Instant S alted Tomatoes: 13 Delicious Recipes for the Winter

S alted 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, it takes 5 to 15 days for the pulp to soak in brine, but there are recipes for instant pickled tomatoes - from 6 to 24 hours, preparatory work takes 10-30 minutes. Let's explore these recipes together.

Features of cooking s alted tomatoes

The essence of cooking low-s alted vegetables is that the tomato pulp and juice are not completely s alted, but partially gain s alt and the aroma of spices. Adding vinegar acidifies the tomatoes, makes them firmer, and lengthens the shelf life of the pickles.

Prepared according to any recipe, lightly s alted tomatoes are ready to serve the day before, and if they are cooked in slices or with deep cuts and poured with boiling brine, then the time required for s alting the fruits is reduced. You can lay tomatoes for s alting in 30 minutes.

Factors affect the speed of s alting:

• fruit size - medium-sized cherry tomatoes and cream-fruited varieties pickle faster;
• brine concentration;
• brine temperature and product holding time;
• vacuum conditions inside the plastic bag speed up curing.

Among the varieties suitable for s alting entirely: Cherry Royal, De Barao, Yellow Rocket, Goldstone, Dorothy, Spark, Kinder, Lelik, Canning Pear, Semko 100 and 101, Rocket, Valentina, Red Fang, Novichok, Platon, Gem.

Pay attention! The optimal conditions for cooking s alted tomatoes occur 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 you place the product in a refrigerator or cellar, the s alting time is extended to 5-7 days.

How to choose and prepare vegetables

Tomatoes for pickling must be the same size, variety, color and degree of maturity. It is important to choose moderately firm fruits with a dense skin. Cherry tomatoes are especially carefully chosen - they have a thin skin and easily crumpled pulp, which turns into gruel.

Preparation of fruits consists in thorough washing under running water. If necessary, they are soaked in water at room temperature for 2-3 hours. This measure helps to wash off stubborn dirt, fertilizer and pesticide residues from the skin.Depending on the recipe, tomatoes are cut into halves, pierced, cut into the pulp.

Preparation of containers

Plastic buckets are washed thoroughly with warm water and baking soda. In pots intended for s alting, boil water 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. Other products - according to the instructions below.

Quick way to cook s alted tomatoes in a jar

Products Needed:

• tomatoes - 1 kilo;
• water - 0.5 liters;
• table s alt - 1 tablespoon;
• sugar - 0.5-1 tablespoon;
• dill inflorescences - 3-4 pieces;
• garlic cloves - 4-5 pieces;
• bay leaf - 2 pieces;
• cereal black pepper - 5 pieces;
• currant leaf - 6-8 pieces.

The bottom of the jar is lined with half of the harvested spices and herbs, garlic is also laid out here. Tomato skin is pierced with a toothpick evenly over the entire surface.

Put the fruits in a jar, cover with the remaining herbs. Prepare a brine from water, s alt and sugar. To pickle tomatoes quickly, you need to pour hot brine, close the container with a plastic lid, wrap it with a thick cloth and leave for 24 hours.

In a bag

Products Needed:

• tomatoes - 0.5 kilograms;
• s alt - 1 teaspoon;
• sugar - 1 teaspoon;
• dill, parsley, thyme, cilantro - optional;
• garlic - 2 cloves, cut crosswise;
• black pepper powder - 1 teaspoon.

Place the components in a medium-sized bag, roll it up, leaving space inside. Mix with shaking movements, place in the outer bag, place in a cup. S alting takes place within 12-24 hours in room conditions.

In a pot

For s alting in a saucepan, you will need products similar to the first recipe. The bottom is covered with half of the harvested herbs. From above, close the tomatoes with the remaining dill, currant and bay leaves. Filling can be done with non-hot brine. This will keep the tomatoes firm. S alting time - 4-5 days.

With horseradish

Products Needed:

• tomatoes - 1 kilo;
• horseradish - 1 root;
• dill, parsley, thyme - to taste;
• garlic - 2 heads;
• dried red pepper - 1-2 pieces;
• water - 2 liters;
• s alt - 120 grams;
• granulated sugar - 100 grams;
• vinegar diluted 7% - 100 milliliters.

This recipe produces firm, spicy tomatoes. S alting is performed in a saucepan, bucket or plastic barrel. Shredded herbs, horseradish and spices are laid out at 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.

The brine is prepared, table s alt, sand sugar are placed in boiling water, vinegar is added at the end, the filling is allowed to cool, then the tomatoes are completely poured. S alting time - at least 72 hours.

With garlic

Products Needed:

• tomatoes - 10 pieces;
• garlic - 5 cloves;
• s alt, herbs - to taste.

The garlic is finely chopped. For washed tomatoes, cut the top like a hat, put s alt and garlic under it to taste. The stuffed fruits are put in a cup, covered with a lid, put in 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 optional in every brine recipe.

With garlic and onions

When s alting tomatoes in a jar according to the first recipe, in addition to garlic, add onion, cut into rings. Cooked tomatoes have a spicier flavor.

With mustard

Mustard gives tomatoes a spicy taste, extends the storage period up to 7-10 days, as 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

Products Needed:

• tomatoes - 500 grams;
• onions - 1 piece;
• s alt - 30 grams;
• honey - 2 teaspoons;
• dried chopped dill, parsley, basil - 1 tablespoon;
• garlic - 3 cloves;
• dried red hot pepper - 2 pieces;
• olive or sunflower oil - 3 tablespoons.

Cut tomatoes into 0.7-0.8 cm slices, onions into rings, put everything in a resealable plastic container.Garlic finely chopped with red pepper. Mix s alt with dry herbs, add sparse 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 honey.

Skinless

Tomato pulp without skin melts in the mouth, such fruits are more easily absorbed by the body. The ambassador can be made according to any recipe. To release the fruits from the skin, you need to hold them in boiling water for 1-2 minutes.

With cherry tomatoes

When pickling cherry tomatoes, they take 2 times less s alt and sugar. Such preservation is ready in 6-12 hours.

Rules and terms of storage of s alted tomatoes

Because the preservation has not been heat treated, it has a short shelf life.Delicious s alted tomatoes leave quickly, there are no problems with their storage. If necessary, they are kept in the refrigerator, on average, 3 days. Preparations with vinegar and mustard are stored for a maximum of 7-10 days.

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