Finely chop the greenery, cut the garlic cloves into 4 pieces, cut the bell pepper into slices.
3. We put our tomatoes, peppers, garlic, herbs, sugar and salt, seasonings in a plastic bag, tie and shake vigorously, for a minute or a half, until a little juice comes out.
4. After that, put the bag with the "filling" in another plastic bag (for reliability) and leave it in the refrigerator for a day or two.
5. If you are a fan of green tomatoes, then you can pickle them in the same way, increasing only the waiting time to 4 days.

* Cook Tips
You can make an excellent salad with these tomatoes.
To do this, you need to take finely chopped greens (parsley, cilantro, dill and onions), a couple of garlic cloves, 1/3 tbsp. olive oil, 3 tablespoons vinegar or apple cider, salt, ground black pepper to taste, load all this into a blender and mentally grind and mix. Pour lightly salted tomatoes cut into slices with such a dressing and add half a head of onion in half rings.

Lightly salted tomatoes with garlic and green tea

These tomatoes will become an indispensable snack on your family table. You will try them once and you will always cook them.

Ingredients:

• Tomatoes - 1.5 kg;
• Garlic - 1.5 heads;
• Dill - 1.5 bunches;
• Salt - 4.5 tablespoons;
• Sugar - 3 tablespoons;
• Water - 2.25 liters;
• Bay leaf - 5 pcs.;
• Black peppercorns;
• Carnation -1 pc.;

Preparation:

1. After bathing the tomatoes properly, we cut off the tops with them and make cuts with a cross ¼ deep into the vegetable.
2. Lather greens, chop and mix with grated garlic.
3. We put the resulting mass into the cuts of the tomatoes, such a peculiar stuffing effect.
4. Now we start cooking the marinade. Pour salt and sugar into a saucepan with water, add spices, seasonings and set to cook. After boiling, turn off and cool.
5. Carefully put the tomatoes in the jars with cuts up, fill them with marinade cooled to 30-20 ° C, close them with lids and put them in the refrigerator for a couple of days.

A potato side dish is ideal for such a savory snack. This can be mashed potatoes with cracklings, fried potatoes, tubers baked in foil, stewed creamy potatoes in a clay pot, and other hot dishes from the most popular root vegetable.

To tirelessly delight your loved ones with different pickles, be sure to take note of these options for pickling tomatoes. Using these recipes, you can cook not only instant salted tomatoes, but also cucumbers, Bulgarian peppers, eggplants and even assorted vegetables. And you no longer need to hang around for hours in a stuffy kitchen, furiously twirling 150 cans of pickles, so that surely enough for the winter, because everything ingenious is simple ... and fast!

These are the most delicious pickled tomatoes, I can tell you. An opened can is emptied instantly - it has been checked both at home and at work, at 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, the point is in the garlic with which each tomato is stuffed, or maybe in the fact that these tomatoes are prepared with special pleasure, because every tomato is given attention. So salt the tomatoes in a good mood and you will be successful! So, salt the tomatoes with garlic.

What is necessary:

• dense tomatoes (small), you can also use green
• garlic
• greens (dill, parsley) - this is optional
• spices

For 1 three-liter can

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

Marinade (for 1 liter of water):

• 1 tbsp of salt without a slide
• 4 tablespoons of sugar
• 3 tbsp vinegar 9%

Delicious Salted Tomato Recipe

Cooking salted tomatoes with herbs and garlic, herbs are added as desired. I cook some with herbs and some without them. You can do the same, and then choose how you like best. These are instant pickled 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 middle (butt) of each tomato.

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

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

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

Then we drain the water from the cans into the saucepan.

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 pickled tomatoes with vinegar, it's time to add it. Pour the tomatoes with boiling marinade. We twist the jars, put them on the lids and cover them with a "fur coat" until they cool completely.

Read about the mouth-watering chips of quick pickles at the end of the article. And now it's time to conjure the must-have tomato miracle in the summer menu.

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Dry pickling with minced garlic and herbs - up to 8 hours

We need:

• Hard tomatoes - 1 kg
• Green onions - 1 small bunch
• Dill - 1 bunch
• Cilantro - 1 bunch
• Garlic - 2-3 medium cloves
• 1 lemon juice
• Salt - 1 tbsp a spoon with a slide
• Sugar - 2 tsp.
• Ground black pepper - 1 tsp.

Important notes:

• Hard tomato varieties suitable for pickling are often referred to by the general term "pink" on the market. We took medium sized vegetables. Each weighs 150-180 g.

Cooking.

Let's prepare the washed dry tomatoes.

With a knife, we remove the bed of the stalk: we cut out a green speck in a circle - in depth, like a funnel.

We cut each vegetable into 4 parts, crosswise - deeply, but not completely (!).

We put it in a large container, where we will salt it. The choice is glass, enamel, stainless steel.

An important nuance: for this container it should be easy to organize oppression, under which our tomatoes will be salted.

Let's prepare minced meat with garlic and herbs.

Finely chop the greens that you decided to use. Combine the cuts in a convenient bowl. Pass the garlic through a press, add to the herbs and mix.

We also mix sugar, salt and black pepper to get a mixture of seasonings.

Squeeze lemon juice from 1 lemon in a convenient way. For example, with pressure, roll the fruit back and forth with your palm on the table. Cut in half and squeeze the juice out of both halves.

Stuff the tomatoes.

It is convenient to work with your hands. We wash our hands and put the salt, sugar and pepper mixture into the tomatoes. We do not just add salt on top of a slightly opened vegetable, but grease with sweet pepper powder the entire surface of the cuts.

Now sprinkle each grated vegetable with lemon juice - again along the surface of the pulp in the incisions... It is convenient to drip with a spoon to distribute the juice evenly.

Note!

Dry pickling is a great way to grease tomatoes different sizes in one batch... Of course, not babies and giants, but reasonable deviations from the average size are possible.

Thanks to the individual processing of the salt mixture, we can focus on the size of the fruit and salt one tomato more or less than the other. Since the amount of salt, sugar and pepper we count on the total weight of vegetables, it remains only to distribute the sprinkles on the tomatoes according to their size.

Processed vegetables are ready for green minced meat. Fill them tightly with a garlic mixture of herbs. A little more neatness! Vitamin minced meat should be between all slices, and not just in the central hole.

We send to be salted.

We put oppression on stuffed vegetables and leave at room temperature for 5-7 hours so that they are well salted.

Heavy construction can be two layers of cling film and a container of water. Or a flat plate and a water bottle. Anything that is convenient for you to press all vegetables to the bottom of the selected container.

When the time for salting has passed, we remove the oppression and see what we have done ...

Beauty: fragrant, fast and delicious!

Lightly salted "cherry" in brine with lemon juice - 1 night

We need:

• Cherry tomatoes - 1 kg
• Drinking water - 1 l
• Greens (dill, parsley, cilantro) - each type 1/3 of large bunches
• Garlic - 4-5 medium cloves
• Salt - 3-4 tbsp spoons (adjustable to taste)
• Sugar - 1 tbsp. a spoon
• Lemon juice - 4 tbsp. spoons
• Black peppercorns - 4 pcs.
• Cloves - 2 pcs.
• Bay leaf - 2 pcs.

Important details:

• The salt should be clean, without impurities - stone, coarse / medium grinding. No iodine and Chinese production.
• Vary the set of greens to taste. It will always be tasty, even only with dill or parsley.
• If the tomatoes are equally ripe, you can combine vegetables of different colors in the brine.

How to cook.

We prepare herbs, garlic and cherry.

Wash the greens in running water, shake them off and cut them into large pieces.

Peel the garlic and leave it intact. If you have taken a very large clove, you can cut it in half lengthwise.

My tomatoes. In each vegetable, we make a deep puncture with a toothpick (up to the middle in depth) - at the point where the stalk was attached. You can use a cast thin wooden stick.

Make sure the toothpick is of good quality. Chips are too easily detached from cheap samples and may get caught in the dish.

Cooking the brine.

Bring the water to a boil and add sugar, salt, lemon juice, cloves, pepper, bay leaf to it. Stir, wait for it to boil again, reduce heat to medium and let it gurgle for another 5 minutes.

Salt tomatoes in brine.

It is convenient to pickle in a saucepan - only enamel or stainless steel. We spread the tomatoes in a container, alternating with coarsely chopped herbs and garlic. Fill vegetables with hot (!) Brine, cover with a lid (!), Let cool and set in the refrigerator for 1 night.

The first sample can be taken in the morning. You'll like it!

If left in brine, the tomatoes will continue to salt. It will not be possible to oversalt. They eat graceful beauties quickly - in a couple of days at most, even in a small family.

Lightly salted tomatoes in a package - up to 2 days

This is not to say that the method is popular with us this summer. We decided to reduce the exposure to plastic in the kitchen, at least in part of the utensils. Therefore, we use an algorithm for dry salting in a bag for the most ordinary glass jar. It turns out just as fast and delicious! And what is especially convenient, you can store it in it.

And from the storage bag it is necessary to shift, otherwise the vegetables quickly cease to be appetizing.

To repeat the successful experience from the video, we need:

• Tomatoes (cut off the top) - 1 kg
• Medium bunch of dill
• Garlic - 4-5 medium cloves
• Sugar, salt, ground black pepper
• 2 packages

* Food grade plastic, or replace with a 3 liter jar with a nylon lid.

Classic light-salted tomatoes "Armenians" - 36-48 hours

This is a classic of the genre when you have to be patient. For our taste, it is worth withstanding the handsome "with hats" all 48 hours - the peak of harmonious salting for every taste.

We need:

• Tomatoes - 1 kg
• Dill - 1 bunch (both leaves and umbrellas)
• Garlic - 6 cloves
• Salt - 2 tbsp. flat spoons
• Spices (black peppercorns, bay leaves)
• Horseradish leaf (optional)

Cooking.

We make a brine (preferably with a margin of 1.5-2 liters). We put salt from the calculation 2 tbsp. spoons for 1 liter of water... Add dill stalks, a couple of young twigs, 2-3 bay leaves and 4-5 peppercorns to the boiled salt water. Let it boil for 3-4 minutes.

We cook tomatoes-"Armenians", cutting a hat for each vegetable. With a knife we ​​make a deep cut, as if separating the cap from the tomato, but we do not cut it off completely. It turns out a "hat" that can be opened slightly.

Finely chop the dill and garlic.

Stuff the tomatoes under the hat. We put on the cut first pieces of garlic, then chopped dill slices - more, not stingy.

We put the "Armenians" with filling into an empty container, where we will lightly salt vegetables. We cover with a sheet of horseradish (if any), a plate and put oppression (a jar or a plastic bottle of water).

Hello! Today is the turn of pickled tomatoes with garlic. Consider some great quick recipes. Thanks to them, you will get just a fabulous, aromatic and tasty appetizer to the table.

I don't have a single familiar person who would remain indifferent to such a dish. It goes well with boiled and fried potatoes. And with a shish kebab and with strong drinks it will be simply irreplaceable, especially next to.

The harvesting season is in full swing. And you've probably already prepared and cucumbers for the winter as well. If not yet, then I propose to consider my recipes for these blanks.

But I still want some quick vegetable snacks. Therefore, I have prepared wonderful recipes for such cases. The most important thing is that you hardly spend time on such quick light-salted workpieces. For everything about everything, no more than 15 minutes, and then just wait until they reach the desired condition.

The fastest way to make a great vegetable snack. I want to show you two methods of such preparation. Here the principle is the same, but slightly different in products.

First way:

Such tomatoes can already be eaten in a day. But if it lasts longer, then the taste will become even richer.

Ingredients:

• Tomatoes - 1 kg
• Garlic - 7-8 cloves
• Salt - 1 tablespoon
• Sugar - 1 teaspoon
• Dill - 1 bunch
• Bitter pepper (optional) - 0.5 pcs

Cooking method:

1. Peel the garlic. Wash the tomatoes and peppers. Core the tomatoes and make cross-to-cross cuts on top.

2. Finely chop the garlic. And cut off as many peppers as you need and cut into small pieces.

3. Place the tomatoes in a plastic bag. Add chopped garlic and pepper there. The dill can be finely chopped or torn into small twigs and added to the bag. Add salt and sugar there. Tie the bag and shake well. Then put it in a second bag.

Shake the bag for about 5 minutes to distribute the salt, sugar and spices evenly.

4. Leave at room temperature for two to three days. If you have small tomatoes, then one day is enough.

Now the second way:

Everything is done using approximately the same technology. Only the composition of the products is different, which makes this option so original, with its own unique taste.

If your tomatoes are denser, then they are slightly salted for about a day. If yours is softer, then 12 hours is enough.

Ingredients:

• Tomatoes - 1 kg
• Garlic -5-6 cloves
• Dill umbrellas - bunch
• Salt - 1 teaspoon
• Sugar - 1 teaspoon
• Ground pepper - optional

Preparation:

1. Wash the tomatoes, remove the stalks. On each of them, make cuts with a cross, about half. Put the dill umbrellas in the bag, and the vegetables on top.

2. Peel and cut the garlic into slices or whatever is convenient for you, it doesn't matter. Then put them in a bag to the tomatoes, add salt, sugar and ground pepper there.

3. Tie the bag and shake well to distribute all ingredients evenly. Then put in a second bag or on a plate and leave at room temperature for 24 hours. And then treat yourself to delicious aromatic tomatoes.

A quick recipe for tomatoes with garlic wedges and herbs

Another great quick way to get delicious pickled tomatoes. For them to become salted, you need to wait very little. They emit such an amazing aroma that it is not always possible to wait for the right time. Sometimes we get them before.

Ingredients:

• Tomatoes (small) - 5-6 pieces
• Garlic - 3-4 cloves
• Dried dill - 1 teaspoon
• Salt to taste
• Sugar - 0.5 teaspoon
• Italian or Provencal herbs - a pinch
• Vinegar 9% - 0.5 teaspoon
• Ground black pepper - to taste
• Parsley greens - 1 bunch

Cooking method:

1. Cut the washed tomatoes into wedges and place in a deep bowl. Add chopped garlic, salt, sugar, dill, dried herbs, pepper and vinegar.

2. Stir gently to distribute all the spices evenly and cover the dishes with a lid or cling film. Refrigerate for 2 hours. Then take it out, sprinkle with fresh parsley and place on the table.

Pickled tomatoes with honey and lemon - lick your fingers

Just a funky recipe. I really love doing this way. Such an appetizer is perfect for both a dinner table and a festive one. Mine are always delighted with these tomatoes. And together with lightly salted cucumbers, yes with potatoes, it is simply delicious.

Ingredients:

• Small tomatoes - 1.5 kg
• Honey - 100 g.
• Lemon - 2 pieces
• Cilantro - 1 bunch
• Basil - 1 bunch
• Garlic - 4 cloves
• Hot pepper - 1 pc (to taste)
• Salt to taste
• Sunflower oil - 50 ml

Preparation:

1. Remove the peel from tomatoes, place in a deep bowl or container and salt. Leave it on for 15-20 minutes.

In order for the peel to come off easily, make small cuts on top of them, pour boiling water over the tomatoes and leave for 2 minutes. After this procedure, the skin comes off easily.

2. Chop cilantro, basil and pepper with a knife. Garlic can be passed through a press or grated on a fine grater. Add everything to the tomatoes.

3. Cut the lemons into halves and squeeze the juice into a separate bowl. Then add honey and mix with vegetable oil.

4. Pour the marinade into the tomatoes. Cover with a lid or cling film. Shake the bowl to mix well. Then refrigerate for 24 hours.

5. In a day, your wonderful, fragrant and insanely delicious snack will be ready and can be served on the table for dinner.

Lightly salted tomatoes with garlic and herbs in 30 minutes

A delicious snack is obtained in just 30 minutes. You will spend 10 minutes preparing this recipe and the remaining time for it to be infused.

Ingredients:

• Fresh tomatoes - 3 pieces
• Mustard - 0.5 teaspoon
• Salt - 0.5 teaspoon
• Apple cider vinegar - 1 teaspoon
• Vegetable oil - 2 tablespoons
• Garlic - 3 cloves
• Ground black pepper - to taste
• Dill greens - to taste

Preparation:

1. First, let's fill it. To do this, finely chop the dill and peeled garlic. Place them in a deep bowl. Then add salt, sugar, mustard and pour in the oil. Mix everything evenly. Then add the ground pepper and stir again.

2. Cut the washed and dried tomatoes into rings about 1 cm thick. Then simply fold them onto a serving plate.

3. Now spread the filling evenly on each piece and send it to the refrigerator for 20-30 minutes to infuse. Then you can serve a delicious snack on the table.

In fact, you can keep it in the refrigerator for longer, there will only be a richer aroma and taste. But this is optional.

Video on how to cook tomatoes for the winter in jars in 5 minutes

Here is a great video recipe for instant pickled tomatoes for the winter. Detailed, short and clear. I propose to look and cook in this way.

Ingredients:

• Tomatoes;
• Garlic
• Peppercorns
• Horseradish leaf
• Salt - 1 tablespoon
• Sugar - 2 tablespoon
• Vinegar 9% - 50 ml
• Aspirin - 3 tablets
• Boiling water

Preparation:

1. Place a horseradish sheet on the bottom of a 3 liter jar. Then add some tomatoes. Then add the garlic and pepper. Then place the rest of the tomatoes up to the top.

2. Mash aspirin tablets into powder and pour into a jar. Add salt, sugar and vinegar. Pour boiling water over and roll up the jars. Turn them over and cover them with a blanket. Leave to cool. Then put it away in a place to store your workpieces.

And in order to avoid questions and doubts, watch this video:

It’s so simple and fast. They laid it down and twirled it. It will be possible to eat in two weeks, but it is better to leave it for the winter. Enjoy fresh or lightly salted tomatoes now.

The most delicious Korean instant tomato recipe

You should also love this quick Korean dry-style savory snack in a bag. If you like to cook lightly salted vegetables in this way, then be sure to try this recipe too.

If desired, you can use two varieties of tomatoes - medium and small "cherry".

Ingredients:

• Tomatoes - 1 kg
• Garlic - 0.5 heads
• Hot pepper - 0.5 pcs
• Bulgarian pepper - 2 pieces
• Dill - 1 bunch
• Parsley - 1 bunch
• Cilantro - 1 bunch
• Allspice peas - 5-6 pieces
• Ground coriander - 1 tablespoon
• Salt - 1 tablespoon
• Sugar - 1 tablespoon
• Wine vinegar or 6% - 3 tablespoons
• Vegetable oil - 50 ml

Preparation:

1. Finely chop all greens and place in a deep dish. Pass the garlic through a press and add there. Then add sweet peas, coriander, salt, sugar, vinegar and vegetable oil. Mix everything well into a single mass.

2. Cut sweet peppers into half rings, you can directly with seeds. Cut large tomatoes into two halves. And pierce the cherry on all sides with a toothpick, so that later it would be better to marinate. Cut the hot pepper into rings at the very end as much as you need according to your taste. Put everything in a bag. Transfer the greens from the dish there.

3. Tie the bag and turn it over very carefully so that all the food is evenly distributed. Just don't shake it. Then leave to infuse for two hours at room temperature. Then put it in the refrigerator for a day.

To prevent the released juice from flowing out, put it in a second bag or put it in a deep dish.

4. In a day you will be able to put on the table a wonderful, aromatic, spicy tomato appetizer.

Well, my dear friends and blog guests, I have described all my favorite instant pickled tomato recipes. This summer snack should not leave you indifferent, as it turns out to be very tasty, regardless of the recipe chosen.

All methods are very good and easy to do. In fact, you can also add your favorite spices and seasonings to any of the recipes, thereby making the appetizer even tastier for you. Try, choose and experiment.

Bon Appetit!